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Mohammed Atta Habouh

Work History



Royal Albatros Moderna

Sharm el-sheikh, Egypt

2nd Commis

Responsible for The cutting and processing of vegetables. Serve guests on the Stations of pizza, pasta and burgers in the Italian restaurant.

under the leadership of master chef of the restaurant 



InterContinietal Hotel
Taba, Egypt 3rd Commis Responsible for Meat and fish processing in the butcher department for buffet guests under the leadership of master chef of department.


Carpaccio Citycape Mall

Giza, Egypt

Stewarad Dishwashing equipment and dishes in restaurants, Under training in the kitchen


Genral Cook

Union Coop

Is responsible for the interface cooking in the Union Branch Association Hamriya breakfast, lunch, and consists of 10:15 different class and lift reporting to the official of the butcher section



high education

Travel & Hospitality Institute technician

This period spent in the study of the art of hospitality hotel management and the basics of Culinary Arts


Diploma of Commerce Division of Management Services

Orman hotel secondary computer

During this period I learned a lot about hotels and how to be qualified to work in it. Many of the terms. The sections and departments of the hotel and how to be Al ready to serve guests


Al over the three years previous life had been built successful career to an end in the hot section of the kitchen and I think that the knowledge and skills gained during this time that he would serve me well in this position, especially when I'm under your administration