The document is a resume for Abbas Ahmed Eltayeb summarizing his over 22 years of experience in bread production, including specializing in French breads. He currently holds a senior sous chef position at Royal Catering in Abu Dhabi responsible for supervising bread production and quality control. Prior experience includes head chef positions at Swiss Bakery and French Bakery La Marquise in Dubai, as well as baker positions in Turkey and Sudan.

1. ABBAS AHMED ELTAYEB
Mobile No.: +971 52 824 9861
Email Address:elabbas_ahmed@yahoo.com
SUMMARY OF QUALIFICATION
 Has more than 22 years of experience in producing and creating different kinds of breads.
 Specialty in making French Breads such as Croissants, Baguette, Ciabatta and many more.
 Has extensive knowledge of raw materials, production processes, costs and other techniques for
maximizing the effective manufacturing and distribution of goods.
 Formulating new products as requested by clients with food costing.
 Organized and have ability to delegate tasks well.
 Able to work well in a high stress environment.
WORK EXPERIENCE
ROYAL CATERING
Mussafah, Abu Dhabi
SENIOR SOUS CHEF (March 2013 - present)
 Responsible in supervising the production as per order from clients and make sure that the
quality of breads are consistent.
 Managing the schedule of the staff and delegate the work accordingly.
 Developing recipe’s as per the higher management requirements.
 Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or
surpassed, at all times.
 Ensure consistent quality of all ingredients purchased and monitoring quality at receiving point.
 Ensure the effective Inter kitchen and inter departmental communications are conducted in
professional manner.
 Monitor cleanliness and hygiene of all areas of responsibility are well maintained.
 Maintain positive relations with other staff and departments.
 Capable to perform repetitious duties.
 Perform other reasonable job duties as assigned by direct supervisors from time to time

2. SWISS BAKERY
ISO 22000 / HACCP CERTIFIED
Mussafah, Abu Dhabi
HEAD CHEF BAKER (July 2011 – December 2013)
 Preparing and present and oversee the preparation and presentation to a highest standard.
 Managing and motivating the team. Ensure that all staff are adequately trained and developed in
line with company policy.
 Responsible to actively guide and direct the whole team to ensure consistency of brand
standards and a high level of performance and service delivery.
 Ensure that specific and accurate product specifications are used as per the approved recipe
cards and train the employees in kitchen, in the skills necessary for them to perform their function
to the highest possible standards.
 To adhere to company procedures in regards to temperature checks, food labeling and dating,
cleaning schedules and hygiene regulations at all times and ensuring that all records of such are
updated and kept.
 Contribute to the smooth running of the bakery kitchen in areas of profit management, stock and
wastage control, food standards and training and development of the kitchen staff.
 Develop new products to introduce to market from time to time.
 Perform other managerial duties as directed by the Chairman.
FRENCH BAKERY – LA MARQUISE
HACCP CERTIFIED
Dubai, U.A.E
CHEF BAKER (January 2005 – May 2011)
CHEF de PARTIE (February 2000 – January 2005)
 Maintaining quality and quantity of product as prescribed by the management and guiding junior
staff to follow the same.
 Cooperating with executive chef to reduce the cost of production by reducing wastage and
spoilage.
 Making special orders as discussed with client.
 Taking special orders directly from client and fixing a rate.
 Checking the orders and making requisition of required items.
 Dividing total work among staff to ensure delivery on time.
 Maintaining discipline and hygiene standards in production area.
TURKISH BAKERY
Sudan
BAKER (1995 – 1997)
 Mixing ingredients to form dough or batter by hand or using electric mixer.
 Rolling and shaping dough, using rolling pin and cutting dough in uniform portions with knife,
divider, cookie cutter.
 Molding dough into desired shapes, placing dough in greased or floured pans, and trimming
overlapping edges with knife.

3.  Mixing and baking ingredients according to recipes to produce small quantities of breads and
other baked goods for consumption on premises or for sale as specialty baked goods.
EDUCATION
Faculty of Political and Administrative Sciences
1997 – 2000 Undergraduate
Lebanon
Diploma in Computer
Elnagah Institute, Dubai U.A.E
PERSONAL PROFILE
Date of Birth : January 14, 1977
Sex : Male
Marital status : Married
Nationality : Sudanese
Religion : Islam
LANGUAGE
Fluent in English and Arabic
SKILLS
Extensive knowledge in Baking techniques. Specialized in any kinds of breads and pastries.

4. SEMINARS / TRAINING
 ISO 22000:2005 – Food Safety Management System Awareness Course
(SGS Gulf Limited, Dubai)
 ISO 22000:2005 – Food Safety Management System Internal Auditor Training Course
(SGS Gulf Limited, Dubai)
 Essential Food Safety Training – Syscoms College
 Basic Food Hygiene training approved by Dubai Municipality.
 Basic Fire Fighting in Dubai Civil Defense.