Brahime Outaleb

**** **** *, ****** **** County

E6K1R8

adnstu@r.postjobfree.com

*Speciaized in international cuisine

*Excellent organization with good attention to details

*Strong Leadership skills

*Communicate well with staff members.Languages:

English, French, Arabic and Berber.

Education and Work Experience:

Eduction:

1987: Ibn Tahir high school Morocco ( Grade 12)

November 1997 to June 1998

Micro-Computer Technician ( Quantum Learning Center fredericton)

1987 to 1990

Hotel and Culinary School, Fes Morocco:

This a three year program of cooking technology and daily practice in the kitchen, this includes much theoretical material on cuisine as well as other areas of the hotel industry.

This course also includes practical work requirement between 1988- 1990 which are listed below:

*1989: Palais jamai and Hotel Fes ( Cook and Restaurant server)

*1989: Room Service in Palais Royal de Fes for three months

*1990 Cafe' Rosengartchen, Fussen Germany as a cook

Work experience:

Currently working as:

Executive chef with Atria Retirement Canada in Fredericton location Ste. Anne's Court since 2015 to present.

I work hands on and oversee the kitchen staff, ensuring the quality of food produced is top quality and presented in excellent maner for our residents. I also assume the responsability of all the adminitrative paper work from scheduling making menus six or twelve weeks rotation, ordering food from local and outside the city vendors for food, ordering uniforms and non slip resistant shoes for new staff or as needed for senior staff.

I participate in all the managment meetings and confrenec calls fom our head office in Toronto. I travel twice a year for business meeting eithe to Ontario or Western Canada.

I hold a once a month food for tought meeting with our residents to Ensure my kitchen always meets their needs and listen to their complaints if any and bring them back to the kitchen staff to be discussed so everyone is aware of our residents concerns, likes and dislikes of food for futur improvment.

2014 to 2015:

I work as Hospitality Director for a duration of one year to expand my knowlege within the company Atria which has been a wonderful experience working very closely with the residents and the main office to esure the happiness of our residents in regards to their apartments cleanliness as well as their satisfaction of food and the atmospher in the dining room.

2006 to 2014:

I work as a sous chef for the same company of course and I enjoyed the position immensely which lead to my promotion to hospitality then the executive chef.

I oversaw staff to ensure they follow atria's policies and recipes to esure the quality and the quantity of food produced are met. I also assumed the responsability of administative paper work in the absence of the executive chef, and ordering from sysco, victory, canada bread and the milk supplier.

2005 to 2006:

Sous chef, Days Inn Oromocto, NB

This postion includes supervisory of satff, making sure the buffet items are always fresh and full until the end, expediting in the line during busy hours. I also enusre that all orders received from supliers are complete, shared responsaility for wedding parties and banquets preparations until the end.

March 2000 to 2005:

First Cook, University of New Brunswick

This position required lots of attention to details of the gill: preparing omelets for breakfast to big number of students, with allergies,health problems( weight control); I also prepared luch and supper containing beef, chicken, pork and tofu for vegetarian students.

April 2005- August 2005

casual/ on call first cook, Chalmers Hospital at the end of school year

Summers of 2000-2003 cook, Argonaut ( Oromocto) preparing food for the cadets and officers.

* July 1998-March 2000:Fist Cook, Sheraton Hotel, now Delta Fredericton

*Summer 1998:

First Cook Algonquin Hotel,St. Adrews, NB

* August 1995-March 1998:

Cook, Diplomat Restaurant; very busy restaurant,I learned a great deal of different ethnic foods:Canadian,chinese and vietnamese.

June 1994-May 1995:

Cook, Don Cherry's Sports bar and Grill Fredericton, NB

May 1992-July 1993:

Cook, Marrakech Restaurant in EPCOT Center, Dsney World, Florida. USA.

I also worked a second job as a cook Holiday Inn, Kissimmee, Florida 1992 and 1993.

Character References:

Chief Deeley :MMM. 1- 506 -459-8125

Charlie Wright: retired RBC Bank 1-506-***-****

Beulah Parrott: Assistant Manager Home Depot 1-506-***-****

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