Curriculum vitae

Ali Haji

+965********

Personal information's:

Married

* ********

Moroccan

** *****

Pastry & Bakery Chef

EDUCATION

-1986-1988 studied for diploma as pastry cook at the institute of applied technology Baking section Rabat Morocco.

- 1983-1986secondary school at lycee moulay Youssef,Rabat Morocco.

CAPABILITIES

May 2000 honor diploma w/medal 4th degree for sugar work Maroc-hotel competition

March 1998 honor diploma w/medal for 2nd degree for ceremonial gateau Maroc-hotel competition.

2006 Certified by management & Teachers of chocolate academy in Kuwait.

2007 Certificate of participation in “quality &Variety “Seminar. By Backaldrin for The near & middle East countries.

PROFESSIONAL EXPERIENCE

From December 2003 up to date: Bredz Bakery in Kuwait as Bakery & Pastry chef reporting directly to the operation-manager responsible of HACCP training and staff managing, saving cost by controlling recipes to avoid wastage and over producing

March 2003 to Dec 2003 At Baking arts as Pastry Chef. The Bakery will go to be changed from Baking-Art, to Brḛdz Bakery

2000/2002 at Amoud Bakery Casa Blanca Morocco as section Chef responsible for the night shift work while preparing all the Mis-en-place for for the day shift and viennoiserie work.

1994/1999 At Anoual Bakery Kenitra Morocco as a Pastry Chef managing staff, taking care of the entire order in the Pastry and inclusive viennoiserie section (Croissants, Donuts, Muffins and Puff).

1993/94 At Missigny ET Vantoux Dijon France as assistant Pastry Chef, assisting the Bakery owner in preparing all the Breads and Pastries for his own shop andlocal delivery

1992/93 At L-C-M. Catering / Libya as a CDP Breads & Pastries Maker. Preparing Buns and Rolls, Pastries and Viennoiseries to fill the Break-fast Buffet for the early joining managers in the Petroleum Company.

1990/92 At Martinet auberge 5 stars Restaurant Rabat Morocco as a CDP responsible of making entrée Salads & desserts

3 years as apprentice in different Bakeries & Restaurants between Casa-Blanca &Rabat Morocco

ABILITIES

-Able to make Tarts, Modern French and American Pastry, Chocolate, Viennoiseries, Breads and Buns, Cakes, cookies & Sweets, Sugar work, Traditional French Bread, Traditional French Pastry.

.Able to work under pressure, able to manage work and time, able to control cost able to innovate recipes in avoiding wastage. Ready to exchange experience with everyone, able to train staff, able to develop apprentices, Have a Team Spirit.

OTHER INFORMATIONS:

Languages:

Berber: Mother language

Arabic: Excellent

French: Very good

English: Good

Computing skills: MS Word, Excel, PowerPoint.

Morocco driving license

Hobbies: All kind of sports

Address: P.O.Box 29409 safat 13142 Kuwait

Mail: ac3m9t@r.postjobfree.com /mobile:+965********

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