Nabil Dahmani

Dubai, U.A.E

Phone : +971*********

adhtpl@r.postjobfree.com

Date of Birth : 18.04.1991, Medea algeria

Nationality : Algerienne

Marital Status : Single

Languages : Arabic – Native ; French ; English

Job Experience

Crowne Plaza, Dubai (March 2019 – till date)

Junior Sous-Chef - Banquets & Outside Catering

Responsibilities:

•Check exhisting fresh stock and prepare daily supply requisition forms for all food products.

•Ensuring food costs is monitored and controlled

•Checking the food inventory and order accordingly.

•Receive, butcher, portion and cook all the products as per Hotel’s standards.

•Attend daily convention meetings for forecast and current production.

•Ensure quality standards are maintained for all outside caterings and events.

•Following and implementing work flow and plan kitchen production encouraging staff to maintain healthy habits.

•Inspect overall hygiene of the kitchen, storage and other areas in the kitchen

•Carry out spot check of prepared dishes for taste, consistency and presentation to ensure standards and quality is maintained.

•Creates effective communication network to gain support of the complete team.

•Teaching and guiding the new team members.

•Training each chef in kitchen about to HACCP rules.

•Training every chef in kitchen to proper jobs,time management,deadline,proper organizing,focusing on details.

•Mentor junior chefs for their self development and growth

•Making sure every shift turn, kitchen is clean and organized and ready to be used for next one.

•Person In Charge (Dubai Municipality approved) in kitchen and reporting to executive chef

•Create new menu with costing and managing the invontory

•Responsible for banquet costs and cafeteria budget

•Making weekly duty roaster for team members.

Arabic Chef - Compass Group ESS Catering Pre Opening - Qatar ( Doha) Hamad médical city (May, 2017 to March, 2019)L

Responsibilities:

•Check existing fresh stock and prepare daily supply requisition forms for vegetables.

•Bucher, portion and cook all the meat products.

•Maintains work place and inspect all kitchen equipment and utensils hygiene and good condition.

•Inspect overall hygiene of the kitchen, storage and other areas in the kitchen

•Ensure the preparation and cooking standards are maintained and carry out spot check of prepared dishes for taste, consistency and presentation.

•maintain the food quality as per the recipe making sur that the food served to the customer is the quality required

•Teaching and guiding the new team members.

•Checking the food inventory and order accordingly.

•Training each all my kitchen sttaf about to HACCP rules.

•Making sure every shift turn kitchen is clean and organized.

•Making sure every shift turn checking the section and not having missing items

Four points by Sheraton Oran - (Pre Opening september, 2015 – may, 2017)

Algeria.

Junior sous-chef - le cliff Restaurant

L

Responsibilities:

•prepare daily supply requisition

•Maintains work place and inspect all kitchen equipment and utensils hygiene and good condition.

•Inspect overall hygiene of the kitchen, storage and other areas in the kitchen

•Ensure the preparation and cooking standards are maintained and carry out spot check of prepared dishes for taste, consistency and presentation.

•Creates effective communication network to gain support of the complete team.

•sttaf devlopment plan

111 Restaurant oran ( december,2013 – june,2015)

Algeria

Chef de Partie

Responsibilities:

•Manage a section within the kitchen with the assistance of D.C.D.P and Commis

•Ensure that dishes are prepared and cooked according to the specific restaurant standards.

•Managing the development and supervision of the D.C.D.P and Commis Chefs on the section, ensuring they are fully trained and understand their duties.

•Ensure that stock is rotated and controlled within the specific section of the kitchen.

•Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.

•Ensure full understanding of the functional administration of the restaurant.

•Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.

•Ensure all policies, procedures, standards and guidelines are carefully adhered to.

Ibis hotel, Oran - ( jeuly,2013 – november,2013)

Algeria

Demi Chef de Partie

Responsibilities:

•Oversee a line in the absence of Chef de Partie

•Work and train under the leadership of Chef de Partie

•Prepare all food items as per standard recipes and presentation

•Keep station up to sanitation and safety standard

•Rotate all food products labeled and dated

•Keep station well set up with mise en place

•Ensure that’s all the equipment is in working order and well maintained

•Product knowledge of all food products used on station

•Handle and store all food products properly

Le Meridien Oran - ( july 2012– july,2013 )

Algeria

Commıs - latest recipe Restaurant

Responsibilities:

•Daily mise en place preperation according to restaurant occupancy rate as well as reservation from the restaurant itself.

•Handling of brakfast with another commis.

•Preperation and cooking all types of omletes and crepes .

•making daily fresh eys opner smothies

•Also helping out the Gardemanger section and the garnish section of the kitchen.

•Responsible for all the vegetables and starches of the restaurants's menu

•Also being transfered to the gardemanger section of the kitchen.

• Assisting on other stations when they need a hand.

Références :

Christophe Prud homme

Executive Chef

Crowne Plaza Dubai

adhtpl@r.postjobfree.com

Abdul kader

Head Chef

Compas Doha Qatar

adhtpl@r.postjobfree.com

Ibrahim Berraki

Executive Chef

Radisson Blu alger algeria

Strengths

Demonstrated command of basics, technique and philosophy.

Well organized, clean and fast working.

Positive attitude & great team player that gets work done.

Patient and detail orientated with accuracy

My Personal Thoughts

-I am always in search of new challenges, new implementations, personal development and training.

- My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts.

- I am a highly motivated chef, I love giving my passion in my creations such as like taste, look, presentation.. I believe that a challenging environment such as yours will allow me to best utilize my skills.

Education

•3rd Level in High school - 2010

•BTS ( Technical Certificate of Higher Education) in Hospitality Specialty Cuisine in National Institute of Hotel & Tourist Technique -2010 to 2012

•Graduates HACCP (International Institute of INSIM management ) -2016

•MS Office training (International Institute of INSIM management).-2016

•PIC certificate level 3

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