1. Waheed AhmedShaaban Ahmed
Home Address: 40 El EmamAli Street,El Zawya El Hamraa,Cairo –Egypt
Mobile Phone: +20 (11) 24585556 - 00966555093101
E-Mail Address: waheed0100@gmail.com& waheedahmed_2013@yahoo.com
Alson Secondary Hotel School,1989
Cairo –Egypt
Objective
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Seekingfor a challengingand rewardingopportunity witha successiveorganization whereI will beableto utilizemy educational
background & experienceandachieveself-developmentand organizationobjectives.
Profile
ExecutiveChef with 22+years of successful experiencein hospitality industry.Highly adaptableand accomplished in all cuisinetypes
specially Italian,Oriental,Seafood & Mediterranean cuisines.Expertinproductivity whilecontrollingfood andlaborcosts.Can
flawlessly executein theculinaryarts,management,training,standardization,and customer relations.
Summary of Qualifications
◦ Executive Chef
◦ Extensiveknowledgeof supervisingfood preparation,cleanlinessof kitchen,orderingof stock,storageof food items,working
scheduleof kitchen staff,menu planning,training,coaching,controllingof quality and quantity
◦ Receivingall typeof food items fromsuppliersasper SOP
◦ Participatinginvery hugeevents as anexecutivechef and assistF&Bin planningand organizingany eventinside/outsidepremises
◦ Settingfor kitchen all food picture,ingredients & cookingmethods
◦ Followingproper handlingandrighttemperatureof all food products
◦ Interactingwith guests/customers,community,company representatives,vendorsandlocal educationsystems asneeded
◦ Coachingassociatesin safety proceduresandsupervisingtheir ability to followlossprevention policiesandpreventaccidentsand
control costs
◦ Settinga positiveexamplefor guestrelations
◦ Interactingwith gueststo obtain feedbackon productquality andserviceslevels;respondingeffectively to and handlingguests
problems and complaints"specially fromhealthy visitor"
◦ OperationsManagement
◦ Strongbackground in Food ServiceManagement,CostControl and Training
◦ Extensivebackground in customer-oriented serviceoperationsandbusinessdevelopment
◦ Effectivecommunicator,maintainingpositiverelationswith staff andcustomersinhigh-volume,food-paced operations
Work History
Golden Tulip Dammam Corniche June 2014 – Till Date
Executive Chef
◦ 60 GuestRoomand suits
◦ 5 Meetingcapacity of 200 Pax
◦ OutsideCatering
◦ OneRestaurantfor 160PAX BanquetHall Capacity of 350 Pax
LANDMARK - JEDDEH Airport January 2013 - May2014
Executive Chef
◦ 160 GuestRoomand suits
◦ Cateringfor Saudi airport
◦ 2 Banquethallscapacity of 1200Pax

2. CORAL SADEEN AMMAN HOTEL &SUITES May 2012 –November 2012
Wasfi Al-Tal (Gardens) St,Amman-Khalda,Jordan
◦ 92 guestrooms and suites
◦ 3 Banquetfacilities
◦ Morethan 4 restaurants& lounges
Task Force asan Executive Chefthrough HMHAlBarsha Dubai
◦ supervisingfood preparation,cleanlinessof kitchen,orderingof stock,storageof food items,workingscheduleof kitchen s taff,
menu planning,training,coaching,controllingof quality and quantity
◦ coachingassociatesinsafety proceduresand supervisingtheirability to followlosspreventionpoliciesand preventaccidents and
control costs
◦ receivingall typeof food items fromsuppliersasper SOP
◦ planningand organizingany eventinside/outsidepremises
◦ settingfor kitchen all foodpictures,ingredients& cookingmethods
◦ followingproper handlingandrighttemperatureof all food products
◦ interactingwithguests/customers,community, company representatives,vendorsand local education systemsasneeded
◦ settinga positiveexamplefor guestrelations
◦ interactingwithgueststo obtainfeedback on productquality andserviceslevels;respondingeffectively to and handlingguests
problems and complaints"specially fromhealthy visitor"
CORP EXECUTIVE DOHA SUITES April2011 –March 2012
27 Al Sarh,UmmGwalina,Old DohaCity & Corniche,Doha,Qatar
◦ 60 guestrooms and suites
◦ 2 Banquetfacilities
◦ Morethan 3 dining choices
Executive Chef
RAMADA DAMMAM HOTEL ANDSUITES July 2008 –March 2011
CornicheRoad, Dammam,SA
◦ 138 guestrooms andsuites
◦ 2 Banquetfacilities
◦ Morethan 3 diningchoices
Executive Chef
◦ I managed,supervisedand maintained healthy kitchen operationsthroughoutthehotel
◦ Given the main kitchen my watch,I maintained thehigh quality and standards of our products
◦ Other tasks related to my position wereto managethestock forecastandrequirements
◦ I havesuccessfullymanaged our peakoperationswith4 chef departie,4 demi chef,6 cooks,5 pastry chefs and 16 stewards
◦ My kitchen suppliesfor roomservice,2 coffeeshops,2 restaurants,banquets and outsidecatering
◦ The staff cafeteriaalso fallsunder my responsibility
GRANDHYATT CAIRO August 2003 –June 2008
Roda Island,Cairo–Egypt
◦ 715 guestrooms andsuites,overlookingtheNileandfeatureall modern amenities
◦ Over 32,000 squarefeetof meetingspace
◦ An 800 seatauditoriumconnected to mainbanquet level
◦ Morethan 16 restaurants& lounges
Banquet Chef
◦ My daily job isconnected to thescopeof responsibilitiesin organization of preparation of miseen placefor daily operation,such
aresauceproduction,garnishes and meat –fish marinating
◦ I do have6 cooks under my supervision
◦ Our operation isconsistingof largeballroomwith up to the1100 pax seatingcapacity,two venues up to the200 pax and one
venue of 120 pax in additionto swimmingpool areaasa very demandingbanquetvenuefor weddingswith capacity of 700up to
1000 pax
◦ Wearedoingbuffets with many livestationsfor weddings,aswell ascoffeebreaksandsetmenus for corporatebusiness.We are
preparingseveral galadinner setmenus per month and fewcocktails
◦ In a month of Ramadan,wedo havelargebusinesswith Iftar & Sohourmenus
◦ I amvery proud to be a member of teamthat is involved innewBQ Kitpreparation,thatisvery much oriented to thea la minute
cookingphilosophy
◦ Wedid offer in theremany stationsfor buffetsandwedid rearrangeour setmenu dishingprocessin thatway thatour foodis

3. freshly cooked,simplypresented and with excellentandauthentictaste
◦ maintaininghighstandard of hygieneto protectour customersfromfood poisoning
◦ purchasingfromreputablesuppliers,selectingproductsthataresafe,receiving,preparing,cookingand servingareall critical time
and temperature events, which are subject to a multitude of safety concerns
◦ Supervisingfood preparations,cleanliness of kitchen,orderingof stock,storage of food items, working schedule of kitchen staff,
menu planning, training, coaching, controlling of quality and quantity
◦ assiststewardingteamto effectivecleaningandprofessionally
Sous Chef
◦ Provided guidanceand supportto all kitchen staff
◦ Ensured thatall foodserved isarranged properlyand metquality standards
◦ Ensured thatall kitchen work iscompleted withinthetimelines
◦ Gaveinstructionsto cookingworkerson finepoints of cooking
◦ Maintained hygienestandardsof kitchen and equipment
◦ Directed and instructed kitchen personnel in their individual tasks
◦ Prepared individual orderswhen requested
◦ Ensured food preparation proceduresfor quality,uniformity andaccurateness
◦ Reviewed delivered product and ensured appropriate storage
◦ Observed employeesengaged inportioning,preparing,and garnishingfoods
◦ Ensured thedefined methods of cookingandgarnishing
LEROYAL MERIDIAN CAIRO NILETOWER March 2000 –August 2003
Roda Island,Cairo–Egypt
◦ 715 guestrooms andsuites,overlookingtheNileandfeatureall modern amenities
◦ Over 32,000 squarefeetof meetingspace
◦ An 800 seatauditoriumconnected to mainbanquetlevel
◦ Morethan 16 restaurants& lounges
Chefde Party
◦ Reportingto executivechef & executivesouschef for all food prepared in alloutletsaccordingto hygiene,presentingdaily scores
to management,measuringstaff performances
◦ Observingtheemployees whileperformingtheir job tasksto ensureimplementation of thehotel's standardsandprocedures,
personal evaluation inorder to easeprobationary periodappraisal andseasonal contractappraisal
◦ responsiblefor cleanliness,hygieneand sanitationin all outlets,controllingthefood costand wastage,checkingbuffet
◦ givingon spottrainingto thekitchen staff andtrainingthenewstaff
◦ informingall cooksaboutcomplaints,improvements to bemademistakesthathaveoccurred
◦ ensuringday to day on jobtrainingon companystandards,policies,andprocedures
◦ supervisingthefrontdesk duty shift
◦ safeguardingand handlingall hotel property aspartsetstandardsof thehotel
HOWARDJOHNSON PLAZA RESORT November 1999–March 2000
SharmEl Sheikh,South Sinai –Egypt
DemiChef@ Maun Kitchen
SOFITEL HOTEL MAADI April1994 –November1999
Maadi,Cairo–Egypt
First Chef@ Maun Kitchen (Night Shift)
NILEHILTON HOTEL April1994 –November1999
Down Town, Cairo –Egypt
First Chef@ Maun Kitchen (Afternoon Shift)
CAIRO MARRIOTT HOTEL May 1991 –April1994
Zamalek,Cairo –Egypt
Second Chef@ Maun Kitchen

4. RENAISSANCEHOTEL PYRAMIDS January 1990 –May 1991
Pyramids,Giza–Egypt
Third Chef@ Maun Kitchen
Development
◦ Balanced Approach to Managingby HyattInternational,EMEAtrainingcenter
◦ PerformanceDevelopmentby HyattInternational,EMEAtrainingcenter
◦ CoachingSkillsby HyattInternational,EMEAtrainingcenter
◦ ServiceExcellenceby HyattInternational,EMEAtrainingcenter
◦ Basicof Food Hygieneby JohnsonDiverse
◦ Safety atWork by Johnson Diverse
◦ Food Safety (HACCP) by Johnson Diverse
◦ Food Safety (HACCP) by ECA, Egyptian Chefs Association
Honors & Awards
◦ Certificateof Appreciation "Professional & Dedicated Service" Embassy of United Statsof Americain
Cairo
Apr-2006
◦ Certificateof Achievement"Successful Completionof Food Safety
CourseStudy"
Johnson Diversey Sep-2003
◦ Certificateof Achievement"Successful Completionof Food Hygiene
CourseStudy"
Cristal Jan-2004
◦ Certificateof Achievement"Successful Completionof HACCP Course
Study"
American Hotel & LodgingEducational
Institute
Sep-2010
◦ HYSTAR GOLD "Peoplemakinga difference" HyattHotels & Resorts Jun-2006
Personal Details
Date of Birth: 04 November 1973
Marital Status: Married
References
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References areavailableupon request