Karim Sassi

+971-*********

adrn90@r.postjobfree.com

www.linkedin.com/in/karim-sassi-6b95841a2

DUBAI –UAE

Personal details:

DATE OF BIRTH : October, 30 1978

NATIONALITY : Tunisian

STATUS : Single

POSITION APPLIED : EXECUTIVE SOUS CHEF/ SOUS CHEF

PROFESSIONAL SUMMARY:

Experienced Chef with a demonstrated history of working in the hospitality industry, skilled in health & safety, customer satisfaction, quality Control, Fine dining, and pre-opening. Strong operations professional with a diploma in professional cookery focused in Culinary Arts/Chef Training from Academy of hospitality and Tourism in Djerba-Tunis.

Proven expertise in:

Pre-opening experience Consistency & Foods quality

Menu engineering Staff leadership and training

Budget control Food safety management

Purchasing and Inventory Control Fine Dining & banqueting

WORK HISTORY :

May-2020 To May-2022 National corporation of Tourism& Hotels Abu Dhabi-UAE

Company: Adnoc onshore Bu Hasa

Position: Executive Sous Chef

Reporting to: Executive Chef

Manage relationships with distributors and resolve issues with vendors

promptly.

Supervise the health safety system and food quality standards are maintained

during storage, preparation and food service.

To set work priorities and respond to changing external priorities that impact on

daily planned activities.

Follow the daily, weekly and monthly budget established for the kitchen.

Ensure the safety and sanitation practices in the kitchen at all times.

Manage kitchen staff and delegate tasks related to meal preparation, cooking

and delivering food to diners in a timely fashion.

Maintain the schedule for kitchen staff.

Monitor food and labor costs.

Conduct monthly inventory.

Supervise and support production team on daily basis.

Responsible for maintaining company rules& regulations.

Conduct meetings and training courses as required.

Keep up with industry trends and create new menu and recipes.in collaboration

with other chefs.

Report maintenance issues immediately.

Reason for Leaving: End of Onshore contract

Sep-2018 To May-2020 CATCH22 RESTAURANT LA MER (Pre-Opening) Dubai-UAE

Company: AWJ INVESTMENT LLC.

Position: Sous Chef

Reporting to : Executive Chef.

Catch22 is a casual dining restaurant, serving a smooth international

and Mediterranean cuisine.

Pre-opening experience and restaurant set up, including

equipment, purchases, stock control, food preparation, and employee’s

training.

Create new menus, including pricing and cost.

Daily support and report to executive Chef.

Monitoring the stock Par level as well as rotation following FIFO.

Coordinate with suppliers to find better product in terms of quality and price.

Check the daily preparation and cooking procedures in order to ensure

the food consistency and recipes are always followed.

Participate in the daily kitchen activities in order to motivate the team and train

them following the food safety procedures.

Taking daily notes on customer’s feedback to ensure the satisfaction.

Hire and train new employees to ensure that individual performance met

the culinary standards.

Conduct daily briefing and staffs rotation to ensure the flexibility

when they are well trained.

Staff evaluation performance and work shifts, attendances

and employee’s concern.

Prepare and accurate recipes accordingly to avoid variances.

Conduct internal audits to control the food safety standards, if complied with

the internal rules and regulations.

Direct weekly / monthly inventory and waste control.

Report immediately any repairs/ Maintenance for machines when necessary.

Key Achievements

Target and sales achievement monthly and yearly according to the budget

given, as I was able to reduce the kitchen expenses to 20%,by locating

a new suppliers and food cost management.

Good score achieved in both internal and external audits.

Reason of leaving : Lockdown during Pandemic

Sep-16 To Feb-18 BARILLA ITALIAN RESTAURANT (Pre-Opening ) Dubai-UAE

Company : AL FUTTAIM GROUP

Position : Kitchen Manager

Reporting to Head of Culinary

Leading a team of 25 employees in various stations such as;

production areas, cooking and plating in a high-volume restaurant

as an Italian concept.

Daily report to Executive chef involving the food quality, employee’s performance, food labor cost, vendors relationships and maintenance issues.

Collaborate with chefs to improve unique menu selection and presentation.

Generate the daily report of food /labor costs and waste.

Conduct weekly and monthly inventory.

Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.

Enhance employee’s retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation.

Keep time and payroll records.

Create financial budgets for all food outlets while responsible for profits and loss (P&L).

Key Achievements

Reduced the monthly and yearly budget by selecting the right suppliers and monitoring the daily wastage.

Documented waste and spoilage using appropriate forms that decreased wastage by almost 35%.

Sales and budget achievement.

Award winning shop from Dubai municipality for the perfect hygiene practice.

Reason for leaving : Career growth

Sep-2013-Aug-2016 OCEAN BASKET RESTAURANT-SEAFOOD CONCEPT MCC, Dubai-UAE

Company : AL TAYER GROUP

Position : Chef De Partie

Reporting to Sous Chef

Ocean Basket is a South African, seafood casual dining restaurant, serving

authentic seafood menu.

Lead and train the team to maintain the food quality and consistency

at all times.

Oversaw daily recipes preparation, food storage following the safety standards, cooking procedures, presentation and food consistency.

Cooperate with executive chef in selection of ingredients based on seasonal availability and quality.

Manage the daily purchases and stock control.

Direct inventory and continuously monitoring the food cost.

Key Achievements

Good score in internal and external audits reports.

Excellent management in recipes and food Labor cost below 23%.

Reason for leaving : New opportunity

Feb-2011-Aug-2013 BISTROT BAGATELLE FAIRMONT DUBAI Dubai-UAE

Company : Hotel Fairmont Dubai-Sheik Zayed Road.

Position: Chef de Partie French Fine Dining cuisine.

Reporting to Sous Chef

Chef de Partie at Bistrot Bagatelle Fine dining French cuisine restaurant

preparing the following daily “Mise-en-place” including, hot appetizers,

soups, salads, sauces and main courses.

Assist the daily food preparation, storage, cooking, and presentation

in order to ensure exceptional quality of ingredients and final product.

Support other sections when required.

Provide training and professional development for all kitchen staffs.

Station coordination and checking the daily preparation if prepared

according to quality and quantity.

Stock management to ensure availability of all ingredients.

Sharing the daily orders and food wastage.

Oct-2009-Dec-2010 HOTEL MOVENPICK & RESORT SOUSSE-TUNISIA

Position: Chef de Partie- VILLA RESTAURANT “ A LA CARTE”

Reporting to sous chef

Played key role in expanding the Villa restaurant-

Fine dining- French& Mediterranean cuisine.

Monitor the food production areas in order to ensure the safety & quality.

Produce the highest quality of dishes in term of presentation and taste.

Control the food consistency and presentation to ensure that every plate served in a high quality following the procedures and the internal standards.

Apr-2009-Aug-2009 RIU HOTEL ROYAL GARDEN PALACE DJERBA -TUNISIA

Position : Chef de Partie Main kitchen

Reporting to sous chef

Preparing Fresh pizza &pasta with fresh ingredients, sauces and taking care

of the cooking live stations

Aug-2008-Jan-2009 HOTEL YADIS GOLF THALASSO& SPA DJERBA-TUNISIA

Position : Demi chef de Partie -FINE DINNING RESTAURANT BEACH

Main Cuisine / International &Mediterranean cuisine.

Prepare the daily” Mise en Place” and assisting senior chefs.

Mar-2003-Oct-2004 HOTEL PALAIS DES ÎLES DJERBA ISLAND-TUNISIA

Position: Commis chef – PIZZAIOLO.

Pizza maker and assisting seniors in production areas when required.

Sep-2000-Nov-2001 HOTEL CLUB MED DJERBA ISLAND-TUNISIA

Position: Commis - Central kitchen

Assisting senior chefs and other sections when required.

Education and Certification:

09-1994 -07-1998 Bachelor's degree of Science.

Lycée Secondaire Abou Loubaba Gabes-Tunisia.

10-1999- 07-2000 Culinary Arts Diploma in professional cookery.

Centre de Formation Touristique de Houmet Souk Djerba -Tunisia

09-2019- 09-2024 Food safety Certificate PIC level 3 at Emirates international acceleration Centre.

Certificate Number # FS2828292 till Sep 24 2024.

Training course in Fire fighting & prevention Methods level 1 Dubai- UAE.

LANGUAGES KNOWN :

English

Arabic _

French__ _ _ _

Skills: Pre-Opening, Menu development, Food safety & Checklist, kitchen management, Fine dining, MS word, Excel, Outlook and PowerPoint.

I hereby declare that all information stated above in true and correct to the best of my knowledge and belief.

KARIM SASSI

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