Commis Chef Quality Assurance
Resume:
Aimane Fraoui
Commis Chef
Rabat, Morocco
***.****@*****.***
www.linkedin.com/in/aimane-fraoui-960149135
Professional Profile
Passionate and Dedicated
Commis chef with a passion for gastronomy and expertise in preparing exquisite dishes. I am committed to providing an exceptional culinary experience while adhering to safety and hygiene standards. My teamwork skills and ability to work under pressure make me a key player in the success of a dynamic kitchen.
Professional Experience
Conrad Rabat Arzana, Rabat
Commis Chef
September 2022 – Present
Creativity in the Kitchen: Crafting dishes with particular attention to presentation, contributing to memorable experiences for clients.
Quality Assurance: Monitoring food temperatures to ensure food safety.
Effective Organization: Maintaining a clean working environment in compliance with safety standards.
Hotel Marchica Lagoon Resort, Nador
Commis Chef
June 2022 – August 2022
Active Collaboration: Supporting the kitchen team in preparing refined dishes.
Stock Management: Controlling ingredients to ensure their freshness and availability. Vacation Center - Ministry of Justice (Negach), Ifrane Commis Chef
January 2022 – May 2022
Leadership in the Kitchen: Managing kitchen operations in the absence of the head chef, ensuring continuous service without interruption.
Excellence in Service: Preparing dishes according to the high standards of the kitchen. Specialized Institute in Agri-Food Industries (ISIAO), Beni Mellal Collective Kitchen Intern
January 2019 – April 2019
Practical Learning: Training in the basics of cooking and practicing culinary techniques.
Hygiene and Organization: Maintaining the cleanliness of the kitchen and equipment. Education
Kitchen Technician Diploma
ISHT OFPPT, Beni Mellal
September 2018
General University Diploma in English
Sultan Moulay Slimane University, Beni Mellal
July 2018
Baccalaureate in Modern Literature
Hassan I High School, Beni Mellal
June 2013
Key Skills
Culinary Techniques: Expertise in preparing and presenting dishes.
Food Safety: Mastery of hygiene standards and safety practices.
Stock Management: Monitoring and organizing ingredients for a smooth kitchen operation.
Teamwork: Effective collaboration with culinary professionals.
Adaptability: Ability to learn quickly and adapt to dynamic work environments. Languages
Arabic: Native language
French: Professional proficiency
English: Very good command
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