Executive Chef Aguenaou ready for change and new challenges

Abdellah Aguenaou

**** ******* *****, *******, ** 20170 202-***-**** *************@*****.***

OBJECTIVE

Highly experienced hands-on executive chef offering outstanding presentation, communication, and cross-cultural team management skills. I am a high-energy and results-oriented leader with an entrepreneurial attitude and have been a loyal Marriott employee for the last 22 years until Wardman Park hotel closed. I am now looking to expand my hands-on cooking and management skills elsewhere by leading a team of chefs and kitchen staff to the next level. I am ready for a change and new challenges.

EDUCATION

Bachelor of Arts in Culinary Arts Professional Studies

The Culinary Institute of America, Hyde Park, NY 1998

Graduated at the top of the class with high honors and won many awards

Associate of Arts

The culinary institute of America, Hyde Park, NY 1996

Graduated with honors

Completed externship at the Phoenician Resort in Scottsdale, AZ

EMPLOYMENT

Executive Chef

Marriott Wardman Park Hotel, Washington D.C. 02/2011–01/2021

Constantly achieved one of the best food costs in Marriott company, averaging 15.5%

Provided continuously, outstanding customer services to clients, by interacting with them and offering special dietary requests during their stay

Improved event satisfaction scores and guest satisfaction scores year over year

Interacted daily with event and catering managers

Executed many large banquet events with impeccable results

Received three personal handwritten thank you notes from the Chairman Mr. Marriott due to direct involvement with important customers such as the air careers

Successfully opened the new Fresh Bites pantry that delivered fresh crafted foods to the guests

Renovated completely the lobby bar concept and transformed its food offering to an upscale level

Created a fantastic and professional working standard with both unionized and non-unionized staff, worked well with business agents, minimized grievances and ensured minimal labor disputes

Established a good associate engagement, and great follow ups in all kitchens and outlets

Passed all DC health inspections and achieved green scores in all Marriott’s food safety audits.

Developed others, in kitchen, events, banquets, outlets and contributes to their careers

Worked well with the sales team to exceed the expectations of existing and potential new customers

Co-authored the “Nouveau V” vegan cooking book

Executive Chef

Mayflower Hotel, Washington D.C. 08/2008–02/2011

Restructured the whole kitchen and rehired all new kitchen managers

Changed all food menus, executions, storage and productions in all outlets including the Cafeteria; and created “cooking from scratch” concept

Lowered food cost from 32% to 18% and labor cost from 28%. to 16%

Improved event satisfaction scores and guest satisfaction scores year over year

Cross-trained all cooks and managers and improved food quality all over the hotel

Participated in the new restaurant concept by working daily with executive team and owners.

Started a successful cooking series to attract more traffic and promote the new food and beverage concept.

Participated in many TV shows such as “Up 4 for challenge” live cooking with NBC, ABC, Moroccan TV 1, and hosted James beard celebrity chef tour dinner series.

Cooked for many celebrities, world dignitaries, and President Obama’s inauguration

Executive Chef

Marriott Bethesda North, Rockville, MD 08/2004–08/2008

Oversaw hotel opening and hiring of the whole kitchen team

Hired non-experienced cooks from fast-food restaurants and trained them to become chefs

Won the regional Chef of the Year award in 2005

Nominated for the historical John Willard Marriott award

Helped hotel win the Marriott 2006 best regional food and beverage award

Executed many high-end banquet functions, weddings and bar mitzvahs

Worked well with the corporate team and executed many of their VIP functions

Received the 2005 regional award of culinary excellence (best regional chef of the year)

SKILLS

Keeps up to date with food trends, presentations, and creative cuisine

Possesses outstanding financial and budgeting knowledge

Contributes constantly to hotel sales

Exhibits excellent customer relations skills

Communicates clearly and effectively with individuals at all levels with the organization

Trains staff with patience and a humble attitude

Maintains flexibility and works well under pressure

Uses a big-picture approach and wide vision

Provides outstanding employee relations with open door policy

Gives back to society and helps others as needed by volunteering to educate, cook and be part of programs for children in need

Possesses strong ability to fix things, solves problems and turns a bad experience into a good experience especially with customers.

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