MOHAMED ATTEYA MOSSAD

• Developing and launching (Cupagahwa , Wanderlust , Slice & Bun Pizza, So Ghawi )
• Controls day-to-day operations by scheduling, ordering, and developing the restaurant team members
• Developing and launching a new concept-based
• Ensures food quality and 100% customer satisfaction
• Help with the Controls profit & loss, by following cash control, maintaining inventory, managing labor, and taking appropriate actions
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door

Assist and support the executive chef in routine and additional tasks

• Ensure that customers are served well and effectively
• Help with the planning of menus and meals
• Maintain high food quality and presentation
• Supervise the preparation and service of food
• Rotate products to avoid spoilage
• Handle concerns in the kitchen
• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
• Assist to the sales and cuisine team
• Monitor food expenditure
• Perform product inventory
• Help the executive chef to pick and train kitchen personnel
• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquet

Assist and support the executive chef in routine and additional tasks

• Ensure that customers are served well and effectively
• Help with the planning of menus and meals
• Maintain high food quality and presentation
• Supervise the preparation and service of food
• Rotate products to avoid spoilage
• Handle concerns in the kitchen
• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
• Assist to the sales and cuisine team
• Monitor food expenditure
• Perform product inventory
• Help the executive chef to pick and train kitchen personnel
• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Provided guidance and support to all kitchen staff
• Ensured that all food served is arranged properly and met quality standards
• Ensured that all kitchen work is completed within the timelines
• Gave instructions to cooking workers on fine points of cooking
• Maintained hygiene standards of kitchen and equipment
• Directed and instructed kitchen personnel in their individual tasks
• Prepared individual orders when requested
• Ensured food preparation procedures for quality, uniformity and accurateness
• Reviewed delivered product and ensured appropriate storage
• Observed employees engaged in portioning, preparing, and garnishing foods
• Ensured the defined methods of cooking and garnishing

• Cooked memorable dishes that brought new customers into establishment.
• Responsible for managing and delivering quality delicious food
• Responsibe for constant fresh stock of all kin of ingredients by controlling supply chain
• Quality control, daily reports and stock inventory
• Assingning the daily menu
• Operated all kitchen equipment safely to prevent injuries.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.

• • 154 rooms and 2 outlets.
  • mange cold kitchen and all taste panel
  • make a menu plan for buffet
• Complied with portion and serving sizes as per restaurant standards.

Restaurants specialties Italian cuisine

• Receiving food ingredients and supplies from main kitchen
• Responsible for managing and delivering quality delicious food
• Responsible for constant fresh stock of all kind of ingredients by controlling supply chain
• Quality control, daily reports and stock inventory
• Assigning the daily menu
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Acted as head chef when required to maintain continuity of service and quality.
• Collaborated with staff members to create meals for large banquets.

• 154 rooms and 2 outlets
• Mange cold kitchen and all taste panel
• Make a menu plan for buffet

• Naama Bay Hotel.com
• 200 Rooms
• 3 Outlets
• 5 stars Hotel