chef

CURRICULUM VITAE

PERSONAL DETAILS: [pic]

Full Name : loulouchi hanane

Sex : Female

Marital status : married

Telephone : 056********

Nationality : Moroccan

:

Date of Birth : 17/03/1980

E-mail : **************@*****.**

Visa status : husband visa

OBJECTIVE

To be a part of a professionally managed organization that is

consistent with the growing demands of the market and customers. That will

fully utilize my acquired experience in the hospitality industry, which was

gained from many specialized organization from Morocco and Dubai.

This will provide the right atmosphere that will permit me to bring

in all my abilities and knowledge from dealing within multi-cultural

organization and handling multi-cultural customers. In addition, that will

create the service to satisfy the customers.

LANGUAGES

> Arabic, English, French & Spanish

SUMMARY

A Self - Starter

> Excellent team player but also capable of independently handling job

responsibilities and taking decision when required.

> Good interpersonal people skills

> Quick and willing learner

> Detail oriented, proficient organizer with the ability to delegate and

train others

> Team player with emphasis on quality and efficiency

> Motivated, hardworking and well commutating individual with the

ability to adapt quickly to changes. On top that I am ambitious and

goal oriented with the desire to succeed.

EDUCATIONAL QUALIFICATION

> 28/06/2002 : Diploma from I.T.H.T (Institute de

Technologie Hoteliere et Touristique)

1999

Qualification: culinary department : Bachelor

Degree in modern letters

> 2002 : Dug Certificate from the University in Morocco

(French Letters)

TRAINING

> Fire training

> Customers Focus

> Basic Food Hygiene Certificate, FBM

> Health and Safety in the work place

> HACCP Policy

> Time and Task Management

> Coaching skills

COMPUTER SKILLS

> Microsoft Windows

> Microsoft Office (Word & Excel)

STRENGTH

> Detail oriented, proficient organizer with the ability to delegate and

train others

> Team player with emphasis on quality and efficiency

> Hardworking and enjoy taking up new challenges

> Professional with pleasant personality

CORE WORK ACTIVITIES:

Ensuring Culinary Standards and Responsibilities are met

. Manages kitchen shift operations and ensures compliance with all Food

& Beverage policies, standards and procedures.

. Estimates daily production needs on a weekly basis and communicates

production needs to kitchen personnel daily.

. Assists Executive Chef with all kitchen operations and preparation.

. Prepares and cooks foods of all types, either on a regular basis or

for special guests or functions.

. Develops, designs, or creates new applications, ideas, relationships,

systems, or products, including artistic contributions.

. Assists in determining how food should be presented and creates

decorative food displays.

. Maintains purchasing, receiving and food storage standards.

. Ensures compliance with food handling and sanitation standards.

. Performs all duties of kitchen managers and employees as necessary.

. Recognizes superior quality products, presentations and flavour.

. Ensures compliance with all applicable laws and regulations.

. Follows proper handling and right temperature of all food products.

. Operates and maintains all department equipment and reports

malfunctions.

. Checks the quality of raw and cooked food products to ensure that

standards are met.

Leading Kitchen Operations

. Supervises and coordinates activities of cooks and workers engaged in

food preparation.

. Leads shifts while personally preparing food items and executing

requests based on required specifications.

. Utilizes interpersonal and communication skills to lead, influence,

and encourage others; advocates sound financial/business decision

making; demonstrates honesty/integrity; leads by example.

. Encourages and builds mutual trust, respect, and cooperation among

team members.

. Serves as a role model to demonstrate appropriate behaviours.

. Maintains the productivity level of employees.

. Ensures employees understand expectations and parameters.

. Establishes and maintains open, collaborative relationships with

employees and ensures employees do the same within the team.

. Ensures property policies are administered fairly and consistently.

. Communicates performance expectations in accordance with job

descriptions for each position.

. Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

. Provides services that are above and beyond for customer satisfaction

and retention.

. Manages day-to-day operations, ensuring the quality, standards and

meeting the expectations of the customers on a daily basis.

. Sets a positive example for guest relations.

. Empowers employees to provide excellent customer service.

. Interacts with guests to obtain feedback on product quality and

service levels.

. Handles guest problems and complaints.

Maintaining Culinary Goals

. Achieves and exceeds goals including performance goals, budget goals,

team goals, etc.

. Develops specific goals and plans to prioritize, organize, and

accomplish your work.

. Utilizes the Labour Management System to effectively schedule to

business demands and for tracking of employee time and attendance.

. Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

. Identifies the developmental needs of others and coaching, mentoring,

or otherwise helping others to improve their knowledge or skills.

. Improves service by communicating and assisting individuals to

understand guest needs, providing guidance, feedback, and individual

coaching when needed.

. Participates in the employee performance appraisal process, providing

feedback as needed.

. Brings issues to the attention of the department manager and Human

Resources as necessary.

Additional Responsibilities

. Provides information to supervisors, co-workers, and subordinates by

telephone, in written form, e-mail, or in person.

. Analyses information and evaluating results to choose the best

solution and solve problems.

. Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer committed to

hiring a diverse workforce and sustaining an inclusive culture.

PROFESSIONAL EXPERIENCE

. From 06/2011 UNTIL 04/2012 working in one and only hotel as senior

chef de partie in palm Jumeirah Dubai.

. 03 /2010 working UNTIL 10/04/2011 in Amwaj Rotana as senior chef de

partie in international food. U.A.E

. From 20/06/2009 until 07/03/2010 working in Yas hotel as chef de

partie in international food

. Yas island Abu Dhabi

. 15/1o/2oo7- up to date 02/03/2009 working as chef de partie

INTERCONTINENTAL HOTELS GROUPS in anis restaurant

o Dubai, U.A.E

. 08/2005 UP TO 10/10/2007 :

was working as commis

IN FRENSH RESTAURANT ON 2o/06/2oo6

. As commis in French

restaurant and room

service kitchen

from 21/06/2006 to

09/10/2007 in park Hyatt

Dubai

. Experience in morocco

. Palais Salam in Taroudant as receptionist :

03/07/01

. Tafilalt Hotel in Arfoud as waitress :

11/09/01

. Zaki Hotel in Meknes as Commis Chef : 25/03/02

. Kasbah Asmaa Zagora in the front office :

30/03/02

Hanane loulouchi

[pic]

Contact this candidate