Mahmoud Shahien

Mahmoud Shahien

Junior Sous Chef at ACCOR
Lives in Hurghada, Egypt

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Experience

9 years and 7 months

  • Junior Sous Chef

    ACCOR - Hurghada, Egypt

    F&B kitchen
    June 2014 - Now · 5 years and 8 months

    Preparing, cooking and presenting dishes within my speciality Managing and training any demi-chef de parties or commis working with me. Helping the sous chef and head chef to develop new dishes and menus. Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins

  • J.Sous Chef

    ACCOR - Hurghada, Egypt

    F&B kitchen
    April 2014 - June 2018 · 4 years and 3 months

    - A positive "can do" attitude - Excellent understanding of food hygiene guidelines, e.g. HACCP, Food Safety Plan - Exceptional organisational and customers service delivery skills - Ability to work well in a busy environment, while maintaining high standards - Assist Head chef in driving service standards to ensure the highest level of service execution is achieved - Hands on throughout all periods and areas of the kitchen operation - Assist with ordering - Liaise with suppliers -Other kitchen duties required by the Head Chef

  • Demi chef de partie

    ACCOR - Hurghada, Egypt

    F&B kitchen
    November 2004 - September 2005 · 11 months

    • Preparing, cooking and presenting dishes within your speciality • Managing and training any demi-chef de parties or commis working with you • Helping the sous chef and head chef to develop new dishes and menus • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety • Monitoring portion and waste control to maintain profit margins

  • 1 st Commis

    ACCOR - Hurghada, Egypt

    F&B kitchen
    November 2003 - September 2005 · 1 year and 11 months

    Maintaining high standards of hygiene Preparing the ingredients for a more senior chef Measuring dish ingredients and portion sizes accurately Dealing with deliveries and stock rotation

  • As Asst. Cook

    Meliá Hotels International - Hurghada, Egypt

    F&B kitchen
    January 2002 - October 2004 · 2 years and 10 months

    To be able to move about the kitchen easily and quickly. • To possess sufficient language skills to understand the tasks at hand. • To be able to lift/unload/move food and supplies; lift dishes to storage location • Use kitchen equipment safely; operate electrical and mechanical equipment - Maintain appropriate inventory of food and supplies - Operate dishwasher while maintaining appropriate temperature - Determine cleanliness of dishes, food-contact surfaces, and kitchen areas - Assess condition of food

Education

  • High school for hotel affairs and tourism sevice department Kitchen

    October 1991 - June 1996

Languages

3 languages

  • Arabic

    Professional working

  • French

    Professional working

  • English

    Professional working

Personal information

Nationalities

  • Egyptian

Skills

2 skills

  • Excellent understanding of food hygiene guidelines
  • Hands on throughout all periods and areas .

Additional Information

1 information shared

  • Key tasks

    • To co-ordinate and prepare in detail all food production for the Hotel’s requirements and ensure a total smooth running of the operation.
    • Prepares his/her production in line with level of activity and revised forecasts
    • Ensures the smooth running of food preparation during the shift
    • Ensures effective coordination between section in all kitchen and the different F&B points of sale
    • Helps create new menu for "à la carte" and buffet items and coordinate with executive chef
    • Takes part in month-end inventories and reports
    • Keeps up-to-date with changes in culinary techniques
    • Modifies working methods to comply with the brand philosophy
    • Integrates, trains and supervises all level of staff
    • Helps employees develop their skills to the best of their ability and provides support for career development
    • Ensures the whole team is fully involved and motivated, by taking every person's needs into consideration
    • Manages the team's work schedule in compliance with social legislation
    • Ensures that the staff under his/her responsibility behaves and is dressed to the highest standard

    Download the file
Connections
Rajmilan Poudel
Hosco Partner Ambassador at hosco Ambassador Program
Paolo De Luca
Food Engineer, F&B Manager, F&B Consultant at De Luca Food Solutions
Ricardo Vicuña Fuente
Executive chef at Meliá Hotels International
View 119 connections
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