MOULAY RACHID ACHBOUQ

Mobile +212*********

adleml@r.postjobfree.com

Objective

To secure employment in the field of Pastry where I can utilize and build on my skills, knowledge and potentially, facilitate my professional growth and personal development. A company, which will allow me to actively contribute towards the success and well-being of the organization.

Highlights of Qualifications

Techniques used in the preparation and presentation of pastries and baked goods in International, French and Moroccan pastries and baked goods. Decoration techniques

Knowledge of the technical and aesthetic rules of culinary art Pastries, breads, brioche, dough’s, ice cream, cream desserts, cakes, tarts, chocolate and icings

Menu planning, inventory control, stock rotation etc. HACCP; including the proper storage of items, rotation, temperature control, cleaning methods of equipment and work station etc. Works Expérience

Pastry Chef, 2006

Paul Restaurant, Dubaï, UAE

Job Profile

Assistant to the Regional Chef.

Responsible for pastry management in all PAUL Branches in UAE, assessment and confirmation of new joiners, trainings, menu planning (recipe), headcount reviewing, ordering, inventory control, monitoring quality and standards. Check and control special functions, events, propose new products and liaise with different departments.

Checks on the staff productions and the preparation techniques followed. Monitor schedule and doing necessary adjustments according to the business need. Follow up on maintaining standards across the branches. Ensure all the needs of the shop and orders are being met and the facilities are maintained properly, maintaining high levels of sanitary codes as set out by the municipality.

Concoct new recipes for pastries, test and develop them to suit the taste of customers, getting feedback from the restaurant manager and members about the customer satisfaction.

Prepare and present new recipes, attend seminars or functions etc. Ensure pastry team adheres to the standards set out by HACCP. Check and maintain the cleanliness of equipment and utensils to make sure health and safety regulations are met.

Attend management meetings and coordinate with Mangers to achieve targets and customer satisfaction.

Various Hotels and Restaurants, Morocco

Pastry Cook, 2003 – 2006

Preparation and presentation of mass production of pastries and baked goods as per company schedule and standards.

Followed recipes to avoid wastage and to ensure quality control. Adhered to the standards set out by HACCP. Check and maintain the cleanliness of equipment and utensils to make sure health and safety regulations are met.

Education

Diploma, Cuisine – French pastry and baking, 2003

Institute Superior of Hotel Industry and Restaurant – Morocco Certificates and training

Certificate, Basic Food Hygiene Training, 2006 and 2007 Boecker Food Safety – Dubai, UAE

Certificate, level 3 supervising food safety in catering, July 31, 2011 Person in charge level 3 training according to the approved scheme of the food control department Dubai municipality – Dubai, UAE Certificate of appreciation of 5 years dedicated excellent service Certificate, from the Valrhona Grand Chocolate School (chocolate technology), September 6, 2013.

Certificate of participation in the food safety conference, November 2014, 9-11.

Certificate, from the Valrhona chocolate school (Gourmet pastry). APRIL 17,2014

Certificate, chemical awareness training.

January 28, 2015.

Certificate, from the school of great chocolate valrhona (Classic and essential).

March 30, 2016.

Certificate, from the house of cream (ELLE & VIRE). April 1st, 2016.

Certificate, of Success AMBASSADOR OF TRAINING.

2017

Appreciation Certificate (CHEF OF THE YEAR).

2017

Skills

Language Skills: Effectively communicate in Arabic, French and English. Excellent written, oral and professional communication. Professional Skills : Human and administrative management, conflict resolution, team player providing support and motivation to my colleagues, the ability to run a kitchen effectively, time and organizational management skills. The ability to work well under pressure without sacrificing quality of finished products. Computer literacy, system and applications.

Personal Skills: Creative and imagination spirit, a good sense of taste and smell, order, methodology, dexterity Keen eye for detail, customer oriented and not afraid to go that extra mile to get the job done right. Proficiency in the following software: Word, Access, Excel, PowerPoint.

Contact this candidate