Basic Info

Hussein Sabir

15 years

Cairo, Egypt

Diploma

Manager

Work Experience

Senior Chef D’ Cuisine at Royal Maxim Palace Kempinski

Experience Details

Senior Chef D’ Cuisine

Hospitality/Hotels/Food Services

Manager

N/A


Company Details

Royal Maxim Palace Kempinski (multinational)

Cairo, Egypt

More than 1000 employees

Hospitality/Hotels

N/A

Aug 2017 to present (4 months)
Executive Chef at Nayyara Luxury Banqueting& Conference Centre

Experience Details

Executive Chef

Hospitality/Hotels/Food Services

Manager

 Oversee and leader for 46 Chefs and planning of all areas within culinary department.
 Keeps costs within the assigned budget to ensure profitability.
 Ensures hygiene and cleanliness all around the Kitchen to maintain standard of food safety (HACCP&FSMS;).
 Conduct daily briefings with senior Chefs
 Plans new menus and promotions to constantly provide quality choice of food in all banquet functions & outside catering.
 Constantly improves quality of food served in all outlets to ensure guest satisfaction, to meet best offered in the industry.
 Ensures maintenance of equipment to avoid accident and costly repairs.
 Assists with food preparation as required.
 Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.
 Interviews applicants for Kitchen positions, and decides on appropriate action.
 Reduces waste by re-using or selling. Recycles, when possible.
 Maintains good relationships with colleagues and contributes to team spirit.
 Conduct SOS (Staff Opinion Survey).
 Conduct chef’s committee meeting every month.
 We do Menu Engineering based on it we change every two- three months slow moving dishes from menu with new dishes.


Company Details

Nayyara Luxury Banqueting& Conference Centre

Riyadh, Saudi Arabia

101-500 employees

Food and Beverage Production

www.nayyara.com

Aug 2013 to Mar 2015 (1 year 7 months)
Chef de cuisine at Shangri-la

Experience Details

Chef de cuisine

Hospitality/Hotels/Food Services

Senior Management (e.g. VP, CEO)

Responsible For the Culinary Operations of 142 villas resort three different concept Cuisines Arabic, Indian & Chinese.
 Maintaining a Consistent Food Cost of against a Budgeted.
 Consistently provided the highest standards of service and integrity.
 Developed new operational procedures to ensure smooth management of kitchen operation.
 Proven highly adept at creating numerous popular and innovative menus.
 Streamlined and successfully restructured kitchen operation to enhance efficiency.
 Streamlined procedures to ensure efficient management and maintenance of stock levels.
 Successfully trained, mentored and motivated kitchen staff to provide high quality service.
 Responsible for purchase, ordering and stocking of all food products for a weekly consumption and also to source new suppliers from different countries.
 Responsible for cooking classes.
 Supervise and train a team of 16 colleagues.


Company Details

Shangri-la

Maldives

N/A

Hospitality/Hotels

www.shangri-la.com

Nov 2009 to Jun 2013 (3 years 7 months)
Jr. Sous Chef at Fairmont

Experience Details

Jr. Sous Chef

Hospitality/Hotels/Food Services

Senior Management (e.g. VP, CEO)

N/A


Company Details

Fairmont

Cairo, Egypt

More then 1000 employees

Hospitality/Hotels

www.fairmont.com

Mar 2009 to Nov 2009 (8 months)
Chef de partie at Jabel ali

Experience Details

Chef de partie

Hospitality/Hotels/Food Services

Manager

N/A


Company Details

Jabel ali

Dubai, United Arab Emirates

More then 1000 employees

Hospitality/Hotels

www.jabelali.com

Oct 2006 to Mar 2009 (2 years 5 months)
Commis at Four Seasons

Experience Details

Commis

Hospitality/Hotels/Food Services

Entry Level

N/A


Company Details

Four Seasons

Cairo, Egypt

More then 1000 employees

Hospitality/Hotels

www.fourseasons.com

Sep 2004 to Feb 2006 (1 year 5 months)

Education

t.h in 2 years

Education Details

t.h

2 years

Tourism And Hotels, Egypt

B / Very Good / 75 - 85%

N/A

N/A

Tourism And Hotels
1997 - 1999

Training and Courses

Training/Course Details

supervisory excellence

Apr 2012

Shangrila

Management and leadership

This profile is fresh!
Last update 13 days ago.

Jobseeker photo

Profile Skills and Keywords

2 YearsArabicChefChef De CuisineChef De PartieCommisEnglishExecutive ChefFood And Beverage ProductionFood ServicesHard WorkerHospitalityHotelsInternet, MS. Office, Lotus Notes & E-mailsJr. Sous ChefLeaderOrganizerPlannerRoyal Maxim Palace KempinskiSenior Chef D CuisineSupervisory ExcellenceSupportive

Self-assesed Skills

Languages

English

English

: Fluent

: Fluent

: Fluent

: Fluent

Arabic

Arabic

: Fluent

: Fluent

: Fluent

: Fluent

Tools and Technologies

Internet, MS. Office, Lotus Notes & E-mails

Internet, MS. Office, Lotus Notes & E-mails

: Expert

: Extreme - I love it!

:

More than 7 years

Fields of Expertise

chef

chef

: Expert

: Extreme - I love it!

:

More than 7 years

Key Skills

Leader, Planner, Hard worker, Organizer, Supportive

Online Presence

hussein sabirhussein sabir

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