About Mohamed Abdelhady
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Academic Level Degree Bachelor
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Age 38 - 42 Years
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Gender Male
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Industry Management
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Viewed 4
About me
Executive chef
Education
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2020 - 2024
Hewan university, Cairo, Egypt
Hotel management
I have passed Bachelor degree, Hotel management major, from Helwan university of Cairo, Egypt
Experience
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2018 - Present
Americana Food Company
head chef at TGI Fridays - Kuwait
Manage the daily operations of the restaurant, including front of house and
back of house.
• Provide exceptional customer service and ensure guests are satisfied with
their experience.
• Handle any issues and concerns that may arise from unsatisfied guests and do
so diligently and effectively.
• Conduct administrative duties, such as payroll, inventory management, and
financial reporting.
• Ensure all food health and safety protocols are in place and are being
followed by every team member.
• Play an active role in the restaurant’s marketing campaign efforts and
promote the brand within the local community
• Provide education and training to new hires and current employees.
• Conduct human resources tasks, such as recruiting and hiring, to fill
restaurant staff positions. -
2013 - 2018
Red Lobster & Olive Garden -Americana Food
Assistant Kitchen Manager
Design menus that enhance customers culinary experience while keeping up
high quality.
• Handle the tasks of planning, organizing and dictating daily tasks to the
kitchen crew.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Prepared daily production list and ensure that the kitchen staff follows the
recipes and portions servings in an accurate way.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Monitor and oversee kitchen labor and food cost and budgetary requirements.
• Design standardized food presentation guidelines for each dish. -
2009 - 2013
OutBack Steak House, Dubai
Assistant Kitchen Manager
Responsible for training and managing staffing levels throughout shifts.
• Monitor inventory levels of commonly used items
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.
• Manage daily operations under the direction of the general
manager.
• Ensure kitchen sanitation according to health and safety guidelines.
• Maintain inventory, order supplies, and ensure kitchen operation is smooth.
• Schedule, coordinate, and appoint activities to kitchen staff. -
2005 - 2009
Mena house oberoi Hotel
Demi Chef
• Plan and execute menus in collaboration with other colleagues.
• Ensure adequacy of supplies at all times.
• Place orders in a timely manner.
• Manage ingredients that should be frequently available on a daily basis.
• Follow the directions of the executive and sous chef.
• Suggest new ways of presentation of dishes.
• Suggest new rules and procedures for optimizing the cooking process.
• Give attention productivity of the kitchen such as speed and food quality.
• Ensure adherence to all relevant health, safety and hygiene standards.
• Collaborate with other colleagues and seniors. -
2003 - 2005
Hilton Ramses Hotel
Commi Chef
Preparing and cooking ingredients necessary and assisting in all sections of
the kitchen as directed by the Head Chef.
• Maintaining high levels of service.
• Assisting and monitoring stock, including stock rotation,
• Ensuring minimum kitchen wastage.
• Keeping all working areas clean and tidy and ensure no cross contamination.
• Learning skills and recipes from other members of the department and
applying them.
Portfolio
Honors & awards
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2016
Haccp
I got a training and certification of HACCP, Food safety.