YOUNES ROUCHDI

718-***-****(Cell)

Executive Summary

Professional Chef with 20+ years of extensive culinary, kitchen management and menu planning experience in Northern/Southern Italian as well as other various cuisines. My experience expands across various global markets. Capable of managing and motivating staff to perform to their highest abilities across every service level. Manage restaurant and catering services for fine dining and corporate venues while focusing on quality and innovative menus that emphasize traditional culinary styles while also using modern techniques. Bringing a strong background in ensuring high culinary and food service standards in busy kitchen environments. Strong track record for reducing food costs while maintaining strong relationships with vendors. A passionate, hard-working, dedicated individual who is always willing to adapt, learn, and grow within the hospitality industry.

EDUCATION:

CAREER ACADEMY OF NEW YORK, New York, New York

Certificate of Culinary Arts - 12/08

SCUOLA DI FORMAZIONE RISTORAZIONE “PRIMI PIATTI” Capac, Milan, Italy

Certificate of Culinary - 10/2001

SCUOLA ALBERGHIRA/RISTORAZIONE Regione Lombardia, Milan, Italy

Certificate of Culinary - 9/2000

WORK EXPERIENCE:

Nikolai’s Roof (of Atlanta)

Sous Chef Atlanta, GA JUNE 2022 - CURRENT

●Assisted executive chef in kitchen operations, food and stock ordering, kitchen supervision, and special menu preparation.

●Helped facilitate kitchen staff workflow.

●Trained and supported lines cooks at garde manger, entree, and pastry stations.

●Responsible for checking kitchen station food dates, containers, coolers, and daily inventory at close.

DELMONICO’S GOURMET MARKET

Executive Chef New York, NY MARCH 2020 - NOVEMBER 2021

●Prepared all meals for the establishment.

●Processed weekly and monthly orders of products.

●Managed workflow of cooking staff.

●Planned and prepared menus for daily production/ catering orders.

ALLORA ITALIAN KITCHEN & BAR Bayside, NY FEBRUARY 2018 - AUGUST 2019

Executive Chef

●Managed all kitchen production, food preparation, menu-planning and kitchen staff.

●Re-developed the restaurant menu that helped in increasing revenues.

●Controlled food costs while helping to decrease them for the restaurant.

●Created sampling, seasonal and holiday menu while ensuring all food safety measures were followed.

●Ensured that the finest product at the best available price with the least amount of waste was purchased on an ongoing basis.

●Led, trained and motivated kitchen staff which created a successful work environment.

DELMONICO’S GOURMET MARKET

Executive Chef New York, NY JANUARY 2012 - June 2018

●Prepared all meals for the establishment.

●Processed weekly and monthly orders of products.

●Managed workflow of cooking staff.

●Planned and prepared menus for daily production/ catering orders.

ANTONETTE’S RESTAURANT

Executive Chef Bellmore, NY JULY 2009 - May 2011

●Prepared all meals for the restaurant.

●Prepared daily special menu.

●Processed weekly and monthly orders of products.

●Managed workflow of Sous chefs, waiter/waitress and cleaning staff.

●Planned and prepared menus for catering orders.

ALFAMA New York, NY AUGUST 2008 - JULY 2009

Chef

●Prepared all meals for the restaurant.

●Processed weekly and monthly orders of products.

DOCKSIDE CAFE Freeport, NY AUGUST 2007 - MAY 2008

Head Chef

●Prepared all meals for the restaurant.

●Prepared daily special menu.

●Processed weekly and monthly orders of products.

●Managed workflow of Sous chefs, and cleaning staff.

SERIST (SERVIZI RISTORAZIONE, S.P.A Milan, Italy APRIL 2006 - JULY 2007

Head Chef

●Prepared private cuisine for Milan police department.

●Processed weekly and monthly orders of products.

●Managed the workflow of Sous chefs and cleaning staff.

●Maintained continuous control to meet contractual obligations to client.

ONAMA (LA GRANDE RISTORAZIONE) Milan, Italy JULY 2003 - MARCH 2006

Head Chef (Daytime Hours)

●Prepared all self-service meals at Humanitas (American Clinic) for public and work staff.

●Processed weekly and monthly orders of products.

●Managed the workflow of Sous chefs and cleaning staff.

●Maintained continuous control to meet contractual obligations to client.

CENTRO CARDIOLOGICO MONZINO Milan, Italy JULY 2003 - MARCH 2006

Head Chef (Evening Hours)

●Prepared all self-service meals to public and work staff.

●Processed weekly and monthly orders of products.

●Maintained continuous control to meet contractual obligations to client.

COMPASS GROUP Milan, Italy SEPTEMBER 2002 - JULY 2003

Chef

●Prepared all self-service meals at Sacra Familia clinic for public and work staff.

RISTORAZIONI GASTRONOMICA PERO Milan, Italy SEPTEMBER 2000 - AUGUST 2002

Chef

●Prepared primi piatti (pasta dishes).

BUSINESS RELATED SKILLS:

●Experience in Northern and Southern Italian Cuisine.

●15 years of private catering experience for private parties and weddings.

●HACCP Certified.

●Fluent in Italian and French

●Good working knowledge of Spanish

●Kitchen /Inventory Management, Food Costs, Menu planning

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REFRENCES AVAILABLE UPON REQUEST

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