1. Contact
Information
9 Hassan Hagazzi
street, Oburarea,
Ismailya ,Egypt.
(+2) 01002286279
(+2) 01204027151
hishamismalia@yahoo
.com
Company
Role,
Responsibilities
and Tasks
Hisham Ibrahim
Executive Chef
Summary
Remarkable at Hot Kitchen, Arabian and international cooking, Fine Dining, Garde
Manger, Food decorating & garnish, Creative of pastry A dedicated, capable professional
with excellent organizational and culinary skills, good business acumen with over 25
years’ experience in top kitchens around the world.
Thrives in an environment where the highest standards are expected, Motivated,
Energetic and Resourceful.
Although classically trained I am a chef who likes to think outside the box, using the
freshest and highest quality produce when available.
A chef who leads by example and works well with all departments as a team. The ability
to work within budgets, whist producing high quality food and returning excellent
financial results for the company.
Work Experince
Executive Chef October 2010 – Present
Royal Paradise, Sharm El-Sheikh, Egypt
4 Stars Hotel offering 280 suites and 10 villas. 24/7 Front Desk, 24/7 Room Service, 24/7
Security, Air Conditioned, Babysitting/Child Services, Car Rental Desk, Coffee Shop,
Doctor on Call, Express Check In & Checkout, Night Club, Parking, Copy Service, Play
Ground, Pool, Restaurant, Safe Deposit Box, Sauna, Fitness Center & Spa, Barber/Beauty
Shop, Lounge, Disco, Terrace, TV with Cable & Satellite, Mini Bar, High speed internet in
Room, Refrigerator, Safe, Sitting Area, Telephone, Beach, Fishing, Shops/Commercial
Services, Tennis, Volleyball, Water Skiing, FAX, Business Center, Meeting/Banquet
Facilities, Meal Plan - American, Meal Plan - Bed and Breakfast, Continental Breakfast,
Family Plan, Meal Plan - MAP/Half-board, Italian & Pizza Restaurant, Lebanese
Restaurant, Pool Snacks.
- Directly supervise kitchen personnel with responsibility for hiring, discipline,
performance reviews and initiating pay increases.
- Train and manage kitchen personnel and supervise/coordinate all related
culinary activities.
- Estimate food consumption and requisition or purchase food.
- Select and develop recipes; standardize production recipes to ensure consistent
quality.
- Establish presentation technique and quality standards.
- Ensure proper equipment operation/maintenance; and ensure proper safety and
sanitation in kitchen.
- Modify and create new menus as needed so that they remain effective for the
purposes for the restaurant or other establishment.
- Create a wide variety of new dishes for kitchen.

2. Company
Role,
Responsibilities
and Tasks
Company
Role,
Responsibilities
and Tasks
Executive Chef June 2007 – June 2014
Eden Italian Club, Nada Resort, Marsa Allam, Egypt
Nada is a 4 Stars resort Red sea, an adult focused resort offering 264 suites and villas.
Offering authentic Italian cuisine at main Restaurant, all-day dining restaurant with
Europe, Middle East and continental Breakfast, Lunch and dinner Buffet all inclusive,
specialty seafood a la card Red Sea restaurant, serving Arabian cuisine. Bedouin Tent
serving traditional Arabic meals. Beach Pizza corner. Lobby, swimming pool, and beach
bar Banquet Hall up to 350 Pax.
- Directly supervise kitchen personnel with responsibility for hiring, discipline,
performance reviews and initiating pay increases.
- Train and manage kitchen personnel and supervise/coordinate all related
culinary activities.
- Estimate food consumption and requisition or purchase food.
- Select and develop recipes; standardize production recipes to ensure consistent
quality.
- Establish presentation technique and quality standards.
- Ensure proper equipment operation/maintenance; and ensure proper safety and
sanitation in kitchen.
- Modify and create new menus as needed so that they remain effective for the
purposes for the restaurant or other establishment.
- Create a wide variety of new dishes for kitchen.
Senior Sous Chef Oct 2004 – June 2007
Grand Seas Host Mark Resort (Opening) Hurghada, Egypt.
American Management Company.
Grand Seas Host Mark a 5 Stars resort Hurghada. Red Sea view. An adult focused resort
offering 230 suites and villas and rooms. Authentic continental cuisine at main
Restaurant, all-day dining restaurant with Europe, Middle East, Far East, Mexican and
continental Breakfast, Lunch and dinner Buffet all inclusive, specialty seafood promotion
a la card restaurant, French a la card cuisine Bon appétit. Italian restaurant with
Romanian style serving with gridiron live cooking. Bedouin Tent serving traditional
Arabic meals. Swimming Pool Pizza corner, a la card, and sandwiches. Lobby, swimming
pool, and beach bars serving 24 Hours. Room service Time from 9 pm to 7 am a la card
menu.
- Pre-opining team member.
- Prepare all hotel’s menu, standard recipes and costing.
- Hiring staff and managing distribution duets and responsibilities of all kitchen
associates.
- Report directly to the Executive Chef and manage the activities of the large
Operations according to the duties & responsibilities.
- Manage the financial aspects of the assigned food operation, including the
successful identification of expense request.

3. Company
Role,
Responsibilities
and Tasks
Company
Role,
Responsibilities
and Tasks
Sous Man May 2004 – August 2004
Thomson Spirit (Yacht), Palma De Mallorca island, Spain.
Luis -Maritime Transport Company
5 Stars Deluxe cruise ship, Capacity of 2000 Pax. 3 restaurants, 5 bars, 2 lounges,
Nightclub, Casino, Whirlpools, and 2 swimming pools. A stylish, sophisticated bar with
spotlight cabarets and live classical music. Raffles Bar Central piano bar, the perfect place
for pre-dinner drinks. Lido Bar, Outdoor bar next to pool and restaurant. Explorers'
Lounge A tranquil lounge adorned with nautical memorabilia and playing relaxing live
music. Mezzanine Bar On top level of the show lounge. High Spirits Bar A bar in the ship's
nightclub.
- Working and cooperating with staff team.
- Prepare standard recipes and menus.
- Prepare all types of sauces and serving meals.
- Ensure of food quality and guest satisfaction.
- Report directly to the Executive Chef and manage the activities of the large
Operations according to the duties & responsibilities.
- Manage the successful identification of expense request.
Sous Chef September 2002 – April 2004
Grand Seas Host Mark Resort (Opening) Hurghada, Egypt.
American Management Company.
Grand Seas Host Mark a 5 Stars resort Hurghada. Red Sea view. An adult focused resort
offering 230 suites and villas and rooms. Authentic continental cuisine at main
Restaurant, all-day dining restaurant with Europe, Middle East, Far East, Mexican and
continental Breakfast, Lunch and dinner Buffet all inclusive, specialty seafood promotion
a la card restaurant, French a la card cuisine Bon appétit. Italian restaurant with
Romanian style serving with gridiron live cooking. Bedouin Tent serving traditional
Arabic meals. Swimming Pool Pizza corner, a la card, and sandwiches. Lobby, swimming
pool, and beach bars serving 24 Hours. Room service Time from 9 pm to 7 am a la card
menu.
- Pre-opining team member.
- Follow through the kitchen staff team.
- Ensure of food quality and guest satisfaction.
- Prepare standard recipes and menus.
- Prepare all types of sauces and serving meals.
- Prepare all hotel’s menu, standard recipes and costing.
- Report directly to the Executive Chef and manage the activities of the large
Operations according to the duties & responsibilities.
- Manage the successful identification of expense request.

4. Company
Role,
Responsibilities
and Tasks
Company
Role,
Responsibilities
and Tasks
Sous Chef September 2001 – September 2002
Magawish Village Resort. Hurghada, Egypt
Swedish Management Blue Club
Hotel Magawish Village & Resort offers 425 Types of rooms: 332 bungalow, 24 studios, 56
apartments, 9 family rooms, 2 family villas, 2 royal suites. Ideally has sandy beach
overlooking the Magawish island, Red Sea coast. Two freshwater swimming pools (one
heated in winter) - two children's pools - tennis courts - squash courts. An international
diving center - windsurfing and kite surfing – riding. Children playground - children's
club. Restaurant and bars: Restaurant Manta buffet breakfast, lunch and dinner. Beach bar
and restaurant The dolphin pizza, pasta and salad at lunchtime. Restaurant Mermaid a
wide range of seafood dishes, both international and local, deluxe sea view and a fantastic
view of the sky. Stylish pub Bogart's pub & Disco. Excellent place to have fun for a
pleasant drink. A bar Panorama, bar Divers, a poolside bar Shamousa, a poolside bar, and
Lotus Oriental Cafe.
- Follow through the kitchen staff team.
- Ensure of food quality and guest satisfaction.
- Prepare standard recipes and menus.
- Prepare all types of sauces and serving meals.
- Prepare all hotel’s menu, standard recipes and costing.
- Report directly to the Executive Chef and manage the activities of the large
Operations according to the duties & responsibilities.
- Manage the successful identification of expense request.
Sous Chef Garde Manger January 2001 – September 2001
Qasr Abreem, Nile Cruise Ship, Aswan Abu-Simbel, Egypt.
Cruise ship offers 60 luxuries cabins. Also have a relaxation spacious lounge areas,
restaurant and bars. On deck there is a shaded area, a mosaic-lined swimming pool and
deckchairs to make the most of idle luxury. Qasr Abreem facilities also include a sauna,
steam bath, exercise equipment, state-of-the-art water filtration systems, and is fully air-
conditioned. Service is thoughtful and friendly; the cuisine is superb. Each day it anchors
beside one of Lake Nasser's historic sites, where a launch will take you ashore to explore.
- Follow through the kitchen staff team.
- Arrange food decorations canapés and carving.
- Ensure of food quality and guest satisfaction.
- Prepare standard recipes and menus.
- Prepare all types of sauces and serving meals.
- Prepare all hotel’s menu, standard recipes and costing.
- Report directly to the Executive Chef and manage the activities of the large
Operations according to the duties & responsibilities.
- Manage the successful identification of expense request.

5. Company
Role,
Responsibilities
and Tasks
Company
Role,
Responsibilities
and Tasks
Chef De Partie May 1998 – December 2000
Messilah Beach Hotel Jumeirah Messilah Beach Hotel & Spa
Kuwait City, Kuwait
5-star hotel situated on the beach offers 396 air-conditioned guestrooms,
Jumeirah Messilah Beach Hotel And Spa is in Salwa and area attractions include
Sahara Club, Marina Mall, and Marina Bay Beach. Additional regional attractions
include The Avenues Mall and Al Sabah Medical Complex has a full-service spa, an
outdoor tennis court, and an outdoor pool. Wireless Internet access is
complimentary in public areas. This features business amenities including a
business center and meeting rooms. The hotel offers 4 restaurants along with a
coffee shop/café. A complimentary breakfast is available. Additional amenities
include a children's pool, a fitness center, and a steam room. Guests have
complimentary access to a round-trip airport shuttle (available on request). Self-
parking is complimentary. The property has designated areas for smoking.
- Assisting the Ex. chef in preparing and designing the menus based on creative
ideas.
- Responsible for Cold kitchen, preparing & presenting cold starters for the fine
dining restaurant and all the banquet outlets.
- Responsible for outside catering.
- Manage and running the Oriental Mazza Kitchen and presenting a high quality and
test.
Chef De Partie November 1997 – May 1998
Safir International hotel. Kuwait City, Kuwait
5-star luxury & business hotel offers 150 rooms. A perfect haven for business and leisure
travelers, expansive interiors, spacious and functional work areas, comfortable beddings,
in room safe and free high speed internet access. The well-designed Executive Rooms and
Suites feature luxurious amenities and offer access to the Executive Lounge. Leisure and
Recreation facilities include a rooftop temperature controlled swimming pool with a
stunning view of the Arabian Sea and a fully equipped, state of the art gym facilities. The
hotel also offers a varied selection of dining experience with its 5 restaurants and a 24-
hour room service. Ensuring successful business meetings and events, the hotel offers 4
fully equipped meetings rooms, a ballroom and an expansive beach garden perfect for
outdoor events and occasions.
- Assisting the Ex. chef in preparing and designing the menus based on creative
ideas.
- Responsible for Cold kitchen, preparing & presenting cold starters for the fine
dining restaurant and all the banquet outlets.
- Responsible for outside catering.
- Presenting a high quality and test.
- Manage the successful identification of expense request.
- Follow through the kitchen staff team.

6. Company
Role,
Responsibilities
and Tasks
Company
Role,
Responsibilities
and Tasks
Company
Role,
Responsibilities
and Tasks
Chef De Partie December 1996 – November 1997
Intercontinental hotel. Kuwait City, Kuwait
5-star luxury & business hotel offers 204 Guest Rooms 33 Suites 1Meeting Rooms 3
Restaurants Dining outlets include a 140-seat, all day dining restaurant with an open
kitchen serving Italian, Asian and Middle Eastern cuisines, as well as a ..The hotel will
feature as well a 1,500 square meters SPA and fitness center overlooking the sea
including 6 treatment rooms, a large gym, and exercise.
- Assisting the Ex. chef in preparing and designing the menus based on creative
ideas.
- Responsible for hot kitchen, preparing & presenting fine dining continental and a
la cart restaurant.
- Responsible for outside catering.
- Presenting a high quality and test.
- Manage the successful identification of expense request.
- Follow through the kitchen staff team.
Demi Chef De Partie December 1995 – December 1996
Holiday Inn hotel. Safaga, Egypt.
5-star luxury hotel offers 300 Guest Rooms. Open kitchen serving continental and Middle
Eastern cuisines, SPA and fitness center overlooking the sea including treatment rooms, a
large gym. Bedouin Tent serving traditional Arabic meals. Beach Pizza corner. Lobby,
swimming pool, and beach bar. Room Service menu.
- Assisting the Ex. Sous chef in preparing and designing the menus based on
creative ideas.
- Cooperate with hot kitchen, preparing & presenting fine dining continental and a
la cart restaurant.
- Responsible for outside catering.
- Presenting a high quality and test.
- Manage the successful identification of expense request.
Second Commis February 1995 – December 1995
Sheraton Overseas hotel. Hurghada, Egypt.
5-star luxury hotel offers 150 Guest Rooms. Open kitchen serving continental and Middle
Eastern cuisines, SPA and fitness center overlooking the sea including treatment rooms, a
large gym. Bedouin Tent serving traditional Arabic meals. Beach Pizza corner. Lobby,
swimming pool, and beach bar. Room Service menu.
- Assisting the chefs in preparing meals.
- Cooperate with most of the staff of the kitchen, preparing & presenting fine dining
continental and a la cart restaurant.
- Presenting a high quality as per hotel standard.

7. Skills, Trainings, & Certificates
- Commis. (from 1986 To 1988) Summer Training.
Etab 4 stars Hotel, Ismailia Egypt.
- Personal Safety and Social Responsibilities.
Course organized by the Arab Academy for Science and Technology and
Maritime Transport.
- Certification Of International Culinary Trends.
- Certification Of Essentials Of Food Costing.
- Certification Of Professional Buffet Setting .
From World Association Of Cooks Societies (WACS).
Egyptian Chefs Association.
- Crowed Management Training.
Course organized by the Arab Academy for Science and Technology and
Maritime Transport.
- Fire Prevention and Fie Fighting.
Course organized by the Arab Academy for Science and Technology and
Maritime Transport.
- Certification of Food & Beverage Skills Development.
(American Hotel & Lodging Educational Institute).
- Certification of Achievement IDI (The Professional Management Training in
Service Excellence).
- Personal survival technique and search and rescue.
Course organized by the Arab Academy for Science and Technology and
Maritime Transport.
- Medical Emergency basic training “elementary first aid”.
Course organized by the Arab Academy for Science and Technology and
Maritime Transport.
- Orientation Training.
Grand Seas Resort Host mark Oct 2004.
- Cristal Basic Food Hygiene Course.
Grand Seas Resort Host Mark Nov 2003.
- International Culinary Trends.
World Association of cooks Societies –WACS – Egyptian Chefs Association.
- Essentials of Food Coasting.
World Association of cooks Societies –WACS – Egyptian Chefs Association.
- Professional Buffet Setting.
World Association of cooks Societies –WACS – Egyptian Chefs Association.

8. School
Graduation
Location
Date of Birth
Nationality
Marital Status
Military Status
Achievements
- Certificate of achievements 01.09.1991.Militry Service.
- Appreciation Letter for Raft Race Day event. (10000 persons).Messilah
Beach Hotel.
- Certificate of achievements Oct. 2002 – Wedding Celebration
(3000Persons).Messilah Beach Hotel.
- Opening Appreciation Certificate. Grand Seas Resort Host Mark.
- Appreciation Letter 11.09.02 from Executive Chef. Grand Seas Resort Host
Mark.
- Appreciation Letter for excellent efforts during New Year Eve 2005 from
F&B Director. Grand Seas Resort Host Mark.
- Certified Hospitality Department Trainer.
Certificate of successful completion of the knowledge and experience
requirements, thereby reflecting a commitment to maintaining the highest
standards of competence as hospitality professionalism.
- Knowledge Test Result 82 %
On completion of the edited collection of creativity in the kitchen world.
Computer Skills
 Good command of DOS, Windows 2000/XP/Vista/7/8, Microsoft Office, and
Internet.
Language Skills
- Arabic: Mother Tongue.
- English: Good Reading, Writing, and speaking.
- Italian: Basic.
Education
- Hotel Administration School (3 Years).
- 1988.
- Ismailia, Egypt.
Personal Details
- 1st April, 1971.
- Egyptian.
- Married.
- Exempted.

9. References
- Mr. Hossam Al Ammrousy.D.M. Golden Five.(+2) 01005386565
- Mrs. Daniela Vesco.R.M. EDEN Village .(+2) 01093902848
- Mr. Ibrahim Elzyat.Director of Human Resource Gema Eden Club. .(+2)
01002903658
- Mr. Mohamed Saleh.Director F&B Nile Hilton.(+2) 01223173636
- Mr. Khayrat Elsahan.GM Solimar Resort Marsa alam
- .(+2) 01003966098
I am looking forward to join your respectable firm to contribute
in your continuous success while also enhancing my own
experiences…..