MONTASER-MOHMMED-MASOUD-FlowCV-Resume-20250905.pdf

Executive chef cv

1. MONTASER MOHMMED MASOUD
Director of Culinary
[email protected]

00201222510961

Egyptian

1964-08-29

Egyptian

Married: 1

linkedin.com/in/montaser-masoud-897303152

https://www.facebook.com/groups/1045419618858848

MONTASER MASOUD Coach Sustainability Education for Professionals wacs
Director Culinary Training Manager — Coach Sustainability Education for Culinary Professionals 
 (T.O.T) Training and Development Manager  Coach Sustainability Education for Professionals wacs
Professional Experience
Chairman / Lead Trainer
Culinary Innovation Center for Training and Development — Cairo, Egypt
•Lead a globally recognized culinary innovation and sustainability training hub
accredited by WACS.
•Delivered 182+ professional training programs across 14 countries with over
17,000 trained chefs.
•Integrated AI tools, zero-waste principles, and green cooking techniques into
culinary education.
•Developed sustainable culinary curricula and collaborated with global chef
associations.
Consultant for Central Kitchen Establishments
Mecca & Egypt/Saudi Arabia
•Providing high-level consultancy for set-up and operation of central kitchens
tailored to client needs.
•Led six-month project implementation phases ensuring operational excellence
in food production and safety.
Director of Culinary
Upfield Egypt
Director of kitchen
DREAMS RESORTS EGYPT
Director of Training and Development of kitchen
Hotel Facilities Air Defense
Director Culinary
Mövenpick Hotels Makkha Alhussaam Catering
EXECUTIVE Chef
INTER CONTINENTAL Makkha IHG
Ex PASTRY Chef IHG
INTER CONTINENTAL EGYPT SEMIRAMIS
2 Cook
SHERATON HELIOPLIS HOTEL
KITCHEN TRAINING
BARON HELIOPLIS HOTEL| | 01/2020 – Present 11/2024 – 08/2025 08/2023 – 11/2024 10/2022 – 08/2023
Sharm El-Shaikh 11/2015 – 10/2022 06/2014 – 10/2015
Saudi Arabia 11/2001 – 04/2013
Saudi Arabia 07/1987 – 11/2001 08/1984 – 07/1987
EGYPT 04/1982 – 07/1984
EGYPT.

2. MONTASER MASOUD Coach Sustainability Education for Professionals wacs
Professional Cooking Techniques
Knife Handling
Knife Handling
Professional Buffet Settings
Canapes & Hors d' Oeuvres
Salads
Handling & Cooking Meat
Handling & Cooking Beef
Handling & Cooking Veal
Handling & Cooking Fish
Handling & Cooking Poultry
Handling & Cooking Lamb
Handling & Cooking Vegetables
Handling & Cooking Potatoes
Handling & Cooking Eggs
Handling & Cooking Fruits
Handling & Cooking Grains
knowledge of Pasta & Noodles
Sauces & Stocks
Soups Preparation
Cakes & Cake Frostings
Custards Creams Frozen Desserts
Pies & Cookies
Principles of Baking
Quick Bread
Yeast Bread
Professional Culinary Arts
Professionalism
Essentials of Food Costing
Safe Food everyone's responsibility
Menu planning & Menu Engineering
Professional Kitchen Management
Vegetarian Cooking
Plate Presentation
Sandwich Making
Nutrition & Health
Flavors & Flavorings
Professional customer & Table Service
Dairy Products
Kitchen Tools & Equipment
Recipe Writing
Disaster Ready Humanitarian Training
Online Education
What Does It Mean To Address Bias
Overcome Your Unconscious Bias
How Do I Identify My Biases
How Do I Examine My Own Bias
What Does It Take To Change Our Brains
What Does It Take To Change Our Actions
MONTASER MASOUD Coach Sustainability Education for Professionals wacs
Avoid the Pitfalls of Diversity Efforts
Make Constructive Online Comments
Avoid the Pitfalls of Diversity Efforts
Key Triggers to Search for Unconscious Bias
Take the Next Step2020

3. (*An effective time management guideline*)
Introduction to Digital Etiquette
Respect Others’ Time
What Are Creative Commons Licenses
Respect Others’ Time
Respect Others’ Attention
Respect Others’ Privacy Tag Others Appropriately
Share Photos Appropriately
Practice Good Text Message Etiquette
Practice Good Facebook Etiquette
Practice Good Twitter Etiquette
Respect Copyright When Sharing
What Are Creative Commons Licenses
An Introduction to Project Management
Module 1: Introduction to Project Management
Training of Trainers (ToT)
SUSTAINABILITY EDUCATION FOR CULINARY PROFESSIONAL 2020
Part 1: Understanding the big picture ( WACS )
Part 2: Agriculture Food from the Soil ( WACS )
Part 3: Agriculture – Animal Husbandry ( WACS )
Part : Seafood in the Food Service Industry ( WACS )
Part 5: Energy in the Food Industry ( WACS )
Part 6: Water ( WACS )
Part 7: Waste Management ( WACS )
Brisons la chaîne d’infection du COVID-19
MOHAMMED BIN RASHID UNIVERSITY OF MEDICINE AND HEALTH
Let's Break the Chain of COVID-19 Infection (Arabic)
Let's Break the Chain of COVID-19 Infection
Let’s Gear Up to Volunteer and Defy COVID-19 (Arabic)
kitchen Skills
Demonstrate principles of food safety day by day and sanitation.
food in safe zone -Main kitchen- Butchery- Garde manger -Pastry
Demonstrate appropriate principles of plate presentation
Ability to handle multiple tasks with an eye to detail and presentation
Stay up to date with latest culinary trends and create ideas into better and consistent
implementations
Handling of the fully implemented HACCP guidelines as well as general health & safety in the
workplace
Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menus and which
meet the needs of the target market and are in line with the operating concept for the restaurant
To maintain good working relationships with colleagues and all other departments
Assumes responsibility for increasing departmental sales and profit Wastage and Turn over Control
Food Cost Management LEADERSHIP SKILLS
Fostering team works.
effective time management during production in kitchen food
Effective organization of personal work areas for efficient production Main Duties
Ability to handle multiple tasks with Very good strong leadership and organizational skills

4. Knowledge of HACCP as well as an eye to detail and presentation
Stay up to date with latest culinary trends and create ideas into better and consistent
implementations
Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace
Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest-
1997 EGYPTIAN FOOD FESTIVAL IHG SINGAPORE
1999 EGYPTIAN FOOD FESTIVAL IHG SINGAPORE TASK FORCE1998
TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION
1999 TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION
1999 TWO MERIT CERTIFICATES EGYPTIAN CHEF'S ASSOCIATION
1993 CONFRERIE DE LA CHAINE DES ROTISSEURS
1998 CHAINE DES ROTTISEURS
Member of the Emirates Culinary Guild
Member of the Saudi Arabia Chefs Association
MONTASER MASOUD Coach Sustainability Education for Professionals wacs
Work in a multicultural environment
general health & safety in the workplace Able to control cost and wastage
FINANCIAL SKILLS
Adopting value for money principle.
By knowing our forecast as well business/
Nationalities mix to deliver the expected quality and quantity
Meets our guest expectation
Explain kitchen chef yield concept and yield percentage.
Calculate the cost of a recipe for kitchen menu.
Food Menu top VIP
The Guest Experience Program
Brief all section heads on daily basis month to date by the food cost.
Weekly briefing with the kitchen team with the GLM Heart Beat surveys results
Breakfast- Lunch – Dinner Room Service/In-Room Dining- & Club Intercontinental floor
It’s a highly effective Performance Management Solution that helps a restaurant discover the facts behind
customer service
standards and other front line activities such as food safety and sanitation and ultimately enables
Personal Objective
OPENING THE PROFESSIONAL KITCHEN ( CATERING )
Control overall operations in kitchen to reduce budgeted food costs of 23.00% to actual 22.08%
Increase highest guest satisfaction total rating for food & beverage from 85.9% To 87 % by controlling food
production and quality.
Ensuring highest standards in all set menu presentation and buffet set up in Enhancing the food product
that is presented to guests.
Established departmental training and development plan.
Responsible for the day to day running of all operation and administration in kitchen.
Maintaining all control systems for food costs.
Applied HACCP system
Decreased high employee turnover

5. Management attitude and skills
Strong team leader ship.
Strong managerial and organizational.
Communication skills, interpersonal, motivational.
Excellent human relations skills
Excellent relationship with all staff levels.
Able to work with people of diverse cultures.
Fully responsible for all food production and maintaining
Quality to ensuring consistency in food delivery and
Standards
Control hygiene and sanitation.
Responsible for composing menu and able to use market research to develop new products and make
changes within guests need.
Responsible for selection training and development of the personnel within the department.
Experience in multi-ethnic cuisine, Asian, Italian, Gourmet, and French
Increase staff creativity and quantity.
Controlling overall operations in kitchen including:
Budgeting, manpower, menu planning and set up, scheduling, staff rotation, holidays planning, recruiting
and hiring staff, service, Control the elements that determine profit and loss to achieve maximum results
with minimum expenses, food promotional ideas.
1/Demonstrated Skills 2/Food menu engineering 3/Menu planning /Ordering and purchasing Inventory
5/Staff fostering 6/Function planning 7/Training and development of staff 8/Quality enforcing
9/Daily specials 10/Line service Supervision 11/Recruitment of staff Speed and accuracy
12/Dealing with suppliers *Coordination of food flow *Monitoring of food wastage/ food cost
ONLINE EVENT NOTIFICATIONS
PROGRAM Webinar
Protocol Food Consultancy Training Sessions
Taming The Black Swan Webisode Finding the Silver Lining
Sustainability Around The World
GoToWebinar - Expert tips for CISOs during COVID-19
Mental Resilience in the Event Industry
CORE CRUITMENT
Finance Panel
Chairman / Non-Exec
EXTREME
Coworking and Membership Industry
Leadership Panel (Trusted Brands and Socially Distant Service)
Chef / Kitchen Management / Food development
Asia Report
New Opportunities that the team
Get insight from industry leaders on the go
Informa Markets and Saladplate launch Food & Hotel Digital Week
25/3/2020 Country Pavilion Highlights
26 /3//2020 Top 100 Food Highlights
TRAINING
1984 BAKERY PRODUCTIONLAUSANNE ECOLE HOTE L
1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT
1989 HOW TO BE A GOOD SUPERVISOR IHG- HOTEL
1990 CUSTOMER COME FIRST- IHG HOTEL

6. MONTASER MASOUD Coach Sustainability Education for Professionals wacs
1990 PASTRY HOTEL INTERCONTINENTAL KOHL
IN GERMANY, CROSS TRAINING EXPOSURE
1993 GUEST COURTESY TRAINING PROGRAM
1994 ACCOUNTING FOR NON ACCOUNTS
1995 TRAIN THE TRAINER WORKSHOP
1996 FOOD AND BEVERAGE DEPARTMENT
1998 FIRST AID TRAINING PROGRAM
1999 SUPERVISORY SKILLS
1999 CROSS EXPOSURE PASTRY IN IHG
SINGAPORE
2000 CUSTOMER COMES FIRST2000
2001 HOW TO BE A GOOD MANAGER
2002 FABILIO INTERNATIONAL SCHOOL
SWITZERLAND
2005 group training certificate workshop IHC KSA
2007 CROSS EXPOSURE IN CROWNE PLAZA-
DUBAI KITCHEN
E-CRISTA 75% SCORE SAFETY FOOD IN 07/2009
INTER CONTINENTAL EXPERIENCE YOU BRINGIT
TO 2 LIVES - 01/12/2009
CROSS EXPOSURE IN FOOD AND BEVERAGE
PRODUCTION AT INTER CONTINENENTAL HOTEL,
S DUBAI FESTIVAL CROWNE PLAZA CIT,UAE
-09/01/2010 TO 17/01/2010
safety first {Certied Cristal Haccp management
training course}
Food Safety Certified {HACCP Code:2003} TQCSI
HACCP 30/11/2011
CORNELL UNIVERSITY CERTIFCATE IN FOOD
SERVICE MANAGEMENT FESTIVAL
1992 SERVICE LEADERSHIP
1993 SUPERVISION ZINGER MILLER
1994 APPRAISAL SKILLS
1995 MANAGEMENT SKILLS
1997 CROSS EXPOSURE IN PASTRY KITCHEN
HOTEL SINGAPORE INTERCONTINENTAL
1998 C.T.C TRAINING PROGRAM
1999 SCG EGYPT PROGRAM-HACCP
2000 MANAGING TRAINING AND DEVELOPMENT
COURSE
2000 SIX CONTINENT CLUB
2002 FELCHLIN SCHWYZ CHOCOLATE CROSS
DESSERT SWITZERLAND
2004 BE MY GUEST INTER CONTINENTAL DAR AL
TAWHID ,KSA
2005 CRAFT TRAINING CERTIFICATE IHC KSA
CERTIFICATE OFCAHIEVEMENT HACCP
LEADERSHIP –FUNDAMENTALS PART OF THE I H
G ACCELERATED LEADERSHIP 23/08/2008
ACHIEEVEMENT safety food as E- cristal web site-
SCORE 91%
ESSENTIALS OF FOOD COSTING –EGYPTIAN
CHEFS ASSOCIATION 12/04/2010 -13/04/2010
HOSTED BY SEMIRAMIS INTER CONTINENTAL
Certificate of Registration-Food Safety Certified-
ISO 22000:2005 ISSUE DATE 11/11/2012 -EXPIRY
DATE FEBRUARY 2014
CONFIRMATION FOOD SAFETY MANAGEMENT
SYSTEM 2014 CODEX GUIDELINES FORV THE
APPLICTION OF THE HACCP SYSTEM
1990 EGYPTIAN FOOD FESTIVAL IHG KOLLN
GERMANY

7. MONTASER MASOUD Coach Sustainability Education for Professionals wacs
E-Guide For Training and Consultation in
cooperation with Ain Shams University
United kingdom Training Management Systems
United kingdom Training Skills
United kingdom Types Audiences
Controller Food and Beverage 1991 {American
hotel and motel association}
Food and beverage service 1998 {American hotel
and motel association}
2002 FABILIO INTERNATIONAL PASTRY SCHOOL -
MASTER CHEF
GULF FOOD the Emirates Culinary Guild 2012
GULF FOOD the Emirates Culinary Guild
February 2013
Diploma/Advanced Diploma of Business (kitchen
Management)
Food and Beverage management 1993
{American hotel and motel association}
2002 FELCHLIN SCHWYZ CHOCOLATE
SWITZERLAND - MASTER CHEF
MASTER CHEF CHALLENGE GCC 2012 King Abdul-
Aziz University
GULF FOOD the Emirates Culinary Guild
February 2013
Opening HOTEL,S & CATERING
Mövenpick Hotels ( Alhussaam Catering ) 201
DAR AL TAWHID INTERCONTINENTAL HOTEL
MAKKAH SAUDI November 2001
SEMIRAMIS INTERCONTINENTAL HOTELEGYPT
JULY 1987
INTERCONTINENTAL HOTEL SHRAM EL SHEIKH
IHC EGYPT JULY 1996
SHERATON LUXAR HOTEL EGYPT MARCH 1986