Executive Pastry Chef / Director of Pastry
Moharam Bek, Alexandria, Egypt | 01142059090 / 01006396005 | Pastrychefmoh7@gmail.com
Professional Summary
An accomplished Director of Pastry and Executive Pastry Chef with over 25 years of hands-on experience leading culinary operations in luxury hotel kitchens and industrial-scale production environments. Proven expertise in multi-unit management, high-end wedding and VIP event planning, budget execution, and rigorous quality control. Adept at mentoring multicultural teams, standardizing large-scale production, and integrating innovative confectionery techniques to elevate the guest experience.
Core Competencies & Skills
- Culinary Mastery: French, German, Oriental, and international pastries; artisanal bread and viennoiserie; gourmet plating and custom wedding cake artistry.
- Operations & Management: Multi-unit kitchen leadership, menu design, kitchen equipment management, and supply chain standardization.
- Quality & Safety: Comprehensive application of HACCP and ISO food safety systems, Chantilly cream and raw material manufacturing.
- Languages: Arabic (Native), English (Good), Russian (Good).
Professional Experience
Taba Heights Hotels | Director of Pastry (July 2025 – Present)
- Leads the pastry division across multiple hotel units, coordinating seasonal menus with Executive Chefs.
- Develops premium dessert programs for weddings, banquets, and VIP clientele.
- Oversees quality control, budgeting, and performance management for kitchen teams.
Novotel Cairo Airport Hotel | Executive Pastry Chef (July 2023 – July 2025)
- Supervised high-traffic airport hotel pastry and bakery operations.
- Curated daily buffet spreads and fine à la carte desserts with international appeal.
Bait Food Raw Materials Co. | Regional Consultant Chef (2020 – 2021)
- Formulated innovative recipes and production techniques utilizing company raw materials.
- Conducted specialized workshops and training sessions for professional chefs.
Donuts Factory (Banha) | Executive Pastry Chef (2020 – 2021)
- Managed large-scale industrial production lines for donuts and assorted pastries.
- Standardized recipes to ensure consistent product quality across runs.
A.Mart | Executive Chef (2018 – 2020)
- Supervised total kitchen operations spanning both pastry and hot kitchen sections.
- Designed catering and retail-facing in-store culinary offerings.
International Resort & Hotel Tenures (2000 – 2018)
- Tia Heights Makadi Bay – Executive Pastry Chef (2017–2018): Directed international buffet dessert curation and supervised assistant staff.
- Sunny Days Hotels – Executive Pastry Chef (2015–2016): Designed all-inclusive dessert lines and custom celebration cakes.
- Tia Heights Hotel – Executive Pastry Chef (2012–2015): Managed high-volume resort production and structured buffet layouts.
- Sea Star Hotel – Executive Pastry Chef (2015): Directed daily service and special banquet events.
- Iberotel Lido Hotel – Executive Pastry Chef (2009–2011) & Pastry Chef (2007–2008): Crafted luxury dessert presentations for VIP guests and artisan breads.
- Ghazala Hotel – Pastry Chef (2008–2009): Executed daily pastry and tart production.
- Athineos Hotel – Pastry Chef (2005–2006): Prepared Greek and European-style desserts under strict daily schedules.
- Fakhr Al Behaar Hotel – Pastry Chef (2001–2004): Handled traditional pastry execution and inventory control.
- Al-Mahrousa Hotel – Pastry Chef (2000–2001): Focused on precision finishing and VIP dessert service.
- Cecile Hotel – Assistant Pastry Chef (1999–2000): Supported foundational dough preparation and presentation setups.
Education & Credentials
- Diploma in Culinary Arts: Completed June 1991 (Grade: Good).
- Professional Certifications & Training:
- HACCP Course for Food Safety & Hygiene
- Cake Decoration & Sugarcraft Courses
- Pastry Technique Specialization
- Hotel Management Diploma (Hospitality Department)
- Regional Consultant Specialization in Food Raw Materials Manufacturing
