Ouadie Moutaouakkil

Shangri-La Hotel and Resort, Doha-Qatar

Cellophane number: +974-****-****

Email: ac8xkm@r.postjobfree.com

ac8xkm@r.postjobfree.com

OBJECTIVE: To gain more knowledge and skills, learn new ideas in hospitality and give my 100% in work so I can pursue my career abroad.

CHARACTER TRAITS & STRENGTHS

Highly Talented, and Challenger of Myself

Self-motivated, passion and enthusiastic International Sous Chef de with more than 11 years’ experience in opening pre and grand of hotels and restaurants and so optimistic your my passion majority of culinary in the restaurant & food services industry. I am very dedicated and professional with a proven track record in delivery results, high quality products and outstanding service.

My goal in 2019: is to become a Chef de cuisine supported by my previous experiences, strong

Management skills, operation, creativity and passion for details.

WORK EXPERIENCE:

2018 May to present as Sous chef at Shangri-La hotel & Resort Doha, Qatar

Implementing HACCP Modules. Training, Follow up From A to Z.

Make the customers comfortable by feeling like home

Making up new quarterly promotion plan with executive chef.

Manage the Food Cost.

Supervision of the food operations of Main kitchen.

Manage 21 chefs (tasks, rooster, hr).

Making up new quarterly Promotion plan.

Making up a new team, from hire to training

Shangri-La Job coach certificate, December 2018 @ Shangri-La hotel Doha.

Train the trainer certificate, December 2018 @ Shangri-La hotel Doha.

First Aid Training, September 2018 @Doha, Qatar.

HACCP Training, October 2018@ Shangri-La hotel Doha, Qatar.

2018 January Certificate of Appreciation form Anantara Maldives Naladhu.

Supervision of food operations of Arabic cuisine.

I learn a lot of things from Anantara Maldives.

Spit-roasted lamb.

Underground cooking the whole Lamb.

2014 June to 28 April 2018 Pre-Opening as Chef de partie At Banana Island Resort Doha by Anantara Doha, Qatar.

Supervision of food operations of Arabic restaurant.

Manage 13 chefs (tasks, rooster).

Implementing HACCP Modules. Training, Follow up From A to Z.

Making up new quarterly promotion plan with chef.

Menu engineering.

Manage the Food Cost.

Al Nahham Arabic restaurant wish is awarded as number one in

Doha.

Handle task independently and able to work under pressure.

Provides general information and assistance to guest needs.

2012 June to June 2014 as Chef de partie At Kempinski Ishtar Dead Sea

Jordan.

Making up a new team, form hire to Training.

HACCP procedures.

Give Training about last cooking technique (Sous vide).

Invent a 2 course set Menu daily.

Set up a better communication with Room Division

Seeking to be proactive and anticipate guest’s needs.

2011 May to May 2012 as Chef de partie At Shangri-La Hotel, Abu Dhabi.

Reorganization of the kitchen.

Team builder.

HACCP.

Food cost.

2009 November to April 2011 as sous Chef At Afrah Benouahoud Fes, Morocco

improve it by doing trainings to the staff

Responsible for VIPs clients.

Responsible for all food in the buffet

Responsible to run and organize the operation, checking food quality and

Responsible for smooth operation of banquets and plated group and functions UP 1000 Pax.

2005 June to Sept 2009 as Chef de partie At Zalage Parc Palace Fes, Mococco

Order and purchase equipment and supplies.

Hire new staff, and evaluate employee performance

Responsible to organize and direct worker training programs,

Resolve personnel problems,

EDUCATION:

Anantara Job coach certificate, June 2016 @ Banana Island by Anantara.

Train the trainer certificate, December 2012 @ Kempinski Hotel Ishtar.

First Aid Training, September 2014 @Doha, Qatar.

HACCP Training, October 2014 @Doha, Qatar.

Ecolab Training, November 2014@Doha, Qatar.

Supervisory Excellence Skills, November 2015@Doha, Qatar.

Certificate of Achievement Discovering Anantara Service Excellence Program 2014@Doha.

Certificate k factor- Guest Service 2012@ Kempinski Hotel Ishtar Dead Sea

Jordan.

Certificate of Complaint Handing, January 2013@ Kempinski Hotel Ishtar Dead

Sea Jordan.

Certificate of DND Completion Februry2013@ Kempinski Hotel Ishtar Dead Sea

Jordan.

Certificate of LQA-Leading Quality Assurance February 2012@ Kempinski Hotel

Ishtar.

Certificate of Completion Food Safety and Management System.

Certificate 2 years of service at kempinski Ishtar Dead Sea, Jordan.

Certificate Cross Training as Assistant chef Thai food at kempinski Ishtar Dead Sea, Jordan.

Certificate of Accounting and computer skill –Fez-Morocco.

Baccalaureate in literature option –Fez-Morocco.

Diplôma of Hôtellerie, option: Cuisine. Fez-Morocco.

COMPUTER SKILLS:

(Word, Excel, Power point, Opera,Micros, Lotus Mail …)

PROFILE:

Driving License

Moroccan

Married

Computer literate

Birth Date: November. 12, 1981.

LEISURE:

Driving—travelling—learning

PERSONAL CHARACTERISTICS:

Correspondence skill, good customer service manner.

Ability to work under pressure in a busy atmosphere as a team player.

LANGUAGE SKILLS

LANGUAGE SKILLS

Spoken

Written

Arabic

Mother tongue

Mother tongue

Mother tongue

English

Adavanced

Adavanced

Adavanced

French

Adavanced

Good

Adavanced

Spanish

Adavanced

Adavanced

Good

REFERANCE DETAILS: Available on thé request

Contact this candidate