Mohamed Ashour
Chef de Cuisine
42 years old
Driving License
Cairo Egypt
Professional Status
Available soon
Just looking around
About Me
Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Food & Beverage and Hospitality Management. Strong entrepreneurship professional graduated from Heliopolis advanced technical school for hotels affairs and tourism services
Sous Chef
• Hilton Cairo Zamalek Residences
Since June 2017
Cairo
Egypt
- Acting as Executive Sous Chef
- In charge of all kitchen operation, managing 4 outlets and 3 meeting rooms plus room service, 167 rooms. Responsible of creating menus, controlling food cost, budgeting, hiring staff, replacing executive chef in all his responsibilities.
Executive Chef & Co-Owner and Founder
Talento
Since December 2016
Cairo
Egypt
- Specialty a la cart restaurant with Italian concept presenting unique pasta dishes and very authentic sandwiches and light breakfast along with hot and cold beverages.
Chef de Cuisine
Park Hyatt Jeddah
June 2010
to June 2016
Jeddah
Saudi Arabia
- Fully in charge of the main kitchen, reporting to Executive Chef, responsible for three meal operation, breakfast buffet, lunch a la cart and dinner buffet and a la cart as well. Monitoring and maintaining the food cost by controlling the market list
Chef de Partie
Le Meridien Al-Khobar
November 2008
to April 2010
Al Khobar
Saudi Arabia
- At FUSION Restaurant the best fine dining in the Eastern province in KSA, international cuisine fusion concept, monitored kitchen show , capacity 120 cover , reporting to chef de cuisine of the restaurant , in charge of all the kitchen , responsible about food production, stocks and sauces , checking food quality , handling the operation between all sections
Chef de Partie
• Intercontinental Port Ghalib
January 2008
to October 2008
Marsa Alam, Red Sea
Egypt
- In the cold kitchen serving the main restaurant, open buffet contain 5 live cooking stations from different cuisines, reporting to sous chef, responsible about buffet presentation and refilling, distributing the menu preparation on the staff
- Opening team
Demi chef de Partie
Hyatt Regency Taba Heights
April 2004
to January 2008
Taba, Red Sea
Egypt
- In the cold kitchen serving the room service and the main restaurant’s buffet, international cuisine, responsible for all the mais en place and the preparation and presentation for salads and mirrors by the assistance of my commiss
Commiss
Sonesta Cairo Hotel
July 2001
to July 2002
Cairo
Egypt
- In the banquet kitchen, doing my portion of the menu by following the recipes, responsible about basic food preparation, assisting the chef de partie
Culinary Arts
Heliopolis Technical School For Hotel Affairs And Tourism Services (5 Years System)
September 1995
to July 2001
A high technical diploma 5 years study after secondary school
- Train the trainer
- Time and task management
- Communication skills
- Complaint Handling
- General Safety
- Kitchen Safety
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English
Advanced
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Arabic
Expert
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French
Intermediate
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Award Food Hygiene
Advanced
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Food Safety and Sanitation
Expert
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Word
Advanced
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Excel
Advanced
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Power Point
Advanced
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Windows
Advanced
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Internet
Advanced
