Mustapha Bihi

**** ****** **** **, *******, VA, *0136

Cell:571-***-****

adunfb@r.postjobfree.com

EXECUTIVE CHEF, International and Continental Fine-Dining Cuisine

Overview

Resolute and loyal individual who has an ambition to succeed in any given environment. thirty years of professional cooking and kitchen management experience and I am always up to challenge whatever the situation. As the executive chef, I designed menus for a la cart and buffet, created and implemented changes to all menus, appointed to direct opening culinary operations of new accounts and new V.I.P lounges at Dulles airport, New York JFK and Lax airport Los Angeles. I do get along with my colleagues and working efficiency on my own. Seeking a position where I can develop and excel while giving my best to my employer.

Areas of Expertise

. Private Chef for Royal Family in the United States (developed nutrition menus)

. Banquet and Restaurant Chef experience with million-dollar upscale establishments.

. Training and Teaching staff members to a high performance to exceed the company’ standard

. Successful catering experience.

. Maximizing kitchen productivity and maintaining lowest labor and food cost.

. maintaining a safe work environment through HCCP and MSDS

Professional Experience:

Loews Regency Hotel, NYC, NY 1985 - 1988

Chef Tournant,

Setting the production flow of fish and meat stations, making all kind of sauces and soups fresh daily from scratch.

La Caravel Restaurant, NYC, NY 1988 – 1990

Chef Tournant,

Collaborated alongside with Chef Frank Champlain in this three stars French Restaurant as a poissonier and saucier. Serving classic French food.

Key Bridge Marriott, the View Restaurant, Washington DC 1990 – 1994

Restaurant Chef: direct and coordinate activities of staff, ordering and receiving quality products, Menu planning and managing inventory and the dining operation’s budget. Food preparation, cooking and presentation in the restaurant.

ANA Hotel, the Bistro Restaurant, Washington DC 1994 – 2000

Sous chef,

Oversees the preparation and cooking of the banquet and the restaurant food, Coordinate banqueting events with the banquet manager.

Nash Corp 2000 - 2006

Executive Chef and Owner,

Serving Mediterranean, Continental and Middle eastern Cuisine and Special Nutrition

Hire, train, and direct all kitchen staff. Produced, developed all menus, assure quality control,

Hyatt Regency Reston 2006-2009

Executive Sous Chef /Restaurant chef/Banquet Chef,

Supervised 25 cooks/chefs. Managed back house operations.

Performed purchasing function for this upscale establishment Specializing in International cuisine.

La Palmeraie, Catering and Events 2009-2011

Executive Chef – Food Production Contractor,

Managed 15 people and oversaw production of high-volume. Specializing in French Italian and Middle Eastern cuisine.

Produced, developed and budgeted all menus, purchasing, food cost control and payroll control

Auberge chez Francois 2011-2013

Chef de Partie,

Assisting Owner and Chef Jacques Haeringer in all Business Operation. Assure quality control, direct all PM kitchen staff and plan daily specials of this traditional French cuisine.

Flik International, Compass Group 2013-2019

Executive Chef,

Mastering Halal kitchen. Oversee all culinary operations and activities of a V.I.P lounges in Dulles Airport. Providing new recipes and excellent presentation and quality a la cart menu, training staff on all culinary and sanitation performance, managing inventory, minimize waste, consistently maintaining lowest labor and food costs in the lounge, coordinating with my district and senior managers to ensure success of the operation.

Flik DC commissary, Chantilly 2020-Present

Executive chef,

Oversee all culinary operations and activities for several accounts in DC area catering Productions and services

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