Sous Chef

A hands-on Sous chef with over ** years of culinary experience throughout multiple countries ranging from Europe, far east and Middle East. Over the course of these 15 years I have developed an extensive experience ranging from Classic and modern European, Mediterranean, Middle Eastern to west Asian. I am passionate and dedicated to preparing and serving high quality, tasteful, authentic uncompromising dishes.

Date of Birth : 23/03/1978

Nationality : MOROCCO

Staying in : QATAR

Religion : Muslim

Mobile : +974-********

sex : Male

EMAIL : addc44@r.postjobfree.com

To seek a position in the organization that is challenging and stimulating whereby I can render a valuable and productive contribution and achieve personal growth.

STRENGHTS

Hard work and dedication. My Organizational skills and studious nature allow me to do my job thoroughly and to the satisfaction of my superiors.

English, Arabic, French & Spanish

LEVEL

INSTITUTION / COURSE

BOARD

COMPLETION

Diploma

Diploma of technical specializing in tourism, hostelry vocational, providing excellent customer Service, hospitality and cuisine; obtained from a national High School

morocco

2001

University

Certificate of general university studies in French literature

Morocco

1999

Operating System : Window 2000, Windows XP, 2007

MS WORD, INTERNET

Materiel Control

RETAJ AL RAYYAN HOTEL DOHA QATAR

Designation : Sous chef

Period : March 2020 TO PRESENT

To assist the Executive Chef in creating optimum guest satisfaction by providing the highest standard of food quality, presentation, and maximizing the profit margins through effective management of all kitchen functions.

MAIN DUTIES AND RESPONSIBILITIES

• Responsible for the development and smooth operation of the kitchen operations with emphasis on quality, presentation and staff training

• Assists the Executive Chef in setting standards of all food purchases

• Menu consultation, Menu engineering design and sales for high profile VIP & Government events in cooperation with Executive Chef, Sales and F&B Management

• Developing and implementing all action plans relating to ESPS and GSTS

• Control and analyze food sales, cost, quality and food presentation within food operation

• Assists in overseeing the hotel HACCP program

• Ensure all equipment is properly maintained and stored, with all breakages accurately recorded and reported

• Work with the executive chef in manpower and management needs

• Monitors local competitors and compare their operation with the hotel Food and Beverage operation

• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.

SHERATON SEVILLAS SPAIN

Designation : second Chef

Period : Jan /2016

MAIN DUTIES AND RESPONSIBILITIES

• Manage day-to-day operation for the Mediterranean, Asian, and all day dinning

• Control and analyze of food sales, cost, quality and food presentation within the assigned food preparation areas

• Assists the Executive Chef in setting standards of all food purchases in relevant food production areas

• Manage, Control, guide the drafting of duty rosters

• Control of the food purchasing levels in liaison with the Executive Chef and purchasing department

• Ensure HACCP standards, forms and guidelines are achieved and maintained.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Conducts briefings and meetings as required to obtain optimal operational results

• Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

IBEROSTAR MAILLORQUE SPAIN

Designation : Junior Sous Chef

Period: Mar /2013- Sep/2015

MAIN DUTIES AND RESPONSIBILITIES

Replace the chief in all his tasks, as establishing menu and attending the preparations and finishing cooked dishes.

• Respect the conditions hygiene by succeed control

• Enter purchased commands and assist in control of the quality.

• Returning and registering list of management

BE LIVE SAIDIA MOROCCO

Designation : Head Cook

Period : Jan /2012-Fev/2013.

MAIN DUTIES AND RESPONSIBILITIES

Responsible planning, organizing, directing, managing and controlling of all activities required in the food preparation department. Work and cooperate with other departments ensuring seamless and a smooth service experience for the guests.

HOLIDAY INN HOTEL CARAÏBE

Designation : 2nd Chef

Period : Jun /2009-Dec/2011.

MAIN DUTIES AND RESPONSIBILITIES

• Replacing the Executive Chief in all his tasks, as Managing the group; Guarantying hygiene conditions; Establishing menu and dishes, and finally Supervising the work.

SOFITEL ACCOR HOTEL Morocco /Marrakech

Designation : Cuisine Chief.

Period : Mar /2007-May/2009.

MAIN DUTIES AND RESPONSIBILITIES

• Manage the group -Guarantying hygiene conditions;

• Establishing menu and dishes. - Supervising the work and personnel.

HOTEL TIKIDA DUNAS MOROCCO

Designation: Cuisine Chief.

Period: Apr /2005-Feb/2007.

MAIN DUTIES AND RESPONSIBILITIES

Joined as opening team member

Always ensured that the food supply rotated in a first come first out basis to maintain the quality of the food

Compiling and in charge of guests comments and suggestions

Ensure that the staff of the kitchen follows out the standards of the restaurant

Asst the executive chef and perform his duties in his absence

Maintain an excellent reputation for the restaurant chain name

In charge of duty roster for a kitchen team of 22

• Travelling, Music, Tennis, Cooking…

Drive License : B

Good interpersonnel skills and strong desire to learn.

I hereby, declared that the above mentioned information are true to the best of my knowledge.

Oussama Maalem

Signature

OUSSAMA MAALEM

PERSONAL DETAILS

OBJECTIVE

LANGUAGES KNOWN

ACADEMIC QUALIFICATIONS

COMPUTER SKILLS

PROFESSIONAL EXPERIENACE

EXTRA CARRICULAR ACTIVITIE

S AND HOBBIES

DECELERATION

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