Experience

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  Sofitel

  Mar 2000 - Mar 2001

  3rd commis

  ability to follow my supervisor instruction for pastry shop work

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  Sheraton hotels & resorts

  Jun 2001 - Apr 2002

  2nd commis

  ability to follow my supervisor instruction for pastry shop work

• 

  Sheraton hotels & resorts

  Aug 2002 - Sept 2003

  1st commis

  • The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.

• 

  Savoy sharm group

  Oct 2003 - Apr 2004

  Demi chef de partie

  • The ability to ensure an adequate supply of all product prepared on a timely basis.• The ability to prepare exciting and appealing petit fours and mignardises.• The ability to establish standard recipes and ensure the compliance with them.• The ability to make show pieces as needed • The ability to respond properly in any hotel emergency or safety situation.

• 

  Four seasons hotels and resorts

  Apr 2004 - Jan 2012

  • Chef must be able to work within budgets, maintain food and labour costs, manage purchasing and inventory. Responsibilities include pastry development, food preparation and presentation, managing team development and prepare high quality products for their guests. Applicants should email the address provided below and reference Pastry Chef in the subject line.• Reading, writing and oral proficiency in the English language.• Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items• The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order. عرض أقل • Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items • The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. عرض أقل • The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.• The ability to ensure an adequate supply of all product prepared on a timely basis.• The ability to prepare exciting and appealing petit fours and mignardises.• The ability to establish standard recipes and ensure the compliance with them.• The ability to make show pieces as needed • The ability to respond properly in any hotel emergency or safety situation.. عرض أقل • Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items • The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets عرض أقل • Reading, writing and oral proficiency in the English language.• Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items • The ability to requisition all items needed for the following day from the food عرض أقل

  • Assistant Pastry Chef

    Jul 2010 - Jan 2012

  • Sous Chef

    Nov 2009 - Jul 2010

  • Junior Sous Chef

    May 2007 - Nov 2009

  • Chef De Partie

    Jul 2005 - May 2007

  • Demi Chef De Partie

    Apr 2004 - Jul 2005
• 

  Maritim julie ville

  Feb 2012 - Nov 2012

  Pastry chef

  • Being part of a team that is responsible for the creation of an institution is an interesting project because it helps fulfil know-how, and to be recognized as a professional when the customer (and direction) appreciate the result.• Pastry Chef. Chef must be able to work within budgets, maintain food and labour costs, manage purchasing and inventory. Responsibilities include pastry development, food preparation and presentation, managing team development and prepare high quality products for their guests. Applicants should email the address provided below and reference Pastry Chef in the subject line.• Reading, writing and oral proficiency in the English language.• Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items • The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order. عرض أقل

• 

  Hilton hotels worldwide

  Mar 2015 - Jun 2021

  Cluster executive pastry chef
• 

  Hilton

  Sept 2016 - now

  Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items• The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and عرض أقل • Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items • The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and عرض أقل Opining team of Hilton kings Ranch Click to edit position description• Knowledge of french pastries, Viennese and American pastries, pull sugar,Spicial &Wedding cake decorating,Oriantal Pastres,BakerySection and chocolateshow pieces.• Strong leadership, training and organizational skills.• The ability to hire, train, motivate, supervise and discipline all pastry shop employees.• The ability to schedule all pastry employees.• The ability to communicate regularly with the Executive Chef to achieve an excellet rapport throughout the food production department and in developing new menu items • The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.• The ability to ensure all equipment is in full working order.• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and عرض أقل

  • Exective pastry chef

    Feb 2012 - now

  • Pastry chef

    Dec 2012 - now

  • Pastry chef

    Dec 2012 - now

  • Cluster Executive pastry chef as Opining team of Hilton kings RanchAnd Hilton Green plaza

    Sept 2016 - Jun 2021
• 

  Safier group

  Jun 2021 - now

  Consultant executive pastry chef @ safier group
• 

  Laduree uae

  Oct 2022 - now

  Head pasrty chef

  Egypt area 🇪🇬 Head pastry chef