MOHAMED ABD EL ALIEM
TABUK,Saudi Arabia
Summary
Culinary professional with expertise in Portuguese, Mediterranean, Middle Eastern, Greek, and Italian cuisines. Proficient in high-volume kitchen operations, food preparation, quality control, and bakery techniques. Experienced in menu engineering, cost control, and HACCP compliance, with a strong focus on staff training to maintain culinary excellence. Dedicated to creating exceptional dining experiences through innovative menu development and attention to detail.
Overview
4
4
years of post-secondary education
12
12
years of professional experience
Work history
Sous Chef (Pre-Opening) – Mediterranean Cuisine
Rosewood Amaala
Amaala
12.2025 - 06.2026
- Pre-Opening Phase Leadership: Active member of the core culinary team responsible for the strategic setup, kitchen layout planning, and operational readiness of the Mediterranean dining concepts prior to the grand opening.
- Menu Engineering & Development: Collaborated with the Executive Chef to design, test, and implement ultra-luxury Mediterranean menus, incorporating regional coastal flavors with sustainable, locally sourced Red Sea ingredients.
- Standard Operating Procedures (SOPs): Established and enforced rigorous kitchen SOPs, waste management protocols, and food safety standards ensuring 100% compliance with HACCP regulations.
- Team Building & Training: Recruited, trained, and mentored a diverse kitchen brigade, focusing on high-end culinary techniques, plate presentation, and maintaining Rosewood’s ultra-luxury service standards.
- Vendor & Supply Chain Management: Coordinated with procurement teams to source premium Mediterranean ingredients, test equipment, and secure reliable supply chains for critical opening phases.
- Cost & Inventory Control: Managed food cost analysis, inventory tracking, and kitchen labor scheduling to optimize efficiency and maintain profitability during the pre-opening budget phase.
SOUS CHEF
THE WESTIN CAIRO GOLF RESORT & SPA, KATAMEYA DUNES – MARÉ SOCIAL RESTAURANT, New Cairo
New Cairo
07.2023 - 06.2026
- Ten Chefs brigade.
- Luxury Hotel with 156 Villas.
- 150 seats restaurant with Portuguese / Spanish Cuisine menu inspired by the renowned Two Starred Michelin Chef Henrique Sá Pessoa.
- Providing leadership and guidance to junior kitchen staff during food preparation, and collaborating closely with the Head Chef in menu planning.
- Supervise and manage the garde manger, hot, and cold sections.
Chef de Partie at Buoy Restaurant
G’NK Group
09.2022 - 07.2023
- Ten Chefs brigade.
- Restaurant with a menu inspired by Mediterranean / Greek cuisine.
- Head of hot section.
Demi chef
Radisson Blu (Alexandria)
Alexandria
02.2021 - 09.2022
- Directing the food preparation process and delegating tasks, ensuring the kitchen meets all regulations, including sanitary and food safety guidelines, and ensuring food quality and company standards are maintained for all dishes served.
- Assist chef de partie for preparation.
Demi chef
Steigenberger Aqua Magic (Hurghada)
Hurghada
05.2016 - 10.2018
- Five Chefs brigade.
- 98 seats restaurant with Oriental / International Cuisine menu.
- Assist and replace the Chef in his absence, coordinate the brigade's work, train the team elements, and lead and instruct the team about preparing and cooking delicacies and dishes.
1st commie
Jaz Aqua Marine (Hurghada)
Hurghada
03.2015 - 03.2016
- Fourteen Chefs brigade.
- Responsible for the appetizer and bar station.
- Responsible for the fish station (on weekends).
- Taking care of the neighbor Lebanese restaurant.
1st commie
Movenpick (Hurghada)
Hurghada
10.2014 - 10.2015
- Sixteen Chefs brigade.
- Two independent kitchens plus banquets, coffee shop (up to 500 lunches per day) and Darwin’s Cafe 116 seats, one lounge terrace with 56 seats and Mediterranean Cuisine menu.
- Responsible for the pasta and side dish station.
Education
Bachelor of Tourism and Hotels HITH - Hurghada
Egypt
Hurghada 09.2008 - 07.2012
Skills
- Portuguese and Mediterranean cuisine
- Worldwide staff training
- Food preparation and quality
- Menu engineering and cost control
- HACCP compliance
- Bakery techniques
- High-volume kitchen operations
- Middle Eastern cuisine
- Greek and Italian cuisine
REFERENCE CONTACTS
- Paulo, Vazz, EXCUTIVE CHEF:The Westin Cairo Hotel Mare Social Restaurant
- PHONE NUMBER : +34 678 13 54 48,
Languages
English
Fluent
Arabic
Fluent
Timeline
Sous Chef (Pre-Opening) – Mediterranean Cuisine
Rosewood Amaala
12.2025 - 06.2026
SOUS CHEF
THE WESTIN CAIRO GOLF RESORT & SPA, KATAMEYA DUNES – MARÉ SOCIAL RESTAURANT, New Cairo
07.2023 - 06.2026
Chef de Partie at Buoy Restaurant
G’NK Group
09.2022 - 07.2023
Demi chef
Radisson Blu (Alexandria)
02.2021 - 09.2022
Demi chef
Steigenberger Aqua Magic (Hurghada)
05.2016 - 10.2018
1st commie
Jaz Aqua Marine (Hurghada)
03.2015 - 03.2016
1st commie
Movenpick (Hurghada)
10.2014 - 10.2015
Bachelor of Tourism and Hotels HITH - Hurghada
Egypt
09.2008 - 07.2012