Mohamed Ibrahim

Mohamed Ibrahim

Executive Pastry Chef at Stigenberger
Lives in Egypt
over 6 months ago

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Experience

  • Executive Pastry Chef

    Stigenberger - البحر الأحمر, Egypt

    Other
    September 2017 - Now · 1 year and 4 months

  • Pastry Chef

    Kempinski - Safaga, Egypt

    Bakery/Pastry
    July 2012 - May 2018 · 5 years and 11 months

    Provides direction for all day-to-day operation. · Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. · Encourages and builds mutual trust, respect, and cooperation among team members. · Serving as a role model to demonstrate appropriate behaviours. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. · Supervises and coordinates activities of cooks and workers engaged in food preparation. · Demonstrate new cooking techniques and equipment to staff. · Develops and implements guidelines and control procedures for purchasing and receiving · Establishes goals including performance goals, budget goals, team goals, etc. · Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. · Manages department controllable expenses including food cost, supplies, uniforms and equipment. · Participates in the budgeting process for areas of responsibility. · Knows and implements the brand's safety standards. · Provides direction for menu development. · Monitors the quality of raw and cooked food products to ensure that standards are met. · Ensures compliance with food handling and sanitation standards. · Follows proper handling and right temperature of all food products. · Ensures employees maintain required food handling and sanitation certifications. · Maintains purchasing, receiving and food storage standards. · Provides and supports service behaviours that are above and beyond for customer satisfaction and retention. · Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. · Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. · Responds to and handles guest problems and complaints. · Empowers employees to provide excellent customer service. · Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. · Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. · Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. · Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. · Administers the performance appraisal process for direct report managers. · Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Pastry Chef

    Stella De Mary - Sharm El-Sheikh, Egypt

    Bakery/Pastry
    March 2011 - November 2011 · 10 months

    provides direction for all day-to-day operation. · Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. · Encourages and builds mutual trust, respect, and cooperation among team members. · Serving as a role model to demonstrate appropriate behaviours. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. · Supervises and coordinates activities of cooks and workers engaged in food preparation. · Demonstrate new cooking techniques and equipment to staff. · Develops and implements guidelines and control procedures for purchasing and receiving · Establishes goals including performance goals, budget goals, team goals, etc. · Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. · Manages department controllable expenses including food cost, supplies, uniforms and equipment. · Participates in the budgeting process for areas of responsibility. · Knows and implements the brand's safety standards. · Provides direction for menu development. · Monitors the quality of raw and cooked food products to ensure that standards are met. · Ensures compliance with food handling and sanitation standards. · Follows proper handling and right temperature of all food products. · Ensures employees maintain required food handling and sanitation certifications. · Maintains purchasing, receiving and food storage standards. · Provides and supports service behaviours that are above and beyond for customer satisfaction and retention. · Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. · Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. · Responds to and handles guest problems and complaints. · Empowers employees to provide excellent customer service. · Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. · Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. · Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. · Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. · Administers the performance appraisal process for direct report managers. · Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Pastry Chef

    Reef Oasis, Blue Bay - Sharm El-Sheikh, Egypt

    Bakery/Pastry
    August 2009 - August 2010 · 1 year and 1 month

    provides direction for all day-to-day operation. · Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. · Encourages and builds mutual trust, respect, and cooperation among team members. · Serving as a role model to demonstrate appropriate behaviours. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. · Supervises and coordinates activities of cooks and workers engaged in food preparation. · Demonstrate new cooking techniques and equipment to staff. · Develops and implements guidelines and control procedures for purchasing and receiving · Establishes goals including performance goals, budget goals, team goals, etc. · Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. · Manages department controllable expenses including food cost, supplies, uniforms and equipment. · Participates in the budgeting process for areas of responsibility. · Knows and implements the brand's safety standards. · Provides direction for menu development. · Monitors the quality of raw and cooked food products to ensure that standards are met. · Ensures compliance with food handling and sanitation standards. · Follows proper handling and right temperature of all food products. · Ensures employees maintain required food handling and sanitation certifications. · Maintains purchasing, receiving and food storage standards. · Provides and supports service behaviours that are above and beyond for customer satisfaction and retention. · Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. · Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. · Responds to and handles guest problems and complaints. · Empowers employees to provide excellent customer service. · Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. · Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. · Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. · Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. · Administers the performance appraisal process for direct report managers. · Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Sous Chef

    Hyatt Regency - Sharm El-Sheikh, Egypt

    Bakery/Pastry
    March 2000 - August 2009 · 9 years and 7 months

    provides direction for all day-to-day operation. · Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. · Encourages and builds mutual trust, respect, and cooperation among team members. · Serving as a role model to demonstrate appropriate behaviours. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. · Supervises and coordinates activities of cooks and workers engaged in food preparation. · Demonstrate new cooking techniques and equipment to staff. · Develops and implements guidelines and control procedures for purchasing and receiving · Establishes goals including performance goals, budget goals, team goals, etc. · Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. · Manages department controllable expenses including food cost, supplies, uniforms and equipment. · Participates in the budgeting process for areas of responsibility. · Knows and implements the brand's safety standards. · Provides direction for menu development. · Monitors the quality of raw and cooked food products to ensure that standards are met. · Ensures compliance with food handling and sanitation standards. · Follows proper handling and right temperature of all food products. · Ensures employees maintain required food handling and sanitation certifications. · Maintains purchasing, receiving and food storage standards. · Provides and supports service behaviours that are above and beyond for customer satisfaction and retention. · Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. · Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. · Responds to and handles guest problems and complaints. · Empowers employees to provide excellent customer service. · Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. · Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. · Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. · Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. · Administers the performance appraisal process for direct report managers. · Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. · Ensures property policies are administered fairly and consistently. · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Commis Chef

    Movenpick - Hurghada, Egypt

    Bakery/Pastry
    July 1999 - February 2000 · 8 months

    Making all productions of pastry and cutting fruits

Education

  • Extant

    Institute for Tourism and Hotel - Mansoura, Egypt

    September 2009 - June 2011

    We are study the since for hospitality ,food and beverage,computer and English.

Languages

  • English
    Native or fluent
    100%
  • Arabic
    Native or fluent
    100%

Skills

  • Computer
  • English
  • Manage
  • Pastry skills
Connections
Mohammed amjad Arman
chef at Marriott International
Rahul Kumar
chef the party at lotus gemrand hotel
Following
Jumeirah Group
Dubai, United Arab Emirates
Conservatorium Hotel
Amsterdam, Netherlands
Other members
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