Behind the Burner

Ahmed El Sayed Ali Mohamed

Behind the Burner

Personal Information

Name : Ahmed El Sayed Ali Mohamed
Home Town : Alexandria, Egypt
Gender : Male
Date of Birth: May 05, 1999

Ahmed El Sayed Ali Mohamed is a dedicated, highly skilled Butcher Chef and Grill Specialist with extensive professional experience managing culinary operations in fast-paced hotel environments and upscale restaurants. Known for his ability to thrive under pressure—most notably during high-volume periods such as the Hajj seasons in Makkah—Ahmed combines deep technical butchery expertise with culinary versatility as a hot kitchen and grill chef.

Professional Journey & Experience

Ahmed’s career spans several reputable hospitality brands across Egypt and Saudi Arabia:

Mercure Saudi Arabia (Sep 2023 – Feb 2024): Served as Butcher Demi Chef, maintaining strict food safety and handling high-volume meat processing.

Al Ebaa Hotel (Jan 2023 – July 2023): Contributed as Butcher Demi Chef, managing meat preparation and kitchen equipment organization.

Saraya Khayal Restaurant & Lounge (Jan 2022 – Dec 2022): Worked as Butcher Chef and Levantine Grill Chef, specializing in preparing and seasoning mixed grills, Levantine and Egyptian grills, and crafting hot appetizers by hand.

SUNRISE Crystal Bay Resort (Sep 2018 – Jan 2020): Held the position of Demi Chef, ensuring rigorous quality control and food hygiene standards.

Shams Safaga Resort (Nov 2016 – May 2018): Began building core leadership and kitchen efficiencies as 1st Commis.

Jaz Almaza Beach Resort (Jan 2015 – Mar 2016): Started his formal hospitality career path as 2nd Commis.

Core Competencies & Expertise

Advanced Butchery: Proficient in cutting, trimming, boning, and grinding meats (lamb, beef, etc.), as well as operating heavy cutting equipment including rib saws and whizard knives.

Culinary Specializations: Expert in Levantine and Egyptian grills, seasoning mixed grills, and preparing hot appetizers by hand. Versatile across hot kitchen and butcher stations (“Joker” chef role).

Safety & Compliance: Comprehensive knowledge of food safety regulations, hygienic kitchen practices, supplier inspection, and defect assessment.

Operational Leadership: Capable of multitasking under intense pressure, organizing kitchen workflows, and mentoring junior staff through apprenticeship programs.