Manager Management
Resume:
SOUHIL I. CHAGHOURI
EXPERIENCE
Chef Responsible for five different food stations including an Oriental, American, Italian, Mexican and fry station. Manages 35 cooks and cashiers. Also responsible for purchasing food items, creating menus, maintaining food cost and guest satisfaction
Breeze Dining Court, MGM Grand Detroit Casino, July 2009 – Present
Kitchen Manager/ Responsible for all purchasing operations including dining room, room service,
Purchasing stewarding and bakery. Also in charge of all breakfast set up and services for the dining room and room service.
Wolfgang Puck American Grill, MGM Grand Detroit Casino, September 2007 –
June 2009
Chef Fine dining restaurant. Responsible for kitchen operations including: menu preparation, scheduling, food costs, labor costs, daily specials and food sanitation and safety, including: checking temperatures, checking for expired foods/condiments and creating a time log of foods received.
Hollywood Brown Derby/Ruby on Third, MGM Grand Detroit Casino, September 2005 – August 2007
Assistant Involved with the front and the back of the restaurant, including the bar, waiting staff, General bussers and operations. Helped overlook food sanitation and safety, including: checking Manager temperatures every four hours, keeping a food log and checking expiration dates
consistently. Two days a week served as Manager and Chef at Lion’s Roar Restaurant.
Hollywood Brown Derby Restaurant, MGM Grand Detroit Casino, 2004 - 2005
Grand Celebrity Responsible for VIP Lounge food, serving over 300 people daily. Overlooked food
Chef sanitation and safety which include: keeping a food log, checking temperatures of
cooked food and checking expiration dates of foods/condiments.
MGM Grand Detroit Casino, September ‘02 –September ‘04.
Teacher Teaching kitchen sanitation for new restaurant employees in Spanish and Arabic. Topics include: proper cooking temperatures for foods and sauces, checking foods for expiration dates and maintaining a clean and orderly workplace.
Rock City Kitchen, MGM Detroit Casino, 2004 – present.
Kitchen Manager Responsible for the entire kitchen area, from supervising 25 employees to menu
& Sous Chef preparation for banquet stewarding area, to checking food for sanitation and safety. Also responsible for daily specials and lunch/dinner buffet. Complete menu preparation for committee members. In addition, planning menu for golf outings of more than 600 people.
Detroit Golf Club – Detroit, MI, May 1997 – April 2003.
Executive Chef Managed 3 departments: kitchen, laundry and stewarding area. Responsible for banquet set up and menu preparation for all events, which took place in access of 600 people capacity. Also responsible for main dining restaurant and member’s activity room. Oversaw cooking, cleaning and handling of food for sanitation and safety. Also oversaw food preparation for full catering services. Increased annual food sales to over 3 million, with 28% food cost and 9.8% labor cost.
Southfield Manor Banquet Club, Southfield, Michigan, August 1993 – March 1997.
Lead Chef Responsible for preparing food, checking labels and expiration dates of foods, keeping food logs and serving gourmet buffet for up to 200 people daily.
Grill Gourmet Restaurant, Ritz Carlton Hotel, Dearborn, Michigan, December 1991 - October 1993.
EDUCATION
Certificate Culinary Institute of America, New York
Major Courses: The Restaurant Sampler Program.
Certificate Hotel & Culinary Management, Al-Hamrra School, Granada, Spain.
Major Courses: Culinary Management, Accounting, Economics, Mathematics, Marketing, Cost Control, Food Safety, Food Sanitation, Travel Reservation and Food & Beverage Management.
Certificate AH & AM Association
Major Courses: Managerial Accounting, Front Office Operations,
and Managing Computers.
Certificate QCT Training Program
Marriott Hotel, Southfield, Michigan.
Certificate MGM Grand Detroit Casino
Management Academy Graduate 2012.
Certificate Ritz Carlton Hotel
Employee of the Year, Dearborn, Michigan.
Certificate ServSafe Certificate
Certified trainer and proctor for English, Arabic and Spanish.
MGM COURSES
Management Training – Diversity Back Safety and Proper Lifting Procedures
Team Building and Conflict Management Grand Sanitation
Coaching, Counseling, Discipline Leadership Development
LANGUAGES
Ability to read, write and speak in English, Spanish, Arabic. Can communicate in French.
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