CURRICULUM VITAE

CAREER OBJECTIVE

To lead the culinary division of a large establishment where I can formulate plans to generate revenue while nurturing the team.

ABOUT MYSELF

I am experienced in Western, European, Mediterranean, North African, and fusion cuisines. My strengths lie in developing techniques and ways to create novel cuisine styles, Able to work well in multi-cultural teams within both big and small operations. I am flexible and work well under pressure. I consider myself an excellent trainer who is hands- on and can drive and nurture a team. When it comes to an organisation’s success, I believe in being service-oriented. Apart from being a good leader, I have a sound financial understanding of culinary operations and well versed in pre- opening and set up of new projects. KEY STENGHTS

v Strong background in all phases of kitchen management and various cuisines v Ability to work under pressure in busy environment v Able to co-ordinate and execute multiple tasks, involving managing and pre-opening v Strong leadership skills, team player

v Staff training, menus engineering, cost control, suppliers sourcing v Very focused to details, passionate, committed and well disciplined CERTIFICATES/QUALIFICATIONS

v First Response Fire Training (ECO Warden) QWHSR, Australia October 2014 v Food & Beverage Hygiene Audit Certificate ITE “SWDA” Singapore July 2013 v Food Hygiene Refresher Training “ITE” Singapore March 2012 v Secretary General (Singapore) for Disciples Escoffier International Asian September 2009 PERSONAL PARTICULARS

Name Anesrif El Mustapha

Date/Place of Birth 27 May 1970 Rabat / Morocco

Marital Status Married

Citizenship Singapore Citizen

Contact No +61-438****** Australia

Email Address acr6zz@r.postjobfree.com

www.linkedin.com/in/musanesrif

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v Disciple & Epicurean Dinners, Culinary Committee Executive Manager for Order International d’Auguste Escoffier, Greater China

v Disciple & Events Coordinator for Order International d’Auguste Escoffier, Greater China 2006

v Core Values @ Work Programme, Outward Bound Singapore, 2005 v Fire Awareness And Prevention & Bomb Threats Handling Training, APRO (Singapore), 2005

v Team Building Workshop, The British Club Singapore, 2005 v Team Building Workshop, FOCUS, Fullerton Singapore, 2003 v Effective Supervisory Skills, SHATEC (Singapore), 2003 v Service Leadership Program, Chisholm Institute (Australia), 2000 v Certificate in Food Handling And Hygiene, SHATEC (Singapore), 2000 v Food Hygiene Course, Singapore Ministry of Environment (Singapore), 2000 v Diploma in Cooking, CFPH/Casablanca (Morocco), 1992 ACHIEVEMENTS/ASSOCIATION MEMBERSHIP&AWARDS

v Honorary Judge “ concours cuisine” Singapore final Feb 2013 v Honorary Judge “ concours cuisine” Singapore final March 2012 v Guest Judge “ Kitchen” Asia Young Hope Contest Escoffier cooking Competition Asia Final, Shanghai May 2011

v Honorary Judge “ concours cuisine” Singapore final November 2010 v Honorary Judge “concours cuisine” Singapore pre- selection young hope contest July 2010 v Chief Judge “Kitchen”, “Asia Young Hope contest” Escoffier cooking Competition Asia Final, Shanghai, May 2010

v Guest chef at cooking demo, “Cooking trend area”, SIAL China, under Disciples Escoffier v Honorary judge, “Asia Young Hope contest”, Escoffier cooking competition, Singapore qualifying, Singapore, November 2009

v Best Restaurant Bar (7atenine) by Singapore’s Best Restaurant Guide 2009 v Best Casual Dining Restaurant (7atenine) by the Hospitality Asia Platinum Awards (HAPA) 2009/2011

v Best Gastro Bar 2009 (7atenine) by Wine & Dine

v Best Bar to Talk Shop 2009 (7atenine) by CLEO

v Culinary Judge, Asia Young Hope contest, Escoffier cooking competition finals, SIAL, Shanghai, May 2009

v Escoffier China Cooking Trend Demo “ Sub-Zero Cooking”, SIAL, Shanghai, May 2009 v Guest Chef, Middle Eastern promotion, The Eton Hotel Shanghai, April 2009 v Culinary Judge, Escoffier Young Hope contest, China selection, Shanghai, March 2009 v Guest Chef, Moroccan Night, DGB Restaurant & Club, Shanghai, March 2009 v Culinary Judge, Escoffier Young Hope contest, China final, Shanghai, May 2008 v Culinary Judge, Escoffier Young Hope Contest China selection, Shanghai, March 2008 v Member of Singapore Chefs Association, 2000 - 2003 v Mystery Shopper Best Service Award, The British Club, Singapore, 2005 LANGUAGE PROFICIENCY

v English (spoken & written)

v French (spoken & written)

v Arabic (spoken & written)

COMPUTER LITERACY

v Microsoft Word

v Microsoft Excel

v Power point

OTHER MENTIONS

v Contributed recipes for numerous magazines, including Wine & Dine, Singapore Women’s Weekly magazine, Shanghai’s English language magazines, City Weekend and that’s Shanghai, as well as other Chinese language magazines v Conducted cooking demo for The Soroptimist International of Singapore (Jun 2006) CAREER MILESTONES

Executive Chef, “ Sydney, Australia”

Out Of Africa Restaurant

Group Executive Chef, “QLD Australia”

O’Reilly’s Rainforest Retreat, Hotel, Villa, Conference Centre O’Reilly’s Canungra Valley Vineyards

[11 Aug 2014 – 6 Mar 2015] www.oreillys.com.au

http://www.notquitenigella.com/2015/04/06/oreillys-rainforest-retreat-queensland/ v Overall in charge of the entire culinary department for the group, managing over 30 chefs, apprentice and kitchen hand

v Main Dine in room, serves Breakfast, morning / afternoon tea, day group, packed lunch, indoor and out door BBQ’s & buffets, picnic lunch, a la carte dinner with an average of 150 covers per night, serves modern European, French and a touch of Australian flair with some Asian influence,

v Café a very busy outlet that serves up to 600 covers a day v Lost world spa & Conference centre, focuses more on corporate & wedding events plated & buffet breakfast, tea breaks, cocktails, plated& Sharing menus, buffets includes outdoor BBQ’s

v 48 Villas, with choice of dine in / out catering, BBQ’s, Packed menus, live Degustation menus.

v Canungra Valley Vineyard, fully equipped restaurant that serves breakfast, and all sort of events with more focus on wine tasting, weddings indoor and out door events and weddings, picnic baskets, BBQ’s etc.

v My role is to make sure all outlets operate & runs smoothly from menu planning, coasting, purchasing staff hiring & training, and execution v Very hands-on role on top of managerial duties

Executive Chef, “Singapore”

Deliciae Hospitality Management

[24th Dec 2012 – 14 Feb 2014] www.deliciae.sg

v Assisting Group Executive Chef in Managing 10 Restaurants from opening to day to day operations, handling total 6 CDC’s and over 50 kitchen staff v In charge of overall the functioning of the kitchens (reporting to Group Executive chef) v Menu Planning and execution

v Establishing recipes

v Cost & Quality control

v Implementing and executing proper food & Beverage Hygiene Auditing and practice v Supplier sourcing and price negotiation

v Food And products quality control

v Interviewing and hiring new staff

v Training and coaching outlet chefs and cooks

v Monitoring proper usage and maintenance of equipments v Fully involve in the operation as when required according to outlets needs v Purchasing of products and equipments

v Establishing proper communication between staff and other departments v Handling complaints and customers requirements

v Handling media by close communication with marketing department v Planning and executing events

v Controlling food wastage

v Minimizing food cost yet maintaining good quality of products v Scheduling of staff

v Preparing monthly inventory

v Daily Purchase and revenue filing and report

Executive Chef, “Singapore”

Archangel production by Emmanuel Stroobant group [23rd July 2012 – 14th Dec 2012] The Stamford American International School

v Responsible for the pre-opening of Students Canteen and parents/ Teachers Café under directions of Chef Emmanuel Stroobant.

In charge of the culinary operation at the Stamford American international school Kitchen, from Purchase of equipment and utensil, staff hiring and training, suggestions in menu planning and coasting. Monthly inventory

It is an operation that is consisting of using top quality and fresh organic produce, Gluten free, with strict guidelines in kids nutrition, food quality and hygiene, and individual allergies. Executive Chef, “Singapore”

“ Medzs Restaurant at Orchard Central

“ Medzs Restaurant at Millennia Walk, Singapore [01 October 2010- 30 June 2012] v Responsible for the pre-opening of Both “Medzs Restaurants” a Mediterranean restaurant with 6 open kitchens concept serving 6 types of Mediterranean cuisines in 250 seating capacity. My duties include Pre- opening planning, kitchen set up, Equipment and utensil purchasing, suppliers and product sourcing, staff hiring & training, Menus planning& costing, budgeting, daily and monthly reports, dealing with suppliers, handling inventory, kitchen maintenance, promoting the business trough interaction and communication with guest and contacts. Promotion and events planning, handling media and guest comments and plan for improvement. Managing a team of 1 executive sous chef, 3 sous chefs, 5 Cdp’s, 15 cooks, 4 trainees and 6 stewarding for both outlets.

Executive Chef, “Singapore”

7atenine Group, [07 September 2009 – 30 August 2010] v Responsible for overall kitchen functioning and management v In charge of over the functioning of kitchen (reporting to Group Executive chef) v Menu Planning and execution

v Establishing recipes

v Cost control

v Implementing and executing proper food & Beverage Hygiene Auditing and practice v Supplier sourcing and price negotiation

v Food And products quality control

v Interviewing and hiring new staff

v Training and coaching outlet chefs and cooks

v Monitoring proper usage and maintenance of equipments v Fully involve in operation as when required according to outlets needs v Purchasing of products and equipments

v Establish proper communication between staff and other departments v Handling complains and customers requirements

v Handling media by close communication with marketing department v Planning and executing events

v Controlling food wastage

v Minimizing food cost yet maintaining good quality of products v Scheduling of staff

v Preparing monthly inventory

v Daily Purchase and revenue filing and report

Executive Chef Consultant, “ Shanghai”, china

Brick Mediterranean Restaurant & Wine Lounge, [21 April 2009 – July 21, 2009] As a pre-opening consultant chef I was in charge of: v Kitchen budget, design, set up and layout, equipments purchase v Suppliers, staff sourcing and hiring

v Menus planning, recipe costing, staff training

v Food offering: European, Mediterranean cuisines with Asian twist v All-day dining with lunch, afternoon high tea, dinner and events menus v Responsible for overall kitchen functioning and management, oversee restaurant operation

v Supervising and training brigade of 12 chefs, 15 service staff, 3 stewards Executive Chef, “Shanghai” China

Barbarossa Lounge And Bar, [01 Jul 2006 – 05 Feb 2009] With the pre-opening set up of Sin Shanghai (Sister Outlet) High-end Club Lounge v Three-stories Moroccan style designed building

v Food offering: Western, Moroccan, Middle Eastern, fusion with Asian flavours for events v All-day dining with lunch, afternoon high tea, dinner and finger food menus v Responsible for overall kitchen functioning and management v Supervising and training brigade of 13 chefs

v Menu planning and recipes costing for all food: a la carte, sets, buffet Executive Sous Chef, “Singapore”

Harry’s Group (Marrakech Moroccan Lounge & Bar and Chico’s & Charlie’s Mexican Restaurant), [04 Nov 2005 - 06 Mar 2006]

As pre-opening chef for Marrakech, Singapore’s first Moroccan-concept lounge & bar, I was responsible for overall kitchen functioning and managing in both outlets v Food offering: Western, Moroccan, Middle Eastern, Mexican v Restaurant capacity: 90 / 50

v A la carte lunch and dinner

v Overall responsible for both kitchens’ functioning and managing v Supervising and training brigade of 13 / 3 chefs v Menu planning and recipes costing for all food: a la carte, sets, events buffet for both outlets

Sous Chef, “Singapore”

The British Club, [05 Jul 2004 - 05 Jul 2005]

Responsible for Main Kitchen, Mountbatten Room, Banquet and Veranda Café & Terrace v Food offering: Western, Mediterranean

v Restaurant capacity: 80

v A la carte lunch and dinner

v Overall responsible for both restaurant and BQT v Supervising and training brigade of 12 chefs

v Menu planning and recipes costing for all food: a la carte, sets, events buffet Junior Sous Chef, “Singapore”

The Fullerton Hotel, [06 Nov 2000 - 24 Jun 2004]

As part of the hotel’s pre-opening team, was responsible for the Mediterranean and Riverside Barbecue sections of Town Kitchen

v Menu planning and costing

v Ordering of products

v Execution of Menu (A la carte/ Events)

v Staff training

Sous Chef, “ Singapore”

Cleopatra Restaurant, [01 Jul 1999 - 29 May 2000]

As part of the Mediterranean & Middle Eastern restaurant’s pre-opening team, I was responsible for overall kitchen functioning

v Menu Planning and costing

v Daily purchases and sales report

v Products Ordering

v SOP implementation

v Staff training

v Monthly inventory report

v Scheduling Kitchen Staff and Stewards

Demi Chef de Partie, Riyad, KSA

Al Khozama Hôtel, [07 Sep 1994 - 09 Jun 1999]

Spent two years with King Faisal Foundation School; three years in Al Nakheel Restaurant v In charge of daily mise-en- place and operation (Buffet/ A la carte/ Events) v Products Ordering

v Buffet Set up

v Live cooking

v Carving

v Production of full menu prep (1000 Pax daily) For KFFS Demi-Clef de Partie, ‘Rabat, Morocco’

Borjddar Restaurant, [1994]

Specialising in French and Moroccan cuisine

v Mise-en-Place for hot section and menu execution v Products ordering

Demi Chef de Partie, ‘ Rabat, Morocco

Jardin Restaurant Élysée, [1993]

Specialising in French and Moroccan cuisine

v Mise-en-Place for hot section and menu execution v Products ordering

v In charge of hot Main Section

Commis Cook, Pizza America, Rabat, Morocco [1992]

Worked in hot kitchen

v Mise-en-Place for hot section and menu execution v Products ordering

v In charge of pasta Station

Trainee Cook, Sheraton Hotel, Casablanca, Morocco [1991-1992] Worked in cold, hot Stations, Entremetier, saucier and patisserie

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