Executive Chef

ADIL BOUNASRE

Exécutive Sous-chef

PERSONAL SUMMARY

A hardworking, pro-active Executive sous Chef with an upbeat and positive attitude, who is passionate about food and quality. Having a good team spirit, possessing excellent organizational skills, deadline oriented and able to efficiently manage kitchen operations and also supervise staff.

SPECIAL SKILLS & ABILITIES

Good communication organizational and management skills.

Having financial control of the kitchen.

Ability to work under pressure.

Cost management knowledge.

Responsible for stock control, purchasing and menu planning

Leadership, creativity.

High level of personal hygiene.

Ability to resolve conflicts efficiently.

Attention to detail, ability to quickly discover and resolve problems.

Areas for Expertise

Kitchen management

Food planning & production

Planning menus

Special diets

Banquets

Wastage control

PersonalSkills

Enjoy working with food

Focused

Creative

Personal Details

Bounaser adil

Nationality: Moroccan

Date of Birth: 01/10/1974

Marital Status: Married

Phone Number: 009***********

Driving License: yes

E:********.****@*****.***

PROFESSIONAL EXPERIENCE

ALSAFWA HOTEL

Executive Sous Chef 2010_Present

Duties:

Managing a kitchen staff up to 40.

Oversaw all kitchen and food operations for 3 restaurants and assisting in supervision of all kitchen sections

Assisting with the preparation of all foods required for visitors, staff and guests.

Helping in preparing new menu style and maintaining the standard of hotel. Provided backup for executive chef in his absence.

Attending daily meetings with the executive chef regarding menu

Ensuring that all foods are produced in a safe and hygienic manner at all times.

Attending meeting as required in the operational manual and update the executive chef on points raised

Write specific and accurate product specifications and standard recipes for use in the computer and by the cost control manager

Inspect daily all fresh food received to ensure the quality is maintained.

Inspect twice daily all food stores and refrigerated areas and suggest where necessary, correct storage methods to comply with health and safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the executive chef

Check on daily basis food preparation, individual costs,quality,quantity inventories and portion control

Liaise with chief steward in order to ensure high standards of cleanliness are maintained in all Ares of the kitchen such as machinery small kitchen equipment floors and fridges,to ensure sufficient supply of crockery and cutlery for the service and his department

Plan rosters on weekly basis and to review on a daily basis with the executive chef overtime, rosters and holiday requirements and absenteeism

Report any problems regarding failure of machinery and equipment to the executive chef to follow up and ensure the necessary work has been carried out

Instruct on the correct usage of kitchen, equipment and machinery to check that this is carried out in the correct manner by all kitchen employees as set out by the health and safety regulations and correct the usage if necessary

Complete material checklist (e.g mise en place) within own department for all sections

Check daily each section in own department to ensure work has been carried out in the proper manner

Pass all information to late shift

ORCHID HOTEL

Sous chef 2008_2010

Assisting executive sous chef with ordering, organization of kitchen staff and menu planning

Prepared food for special occasions such as meeting,birthday, and holiday celebrations

Received and put away stock such as canned goods,paper products meats cereals, flour sugar and eggs, maintained inventory and others food items as necessary

Review with executive sous chef scheduling of kitchen employees, food and labor costs of entire operation on a regular basis

Responsible for supervision of the entire kitchen operation under the direction of executive sous chef

MAKKAH ROYAL

Chef Gard Mange 2007-2008

In charge of Germane, preparing cold buffets such as mirrors, fruit display and vegetables, all kind of cold foods, a la carte.

SOFITEL MAKKAH

Chef the Party 2005-2007

Demi Chef the Party 2003-2005

Commis 1 2002-2003

HOTEL ELAF KINDA

Commis 2 2001-2002

ACHIEVEMENTS

Awarded certificate of appreciation from MAKKAH SOFITEL in NOVEMBER 2002,NOVEMBER 2003,NOVEMBER 2004

Awarded certificate of experience 2007/2008 in the capacity of Gard Mange

Awarded certificate of appreciation from ROYALE ORCHID for a successful period of Ramadan 2009 in the capacity of sous chef

Awarded certificate of thanks and appreciation from ALSAFWA HOTEL for efforts exerting during the season of Ramadan and Hajj 2011 in the capacity of executive sous chef.

TRAINING

Teambuilding

Personal hygiene, food safety

Receiving menu Items, food cost

Hygiene and food poisoning

Sandwiches

Personal hygiene standard

Kitchen Team

Kitchen Uniform

Hygiene rules in the kitchen

Food storage temperature

How to limit the microbial development

Hygiene& HACCP

Breakage control &food hygiene

Room service new A LA CARTE menu

Mayonnaise &Vinaigrette sauce

Cold Emulsion Sauce

EDUCATION

High school Ibnou El Yassamine section literature

Language Spoken: Arabic, French, English L 1 .2. 3 .4

Computer Proficiencies include: World, Excel,OutlookExpress, Power Point

INTEREST AND HOBBIES

Internet and computer

Creating new dishes and cuisine

In my off time I like to search for other foreign cuisine which will help me to develop my carrier.

Reading Gastronomy and cook magazines

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