Curriculum Vitae

Hassan Zehani

** ********* ****, *******

** *****, *******, ********

Riyadh, Saudi Arabia

Phone number: 009***********

E-mail : ad3gtt@r.postjobfree.com

Instagram: chef_hassan88

EDUCATION AND QUALIFICATION

_ 2019 Certificate of HORECA ksa

_ 2018 Certificate of ATPAC (Tunisian association of professional of culinary food)

_ 2016 Certificate of HACCP

2010-2011 Maghrebian Institute of Management and Tourism

2nd Year in BTS High Technical Qualification in Hospitality Management

2009-2010 Maghrebian Institute of Management and Tourism

1st Year in BTS High Technical Qualification in Hospitality Management

2008-2009 Maghrebian Institute of Management and Tourism

2nd Year BTP in Culinary Art

2007-2008 Maghrebian Institute of Management and Tourism

1st Year BTP in Culinary Art

2006-2007 High School Baccalauréat of Literature

WORK EXPERIENCE

_2007/7months: Le Baroque restaurant(Tunisia)

2008/ 6 months : GOLF restaurant (La Marsa)

During this training course I worked as a cook.

2009/ 3 months : Hotel Nesrine (Hammamet)

This training course allowed me to better know my job as a cook.

2010/ 3 months : Club Hotel ‘Pizza’ (Hammamet)

This training course helped me to improve my experiences acting as the head of restaurant.

2011/ 6 months : MOVENPICK HOTEL & RESORTS GAMMARTH

Through this training course I enriched my experience as acting chef in Hospitality Management.

WORK EXPERIENCE Saudi Arabia

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-2020; Opening new concept restaurant EG Restaurant

--working in Restaurant Finizione da Pizza as consultant development menu and training staff for new dishes.

2019: working as a consultant & development in Food scoop company.

2018: Opening second Branch Pink Café Restaurant (DAMMAM – Saudi Arabia)

2018: Opening ARABIA Coffee (KHOBAR- Saudi Arabia)

2017: Organization of the Event BARILLA Brand (Pasta) with Live cooking show for AL MOUHAIDEB GROUP

2017: Training for the staff of MAYAR GROUP ( cooking – hygiene – costing – organization of the staff)

September 2014 / : Branch Pink Cafe restaurant ( Saudi Arabia)

General Manager / Menu creator / Hygiene occupation

Work organization and planning schedules

Supervise all the activities of the restaurant

Complete management of the company

Check inventory

Increase the profit of the company

Organize receptions and negotiate group booking price

Develop the restaurant's profitability

October 2013 / August 2014: Art taio (La Marsa)

General Hospitality Management Manager

To improve my work experience, I occupy an important position as a chef. A new experience that allowed me to enjoy Italian cuisine.

2011 September / 2013 September : Club Citroën (Les Berges du Lac)

General Hospitality Management Manager

Organizing menu

Procurement of Ingredients/equipment

Managing all restaurant staff

Bringing innovations to the menu

Acting as the Chef ( cooking)

2010/ 8 months : Le Baroque (Belvédère)

Acting General Hospitality Mangement Manager

Worked as Chief Party .

Developed talent for several specialties: French, Mediterranean, etc.

COMPUTER SKILLS

Word – Excel – Power Point – Internet

LANGUAGES

Arabic : Mother tongue : Well written and spoken

French : 2nd Language: Well written and spoken

English: Good written and spoken

Spanish: written and spoken

OTHER ACTIVITIES AND INTERESTS

Swimming – Volleyball – Handball – Motor sports

ADVANTAGES

Fast learning and hard worker

Good worker as a group or individual

Strong team leader

Serious and dynamic

Maximum performance

Good organizer

Responsible

Patience and cool

Attractive appearance

Efficient

Picture for my work (only simple)

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