Executive Chef Floor Staff
Resume:
Mhamed Oussaihe
Status: Married
Email: ******@*****.** /*********@*****.***
Skype ID: sizarmor
Objective:
Executive Chef in a high-profile establishment. To excel within the Cooking industry. To continue to create high quality cuisines. Spread Job satisfaction from developing a team of proud professionals who want to strive to improve themselves and their standards, which flows onto the whole operation achieving the best results. Professional strengths and special skills:
Overall, extensive skills and knowledge in seafood a la carte,Western Culinary for Coffee Shop, Lounge, Banquet, Mediterranean culinary and same Asian Culinary. Ambitious, dynamic, eager to work hard, have sense of humor, do not mind the distance, able to work under pressure and very well in building teamwork. Experience training and developing employees with limited education/experience. Experience communicating, training, and managing multi-lingual staffs. Solid career progression up through the ranks.
Creative in menu making and always gain more new idea. Have very good reputation and recommendation in every company that has been employed. Ability to listen, reflect, advise and act in order that the correct decisions are made. Self-motivated, autonomous and team player.
• Authentic Moroccan food including pastry
• Mediterranean cuisine: French, Italian, Spanish.
• Middle Eastern cuisine: Lebanon, Turkish
• French pastry.
WORK EXPERIENCE
Jun 12/2019 to present
Executive sous chef at Pullman hotel resorts Lubumbashi Congo-RDC Leadership
• Act as Executive Chef in the absence of the Executive Chef.
• Make the company’s values and management principles live in kitchen department.
• Performs other related duties as assigned or requested.
• Create a daily schedule to ensure proper staffing requirements are met. Critical Achievements:
• All food production and storage areas to be maintained in a safe and sanitary manner.
• Manage labor cost at efficient levels to meet business needs.
• Manage food costs efficiently in relation to theoretical cost and in regard to Company goals.
• Prep levels maintained to appropriate levels for each meal period.
• Maintain consistent quality, presentation, and portion size for all menu items at the banquet and a la carte restaurant as well as a breakfast buffet.
• Inventory of perishables and supplies at minimum level necessary to meet forecasted business levels.
• Daily completion of all prepared items in a timely manner for each meal period.
• Intracompany requisitions completed in an accurate and timely manner
• Assist as necessary in the monthly physical inventory process.
• Coordinate and/or conduct pre-service meetings with line cooks and floor staff to review specials, menu changes, and discuss guest response to menu items.
Kitchen manager at Boston Pizza BC Canada
December 10/2018 to 20 May 2019
• Ensure that meals are prepared in a timely manner in accordance with Boston Pizza recipes and assembly manuals and charts;
• Foster a positive company culture.
• Manage and execute all aspects of heart of house.
• Oversee and manage food costs: including ordering, production and weekly inventory. Manage and deliver the perfect guest experience through effective scheduling: Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the HOH is properly staffed for all shifts;
• Maintain a positive attitude that promotes teamwork within the restaurant;
• Lead, manage and deliver the Perfect Culinary Experience each shift: Oversee preparation, production, presentation, cleanliness, teamwork and safety throughout each shift.
Executive chef Sultana Restaurant –Moroccan taste (fine dining restaurant) Riyad Arab Saudi
January 17 /2016 – September 2018
• Executive chef Responsible for all food production
• Ensure that customers are served well and effectively
• planning of menus and meals
• Maintain high food quality and presentation
• Supervise the preparation and service of food
• Rotate products to avoid spoilage
• Handle concerns in the kitchen
• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning
• Duties
• Assist to the sales and cuisine team
• Monitor food expenditure
• Perform product inventory
• Controlling food quality and food cost
• Ordering from suppliers
Head chef at Maroush Middle Eastern luxury Crowne plaza Hotel Jakarta Indonesia April
17/ 2012 – December 3/ 2015
• Creating of the menus, budgeting, cost control managing.
• Ensured that all food served is
arranged properly and met quality standards
• Ensure that all kitchen work is completed within the timelines
• Gave instructions to cooking workers on fine points of cooking the new dishes
(Mediterranean food &Middle Eastern …).
• Maintained hygiene standards of kitchen and equipment
• Directed and instructed kitchen personnel in their individual tasks
• Prepared individual orders when requested
• Ensure food preparation procedures for quality, uniformity, and accurateness
• Reviewed delivered product and ensured appropriate storage
• Observed employees engaged in portioning, preparing and garnishing foods
• Ensured the defined methods of cooking and garnishing banquet menus for outside catering especially with VIP guest, i had a chance to do catering in many Embassy in Jakarta like Singapore Embassy, Poland, Georgia, Mexico,Tunisia,as well as gala dinner for business company like French chamber of commerce, British chamber of commerce .
Chef de cuisine at Elwajh restaurant dong Jao hotel shanghai china November 7/ 2007 – February 15 / 2012
• build team dynamics to be adapted to new cuisine and deeply understanding how to use all ingredients.
• help both of kitchen staff and waiters to develop their skills and knowledge base to deliver a really authentic Moroccan food.
• Ensured that all kitchen work is completed within the timelines with respect to food standard taste, appearance, portioning texture and freshness. • Gave instructions to services staff on fine points to serving food and how to explain the new cuisine and unusual taste for the guest.
• Maintained hygiene standards of kitchen and equipment •check and choose good ingredients from the suppliers.
• Prepared individual orders when requested
• Ensure food preparation procedures for quality, uniformity, and accurateness
• Reviewed delivered product and ensured appropriate storage
• Daily briefing restaurant and kitchen staff to discuss guest comment and suggestion, as well as the problems that staff facing during their duty. • Respond to guests needs and anticipate their unstated ones, expect and react promptly to guests’ requirements and inquiries
Assistant executive chef at Restaurant Jean Cocteau in Casino Chem’s Agadir Morocco
December 15/ 2005 – November 3/ 2007
• French gastronomy restaurant
• Prepare and cook all foods in accordance with recipes
• Assisting the head chef and I filled in effectively in his absence
• Maintaining high standards of food, hygiene, and health and safety
• Contacting suppliers and ordering raw materials.
• Helped to improve the efficiency of the food ordering and storage system. EDUCATION
• Institute Specialized in Hotel industry and Catering (Agadir Morocco) Diploma CERTIFICATIONS
• Culinary Arts
• Cooking Technician
SPECIAL SKILLS AND ABILITIES
• Good communication organizational and management skills
• High level of personal hygiene.
• Ability to resolve conflicts efficiently
• Attention to detail Ability to quickly discover and resolve Problems.
•languages of communication:
• Arabic,
• French,
• English,
• Chinese notion,
• Indonesian language notion.
Contact this candidate