SKILLS

An experienced and forward-thinking professional with over

twenty-five years of expertise in fast-paced kitchen environments. Known for staying composed and efficient during high-stress situations and maintaining a sense of calmness during busy times. Highly organized and dependable, with exceptional skills in menu creation.

RACHID

ZITOUNI

PROFILE

Executive Chef with 25 years of

experience in the culinary industry,

including successful leadership

roles in renowned establishments.

Known for creativity, innovation, and

a passion for creating exceptional

dining experiences. Adept at

managing kitchen operations,

fostering a positive team

environment, and delivering

top-notch cuisine to exceed guest

expectations. Possesses a

comprehensive understanding of

diverse culinary techniques and

cuisines, focusing on seasonal,

locally sourced ingredients. A

results-driven professional with a

proven track record of optimizing

kitchen efficiency and profitability

while maintaining the highest food

quality and safety standards.

WORK EXPERIENCE

EXECUTIVE CHEF AT SANDESTIN GOLF AND BEACH

RESORT

July 2022 TO PRESENT

● Successfully restructured the dining culinary

operations.

● Achieved a 3% reduction in food costs during the first month by improving menu item quality and

presentation.

● Developed a comprehensive training handbook for

the culinary staff training program.

● Implemented updated Standard Operating

Procedures (S.O.P) to standardize kitchen

processes.

● Designed new menus for the lobby bar "Drift" and in-room dining.

● Conducted cost analysis for both the previous and current menus.

EXECUTIVE CHEF AT TURNBERRY RESORT & SPA

● Oct 2017 To June 2022

● Lead all menu planning and tasting.

● Ensure food Standards and presentation were

Maintained and improved.

● Organized Food production in a cost-effective,

stander, hygienic manner

● Generated Weekly Schedule

● Implemented Methods to reduce costs without

affecting the level of service or product.

● Monitored and controlled overhead and production costs with responsibility for profit and loss.

● Coached and developed banquet crewmembers

and sous chefs.

● Maintained and monitored proper food handling

procedures.

CONTACT

PHONE: 917-***-****

ADDRESS: 11011 southwest 88th

F306 33176, Miami Florida

EMAIL: ad2kqa@r.postjobfree.com

AWARDS

● Throughout my career, I have

been honored with several

notable achievements and

awards:

● Member of a team that

earned recognition as one of

America's top 5 best airport

eateries.

● Participated in and won a

prestigious food contest in

Las Vegas in 2015.

● I received acclaim for

creating the best

Mediterranean dishes,

showcasing my culinary

expertise.

PROFESSIONAL

ACCOMPLISHMENTS

● In addition to the awards, I

have had the privilege of

being responsible for

significant accomplishments:

● Successfully spearheaded

the opening of over 50

sit-down restaurants within a

remarkable 3-month period

at Newark International

Airport. Each establishment

boasted an expertly

executed menu, catering to

the diverse tastes of airport

patrons.

● controlled and accounted for both food and labor cost goals.

● developing and delivering

SLEEPY HOLLOW COUNTRY CLUB, NEW YORK — EXECUTIVE CHEF / FINE DINING RESTAURANT

August 2012 - July 2018

● As the Executive Banquet Chef at this private

country club with over 800 members, I successfully managed and supervised a kitchen staff of 30

employees. My responsibilities included executing

various affairs, member dinners, weddings, and

corporate events, accommodating guests ranging

from 300 to 1000 people. Additionally, serving up

to 450 guests daily, the restaurant fell under my

purview.

● One of my primary duties was to ensure the

kitchen's safety and sanitation standards were

always maintained. I actively participated in training newly hired kitchen staff, and I efficiently scheduled the appropriate kitchen personnel to handle each

banquet function and restaurant seating, ensuring

smooth operations.

● Collaborating with clients, I designed menus

tailored to their specific functions, ensuring a

delightful dining experience. My role extended to

overseeing the procurement of food and beverages

for both banquet events and the restaurant.

● I conducted rigorous testing for all banquet

functions, ensuring the highest quality of meals

during events and restaurant service. Additionally, I continually worked towards implementing

cost-saving measures without compromising the

exceptional quality of the products and services we offered to our valued clients.

OTG Management, NEWARK, NEW JERSEY - CORPORATE

EXECUTIVE CHEF

April 2005-2012

● As the Corporate Executive Chef for OTG

Management, I took charge of all aspects of the

full-service kitchen in the Airport Facility. My

primary focus was ensuring exceptional profitability and meeting all the financial goals and company

standards.

● A key responsibility of mine was to provide

continuous training and support to the sou’s chefs, enabling them to achieve their professional goals

and maintain the highest quality standards in their work

LANGUAGES

French, Arabic, Spanish & English

● To stay at the forefront of culinary excellence, I actively kept up with modern food trends. I was

entirely hands-on in overseeing the kitchen

operations to ensure top-notch quality, consistency, and profitability in all food offerings.

● Maintaining strict compliance with health and

safety regulations was of utmost importance. I

dedicated time to meet daily with the local health department to ensure that the kitchen maintained

the highest cleanliness and food safety standards.

● I took pride in my role as a menu developer, crafting a modern American-style menu that offered a

diverse and appealing selection. Additionally, I

curated a multi-component dessert menu that

provided a delightful conclusion to the dining

experience.

EDUCATION

French Institute, Paris — 5 years of business

management March 1999-May 2004

Cuisine And Art Management -Morocco -3 years

diploma Sep 2005- Dec 2008

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