Mohamed A. Razek

Experience

• 

  Baron Hotels & Resorts Egypt

  Jan 2005 - Jan 2007

  Sous Chef

  Help in the preparation and design of all food and drinks menusProduce high quality plates both design and taste wiseEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff’s performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers Show less

• 

  Jaz Hotels, Resorts & Cruises

  Jan 2007 - Jan 2009

  Sous Chef

  My Experience As Executive Chef In Five Stars Hotels, My Creativity In Menu Planning, Combined With Communication Skills And Managing Large Operations With Up To 110 Kitchen Staff, Controlling Cost And Manning Guide Allow Me To Become One Of The Good Executive Chefs.

• 

  Novotel hotels

  Nov 2008 - May 2010

  Sous Chef

  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;• Come up with new dishes which appeal to the clients, whenever required;• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;• Discover talented chefs and train them in order to reach the high standards of the location;• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;• Maintain order and discipline in the kitchen during working hours;• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. Show less

• 

  Hilton Worldwide

  May 2010 - Oct 2011

  Sous Chef

  Provide assistance to executive chef in all ramificationsOversee kitchen operations, which must be done in accordance with the organization’s standardsUpdate the work schedule to be assigned to each cook.Ensure junior chefs adhere strictly to recipe review program of the organizationApply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparationAttach recipe review and culinary check list to culinary package for management reviewsProperly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensationBe available to oversee loading and to control fresh fish qualityEnsure proper storage of fresh products and other food itemsSupervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organizationProvide the all-important training to newly recruited cooks and take note of how they progressMaintain consistency and quality in food taste in line with photos and recipes made available by the organization’s managementCommunicate with the Provision section daily, ensuring perishable items are used up timely enoughCarry out consistent check up of coolers to ensure unexpected shortage is avoidedClosely monitor process of food preparationMake use of special form provided by management to record all food leftoverProvide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking Show less

• 

  Xperience Hospitality Management

  Sept 2011 - now

  My Experience as Executive Chef In Five Stars Hotels, My Creativity In MenuPlanning, Combined With Communication Skills and Managing Large OperationsWith Up To 110 Kitchen Staff, Controlling Cost And Manning Guide Allow Me ToBecome One Of The Good Executive Chefs, and I have Strong Experience In a LotOf Cuisine and Restaurants, Such as Mexican Italian, Indian, French, Arabic, SteakHouse, Banquet, Healthy, seafood catering, Vegetarian and Snacks menus.

  • Head Chef

    Sept 2011 - now

  • Executive Sous Chef

    Sept 2011 - Sept 2012
• 

  Executive`chef

  Jan 2012 - now

  Head Chef