ISMAIL TITRI

(***) ***–**** • ad1dj5@r.postjobfree.com

EDUCATION

**** – 2008: Diploma in Kitchen at Institute of Technology, Hotel and Tourism Ouarzazate (ITHT)

2008: Hilton Hotel – Rabat, Morocco

2007 – 2008: Agadir Beach Club – Agadir, Morocco

2007: New Rest – Assilah, Morocco

2007: Ibis Hotel – Ouarzazate, Morocco

2008 – 2010: Diploma in Hotel Management at Specialized Institute for Applied Hotel and Tourism Technology (ISTAHT). Training completed at the Anezi Hotel in Agadir, Morocco

PROFESSIONAL EXPERIENCE

I have a 2-year diploma in Culinary Art with over 12 years’ of experience in the International Kitchen, including both the hot and cold sections. Understand the technical and aesthetic techniques used in cooking and put them into practice. The ability to follow company standards and protocols including: food safety, hygiene, and quality and quantity control. The ability to work in fast-paced environments without compromising the quality of the dishes served, and to work in unison with colleagues in the kitchen under the supervision of our kitchen manager. One if by Land, Two if by Sea 2019 – 2023

New York, New York Sous Chef

Blu On Park 2015 – 2017

New York, New York Junior Sous Chef

Diwine Bistro 2015

Queens, New York

Walt Disney World Resort March 2013 – May 2014

Orlando, Florida CDP

Ritz Carlton Hotel April 2011 – July 2012

Riyadh, Saudi Arabia 1st Commis in International Kitchen (opening operation) JW Marriott October 2010 – February 2011

Tripoli, Libya Commis in International Kitchen (opening operation) PERSONAL SKILLS

Ability to work as part of a team

Sense of responsibility

Ability to grasp new concepts and ideas and put them into practice immediately Ability to adapt to new situations and environments LANGUAGES

French — Fluent

English — Fluent

Arabic — Fluent

German — Command