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