Adel Agamy

  • Southampton Southampton
Adel Agamy

chef de cuisin

Work History

Work History
Jan 2015 - Jan 2015

Chef de Cuisine

The Fairmont

Position: Chef de Cuisine Joined in October 2010 as a Sr. Chef de Partie and over a period promoted as a Sous Chef. During this period I was in charge of Newport-A Gastro Pub, Waterlot Steak House(AAA Four Diamonds) & Waterlot Dock and Newport Room(AAA Five Diamonds). Presently taking care of the Jasmine(Coffee shop) & IRD kitchen, with an annual revenue of over Five million dollar in Food and Beverage. Reporting to the Executive Chef, my responsibilities and essential job functions include but are not limited to the following: Consistently offering professional, friendly and proactive guest service while supporting fellow colleagues. Ensure the consistency in the preparation of all food items for buffet and or a la carte menus according to hotel recipes and standards. Responsible for departmental payroll, scheduling and administration. Oversees daily ordering of all food production requirements for the department Manages food cost and production, Ensuring proper rotation, labeling, and storing of food. Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines Actively ensures the proper training and development of culinary staff. Maintain and enhance the food products through creative menu development and presentation Proper use and providing training to junior staff of equipment's like convection ovens, combi ovens, rotisserie ovens, grills, flat tops, fryers, stick blenders, steamers, tilting pans, broilers, steam kettle, meat saw machine, buffalo chopper, potato peeler etc. Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices. Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met. Consult with staff about food production aspects of special menus being planned. Cook and directly supervise the cooking of items that require skillful preparation. Evaluate food products to ensure that quality standards are consistently attained. Perform miscellaneous job-related duties as assigned Improves menu quality and consistency

Jan 2015 - Jan 2015

Jr Sous Chef

Fairmont Heliopolis

Position:. Jr Sous Chef,: Reporting to the Executive Chef and Sous Chefs, responsibilities and essential job functions include to the following: Ensure that the food preparation of the hotel is the leading product in the city Review the daily production sheets with the Executive Chef. Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service Actively participates in training of culinary skills to junior colleagues and apprentices Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Keep work station clean and organized including fridge's/freezers, countertops and stove tops Ensures that station opening and closing procedures are carried out to standard Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines Report any and all deficiencies in kitchen equipment functionality and quality of food products to Executive Chef in a timely fashion Responsible for the day to day operations of his/her station Act as a role model to junior colleagues by maintaining a professional work ethic and displaying sound cooking skills Motivate and lead to ensure high team morale Act as a liaison between the floor and the kitchen Help raise the standards within the department and bring new concepts forth Strive to advance his/her knowledge, skills and abilities and consistently share these with others Responding positively and in a timely manner to all internal and external guest requests Supervise the team in the absence of the Executive Chef Be Health & Safety conscious and actively involved in maintaining a safe work environment Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program Adhere to all environmental policies and programs as required reasonable duties as assigned Position: Demi Chef de Partie(lamamma restaurant Italian) Cairo Sheraton, Cairo

Jan 2015 - Jan 2015

Commis Chef

Meridian Pyramids, Egypt

Position: Commis Chef(mediterranean cuisine) Le Date

Jan 2015 - Jan 2015

Commis Chef

II

Position: Commis Chef

Jan 2015 - Jan 2015

Commis Chef

II

Position: Commis Chef

Jan 2015 - Jan 2015

Manager

Watson Labor Management Tool, Labor Management

Application-Birchstreet, E-procurement, Online Purchasing system with controlling tools Competencies/Key Work skills Very good in organizing big events and handling, like for PGA(golf) annual event in Bermuda and Music Festival of Bermuda Knowledge of different cuisines Leading the team and having high working staff satisfaction(scoring the highest staff satisfaction result for the team in the whole hotel for the year 2012) Getting optimum Guest Satisfaction(scoring consistently over 9 points out of 10 in JD Power Surveys Good Planner and Managing of resources Multi Cultural working experience with work experience in Asia, Middle East, Europe and North America Effective in team building and getting maximum results for the company without compromising on Guest Satisfaction and Product quality Organized Chaîne des Rôtisseurs annual dinners

Education

Education
Jan 2015 - Jan 2015

hosptality program

tourism instiue

Skills

Skills

JASMINE

satisfaction

HOTEL OPERATIONS

CULINARY

professional food quality

production staff