Chef De Partie
Resume:
Creativity
Adaptability
Time Management
Culinary Skills
Menu Development
Food Safety and Sanitation
morocco,St jnancolon ; safi
Adaptability
Communication
Ingredient Knowledge
shaya restaurant / ksa
demi chef partie
2019-2021
Led the preparation and cooking of [specific section] in accordance with restaurant standards and recipes.
Ensured the quality, freshness, and presentation of dishes, maintaining the high standards expected by Shayaa
Collaborated closely with kitchen team members to coordinate meal service and maintain smooth kitchen operations during peak hours.
Assisted in menu development, contributing ideas for new dishes and specials inspired by Mediterranean cuisine.
Received commendations from management for consistently meeting and exceeding performance targets.
Experienced chef with a passion for culinary arts and a proven track record in leading kitchen operations. Skilled in menu development, food preparation, and team management. Proficient in various cuisines with a focus on quality, creativity, and attention to detail. Strong leadership abilities combined with a commitment to maintaining high standards of food safety and presentation. Seeking opportunities to contribute expertise and creativity to a dynamic culinary team. somewhere restaurant / independent food co. ksa
chef de partie
Thrives in collaborative environments and actively engages with local communities to promote cultural appreciation and culinary diversity. A proven contributor to restaurant growth and industry recognition. Seeking opportunities to continue elevating Mediterranean cuisine and inspiring culinary innovation Accomplishments:
september 2022 - Present
Successfully revamped the restaurant's menu to incorporate authentic Mediterranean flavors while catering to local preferences, resulting in increased customer satisfaction and repeat business. Received recognition or awards for culinary excellence, innovation, or creativity in Mediterranean cuisine from reputable culinary organizations or competitions. Received consistently positive feedback from guests praising the quality, flavor, and presentation of Mediterranean-inspired dishes, contributing to the restaurant's reputation and popularity. Implemented initiatives to source locally-sourced, organic, and sustainable ingredients for Mediterranean dishes, aligning with modern culinary trends and environmental consciousness. CHEF
KEY COMPETENCIES
PROFESSIONAL EXPERIENCE
iBRAHIM EL JORDINI
Email ***************@*****.***
phone
address
venezia ice / morocco
commis chef
2017-2019
Assisted in the preparation and cooking of authentic Italian dishes, following recipes and standards set by Venezia Ice.
Supported senior kitchen staff in various culinary tasks, including but not limited to, ingredient preparation, cooking, and plating.
Maintained a clean and organized workstation, adhering to strict hygiene and sanitation standards as per restaurant policies.
Demonstrated a willingness to learn and grow in the culinary field, actively seeking feedback and implementing it to improve skills and performance. Participated in menu development and recipe testing, suggesting new ideas and adaptations to suit seasonal ingredients and customer preferences.
Assisted with inventory management, including stock rotation, ordering supplies, and minimizing waste to control costs effectively.
Received positive feedback from customers and management for consistently delivering high-quality dishes and contributing to the restaurant's reputation for excellence. Hotel Golden Tulip Farah / morocco
commis chef training
2016-2017
Played a pivotal role in the preparation and execution of culinary offerings at Hotel Golden Tulip Farah, ensuring adherence to the hotel's quality standards and culinary guidelines. Demonstrated proficiency in a wide range of culinary techniques, including but not limited to, ingredient preparation, cooking methods, and plating presentations. Assumed responsibility for training and development initiatives within the kitchen team, serving as a mentor to junior chefs and culinary trainees.
Designed and facilitated training programs to enhance the skills and knowledge of kitchen staff, covering areas such as menu familiarity, cooking techniques, and food safety protocols. Conducted regular assessments of trainees' progress and performance, providing constructive feedback and personalized coaching to support their growth and development. Collaborated closely with the Executive Chef and Sous Chefs to identify training needs and implement strategies for continuous improvement in kitchen operations. Maintained a clean, organized, and safe working environment, ensuring compliance with hygiene and sanitation standards set forth by hotel policies and regulations. Fostered a culture of teamwork, professionalism, and excellence within the kitchen brigade, leading by example and inspiring colleagues to strive for culinary excellence. LANGUAGE
References
Rida bounite
VENEZIA ICE RESTAURANT. / RESTAURANT MANAGER
Phone: +212-*********
ZAGHAL MOHAMMED
INDEPENDENT FOOD CO. / EXUCUTIVE CHEF
Phone: +966*********
ENGLISH
FRENCH
ARABIC
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