Ayman Samir

Experience

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  Paradise inn El-ma'mora (From 1-1998 to 12-1999).

  Jan 1998 - Dec 1999

  Cook
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  Far'n Away -L'EXTRA

  Jan 2000 - Jun 2001

  Chef de parte

  Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.

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  Mega Alexander Club

  Jul 2001 - Jul 2002

  Chef de Partie

  Private club community Greek

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  Defele' café

  Aug 2002 - Oct 2003

  Head Chef

  Take the full responsibilities of his section when his immediate supervisor is not there, Works according to the menu specifications (pictures or/and portions) set by Chef,Promote efficiency, confidence, courtesy and an extremely high standard of social skills, Report any equipment failures/problems to the Maintenance , Comply with any reasonable request made by management to the best of my ability,Pass any maintenance requests to the Maintenance Department, Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum, Checks periodically expiry dates and proper storage of food items in the section& Be an example for personal hygiene and cleanliness on and off duty, follow and comply on company rules and standards. Show less

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  Sahar El lialy Entertainment .

  Aug 2003 - Nov 2003

  Head Chef

  Ramadan Entertainment

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  Renaissance Alexandria Hotel

  Jan 2005 - Jun 2007

  First comme

  Duty is supporting directly the Chef de Partie or Demi Chef in the Daily operation and work, Take the full responsibilities of his section when his immediate supervisor is not there, Works according to the menu specifications (pictures or/and portions) set by Chef,Promote efficiency, confidence, courtesy and an extremely high standard of social skills, Report any equipment failures/problems to the Maintenance , Comply with any reasonable request made by management to the best of my ability,Pass any maintenance requests to the Maintenance Department, Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum, Checks periodically expiry dates and proper storage of food items in the section& Be an example for personal hygiene and cleanliness on and off duty, follow and comply on company rules and standards. Show less

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  Mediterranean Co. for Tourism Projects

  Feb 2006 - now

  Executive Chef

  Confers with Food & Beverage Manager to design daily restaurant menus based on available food, cost, season and estimated business, Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained, Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage, Review and arrange menu (fast & slow) moving items every quarter, Ensure that all his brigade follow the HACCP regulations and monitor regulations, Conduct once a month market survey with Purchasing Manager, Introduce new creative ideas for buffet operation, Banquet and outside catering &Attend all meetings as required by Management. Show less

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  Mediterranean Company for Touristic Enterprises.

  Jan 2014 - now

  Operation Manager

  On a day to day basis insure that all facilities, equipment, furnishing, service ware, physical inventories and any other physical assets within the Food & Beverage Department are properly purchased, accounted for, used, secured and maintained,3. Insure that, high standards of professional conduct and ethics are adhered to by yourself and your staff in dealing with colleagues, employees, customers, vendors, contractors and the community in which the Company is located.

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  Taco Paco Egypt

  Dec 2017 - Nov 2020

  CEO at Taco Paco Egypt
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  Stop & Eat

  Nov 2020 - now

  CEO Stop and Eat