ZAKARIA ZRIOUAL

Adresse :** Via Buscaglia Trecate Novara Italy

Phone : +393*********

Gmail : adwnyb@r.postjobfree.com

Competencies

High Level Experience in fine dining specialising in Mediterrean, Middle eastern, Japanese and Italian cuisine.

Leadership training and development experience with a team. Level 3 HACCP trained and food Hygiene and safety. Knowledgeable in the dietary food requirements, Culinary Skills and Menu Development

Fully experience in costing, managing kitchen and staff, and outsourcing food suppliers.

Professional Experience

Al Zodiaco Restaurant – 01/04/2022 up to present

o Executive Chef

o This restaurant is located in Turin Mountain of Suaze D’Oulx Italy. My role is planning for the menu and dealing with food ordering, costing and manage my staff in all key areas. Control wastage and stock inventory. Al Areesh Group – January 2020 – December 2021

o Executive Chef and Operations Manager

o This company is based in Abu Dhabi. When I started with them they only have 4 branches. I pride myself for exceeding their expectations therefore expanding more branches. I am able to manage 21 locations between restaurants and food trucks. I created the menu including a new signature dish. I manage contractors, suppliers, events one of which is catering for Formula One events in Abu Dhabi. I have 167 total staff to manage, developed and coached a team of high performance chefs and apprentices. It was a challenging time during the Pandemic and created an idea of food delivery system such as pack Lunch and dinner box. Making sure that we adhere to the health and safety requirements at all times.

o Time Out Abu Dhabi in Galleria Mall sponsored a free cooking class whom I participated in a class demonstrating how to make a traditional middle eastern dishes. I won the trophy of the best bite award.

Lulu Group – February 2018 – December 2019

o Head Chef

o Lulu Group based in Abu Dhabi. As a head chef I am supervising the kitchen, managing the chef and other staff duties. I am in charge of creating the new items to be added to the menus for different kinds of themed events. I also created mini sections like meat and fish in different kind of marinades and especially the sushi section which is a big sell out. Ashokai Sushi Morocco– March 2015 – December 2017

o Executive Chef

o I was hired to lead a major effort to stabilize sales and turn around performance for this contemporary establishment serving Japanese cuisine. I created the menu for this restaurant and help them expand to 6 branches. I was coaching chefs, show them how to follow my recipes and create a beautifully presented food for customers.

Achiraza Italian Restaurant– 2013 – 2015

o Chef De Cuisine

o Responsible for designing the menu and hiring and training kitchen staff. Optismising staff productivity. Collaborating with restaurant management. Food inventories and minimise waste. Stock taking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen

Matsuri – 2010 -2012

o Executive Chef

o 2004 – 2010

o Sous Chef

o I started working as a sous chef and work my way up to become head chef and eventually promoted as an executive chef. I gain a lot from my experiences. I overhauled their menu to expand offerings while increasing quality and consistency. In addition, I led and mentored team members on preparing and presenting dishes, as well as adhering to customer service and operational standards. I also work closely with our vendors and suppliers. Education/Qualification

Taha Houssien

o Baccalaureate 1999 Achieve 89%

Institute Technical De rabat

o Diploma in Hotel and Restaurant 2002 Achieve 90% Personal Profile

Date of Birth : 17 April 1981

Marital Status : Married

Nationality : Moroccan

Languages : Arabic, French, English and Italian

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