Executive Chef Customer Service

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Zied Bouakroucha

Executive Chef

Address Doha, DA

Phone 009**********

E-mail ****.***********@*****.***

Marital Status

Married

PLACE AND DATE OF BIRTH

Tunisia 02/07/1978

CAREER OBJECTIVES Seeking an Executive chef position with levy Restaurants. Bringing a strong background in ensuring high culinary and food service standards in busy kitchens, along with a great ability to handle kitchen budgets in a profound manner. Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high- stress situations and maintaining calmness in busy times. Excellent skills. Creative driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing with skills in concept development and high-quality restaurant operation. Professional Chef adept at expertly managing and guiding team of 45 kitchen personnel in production of different cuisine. Well-versed in overseeing construction, quality and deliverance of each plate. Work History

2018-04 -

Current

Executive chef

Pre-Opening VICHY CÉLESTINS SPA RESORT, RETAJ SALWA, Vichy Celestin's Spa Resort, Doha, Qatar, Qatar

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Placed orders to restock items before supplies ran out.

Oversaw business operations, inventory control, and customer service for restaurant.

Verified compliance in preparation of menu items and customer special requests.

Planned promotional menu additions based on seasonal pricing and product availability.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

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Obtained fresh, local ingredients to lower grocery costs. 2012-09 -

2018-03

Executive chef

Pre-Opening Governor West Bay Suites & Residences Grand Heritage Group, Doha, Qatar, Qatar

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Assisted customers in planning corporate events, social galas and gourmet dinners.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

2011-07 -

2012-08

Executive chef

Luthan Boutique hotel 5 Stars Hotel, Riyadh, KSA

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Used root cause analysis to conduct assessments and develop improvements.

Collaborated with staff members to create meals for large banquets.

Oversaw business operations, inventory control, and customer service for restaurant. 2009-07 -

2011-07

Chef de cuisine

Pre-Opening Movenpick Resort & Marine Spa Sousse, Sousse, Tunis

Scheduled and supervised all kitchen employees such as dishwashers and waiters.

Created recipes and prepared advanced dishes.

Collaborated with staff members to create meals for large banquets.

Hired, managed and trained kitchen staff.

Placed orders to restock items before supplies ran out.

Forecasted seasonal staffing levels and interviewed and hired new staff members.

Implemented successful cross-marketing strategies such as food and wine pairings. 2007-01 -

2009-06

Head chef

Concorde Hôtel – Les Berges du lac, Tunis

Monitored line processes to maintain consistency in quality, quantity and presentation.

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Developed and cooked memorable dishes that brought new customers into establishment.

2005-07 -

2007-01

Chef De partie

Pre-Opening Concorde Hôtel – Les Berges du Lac Tunis

Produced revolutionary menu offerings to put establishments on local, regional and national map.

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Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Maintained well-organized mise en place to keep work consistent.

Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

2003-04 -

2005-06

Demi Chef De Partie

Renaissance Marriott Hotels Resorts, Gammarth, Tunis

Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

Produced revolutionary menu offerings to put establishments on local, regional and national map.

2002-04 -

2003-04

Commis Chef

Pre-Opening Renaissance Marriott Hotels Resorts, Gammarth, Tunis

Learned specific cutting techniques for chopping vegetables and fresh spices.

Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

2000-02 -

2002-03

Commis Chef

Melia Palce Hotel Mahdia Tunisia, 5 Stars Hotel, Mahdia, Tunis

Learned specific cutting techniques for chopping vegetables and fresh spices.

Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Skills

Food spoilage prevention, Food plating and presentation Forecasting and planning, Performance assessments

Signature dish creation, Recipes and menu planning Payroll and scheduling, Employee training and development Vendor relations, Budgeting, Food preparation and safety Problem-solving, Staff Management, Operations management Kitchen equipment operation and maintenance

Order delivery practices, Workflow Optimization

Performance improvement, Hospitality service expertise, Fine-dining expertise Menu planning, Equipment Maintenance, Process improvements

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Education

1998-01 -

2000-01

Ph.D.

Tourism Sidi Dhrif - Tunisia

2008-12 -

2009-01

High School Diploma

Paul Bocuse Institute - France

2007-12 -

2008-01

École Le Notre Joel Robuchon 3 Star Michelin, École Le Notre, Grand Heritage Resort Sharm - France

Restaurant Le Pre Catelan 3 Star Michelin Sous Vide & Leurs, Banquet & Reception, Restaurant Le Pergolese 3 Star Michlin Stephane Gabrorieau 2021-08 -

2021-08

Certification des Experts de la Prevention des Risques (HACCP) Retaj Salwa - Doha

Accomplishments

Oversaw foodservice operations for 5-star

Prepared 4000 meals, including appetizers and desserts, for high-volume catering event.

Reduced food costs by 30% by sourcing and securing new Product and supplier.

Selected to create and prepare unique dishes for private parties with well-known celebrities.

Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.

Created signature dish which generated high-interest and became best-selling dinner.

Designed whole new menu, including meal selections, beverages and pricing.

Used Microsoft Excel to develop inventory tracking spreadsheets.

Resolved product issue through consumer testing.

Supervised team of 45 staff members.

Software

Communication tools.

Excellent

Microsoft Office

Excellent

Languages

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English

Excellent

French

Excellent

Arabic

Excellent

Certifications

2000-01 BTP Culinary

2008-09 Training cuisine sous vide [ Le Noter, France} 2008-04 Banquet & cocktails service {Le Noter France} 2009-04 Gastronomie Francaise {Paul Bocus, Lyon France} 2019-09 Highfield Qualification HACCP Level 2

2021-08 Highfield Qualification HACCP Level 3

2021-10 ISO 22000:2018 The food safety Management

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