Asem A Abdelgwad - CV Executive Chef

I have extensive professional experience in the culinary field since 1996. I began my career as a Chinese Chef, and then advanced to Senior Chef de Partie, Sous Chef, Senior Sous Chef, and eventually Executive Chef in several major hotels and resorts. Throughout my career, I have completed many important courses and training programs that significantly enhanced my skills. I am now seeking to join a leading organization as an Executive Chef, where I can leverage my years of expertise to deliver outstanding performance and lead a professional team of chefs.

Bachelor of Arts, Department of Archaeology, Alexandria University - Grade: Good

Soft Skills:  Communication and Negotiation skills  Responsibility and leadership skills  Time management  Teamwork  The ability to deal with critical situations Technical skills:  Proficiency in international cuisines (Chinese, Oriental, Western, Italian, French, etc.).  Experienced in recipe development and menu engineering.  Strong expertise in food quality control and implementation of HACCP and food safety standards.  Skilled in managing and preparing large-scale banquets and buffets.  Expertise in fruit and vegetable carving and food presentation & garnishing.  Proficient in central kitchen management and workflow organization.  Ability to monitor inventory, orders, and raw material management.  Skilled in preparing standard recipes and food costing.  Proficient in operating modern kitchen equipment (ovens, grills, steamers, fryers).  Ability to cook in bulk quantities while maintaining high quality.  Experienced in developing chefs’ skills through hands-on training.  Strong ability in waste control and optimizing food utilization. Computer skills:  Good in Microsoft Office Programs Language skills:  B1 in English  B1 in Russian  A1 in German  A1 in Italian

Английский

Employment History
Executive Chef at Steigenberger Pure Lifestyle, Hurghada
(Aug 2023 - Present)
Achievements and responsibilities:
 Oversee all kitchen operations and ensure smooth workflow efficiency.
 Design and develop menus in line with hotel standards and guest preferences.
 Supervise food quality, taste, and presentation, ensuring compliance with food safety standards.
 Implement and monitor HACCP guidelines and occupational health & safety practices.
 Manage, lead, and assign tasks to the culinary team while monitoring daily performance.
 Train and develop junior chefs to enhance team skills and efficiency.
 Plan and prepare large-scale banquets and buffets for hotel events.
 Monitor inventory, purchasing, and proper utilization of raw materials.
 Prepare standard recipes and conduct food costing to control expenses.
 Minimize food waste and optimize kitchen resource utilization.
 Stay updated with culinary trends and introduces innovative recipes to enhance guest satisfaction.
 Coordinate with hotel management to deliver the highest standards of service.
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Executive Chef at Paradise Inn Group, Alexandria
(Mar 2021 - Jul 2023)
Executive Sous Chef at SUNRISE Montemare Resort, Sharm El Sheikh
(2018 - 2020)
Executive Chef at Radisson Park Inn Moscow Hotel
(2012 - 2018)
Senior Sous Chef at Titanic Palace, Hurghada
(2010 - 2012)
Sous Chef at SUNRISE Royal Makadi, Hurghada
(2005 - 2010)
Sous Chef at GRAND AZURE, Sharm El Sheikh
(2004 - 2005)
Senior Chef de Partie at Tropicana Rosetta, Sharm El Sheikh
(2003 - 2004)
Chinese Chef at Beijing Group, Cairo
(1996 - 2002)
Courses, Training and Certificates
Timing and Management - Steigenberger
(2025)
Computer Skills - Steigenberger
(2025)
HACCP Training - Steigenberger Crystal
(2024)
Safety Training - Steigenberger
(2024)
Coaching and Leadership Competencies - Steigenberger
(2024)
Management Communication - Steigenberger
(2024)
Innovation Leadership - Steigenberger