Curriculum Vitae Chef in Egypt Cairo – Free Word Template Download with AI

Personal Information

Name: Ahmed Mohamed El-Sayed
Email: [email protected]
Phone: +20 123 456 7890
Location: Cairo, Egypt

Professional Summary

A dedicated and passionate Chef with over a decade of experience in the culinary field, specializing in Egyptian cuisine with a focus on traditional and modern fusion dishes. Proven expertise in managing kitchen operations, creating innovative menus, and delivering exceptional dining experiences. Committed to upholding the rich culinary heritage of Egypt Cairo while embracing global gastronomic trends. A team player with strong leadership skills, capable of inspiring staff and ensuring high standards of food quality and service.

Work Experience

Head Chef

Chef’s Kitchen Restaurant, Cairo, Egypt
January 2018 – Present
- Oversees daily kitchen operations, including menu planning, ingredient procurement, and staff management.
- Develops and implements innovative Egyptian-inspired dishes that blend traditional flavors with contemporary techniques.
- Collaborates with local farmers to source organic produce and authentic ingredients from Egypt Cairo’s markets.
- Trains junior chefs in the art of Egyptian cooking, emphasizing hygiene, presentation, and flavor balance.
- Receives positive feedback from customers and industry peers for consistently high-quality service.

Sous Chef

Al-Fahd Restaurant, Cairo, Egypt
June 2015 – December 2017
- Assists the Head Chef in managing kitchen workflow and ensuring timely food preparation.
- Focuses on creating signature Egyptian dishes such as kofta, molokhiya, and ful medames.
- Implements cost-effective strategies to reduce waste while maintaining quality standards.
- Participates in organizing themed dining events that highlight the culinary traditions of Egypt Cairo.

Chef de Cuisine

Red Sea Bistro, Alexandria, Egypt (Remote for Cairo Projects)
January 2013 – May 2015
- Designed menus that incorporate Mediterranean and Egyptian flavors, catering to both local and international clientele.
- Led a team of 15 chefs in a fast-paced environment, ensuring efficient service during peak hours.
- Introduced sustainability practices by reducing food waste through creative recipe development.

Education

Bachelor of Science in Culinary Arts

Cairo University, Egypt
September 2007 – June 2011
- Specialized in traditional Egyptian cooking methods and modern culinary techniques.
- Completed a research project on the historical evolution of Egyptian cuisine.

Advanced Culinary Certification

International Culinary Institute, Cairo, Egypt
July 2012 – December 2012
- Focused on food safety, kitchen management, and advanced cooking technologies.

Skills

• Expertise in Egyptian cuisine (e.g., koshari, taameya, baklava)
• Menu development and cost control
• Kitchen staff training and leadership
• Familiarity with HACCP standards and food safety protocols
• Fluency in Arabic and English (written/spoken)
• Creative plating techniques for modern dining experiences

Languages

• Arabic (Native)
• English (Fluent)
• French (Basic)

Certifications

• HACCP Food Safety Certification, 2016
• Professional Chef Certification, Cairo Culinary Institute, 2015
• Wine and Beverage Pairing Course, 2019

Projects and Specializations

Egypt Cairo Culinary Heritage Project (2020)
- Partnered with local historians to document traditional recipes from the Nile Delta region.
- Created a cookbook titled "Flavors of Egypt" featuring 50+ dishes, including rare regional specialties.
- Hosted workshops in Cairo to teach traditional cooking methods to aspiring chefs.

Modern Fusion Cuisine Workshop (2021)
- Designed a menu that merges Egyptian ingredients with global techniques (e.g., sushi-inspired koshari).
- Collaborated with international chefs to host a pop-up event in Cairo’s upscale district.

References

Available upon request. Previous employers and colleagues in Egypt Cairo can attest to my skills and dedication as a Chef.