Abdel Adly

Abdel Adly

Executive Chef at National Catering Company. Abu Dhabi
Lives in Abu Dhabi, United Arab Emirates

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About me

Dear.
Greetings of the day,

I am now at the National Catering Company Abu Dhabi, as Executive chef in charge for 4 Restaurants, 800 Client .
I now manage 30 chefs directly under me as well as 20 stewarding.

My previous work at Holiday Inn, Abu Dhabi as Head chef in charge of 7 outlets the kitchen
(All day dining, Mediterranean cuisine, Arabic shisha café, Main Bar, pastry shop, Room service, Banquet & out site door catering)

In the three years I have worked with General Manager, and the rest of the management team I have grown and developed my leadership skills as well as my culinary skills. I now manage 28 chefs directly under me as well as 14 stewarding, in recent EES scores we achieved an 89.5% in the kitchen and in the Heart beat scores for F&B we are at 87% YTD.
Every day we face new and exciting challenges and from these we learn new things. Now feel, I am ready for a new challenge, and I would like that to be with you and your team, who are passionate about working together to strive for best results.

If you would like to discuss my CV in further detail, please do not hesitate to contact me.
I look forward to hearing from you soon.

Kind regards
Abdel Satar
+971 50 288 1324

Experience

6 years and 11 months

  • Executive Chef

    National Catering Company. Abu Dhabi - Abu Dhabi, United Arab Emirates

    F&B kitchen
    May 2017 - Now · 6 years and 11 months

    • Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers. • Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues. • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. • Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations. • Renovated and restructured the kitchen lay out to fulfill its maximum potential • Developed menu items to reflect current trends and local taste for restaurants and banquet. • Increased food revenue the first year, reduced food and labor cost , increased guest satisfaction and loyalty tracking. • Implemented a recipe procedure for each new menu change

Education

  • Diploma in Hospitality & Tourism

    September 2001 - June 2005

Languages

2 languages

  • Arabic

    Native or fluent

  • English

    Full professional

Personal information

Nationalities

  • Egyptian

Date of birth

March 28th 1984

Additional Information

2 informations shared

Connections
AHID UZ ZAMAN
Head Butcher Chef at Le Méridien Dhaka
Khokan Barua
Butcher at Danat Jebel Dhanna Resort
Kira Safonova
Marketing and Sales Specialist at Doveç construction
View 10 connections
Following
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View more
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