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Executive Chef Staff

Location:
Mecca, Makkah Province, Saudi Arabia
Posted:
November 11, 2017

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ANAS HAKKAL

+************

ac29g7@r.postjobfree.com

EDUCATIONAL BACKGROUND

JUNE 2009 Technician, specializing in Pastry and Bakery

ALIMA, Institut de Gastronomie de Management Hôtelier et Touristique

Casablanca, Morocco

JUNE 2008 Technician, specializing in Chocolates and Pastry

ISTAHT, Institut Spécialisé de Technologie Appliquée Hôtelière et Touristique de Mohammedia

EMPLOYMENT HISTORY

September 2016 To September 17 Brand Executive Chef (One year contract)

Toqa group: Toqa coffee

Leading the company’s kitchen operations and staff, while developing/implementing the brand’s recipes and food items; Project managing the sites, formulating and implementing various policies and procedures to reflect state of the art techniques and a high level of service levels; ensuring food preparation is economically and technically correct and within budgeted costs; and ensuring financial objective are met.

September 2014 To August 2016 Group head pastry Chef

Viva Entertainment : Frioul bistro de luxe, Pacha Ibiza, Mego .

Supervises day-to-day activities; provides a “Hands On” approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.

April 2013 To August 2014 Executive Pastry chef

Jones The grocer UAE.

http://www.jonesthegrocer.com/

Executive Chef of Jones the grocer UAE. With 9 outlets operating between Abu Dhabi and Dubai.

Establishes recipe cards and implements the same.

Establishes high turnover products and ensures quality standard.

Ensures proper storage of produce.

Coordinates with other kitchen sections and outlets for any guest requests.

Maintains equipment in good condition and reporting any need for repairs and maintenance.

Compliance with HACCP standards and train subordinates.

Participate in community public relations .

Regularly research and remain current with F&B market trends.

Plan and direct all functions of the culinary department to meet the daily needs of the operation.

Hire, train, supervise, develop, discipline, counsel and evaluate culinary colleagues .

Demonstrate positive leadership characteristics and act as a role model for staff members.

Ensures that the budget is achieved and minimize wastage of resources.

Manage the performance of direct reports through monitoring, coaching, training and conducting performance reviews.

APRIL 2012 TO APRIL 2013 Group Pastry chef

Pragma group: Cavalier Theater & Lounge; Epicure

Catering, Health Factory, Dubai, UAE

http://www.pragma-group.com/

Promoting high standards within the pastry division

Responsible for the creation of the dessert menu

Responsible for ordering and inventory and all other administrative duties required for kitchen department.

Responsible for the cooking and preparation of all the pastries within the kitchen, petit fours, breads, desserts and sorbets to the required standard

Supervise and manage scheduling and also regularly review of staff performance and development. Also, Trained new staff and re-trained existing staff on food presentation techniques.

To maintain standards of food hygiene and health and safety

To source the best local food producers

Selection and procurement of equipment and materials

May 2011 TO APRIL 2012 Pastry chef

Al Maha, Luxury Collection Desert Resort & Spa

Dubai, UAE

http://www.al-maha.com/

Promoting high standards within the pastry division

Responsible for the creation of the dessert menu

Research of new products adapted to the tastes of customers

Responsible for the cooking and preparation of all the pastries within the kitchen, petit fours, breads, desserts and sorbets to the required standard

Develop and train the commis pastry chefs

maintain standards of food hygiene and health and safety

Banquet (accommodate for up to 500 pax)

JULY 2009 TO JUNE 2011 Pastry Sous Chef

FAUCHON Casablanca

Casablanca, Morocco

FEBRUARY TO JUNE 2009 CDP Pastry Chef

LA FRANCAISE Pastry & Bakery

Mohammedia, Morocco

TRAININGS ATTENDED

MARS 20 2012 PERSON IN CHARGE

Level 3 Highfield awarding body for compliance

MARS 26 2012 supervising food safety in catering

Level 3 Highfield awarding body for compliance

FEBRUARY 15 2012 First Aid Training

Medic First Aid Basic Plus

Al Maha, A Luxury Collection Desert Resort & Spa

Dubai, UAE

JUNE 12 2011 Basic Food Hygiene Training

TUV MIDDLE EAST (Member of TUV NORD Group)

Al Maha, A Luxury Collection Desert Resort & Spa

Dubai, UAE

NOVEMBER 2008 TO JANUARY 2009 Trainee as Chocolatier

AIGUEBELLE, Cheriffienne Chocolate Company

Casablanca, Morocco

JUNE TO SEPTEMBER 2008 Trainee as Pastry Chef

COMARIT, Leisure shipping company which travels in Europe and Morocco

SKILLS AND OTHER QUALIFICATIONS

Organized and detail oriented

creative and highly enterprising

Good supervisory and management skills

Knowledgeable on HACCP standards

Ability to work in a high standard environment

I possess a great positive attitude and very much enthusiastic towards life.

I am a team player and have the ability to develop and maintain effective working relationships.

I am well-motivated and possess strong interpersonal skills, I do all I can to avoid conflict and discord with considerable social awareness:

I am communicative, objective, cooperative, intellectual, and clever. I can manifest myself in a most humane way and I instinctively understand the need to accommodate others peoples’ interests and desires, and I am always fair and willing to meet the other person half way.

PERSONAL INFORMATION

Birth Date : 19 January 1987

Birth Place : Casablanca, Morocco

Religion : Islam

Nationality : Moroccan

Status : Married with no kids

Passport No. : VH2057206

Languages : Arabic ; French and English



Contact this candidate