T / 00201222510961 MONTASER MOHMMED MASOUD

EGYPT/Birthday 29/08/1964
Professional Experience
chef.montaser@gmail.com Director Culinary
TIBA ROSE PLAZA HOTEL
6/11/2015 till to day
EXECUTIVE Chef
Mövenpick Hotels
Alhussaam Catering
Saudi Arabia
1/6/2014 tile to 30/10/2015
Executive Chef
INTER CONTINENTAL
HOLIDAY INN HOTEL
per opening hotel
Saudi Arabia
11/2013 TO 4/2014
EXECUTIVE Chef
INTER CONTINENTAL MAKKAH
Saudi Arabia
Upgrading in kitchen
For Executive sous chef To Executive chef
25/11/2001 TILL 10/4/2014
PASTRY Chef
INTER CONTINENTAL
EGYPT SEMIRAMIS
15/07/1987 TILL 20/11/2001
Dime chef
SHERATON HELIOPLIS HOTEL EGYPT
01/08/1984 TILL 17/7/1987
KITCHEN TRAINING
BARON HELIOPLIS HOTEL EGYPT.
15/04/1982 TILL 30/07/1984

(T.O.T)
International training of Trainers 2015
(MBTI) Myers Briggs Type Indicator 2015

Professional Membership:
Member of the Emirates Culinary Guild
Member of the Egyptian Chefs Association
Member of the Saudi Arabia Chefs Association

TRAINING
 1984 BAKERY PRODUCTIONLAUSANNE ECOLE HOTE L
 1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT
 1989 HOW TO BE A GOOD SUPERVISOR IHG- HOTEL
 1990 CUSTOMER COME FIRST- IHG HOTEL
 1990 PASTRY HOTEL INTERCONTINENTAL KOHL IN GERMANY, CROSS TRAINING EXPOSURE
 1992 SERVICE LEADERSHIP
 1993 GUEST COURTESY TRAINING PROGRAM
 1993 SUPERVISION ZINGER MILLER
 1994 ACCOUNTING FOR NON ACCOUNTS
  1994 APPRAISAL SKILLS
 1995 TRAIN THE TRAINER WORKSHOP
 1995 MANAGEMENT SKILLS
 1996 FOOD AND BEVERAGE DEPARTMENT
 1997 CROSS EXPOSURE IN PASTRY KITCHEN HOTEL SINGAPORE INTERCONTINENTAL
 1998 FIRST AID TRAINING PROGRAM
 1998 C.T.C TRAINING PROGRAM
 1999 SUPERVISORY SKILLS
 1999 SCG EGYPT PROGRAM-HACCP
 1999 CROSS EXPOSURE PASTRY IN IHG SINGAPORE
 2000 MANAGING TRAINING AND DEVELOPMENT COURSE
 2000 CUSTOMER COMES FIRST2000
 2000 SIX CONTINENT CLUB
 2001 HOW TO BE A GOOD MANAGER
 2002 FELCHLIN SCHWYZ CHOCOLATE CROSS DESSERT SWITZERLAND
 2002 FABILIO INTERNATIONAL SCHOOL SWITZERLAND
 2004 BE MY GUEST INTER CONTINENTAL DAR AL TAWHID ,KSA
 2005 group training certificate workshop IHC KSA
 2005 CRAFT TRAINING CERTIFICATE IHC KSA
 2007 CROSS EXPOSURE IN CROWNE PLAZA-DUBAI KITCHEN
 CERTIFICATE OFCAHIEVEMENT HACCP
 E-CRISTA 75% SCORE SAFETY FOOD IN 07/2009
 LEADERSHIP –FUNDAMENTALS PART OF THE I H G ACCELERATED
LEADERSHIP 23/08/2008
 INTER CONTINENTAL EXPERIENCE YOU BRINGIT TO 2 LIVES - 01/12/2009
 ACHIEEVEMENT safety food as E- cristal web site- SCORE 91%
 CROSS EXPOSURE IN FOOD AND BEVERAGE PRODUCTION AT INTER
CONTINENENTAL HOTEL, S DUBAI FESTIVAL CROWNE PLAZA CIT,UAE -
09/01/2010 TO 17/01/2010
 ESSENTIALS OF FOOD COSTING –EGYPTIAN CHEFS ASSOCIATION
 12/04/2010 -13/04/2010 HOSTED BY SEMIRAMIS INTER CONTINENTAL
 safety first {Certied Cristal Haccp management training course}
 Certificate of Registration-Food Safety Certified-ISO 22000:2005
 ISSUE DATE 11/11/2012 -EXPIRY DATE FEBRUARY 2014
 Food Safety Certified {HACCP Code:2003} TQCSI HACCP 30/11/2011
 CONFIRMATION FOOD SAFETY MANAGEMENT SYSTEM 2014
 CODEX GUIDELINES FORV THE APPLICTION OF THE HACCP SYSTEM
 CORNELL UNIVERSITY CERTIFCATE IN FOOD SERVICE MANAGEMENT
FESTIVAL
 1990 EGYPTIAN FOOD FESTIVAL IHC KOLLN GERMANY
 1997 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE
 1999 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE TASK FORCE1998 TWO
BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION
 1999 TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION
 1999 TWO MERIT CERTIFICATES EGYPTIAN CHEF'S ASSOCIATION
 1993 CONFRERIE DE LA CHAINE DES ROTISSEURS
1998 CHAINE DES ROTTISEURS

Member of the Emirates Culinary Guild

Member of the Saudi Arabia Chefs Association

MONTASER MASOUD
EDUCATION- ADDITIONAL EDUCATION QUALIFICATIONS

 E-Guide For Training and Consultation in cooperation with Ain Shams University
 United kingdom Training Management Systems
 United kingdom Training Skills
 United kingdom Types Audiences
 Diploma/Advanced Diploma of Business (kitchen Management)
 Controller Food and Beverage 1991 {American hotel and motel association}
 Food and Beverage management 1993 {American hotel and motel association}
 Food and beverage service 1998 {American hotel and motel association}
 2002 FELCHLIN SCHWYZ CHOCOLATE SWITZERLAND - MASTER CHEF
 2002 FABILIO INTERNATIONAL PASTRY SCHOOL - MASTER CHEF
 MASTER CHEF CHALLENGE GCC 2012 King Abdul-Aziz University
 GULF FOOD the Emirates Culinary Guild 2012
 GULF FOOD the Emirates Culinary Guild February 2013
 GULF FOOD the Emirates Culinary Guild February 2013
 WACS JUDGING SEMINAR /2013 Emirates Culinary Guild

Opening HOTEL,S & CATERING

Mövenpick Hotels ( Alhussaam Catering ) 2014
DAR AL TAWHID INTERCONTINENTAL HOTEL MAKKAH SAUDI November 2001
SEMIRAMIS INTERCONTINENTAL HOTELEGYPT JULY 1987
INTERCONTINENTAL HOTEL SHRAM EL SHEIKH IHC EGYPT JULY 1996
SHERATON LUXAR HOTEL EGYPT MARCH 1986
In kitchen Skills
 Demonstrate principles of food safety day by day and sanitation.
 food in safe zone -Main kitchen- Butchery- Garde manger -Pastry
 Demonstrate appropriate principles of plate presentation
 Ability to handle multiple tasks with an eye to detail and presentation
 Stay up to date with latest culinary trends and create ideas into better and consistent implementations
 Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace
 Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menus and which meet the
needs of the target market and are in line with the operating concept for the restaurant
 To maintain good working relationships with colleagues and all other departments
 Assumes responsibility for increasing departmental sales and profit Wastage and Turn over Control
 Food Cost Management LEADERSHIP SKILLS
 Fostering team works.
 effective time management during production in kitchen food
 Effective organization of personal work areas for efficient production Main Duties
 Ability to handle multiple tasks with Very good strong leadership and organizational skills
 Knowledge of HACCP as well as an eye to detail and presentation
 Stay up to date with latest culinary trends and create ideas into better and consistent implementations
 Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace
 Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest-
 Work in a multicultural environment
 general health & safety in the workplace Able to control cost and wastage

MONTASER MASOUD
FINANCIAL SKILLS
Adopting value for money principle.
By knowing our forecast as well business/
Nationalities mix to deliver the expected quality and quantity
Meets our guest expectation
Explain kitchen chef yield concept and yield percentage.
Calculate the cost of a recipe for kitchen menu.
Food Menu top VIP
The Guest Experience Program

Brief all section heads on daily basis month to date by the food cost.
Weekly briefing with the kitchen team with the GLM Heart Beat surveys results
Breakfast- Lunch – Dinner Room Service/In-Room Dining- & Club Intercontinental floor
It’s a highly effective Performance Management Solution that helps a restaurant discover the facts behind
customer service standards and other front line activities such as food safety and sanitation and ultimately
enables
Personal Objective
OPENING THE PROFESSIONAL KITCHEN ( CATERING )
Control overall operations in kitchen to reduce budgeted food costs of
23.00% to actual 22.08%
Increase highest guest satisfaction total rating for food & beverage from 85.9%
To 87 % by controlling food production and quality.
Ensuring highest standards in all set menu presentation and buffet set up in
Enhancing the food product that is presented to guests.
Established departmental training and development plan.
Responsible for the day to day running of all operation and administration in kitchen.
Maintaining all control systems for food costs.
Applied HACCP system
Decreased high employee turnover
Management attitude and skills
Strong team leader ship.
Strong managerial and organizational.
Communication skills, interpersonal, motivational.
Excellent human relations skills
Excellent relationship with all staff levels.
Able to work with people of diverse cultures.
Fully responsible for all food production and maintaining
Quality to ensuring consistency in food delivery and
Standards
Control hygiene and sanitation.
Responsible for composing menu and able to use market research to develop new products and make changes
within guests need.
Responsible for selection training and development of the personnel within the department.
Experience in multi-ethnic cuisine, Asian, Italian, Gourmet, and French
Increase staff creativity and quantity.
Controlling overall operations in kitchen including:
Budgeting, manpower, menu planning and set up, scheduling, staff rotation, holidays planning, recruiting and hiring staff, service,
Control the elements that determine profit and loss to achieve maximum results with minimum expenses, food promotional ideas.

MONTASER MASOUD
 Demonstrated Skills
 Food menu engineering
 Menu planning
 Ordering and purchasing
 Inventory
 Staff fostering
 Function planning
 Training and development of staff
 Quality enforcing
 Daily specials
 Line service
 Supervision
 Recruitment of staff
 Speed and accuracy
 Dealing with suppliers *Coordination of food flow *Monitoring of food wastage/ food cost

I Me Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities
mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and
yield percentage. Calculate the cost of a recipe for kitchen menu. In kitchen Skills Demonstrate principles of food
safety day by day and sanitation. food in safe zone -Main kitchen- Butchery- Garde manger -Pastry Demonstrate
appropriate principles of plate presentation Ability to handle multiple tasks with an eye to detail and presentation Stay
up to date with latest culinary trends and create ideas into better and consistent implementations . Handling of the
fully implemented HACCP guidelines as well as general health & safety in the workplace Creating in conjunction
with the? Food and Beverage Managers and Outlet Chefs of menus and which meet the needs of the target market and
are in line with the operating concept for the restaurant . To maintain good working relationships with colleagues and
all other departments Assumes responsibility for increasing departmental sales and profit Wastage and Turn over
Control Food Cost Management LEADERSHIP SKILLS Fostering team works. effective time management during
production in kitchen food . Effective organization of personal work areas for efficient production Main Duties .
Ability to handle multiple tasks with an eye to detail and presentation Stay up to date with latest culinary trends and
create ideas into better and consistent implementations Handling of the fully implemented HACCP guidelines as well
as general& safety in the workplace Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest-
Work in a multicultural environment Very good strong leadership and organizational skills Knowledge of HACCP as
well as general health & safety in the workplace Able to control cost and wastage Less
I me Montaser Masoud started his career in the kitchen in 1982. Since then he has worked for several 5 star hotels
which included 2 years as Culinary Director at Movenpick, 12 years as Executive Chef at InterContinental Makkah in
Saudi Arabia and 13 years as Executive Pastry Chef at the Semiramis InterContinental. During his time in Saudi
Arabia he was a chapter manager of the Saudi Arabian Chef’s Table Circle in Makkah.
Chef Montaser became a consultant for kitchen training in 2015 and conducted a ‘Train the Trainer’ program at Ain
Shams University. At present Chef Montaser is a Consultant Trainer in food preparation at the Air Defence
department in Egypt.
Chef Montaser has obtained several diplomas from the American Hotel and Motel Association including those for
Food & Beverage Control, Food & Beverage Management and Food & Beverage Service. He also obtained a diploma
in working with chocolate in Switzerland and a diploma of the Fabilio International Pastry School.
He became an approved WACS Judge Category B in Dubai in 2013.

MONTASER MASOUD