Summary
Overview
Work History
Skills
Certification
Timeline
Generic

Mansour Salem Mansour

Al Madinah

Summary

Ambitious and dedicated Junior Sous Chef offering 10 years' experience in hot Kitchen. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen. Quick-thinking Junior Sous Chef successfully handling unexpected culinary requests and managing meticulously prepared kitchens for past 10 years in industry. Creative culinary edge is extended to tasks such as inventory monitoring, order management and clear communication with kitchen staff. Demonstrated success in training staff, monitoring performance and controlling costs to maintain smooth and efficient kitchen operations. Exacting and focused manager with a tireless approach to meeting foodservice demands.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Junior Sous Chef

Emaar Royal Hotel
11.2023 - Current
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.

Junior Sous Chef

Marriott Executive Apartments Madinah
04.2023 - 06.2023
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.

Junior Sous Chef

Cleopatra Luxury Resort Sharm El Sheikh
05.2019 - 02.2023
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.

Senior Chef De Partie

Aurora Sharm Resort
06.2018 - 05.2019
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.

Chef De Partie

Red Sea Hotels
06.2017 - 05.2018
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.

Demi Chef De Partie

Aurora Sharm Resort
07.2016 - 04.2017
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.

2nd Commis Chef

Island View Resort
05.2015 - 06.2016
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Worked effectively in fast-paced environments.

3rd Commis Chef

Dossole Sea Beach
07.2014 - 04.2015
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.

3rd Commis Chef

Tropicana Sea Beach
03.2014 - 06.2014
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.

Skills

  • Ingredient Sourcing
  • Kitchen Management
  • Workflow Optimization
  • Nutrition Knowledge
  • Menu Development
  • Food costing
  • Staff training

Certification

  • Essential Skills for Supervisors and Managers
  • Peace and healthy institute
  • Food safety (HACCP)
  • Hospitality leadership skills development
  • Hospitality department trainer

Timeline

Junior Sous Chef

Emaar Royal Hotel
11.2023 - Current

Junior Sous Chef

Marriott Executive Apartments Madinah
04.2023 - 06.2023

Junior Sous Chef

Cleopatra Luxury Resort Sharm El Sheikh
05.2019 - 02.2023

Senior Chef De Partie

Aurora Sharm Resort
06.2018 - 05.2019

Chef De Partie

Red Sea Hotels
06.2017 - 05.2018

Demi Chef De Partie

Aurora Sharm Resort
07.2016 - 04.2017

2nd Commis Chef

Island View Resort
05.2015 - 06.2016

3rd Commis Chef

Dossole Sea Beach
07.2014 - 04.2015

3rd Commis Chef

Tropicana Sea Beach
03.2014 - 06.2014

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Mansour Salem Mansour