head chef
Resume:
CURRICULUM VITAE
Hafedh Jelidi
Personal Details:
Date and place of birth: 07th March 1979. Lyon - France
Nationality: Tunisian
Marital status: single
Address *, ****** **** ** ****** 9 B. 1013
Tunis. Tunisia.
E-mail: ****.******@*****.***
Phone number: +216-**-***-*** or +216-**-******
Personal Details:
To obtain challenging job opportunity in a well known hotel or restaurant
to apply my efforts utilizing my earlier job position to achieve top most
position.
Academic Qualifications:
> 2007: Certificate level 2 award in food safety ( Qatar la Cigale
hotel )
> 2006: Certificate level 1 award in food safety ( Tunisia Sheraton
Tunis )
> 2002 - 2005: Diploma of high technician in Food and Beverage from
Superior Institute
of Hotellerie and Tourism in Sidi Dhrif, Tunis. TUNISIA.
> 2001 - 2002: Training in kitchen Chez Le Traiteur.
> 2000 - 2001: Baccalaureate in Economics and Management at school El
Menzah 9 Tunis.
Work Experience:
> Hotel La Cigale Tabarka golf&spa 5 stars, Tabarka - Tunisia
26/08/2014 up to day
https://www.lacigaletabarka.com
head chef, i am in charge of 5 diff rents outlets
( 2 restaurants Buffet, one a la carte restaurant, one barbecue
restaurant, one le pecheur restaurant ( sea food ) and banqueting
service .
> Hotel Movenpik hotel and spa 5 stars in Sousse Tunisia.
http://www.moevenpick-hotels.com/en/africa/tunisia/sousse/hotel-
sousse/restaurants/restaurants/
head chef ( 10/05/2014 at 23/08/2014 ) the restaurant gastronomic LA
VILLA in the hotel ( fine dining restaurant ) the best one in Sousse
.
> Restaurant Le Bo M ( 3 fourchettes ) le lac de Tunis .
Head chef ( 01/12/2012 at 12/12/2013 )
https://www.facebook.com/Le.Bo.M.Restaurant?fref=ts
> Restaurant Angelina ( 3 fourchettes ) la soukra - Tunis .
Head chef ( 05/09/2011 at 31/11/2012 )
https://www.facebook.com/angelina.lasoukra?fref=ts
> Restaurant Le Diamant Bleu ( 3 fourchettes )au berges du Lac - Tunis
-Tunisia .
Head chef in charge of the kitchen (2011)
> La Cigale Hotel 5 stars, the leading Hotels of the world. Doha - Qatar
Sous chef de cuisine at the M diterran en Restaurant: Le
Central
01/04/2007 - 31/03/2011.
www.lacigalehotel.com
Preopening and opening staff.
- Assist the Chief, Chef Aurelien Lagorsse, for preparing new dishes
and new menu's.
- Assist the Chief in preparing work schedule, collecting kitchen
orders, and inventory control.
- Replace the Chief during his absence.
- Help the staff of the banquet (to elaborate buffets and to set
menus for ceremonies), and to go outside catering in Castles,
Banks, yachts, and so on.
- Help juniors chef's and effectively manage the kitchen.
- Give necessary instructions about meals or recipes to the juniors.
- Supervise kitchen and food storage area like refrigerator.
- Responsible for supervising kitchen and catering staff.
- Responsible for supervising cleanliness as well as safety and
health aspects of kitchen.
- Handled and solved the customer problems and complaints.
- Report to executive chef in emergency conditions.
- Handled additional duties and tasks.
> Sheraton Hotel Tunis & Towers. Tunis - Tunisia
Chef de Partie saucier: in the main kitchen (Hot section):
2005 - 2007 Executive chef Dominique Morin
https://www.facebook.com/sheratontunis?fref=ts
- Establish menu planning.
- Under the guidance and supervision of the Executive Chef or
delegate, and within the limits of established Policies,
Procedures and Food and Beverage Manual, responsible for overseeing
and directing all aspects of the Hot Kitchen section.
- Participate in the elaboration of buffets and set menu for banquets
and various functions held in the hotel.
> Fuego restaurant in Yasmine Hammamet. Tunis - Tunisia
Chef de Partie:
2005
- Responsible of kitchen at the Fish market restaurant.
- Supervise and Participate in the preparation of hot dishes and
garnishes according to the established Recipe Cards and methods.
Villa Didon Hotel, Carthage. Tunis - Tunisia 2005
Demi chef de partie in the kitchen
- Work at the main restaurant Spoon by Alain Ducasse.
- Assist and help the Chef de Partie to establish the menu (meat,
fish and vegetables).
- Participate in the dishes preparation.
> The Residence Tunis Hotel, the leading Hotels of the world. Tunis -
Tunisia 2004
Internship: cold section in the kitchen
- Assist the Chef Garde Manger in elaborating and planning the menu
for the restaurant (Italian, Tunisian, Oriental and Mediterranean).
> Sheraton Tunis H tel & Towers. Tunis - Tunisia 2004
Commis de cuisine : training.
- Assist the Chef de Partie saucier in elaborating dishes for the
buffet, the room service and the show cooking.
Holiday Inn Resort Hotel. Hammamet - Tunisia 2003
>
Commis de cuisine banquet : training.
I achieved my training as a Chef de rang. Tunis - Tunisia
- Assist the Chef de Partie saucier in organising the banquet of the
New Year and an outside function in the Medina Al Hammamet where we
served about 1000 persons at a dinner for M6 Music Gala.
> Hilton Hotel Tunis. Tunis - Tunisia
General training: kitchen, bar, restaurant, pastry
2003
> Le Traiteur. Tunis - Tunisia
> General Training for one year ( 2002 ).
Skills:
. Excellent oral, reading and writing skills.
. Superb knowledge of food items and recipes.
. Problem solving skills.
. Excellent catering, food and beverage skills.
. Brilliant language speaking skills like Arabic, English and French.
. Effective cooking skills.
. Superb management skills.
. Outstanding cooking skills.
Language Knowledge :
> Arabic: Mother tongue (fluently).
> French: Bilingual (fluently).
> English: Professional.
> Italian: Beginner level.
Computer Skills:
> Word: Advanced level.
> Excel: Advanced level.
> PowerPoint: Intermediate level.
HOBBIES:
> Cooking, football, internet, reading, listening to music and
travelling.
REFEREES:
> Executive Chef La Cigale Hotel David Jobert: +974-**-***-***
> Chef de Cuisine of Le Central restaurant La Cigale Hotel Aurelien
Lagorsse:
********.********@*************.***
> Ex cutif chef H tel Le m ridien Abu Dhabi .Emirats des Arabes Unis
***************@*****.**
Contact this candidate