Mohamed Khashaba

Sous Chef with 20+ years of experience in the food industry engineering, meat preparations, Arabic traditional food, seafood assistant Chef and currently an Executive Chef. Capable of supervising, training and motivating staff to perform the best of their abilities across every service.

Executive Chef Doha Qatar, October 2016 to present * Manage daily kitchen operations with 70+ staff members *Redevelop seafood menu since in 2016, increasing sales revenue by 200% Oversee food preparation and production, ensuring food safety procedures are always 100% adhered to Train staff following modules (i.e Professional Cooking Course) improving kitchen operational flow by 60% , while maintaining 100% employee retention *Developed process the reduced wastage by 30% and monitor while improving supply turnover by 60% • Sous Chef in Traditional Qatari Restaurant, Doha Qatar (2016 - 2021) • Assistant Sous Chef, Sea food 3 Stars Restaurant, Doha Qatar (2014-2016) • Restaurant Manager/Owner Fried Chicken House Egypt (2011 – 2014) Chef De Partie  Marriot Hotel , Egypt (2009 to 2014) *Follow the instructions and recommendations from the executive chef and sous chef Plan and execute menus in collaboration with other colleagues Manage inventory and place orders in a timely manner  Supervise junior chefs or commis Set up and stock kitchen stations Plate cooked foods Maintain food safety and hygiene standards • Juhayna Egypt : Engineer of food industry (1998 – 2007) • Juhayna Egypt : Engineer of food industry (1998 – 2007)

Egyptian Chefs Association 2022- Professional Cooking Course- Association Active MemberCairo University 2000Major in Food and Beverages Industry and Quality Control Al Khadawya Secondary School1996