Executive Chef Pastry Cook

ABOUT ME

PROFESSIONAL EXPERIENCE

Executive Chef La Maison Arabe hôtel 5 Stars by

Cenizaro Hôtels and Resorts- Marrakech

may 2017 - mars 2021

• Responsible for international, Moroccan cuisine, cooking workshops and catering service.

• Creation of new dishes and their datasheets respecting food cost.

• Elaboration of maps according to seasonal products, banquet menus and other special menus.

• Assessing the skills, potentials and needs of staff in training term.

• Create sets of standard operating procedures to follow (SOP).

• Inventory management and supply according to the production .

• Control the proper use of equipment and material. Proactive, ambitious and creative

executive leader .After a cooking training

gastronomic at the POURCEL brothers in

France at La villa AUGUSTA, with 15-year

experience confirmed in creation and

maintenance of remarkable growth in

restaurants. Passionate about working with

local products. create innovative dishes

and improve restaurant ratings. A

excellent communicator, leader and

resolver problems, skilled in managing and

staff development

The institute specializing in hotels and

catering Tourism AGADIR

Confectioner chocolate technician

2003-2005

Executive Chef Le montaigne de Paris Restaurant - Marrakech June 2015 - Mars 2017

• Opening, design of the kitchen plan and two restaurants traditional and lounge

• Recruit and manage kitchen staff, providing training

• Estimate food requirements and costs

• Set up a work organization (schedules and grids of work hours ) Head Chef Beach & Friends Restaurant - Essaouira

June 2012 - April 2015

• Creation of maps and menus of the day

• Rectify problems and complaints that arise

• Perform administrative tasks

• Comply with nutrition and hygiene regulations and safety standards

• Staff training

Prince Moulay Abdellah

Boulevard, Marrakech,

Morocco

+ 2 1 2 6 6 0 7 5 5 7 1 0 **.***********@*****.*** Matri Hicham

Executive Chef

TRAINING AND

D I P LOMAS

RIAD BLEU MOGADOR

Diploma In Cooking

2006-2005

La Villa Augusta

Des Frères Pourcel - France

Training Course In Cooking And

Pastry

July 2005 - October 2005

000

PROFESSIONAL EXPERIENCE

Head Chef Caravane Café Restaurant Essaouira

August 2011 - May 2012

• Responsible for international, Moroccan cuisine, cooking workshops and catering service.

• Elaboration of the dishes of the menu and preparation for the service

• Coach the team of cooks

Pastry Cook And

Second Chef

Le Petit Prince Restaurant - France

November 2006 - September 2007

• Creations of desserts using typical products such as pistils saffron and argan oil

• Manage the pastry lab activity independently and efficiently

• Ensure the cleanliness and maintenance of equipment and instruments work

Second Chef Sofitel Essaouira Mogador Golf And Spa December 2010 - April 2011

• Help the chef manage daily cooking activities

• Work with the chef to create the menu.

• Prepare, cook and present dishes according to restaurant standards.

• Supervise the work of the brigade

Head Chef Le Petit Prince Restaurant - France

November 2007 - September 2009

• Organize and manage the entire culinary production process in supervising a team whose number and composition vary according to of the season

• Designing new dishes and product working methods in

• integrating the Mediterranean flavors

• Contribute to customer loyalty

CORE SKILLS

• Food safety & sanitation

• Batch cooking.

• Well-Tuned palette

• Time management

• Creativity

• Space planning

• Material cost estimation

• Able to develop new creative dishes

Contact this candidate