Summary
Work History
Education
Skills
Training
Languages
Websites
GeneralManager
Mohamed Ashraf

Mohamed Ashraf

Chef
Durres,Albania

Summary

Experienced and passionate chef with over 10 years of culinary expertise, including 2 years in Dubai’s high-end dining scene. Has worked under Michelin-starred chefs and within Michelin-starred restaurants, gaining extensive knowledge in fine dining standards and international cuisines. Played a key role in the success of Sass restaurant in Egypt, which was awarded Best Restaurant in Egypt 2020 during a national chef competition, where I was also recognized as Best Young Chef. Currently working at Sous chef at Sol tropikal By Melia, Albania further refining my skills in luxury and innovative gastronomy.

Work History

Sous chef

Sol Tropikal By (Melia)
08.2025 - Current
  • Supervise kitchen operations and staff.
  • Ensure food quality, consistency, and standards.
  • Support menu development and daily mise en place.
  • Maintain hygiene, safety, and stock control.
  • Assist Head Chef in training and team management

Commis

Ossiano Restaurant (Atlantis Dubai)
09.2024 - 08.2025
  • A Commis 1 Chef responsible for daily preparation and assisting in the execution of high-end dishes in a fine dining kitchen.
  • Working under Michelin-starred chefs, the role requires precision, passion, and consistency in maintaining top culinary standards.
  • Prepare ingredients and assist in daily cooking tasks
  • Ensure food quality, presentation, and hygiene standards are met
  • Follow instructions from senior chefs accurately
  • Maintain cleanliness and organization in your workstation
  • Adhere to food safety and HACCP standards
  • 1 Michelin star
  • No.1 The Art of Hospitality Award 2025, ahead of Middle East & North Africa's 50 Best Restaurants.
  • No.5 Best Restaurant in MENA 2025
  • No.3 Best Restaurant in MENA 2024
  • No.87 Best Restaurant in The World
  • Gault&Millau 4 Toques 17.5 Rating

Demi chef de Partie

Waldorf Astoria hotel
09.2023 - 09.2024
  • Responsible for supporting the Chef de Partie in running a special kitchen section, ensuring the preparation and presentation of high-quality dishes in line with the restaurant’s fine dining standards.
  • Worked as part of a skilled team during the transition of the restaurant concept post-Heinz Beck 3 Michelin Star Chef, contributing to innovative Italian cuisine in a luxury environment.
  • Assist in managing daily kitchen operations within assigned section
  • Prepare and cook dishes according to recipes and standards
  • Supervise and train Commis chefs
  • Ensure proper food storage, hygiene, and cleanliness
  • Collaborate with the team for smooth and timely service
  • Maintain consistency in food quality and presentation
  • Adhere to food safety and HACCP regulations

Chef

CE LA VI Dubai
07.2023 - 09.2023
  • Part-Time Chef – CÉ LA VI Dubai (3 months)
  • Assisted in the preparation and execution of modern Asian dishes in a fast-paced, high-end kitchen. Developed strong time management and multitasking skills while maintaining premium quality and presentation in a luxury rooftop dining environment.

Chef De Partie

Brunch & cake
02.2022 - 05.2023
  • Worked as a Chef de Partie at Brunch & Cake, a well-known international café-restaurant brand, where had the responsibility for leading a special section of the kitchen and ensuring consistent preparation and presentation of high-quality dishes aligned with the brand’s global standards.
  • Managed and operated a designated kitchen section independently
  • Prepared breakfast, brunch, and all-day dining dishes according to brand recipes and plating standards
  • Supervised and trained junior kitchen staff
  • Ensured proper food storage, cleanliness, and hygiene according to HACCP standards
  • Contributed to menu development and seasonal specials
  • Maintained consistency in food taste, texture, and presentation across shifts

Demi chef de Partie

Umami restaurant
11.2020 - 05.2022
  • Worked as a Demi Chef de Partie at Umami, the signature restaurant of celebrity Chef Tarek Ibrahim. Supported the Chef de Partie in managing the section, preparing Mediterranean and European-inspired dishes with a focus on quality, presentation, and consistency in a refined dining environment.
  • Assisted in day-to-day operations of a special kitchen section
  • Prepared and plated dishes according to recipes and restaurant standards
  • Ensured food quality, freshness, and hygiene were maintained
  • Worked under the guidance of Chef de Partie and Executive Chef
  • Maintained cleanliness and organization of workstation
  • Collaborated with the team during busy service hours to ensure smooth operation

Commis

Sass restaurant and bar
06.2018 - 11.2020
  • Worked as a Commis Chef at Sass, a well-known fine dining restaurant in Zamalek, Cairo. Assisted in food preparation and station setup, supporting senior chefs in maintaining high standards of quality and presentation during service.

Trainee

Sofitel Cairo
Cairo, Egypr
10.2014 - 03.2017
  • Completed a 3-year intensive training program at the 5-star Sofitel El Gezirah Hotel, rotating through multiple kitchen sections including hot, cold, pastry, and butchery.
  • Gained solid foundational experience in culinary techniques, fine dining service, and international cuisine within a luxury hotel environment.
  • Assisted in daily food preparation across different kitchen departments
  • Learned and practiced various cooking methods and techniques under the supervision of professional chefs
  • Ensured cleanliness and organization of workstations in line with hotel standards
  • Followed HACCP and food safety procedures strictly
    Participated in banqueting, buffet, and à la carte services
  • Supported the culinary team in high-volume operations during events and peak periods

Education

Bachelor's -

Sinai University For Hotel Management
Egypt
01.2023

Skills

Food safety

Menu development

Cost control

Teamwork

Kitchen management

Adaptability

Leadership

Customer service

Recipe creation

Staff training

Food preparation

Food presentation

Time management

Creativity

Fine dining

Interpersonal skills

Culinary expertise

Team leadership

Plating

Kitchen leadership

Menu planning

Kitchen organization

Training

  • Dinner by Heston Blumenthal 1 Michelin star (Internship), UAE January 2025 - February 2025
  • Dinner by Heston Blumenthal, a prestigious 1 Michelin-starred restaurant in Dubai.
  • Worked closely with a world-class culinary team in a high-pressure, fine dining environment, gaining hands-on exposure to precise techniques, modern plating, and luxury ingredient handling.
  • Assisted in mise en place and prep work for multi-course tasting menus
  • Observed and supported chefs during live service in a Michelin starred setup
  • Maintained hygiene and organization in the kitchen
  • Learned advanced plating and fine dining presentation standards
  • Gained insight into ingredient quality, portion control, and kitchen discipline at a world-class level

Languages

English
Advanced (C1)
Arabic
Bilingual or Proficient (C2)

Websites

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