Hussein Samir

Highly experienced culinary professional with more than twenty years of experience in five-star hotels, luxury resorts, and international cruise lines. Strong background in culinary leadership, kitchen operations, food safety standards, and team supervision. Proven ability to manage large kitchen teams, evaluate operational performance, implement new menus, and maintain high hygiene and quality standards within hospitality environments.

Director of Culinary at RED SEA Sharm Plaza & Resort (2026-01 – Present)

5-Star Resort - Managed kitchen operations and culinary teams across the resort

• Managed kitchen operations and culinary teams across the resort
• Evaluated food quality standards and operational performance
• Completed menu planning activities in line with hotel standards
• Identified opportunities to improve hygiene and kitchen efficiency

Director of Culinary at Jaz Dreams & Firouz Resort (2025-04 – 2025-07)

5-Star Resort - Managed kitchen operations and culinary teams across the resort

• Managed kitchen operations and culinary teams across the resort
• Evaluated food quality standards and operational performance
• Completed menu planning activities in line with hotel standards
• Identified opportunities to improve hygiene and kitchen efficiency

Executive Culinary Chef at Jaz Mirabel Resort (2019-01 – 2025-12)

5-Star Resort - Completed daily kitchen supervision and food production control

• Completed daily kitchen supervision and food production control
• Managed culinary staff performance and task distribution
• Identified training needs to improve kitchen operations
• Evaluated food safety procedures and quality standards

Executive Chef at Parrotel Hotels & Resort (2018-01 – 2019-12)

Managed full kitchen operations and staff coordination

• Managed full kitchen operations and staff coordination
• Completed menu execution according to hotel standards
• Evaluated food presentation and service quality
• Identified operational improvements within kitchen sections

Executive Chef at Cleopatra Luxury Resort (2017-01 – 2018-12)

Completed supervision of hot and cold kitchen sections

• Completed supervision of hot and cold kitchen sections
• Managed team scheduling and daily kitchen workflow
• Identified quality issues and corrective actions

Executive Chef at Seasoned Catering Company (2016-01 – 2017-12)

Managed catering kitchen operations and food preparation

• Managed catering kitchen operations and food preparation
• Completed service execution for large-scale events
• Identified food safety risks and corrective measures

Executive Chef at Royal Grand Resort (2013-01 – 2016-12)

5-Star Resort - Completed daily kitchen management duties

• Completed daily kitchen management duties
• Managed culinary teams and production schedules
• Identified menu enhancement opportunities

Executive Sous Chef at Hyatt Regency Taba Heights (2013-01 – 2013-12)

5-Star Deluxe - Managed kitchen sections and staff supervision

• Managed kitchen sections and staff supervision
• Completed daily food preparation coordination
• Evaluated hygiene standards and safety practices

Executive Chef at Iberotel Aswan Hotel, Resorts & Cruises (2010-01 – 2013-12)

5-Star Deluxe - Completed kitchen operations during opening phase

• Completed kitchen operations during opening phase
• Managed culinary teams across hotel and cruise units
• Identified workflow improvements

Executive Sous Chef at Stella Makadi Bay, Flash Group (2009-01 – 2010-12)

5-Star Resort - Managed kitchen sections and production tasks

• Managed kitchen sections and production tasks
• Identified quality issues

Executive Sous Chef at Algosaibi Grand Metropolitan Hotel (2008-01 – 2009-12)

Completed daily kitchen supervision

• Completed daily kitchen supervision
• Managed team coordination during service

Executive Sous Chef at Jaz Mirabel Resort (2006-01 – 2008-12)

5-Star Resort - Completed opening kitchen operations

• Completed opening kitchen operations
• Managed food production sections

Executive Sous Chef at Egypt Hotels Springs Nile Cruises (2005-01 – 2006-12)

Managed kitchen operations on cruise lines

• Managed kitchen operations on cruise lines
• Completed daily food service preparation

Junior Sous Chef at Movenpick Golf Resort (2004-01 – 2005-12)

5-Star Resort - Completed supervision of assigned kitchen sections

• Completed supervision of assigned kitchen sections
• Managed food preparation activities

Junior Sous Chef at Raouf Hotels International (2003-01 – 2004-12)

5-Star Resort - Completed kitchen operations during opening phase

• Completed kitchen operations during opening phase
• Managed section preparation tasks

Chef de Tournant at Louis Cruise Line International (2001-01 – 2003-12)

5-Star Cruise - Managed multiple kitchen sections as required

• Managed multiple kitchen sections as required
• Completed food production duties

Demi Chef de Partie at Ritz Carlton (1999-01 – 2001-12)

5+ Stars Deluxe - Completed food preparation tasks

• Completed food preparation tasks
• Managed assigned kitchen responsibilities

Hotel Management and Culinary Arts – E.G.O.T.H Institute for Tourism & Hotel (1993-01 – 1995-12)