Abdallah Meghzaze

**** * **** ******* ***. **** 651-***-****

Silver Spring, MD 20910 acveir@r.postjobfree.com

OBJECTIVE:

To obtain a Chef position in a high quality environment that allows for expression of my creativity and professional growth

PROFESSIONALE EXPERIENCE:

Executive Chef, Saint Gregory Hotel, Washington, DC 8/2015-Present

Responsible for kitchen training, supervision and development of culinary and stewarding team members.

Actively involved in the daily operation by being a "hands-on" Chef by working alongside the team

Develop progressive menus, Breakfast, Lunch, Dinner, Brunch, Happy Hour, Bar Menu, Banquet & Special Events

Tracking food and labor costs and keeping them within target and below budget.

Initiate and maintain excellent vendor relationships

Executive Chef, Embassy Suites Hotel., Washington, DC

Trattoria Nicola’s, Culinaire International 9/2014-7/2015

Responsible for day-to-day oversight of back-of-the-house.

Supervised food production procedures at every stage.

Ensured quality and taste consistency in all food items mentioned in menu.

Maintained smooth cooking and service operations and maximized productivity keeping desired quality.

Anticipated food pricing, consumption and purchase of raw materials.

Developed menus by meticulously selective and creating recipes.

Developed and implemented standards established for kitchen.

Ensured clean, sanitized kitchen in adherence with health laws stated by local, state, federal and OSHA.

Supervised complete kitchen operations in alliance with other Departments.

Hired, trained and Scheduled staff.

Managed ordering, inventory, and BOH financial reporting.

Supervise banquets, special events, all private parties and restaurant operations.

Executive Chef, Restaurants Inc., Omaha, NE 6/2011-10/2013

Ryan’s Bistro, West Omaha and Twisted Fork Bar and Grill, Old Market

Developed an upscale contemporary American-French menu where everything was made from scratch. Revamped and restored profitability to an upscale American comfort food concept restaurant.

Provided cost-out and documentation of recipes and menus to maintain the appropriate profit margin.

Cost control and weekly profit and loss analysis.

Responsible for monitoring and training staff in food safety and prevention of food-borne illness.

Responsible for hiring, training, ordering and disciplining employees as necessary.

Created an atmosphere of mutual respect and teamwork across all staff teams.

Executive Chef, Tycoon Inc., Saint Paul, MN 8/2008-6/2011

Downtowner Wood Fire Grill & Burger Moe’s

Responsible for daily operations including quality, productivity and cost control of a popular and established fine dining American steakhouse in downtown Saint Paul, Minnesota.

Accountable for leadership and supervision of 20+ employees. Responsibilities included hiring, training, employee development and performance evaluation.

Responsible and accountable for maintaining profit margin and appropriate food cost for 5M -6M volume operation.

Responsible for menu development and pricing.

Responsible for food safety and sanitation.

Burger Moe’s

Created concept, developed project plan and implemented startup of a second restaurant for the owner of Downtowner Wood Fire Grill.

Created menu, hired and trained all kitchen staff.

Assured positive profit margin within the first year of business.

Executive Chef, Prairie Meadows Hotel and Casino, Des Moines, Iowa 3/2004-3/2008

Responsible for daily management of food and beverage department as a part of total casino operations in a suburb of Des Moines, IA:

Triple Crown Eatery and Champions Buffet: Two high volume buffets serving over 4000 combined guests per day.

AJ’s Steakhouse – A fine dining restaurant with an elegant atmosphere.

Champions Clubhouse –Upscale casual restaurant.

Special Events Operations – Catering of banquet facility with table service for up to 10 events per day, ranging from small groups to 2000 guests.

Responsible for supervising all kitchen staff, 60 + employees.

Created a constant revolving selection of menu items.

Accountable for quality assurance, food preparation and presentation.

Accountable for ordering

Accountable for kitchen equipment design layout and purchase.

Responsible and accountable for food and labor cost in a $12M volume operation.

Constant involvement in training and staff development, enhancing skill level and knowledge of staff.

Review of profit and loss reports and maintenance of expense vs. revenue margin with special focus on staffing ratios.

Accountable for maintaining budget appropriate margin inventory levels.

Experience with collective bargaining environment.

Cosi Cucina Italian Grill, Des Moines, IA 1996-2004

Executive Chef 2003-2004

Chef de Cuisine 1996-2003

Managed staffing levels of high volume restaurant of $5M

Maintained labor cost at or below budgeted target

Performed quality line checks throughout shifts.

Actively participated in line cooking with staff.

Developed menus and cost outs recipes for the restaurants as well as the banquet operations.

EDUCATION:

University of Mohammed V, Rabat, Morocco

Bachelor’s Degree of Science in Biology and Geology

University of Casablanca, Morocco

Bachelor’s Degree of Arts and Education

Bachelor’s Degree of Science in Automatisms and Electronics

CERTIFICATIONS & TECHNICAL SKILLS:

ServSafe Certified

Office Org: MS Word, Excel, Delphi, Aloha, PosiTouch, Food Track, Micros and Hot Schedules

LANGUAGES:

Fluent: English, French, & Arabic

Proficient: Spanish

AWARDS and CERTIFICATES

1st Place Comfort Classic Competition-Ted E Bear Event. Omaha,NE 10/2013

2nd Place Comfort Food Cook-Off, Wings Under The Wings. Nebraska Hospitality Association, 3/2013

Grand Prize & People’s choice Chili Cook-Off .Nebraska Hospitality Association, 01/2013

Nominee for Best Chefs in America, Charleston, SC 2013

1st Place Comfort Food Cook-Off, Wings Under The Wings. Nebraska Hospitality Association 7/2012

1st & 2nd Place Comfort Food Cook-Off, Wings Under The Wings. Nebraska Hospitality Association 7/ 2011

Nominated for Dreams Come True, Diversity Faces. Washington DC 2008

Featured in Nation’s Restaurant News Magazine, New York 7/ 2006

Taste of Elegance National Award, National Pork Producers, Orlando, FL 2006

2nd Placed Taste of Elegance, Iowa Pork Producers. Des Moines, IA 2006

Iowa Restaurant Association, 3rd Place Culinary Competition, Beef Council 2005

Featured in Country Home Magazine 6/ 2004

2nd Placed Taste of Elegance, Iowa Pork Producers. Des Moines,IA 2001

3rd Best Culinary Artist, March of Dimes Culinary Competition. Des Moines, IA 2001

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