Waleed Ibrahim

• Control of all kitchen operation inabsence of Executive Chef. Supervision of 20 staffs (local and foreign) Preparing Events- Party

Creating, implementing and PR plans.

Organizing the design and productionof posters, catalogs Assist Executive Chef in menu planning

Preparation of roster, stocktaking, costcontrol

Liaise with Exe. Chef for food orderingetc. (ordering dry foods & fresh commodities from the market & suppliers)

Maintain food production to the higheststandards

Menu planning in conjunction withF&B and Banquet Manager Hands on assist kitchen brigade during busy period (every outlets)

Plan and direct food preparation and culinary activities Modify menus orcreate new ones that meet qualitystandards Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipmentpurchases and repairs Recruit and manage kitchen staff

hotel and tourism

Cairo Academy