Ahmed Abd El Monsef

Experience

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  Best Egypt Hotel

  Sept 2004 - Sept 2006

  2nd Commis

  Menu Development Collaboration:Worked closely with the culinary team for a substantial period of 2 years, indicating a sustained commitment to menu development.Contributed to the creative process by incorporating new techniques and flavors into the menu, showcasing adaptability and innovation.Innovative Menu Contributions:Played a key role in supporting menu development, suggesting and implementing new culinary techniques to enhance the overall dining experience.Contributed to the diversity and uniqueness of the menu offerings by incorporating innovative flavors and culinary styles.Consistent Collaboration:Maintained a close working relationship with the culinary team, fostering a collaborative environment that encourages creativity and idea exchange.Actively participated in discussions and decision-making processes related to menu changes and improvements.Hygiene and Safety Standards:Upheld high standards of hygiene and safety in the kitchen environment.Participated in maintaining a clean and organized kitchen, ensuring compliance with health and safety regulations.Cleanliness and Organization:Demonstrated a commitment to cleanliness by actively participating in the organization and cleanliness of the kitchen space.Ensured that all team members followed established hygiene and safety protocols. Show less

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  Hotel Dreams Beach

  Oct 2010 - Apr 2012

  2nd Commis

  Operational Support:Supported the Head Chef in managing the kitchen brigade, showcasing teamwork and coordination during busy service periods.Contributed to the overall efficiency of the kitchen by helping maintain a well-organized and synchronized team.Coordination During Busy Service:Demonstrated effective leadership by ensuring seamless coordination among the kitchen brigade during peak service periods.Collaborated with the team to handle increased workloads and maintain high standards of service.Inventory Control:Maintained precise inventory control practices, ensuring accurate tracking of ingredients and supplies.Implemented strategies to minimize waste, optimize food costs, and reduce overall expenses, resulting in a commendable 10% reduction.Cost Optimization:Contributed to cost efficiency by identifying areas for improvement and implementing measures to optimize food costs.Implemented strategies to reduce unnecessary expenses, leading to a positive impact on the restaurant's financial performance.Efficiency Improvement:Actively sought opportunities to improve kitchen efficiency, streamline workflows, and enhance overall productivity.Implemented changes that positively influenced the speed and effectiveness of kitchen operations. Show less

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  Hilton Sharks Bay Hotel

  Apr 2012 - Mar 2013

  1st Commis

  Team Supervision and Training:Successfully supervised and trained a team of junior kitchen staff.Achieved a remarkable 20% improvement in culinary techniques among the team, indicating effective coaching and mentorship.Culinary Standards:Set and maintained high culinary standards within the kitchen.Ensured that the entire team adhered to these standards, contributing to a consistent and elevated dining experience for customers.Hands-On Execution:Executed the preparation and cooking of dishes at the highest quality level.Led by example, showcasing proper culinary techniques and instilling a commitment to excellence in the entire kitchen team.Consistency in Kitchen Operations:Overseeing a specific kitchen section demonstrates your dedication to ensuring consistency in food preparation and quality.Implemented processes and protocols to guarantee uniformity in the dishes served across the specific section. Show less

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  Lee Royal Holiday Hotel

  May 2013 - Apr 2015

  Chef De Partie

  Inventory Management and Cost Control:Successfully maintained inventory levels through effective management practices.Controlled portion sizes to minimize waste and optimize food costs, resulting in a notable 12% reduction in expenses.Portion Control and Waste Reduction:Implemented portion control measures to ensure consistency and minimize food wastage.Contributed to sustainability efforts by efficiently utilizing ingredients and minimizing the environmental impact of kitchen operations.Quality Assurance:Demonstrated a commitment to maintaining high-quality standards in food preparation.Conducted regular quality checks to ensure that dishes met or exceeded customer expectations Show less

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  Habitat Hotel

  Apr 2015 - Sept 2016

  Suos Chef

  Inventory Management and Cost Control:Implemented efficient ordering systems to optimize inventory levels, reducing excess stock and minimizing waste.Achieved a significant 10% reduction in expenses through effective cost control measures.Hygiene and Safety Standards:Implemented rigorous hygiene and safety standards within the kitchen environment.Demonstrated a commitment to maintaining a clean and safe workspace, ensuring compliance with health regulations.Compliance and Zero Health Code Violations:Successfully adhered to and enforced strict hygiene and safety standards, resulting in zero health code violations during your tenure.Conducted regular inspections and training to ensure the team's awareness of and compliance with relevant health and safety regulations.Efficiency and Sustainability:Contributed to sustainability efforts by minimizing food waste and optimizing resource utilization.Implemented practices that not only reduced costs but also promoted environmentally responsible kitchen management.Vendor Relations:Fostered positive relationships with vendors to ensure timely and cost-effective procurement of ingredients and supplies.Negotiated favorable terms with suppliers to contribute to overall cost reduction efforts.Training and Development:Provided training and guidance to the culinary team regarding efficient inventory management and cost control practices.Educated staff on the importance of maintaining hygiene and safety standards in the kitchen. Show less

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  Ronza Rose Hotel

  May 2017 - Nov 2017

  Sous Chef

  Operational Leadership:Spearheaded and managed daily kitchen operations, demonstrating effective leadership skills.Led a team of culinary professionals, fostering a collaborative and efficient working environment.Efficiency Improvement:Achieved a notable 25% increase in overall kitchen efficiency through strategic management and process improvements.Implemented streamlined workflows, time-saving practices, or other measures to enhance productivity.Menu Development and Innovation:Collaborated with the Head Chef to develop and execute creative and innovative menu items.Contributed to a significant 15% increase in customer satisfaction by offering exciting and appealing culinary options.Team Collaboration:Worked closely with the culinary team to ensure a cohesive and well-coordinated kitchen operation.Provided guidance, support, and effective communication to the team members.Customer Satisfaction:Played a key role in enhancing customer satisfaction through the introduction of new and appealing menu items.Responded to customer feedback and incorporated improvements to meet and exceed customer expectations.Adaptability and Problem-solving:Demonstrated adaptability by addressing challenges and finding effective solutions in the dynamic kitchen environment.Financial Impact:Contributed to the restaurant's success by positively impacting both efficiency and customer satisfaction, likely leading to increased revenue and profitability. Show less

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  The Off White Restaurant

  Nov 2017 - Dec 2018

  Executive Chef

  Menu Planning:Collaborating with the chef and culinary team to create menus that reflect the restaurant's concept and appeal to customer preferences.Ensuring a balance of flavors, textures, and variety in the menu offerings.Quality Control:Overseeing food production to ensure consistency and adherence to established recipes.Implementing quality control measures to maintain high standards for all food items served.Conducting regular tastings and evaluations to ensure the quality of ingredients and final dishes.Team Collaboration:Working closely with the culinary team to communicate menu changes, specials, and other relevant information.Providing guidance and support to kitchen staff, fostering a positive and efficient working environment.Presentation and Plating:Maintaining the visual appeal of dishes by ensuring proper presentation and plating techniques.Collaborating with the culinary team to develop new and visually appealing dish presentations.Inventory Management:Monitoring and managing inventory levels of food supplies and ingredients.Implementing effective inventory control measures to minimize waste and ensure freshness.Culinary Expertise:Possessing a strong understanding of culinary techniques, ingredients, and trends.Staying updated on industry developments and incorporating innovative approaches into the menu. Show less

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  شركة الخطوط السعودية للتموين

  Dec 2018 - Jul 2024

  Executive Chef

  Understand Local Regulations:Stay updated on the latest food hygiene regulations and HACCP standards set by Dubai Municipality.Regularly check for any updates or changes in the regulations and ensure prompt compliance.Training and Awareness:Conduct regular training sessions for kitchen staff on food hygiene, safety protocols, and HACCP standards.Ensure that all staff members are aware of and adhere to the hygiene practices specified by local regulations.Regular Inspections:Conduct regular inspections of the kitchen to ensure compliance with hygiene standards.Standard Operating Procedures (SOPs):Develop comprehensive SOPs for all kitchen tasks and activities.Ensure that all kitchen staff are trained on and follow these SOPs consistently.Efficiency Enhancement:Implement changes to enhance efficiency, leading to the targeted 25% improvement.Menu Development and Cost Control:Engage in regular menu development to keep offerings fresh and aligned with market trends.Implement cost control measures to optimize profitability, such as negotiating with suppliers and controlling portion sizes.Raw Material Forecasting:Analyze menu changes and customer demand to forecast raw material requirements.Plan inventory levels accordingly to avoid excess or insufficient stock.Purchasing Process Management:Manage the purchasing process, including selecting reliable suppliers.Negotiate contracts with suppliers to ensure cost-effectiveness without compromising on quality.F&B Control Measures:Implement F&B control measures to monitor food costs, portion control, and reduce waste.Regularly review and analyze the results of control measures to make informed decisions.Collaboration with Stewarding Department:Coordinate with the stewarding department to ensure cleanliness and availability of kitchen equipment.Implement measures to improve overall kitchen hygiene, aiming for the targeted 15% improvement. Show less

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  CATRION

  Jun 2024 - now

  Site Manager

  a Site Manager at CATRION Company (Formely Knoen as Saudi Airlines Catering Company)