Chef world association of chef societie Senior Member- Judge the emirates salon culinaire MASTER CHEF - JUDGE GCC AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Management AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Controls Executive Chef –DAR AL TAWHID INTER CONTINENTAL MAKKAH

1. Montaser Mohammad Masoud
Executive Chef
Personal:
- Nationality: Egyptian
- Date of Birth: 28/08/1964
- Religion: Islam.
- Present address: Dar Al Tawhid Intercontinental Makkah.
- Mobile: 00966 509393892
- Email: chef.montaser@gmail.com
E-mail: Montaser.Masoud@IHG.com
Work experiences
• 01/06/2007 till to day Executive chef In DAR AL TAWHID Intercontinental MAKKAH.
• 20/08/2006 until 31st May 2007 Executive sous chef in-Charge of Kitchen in DAR AL TAWHID
Intercontinental MAKKAH.
• 25/11/2001 until 19/08/2006 Executive Pastry Chef in DAR AL TAWHID Intercontinental
MAKKAH.
• 15/07/1987 until 20/11/2001 Pastry chef INTER CONTINENTAL-SEMIRAMIS- EGYPT
• 01/08/1984 until16/06/1987cook 1 Kitchen, Sheraton Heliopolis Hotel EGYPT}
• 15/04/1982 until 1/07/1984 cook -2 kitchen Baron Hotel Heliopolis Cairo,
MASTER CHEF GCC JUDGE IN SAUDI ARABIA 29/01/2012
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
Montaser Mohammad Masoud
Executive Chef
Dar Al Tawhid Intercontinental Makkah

2. 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 HACCP KITCHEN HOTEL DAR AL TAWHID is the best hotel in ksa in safety
food as E- cristal web site- SCORE 80 % www.ecristal.com
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
E-cristal check safety first {certied cristal Haccp management training course} 22/05/2010
OTHERS FESTIVAL
1990 EGYPTIAN FOOD FESTIVAL IHC KOHLN GERMANY
1997 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE
1999 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE TASK FORCE
1998 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
Food and Beverage Controller 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}
Opening
DAR AL TAWHID INTERCONTINENTAL HOTEL MAKKAH SAUDI
November 2001
SEMIRAMIS INTERCONTINENTAL HOTELEGYPT
JULY 1987
INTERCONTINENTAL HOTEL SHRAM EL SHEIKH IHC EGYPT
JULY 1996
Montaser Mohammad Masoud
Executive Chef

3. SHERATON LUXAR HOTEL EGYPT
MARCH 1986
Qualifications
Food and Beverage Controller 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}
Strong leadership and organization skills with a “hands on approach”
Good communication and presentation skills - English language
Recognised culinary diploma is mandatory and essential
Middle East exposure is beneficial
Able to lead a team
Self motivated and passionate about his job
Willingness to pass on knowledge to the entire team.
Performs as a Role model to the team
Main Duties
1. Ability to handle multiple tasks with an eye to detail and presentation
2. Stay up to date with latest culinary trends and create ideas into better and consistent
implementations
3. Handling of the fully implemented HACCP guidelines as well as general health & safety in
the workplace
4.Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menus
and “specials” which meet the needs of the target market and are in line with the operating
concept for the restaurant
5. To maintain good working relationships with colleagues and all other departments
6. Assumes responsibility for increasing departmental sales and profit
Financial Accountability
Enter details of any financial responsibility here, including:
•Able to control food cost
•Wastage and Turn over Control
Montaser Mohammad Masoud
Executive Chef

4. •Labour food Cost Management
Conditions of Work
Must be able to operate a high class Steakhouse
Flexible and good in multi tasking
Able to work under pressure
Have a high level of creativity and be quality focused
Work in the kitchen in hot and wet areas, could work outside
Communication
Food and Beverage Managers and Outlet Chefs all Executive
Food Suppliers --- Guest-
Work in a multicultural environment
Very good strong leadership and organisational skills
Knowledge of HACCP as well as general health & safety in the workplace
Able to control cost and wastage
Kitchen Competencies
Chef Skills
• Demonstrate principles of food safety and sanitation.
• Demonstrate appropriate principles of plate presentation.
• Prepare stocks, soups, and sauces.
• Prepare basic cold food preparations such as green salads and salad dressings.
• Prepare basic vegetable and starch accompaniments such as green vegetables.
LEADERSHIP SKILLS
• Fostering team works.
• Demonstrate effective time management during production in kitchen food
• Demonstrate effective organization of personal work areas for efficient production.
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.
• 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
Montaser Mohammad Masoud
Executive Chef

5. • GUEST EXPERIENCE
The Guest Experience Program
 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.
 _____________________
Reference:
• Nasser Fadly | Area Director of Human Resources,
IHG Egypt & Libya | Omar Ibn Khattab St, P.O Box 1026, Heliopolis Bahary, Cairo, Egypt
Phone: + 202 24800077 | Fax: + 202 24800078 | Mob: + 20 123312986, +20 0103404660
nasser.fadly@ihg.com
• OMAR IBN EL KHATTAB STREET, P.O. BOX 1026, Cairo, 11737,
• Egypt +2-02-24800100
Montaser Mohammad Masoud
Executive Chef