Food Sales

SAFOUANE SAHRAOUI

**** ****** **** **, *******, VA 22033

703-***-**** *************@*******.***

SUMMARY

Chef de Cuisine, self-motivated, professional and with outstanding skills; superior leadership and interpersonal skills; seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work, commitment and vision.

HIGHLIGHTS

Food safety & sanitation

Health Department requirements

Regulatory compliance & documentation

Staff development / training

Labor & food cost control

Scheduling

Productivity

Batch cooking

Strong butchery skills

Catering & Banquet operations

COMPETENCIES/PERSONAL CHARACTERISTICS

* A big passion for food and consistently delivering on high standards of food preparation and presentation using recipes.

* Demonstrating an open, respectful communication style.

* Very confident and always accepting responsibility for operations.

* Setting and communicating clear goals, expectations and following up effectively with team to ensure quality results.

* Strong interest in developing others and providing continual feedback.

* Advanced computer skills including a big familiarity with Microsoft Word, Excel, Outlook and SharePoint.

* Ability to read, to interpret, and effectively to act upon Profit & Loss and other financial data.

* Strong knowledge of front of the house operations like payroll, safety meetings, staff education, budget and projections.

* Ability to handle pressure effectively by staying focused and productive.

* Speaks English, French, Spanish, Arabic and others.

WORK EXPERIENCE

Chef De Cuisine -– Lansdowne Resort & SPA – Leesburg, VA From Jul. 2018 To Present

Developing new recipes following seasonal products and guests demands.

Lead BOH Team to be independent by implementing systems that allows operations to run smooth without supervision.

Hire, Train, share expectations with team members with a daily recorded assessment of performance and attitude.

Development os functioning systems for Garde Manger, banquets and clubhouse.

Full understanding of high volume banquets whereas planning, ordering, production & serving.

Assistant General Manager – Del Frisco’s Grille – DC From Sep. 2018 To Jul. 2018

Full understanding of business operations and financials

Daily decision making, scheduling and planning

Create memorable dining experiences by exceeding guest expectations

Good Understanding of flavors, aromas and characteristics of food ingredients and wines

Perform calmly and effectively in a high-volume environment

Good Understanding of POS systems and Open Table (or other digital/online reservation systems)

Coach, lead and develop restaurant team

Regional Executive Chef - Ruth’s Chris Steak House – Arlington From March 2015 To Sep. 2018

Provide day-to-day assistance and support to the Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance. Function as the leader on shifts showing a high degree of commitment to food quality and safety standards.

ESSENTIAL TASKS AND RESPONSIBILITIES

Conduct thorough walk-through of operation prior to opening each day following health department expectations.

Perform weekly full inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.

Supervise line cooks to determine what needs to be prepared prior to start of service.

Conduct line check prior to service to ensure quality product and preparations.

Expedite orders at the window; monitor timing, temperature and food quality.

Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business.

Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day.

Provide back up at each station as necessary.

Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results.

Supervise the kitchen operations, food quality and preparation, and staff job performance.

Maintain all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.

Review sales in order to achieve food, labor and other operating expense budgets.

Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget.

Inspect equipment and identify maintenance issues.

Executive Sous Chef - Ruth’s Chris Steak House – Fairfax www.ruthschris.com

From Sep. 2011 To Mar. 2015

Sous chef - Pinzimini Italian Restaurant, ****@*********.***

The Westin Arlington Gateway Hotel – Arlington From Oct. 2010 To Oct. 2011

Sous chef - Finn and Porter, Hilton - Alexandria www.finnandporteralexandria.com

From Sep. 2009 To Sep. 2010

Sous-Chef - The Capital Grille - Chevy Chase www.thecapitalgrille.com

From Aug. 2008 To Aug. 2009

Sous-Chef - Café Milano, George Town- Washington DC www.cafemilano.com

From Jul. 2007 To Jul. 2008

Achievements

Associate's degree in Restauration

Maghreb Institute of management & Tourism - Tunis - Carthage

September 2003 to June 2007

Trained a considerable number of managers in development following a 7 weeks intensive training.

Ruth’s Chris in Arlington is a training and test store.

Ruth’s Chris in Fairfax is a training store.

Scored 100 % on Steritech audit.

Outstanding control of food cost

Hit budget and got bonus for 8 quarters from 9.

Sales for 2015 $8,186,726.00 vs 7,000,000.00 in 2014; $8,652.000.00 in 2016 and 9,845.000.00 in 2017.

Lead and organize a monthly event for 70 people (wine, cocktail or beer dinner) to boost sales.

Weekly catering for different companies going from 200 to 300 people.

The Chef in Tyson’s Corner and the Chef in DC are my products from Food runners to Executive Sous Chef and executive chef. Actually, I am working on three of my cooks to make them Junior sous-chefs

Speak and write English, Arabic and French at a proficiency level. I speak and understand Spanish but I do not write it.

Invested a big time to learn FOH operations, I can cover any FOH manager even the GM if needed. Payroll, scheduling, P&L management and troubleshooting, floor plan and team education.

Developed new menu for Coton & Rye, club house and banquet and sales went up, increased traffic and decreased guest dissatisfaction, running 25% food cost.

Full control of banquet operations to execute weddings and big groups events.

Contact this candidate