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Lunaccess & hakassan group
- HEAD CHEF
2016 - maintenant
• Creating and overseeing international menu, with an emphasis on French cuisine.
• Preparing menu plans and costing for dine-in menu, weekly business lunches, weekend brunch and numerous daily external catering for 150 – 250pax.
• Managing 35 kitchen team members.
• Support brand standards through the training and assessment of my team.
• Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment.
• Implementing, monitoring and reviewing food safety systems.
• Placing food orders with approved suppliers and wholesalers.
• Maintaining accurate records of food supplies, and freezer/fridge temperatures, making sure food stock is rotated properly.
• Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.
• Ensuring that all kitchen equipment is fully maintained at all times and kitchen and service areas are always clean and tidy.
• Demonstrating new cooking techniques and equipment to staff.
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SOUQ WAQIF HOTELS DOHA by minor group
- Chef des cuisine
2013 - 2016
• In charge of main kitchen and two restaurants international and Moroccan,
• Assisting with the preparation and serving of all meals to customers.
• In charge for external catering, romantic and business dinners and preparing dine-in menu plans.
• Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment.
• Managing general store in collaboration with Purchasing and Receiving Team
• Implementing, monitoring and reviewing food safety systems.
• Placing food orders with approved suppliers and wholesalers.
• Cooking for special occasions i.e. birthdays, weddings etc.
• Ensuring that all kitchen equipment is fully maintained at all times.
• Maintaining accurate records of food supplies, and freezer/fridge temperatures, and food stock is rotated properly.
• Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate, and demonstrating new cooking techniques and equipment to staff.
• Reporting immediately to managers any illness of an infectious nature or accidents incurred by a client or colleague.
• Participating in staff and client meetings as required.
• Represented hotel group on Al Rayyan daytime TV cooking show
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Kerzner international group Mazagan beach resort
- Sous chef de cuisine
2009 - 2013
• In charge of the Mediterranean/Steak House Kitchens across the resort
• Maintained kitchen condition to standards exceeding health regulations
• Specified food portions and courses, production and time sequences, and work station and equipment arrangements
• Monitored kitchen equipment and re-ordered stocks as needed
• Cooked food according to menu, special dietary and nutritional restrictions
• Prepared a variety of food according to the customer’s order and instructions of superior, following approved procedures
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HOTEL LES JARDINS D'AGDAL &SPA
- Sinoir chef partie
2008 - 2009
Opening
• Making sure that all the mise-en place for service is ready and that they are sufficient stocks, avoiding unavailable items in the menu.
• Making the market lists and store requisitions.
• Training the staff and arranging for the needed courses.
• In charge of the pass as expo chef making the final plate of all the orders.
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Alliance group ALQANTARA”HOTEL MARRAKECH
- Chef partie
2007 - 2008
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In CHAABI GROUP Hotel “ RIAD MOGADOR MENARA
- Chef de partie
2005 - 2006
Opening
• Taking the responsibility in ensuring that the menu is delivered to the standard.
• Maintaining a proper follow up on implementing new ideas and thoughts.
• Making the market list and store requisitions.
• Overlooking the daily needs & operations and ensuring that all teams are well In the know.
• In charge of the pass as expo chef making the final plate of all the orders.
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Guest house "TIGMI .COM MARRAKECH
- Chef de cuisine
2004 - 2005
• Taking the responsibility in ensuring that the menu is delivered to the standard.
• Maintaining a proper follow up on implementing new ideas and thoughts.
• Making the market list and store requisitions.
• Overlooking the daily needs & operations and ensuring that all teams are well In the know.
• In charge of the pass as expo chef making the final plate of all the orders.
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Es Saadi Gardens & Resort - Hotel, Marrakech
- Demi chef partie
2001 - 2004
• Cooked food according to menu, special dietary and nutritional restrictions.
• Prepared a variety of food according to the customer’s order and instructions of superior, following approved procedures.
• Prepared food cooked to order in a fast-paced, Moroccan specialized cuisine.
• In charge for the requisition of food supplies, kitchen equipment and appliances and received deliveries.
• Planned menus, taking advantage of the food in season and local availability.
• Prepared and cooked vegetables, salads and desserts. Cleaned, cut, and cooked meat, fish, and poultry.
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La Mamounia Palace, Marrakech, Morocco
- Commis de cuisine
2000 - 2001
• Cooked food according to menu, special dietary and nutritional restrictions.
• Prepared a variety of food according to the customer’s order and instructions of superior, following approved procedures.
• Prepared food cooked to order in a fast-paced, Moroccan specialized cuisine.
• In charge for the requisition of food supplies, kitchen equipment and appliances and received deliveries.
• Planned menus, taking advantage of the food in season and local availability.
• Prepared and cooked vegetables, salads and desserts. Cleaned, cut, and cooked meat, fish, and poultry.
