Restaurant Kitchen À La
Resume:
Fatiha Errami
PROFESSIONAL PROFILE
Autonomous and enthusiastic, my first experiences allowed me to strengthen my skills and understand the different cooking tools and techniques. In search of new challenges, I want to join an organization to which I could bring my dynamism and my taste for challenge. I want to know the cuisines of the world and the world of cooking.
FORMATION AND DIPLOMA
2011 - 2012: Diploma in Computer desktop (Windows, Word, Excel, Access, Power Point and Internet) Enim school.
2008 - 2009: Qualifying training in specialty cooking OFPPT and training in French and English.
2007 - 2008: License Fundamental studies (English Studies). University Chouaib Doukkali.
2006 - 2007: Fluency in the Spanish language. ( Lingua Bridge School ) 2010 – 2011: Training "Good hygiene practices"
PROFESSIONNAL CAREER
From 2009 up to now MAZAGAN BEACH RESORT - El Jadida - Morocco - Permanent contract
Current day-to-day management of the entire process of creating and developing the à la carte dishes, consulting all members of the brigade. Composition of varied and colorful plates, paying particular attention to the presentation of food by highlighting it as much as possible. Integration of technological and digital innovations, ability to quickly acquire new knowledge.
Ability to clearly define problems encountered and to identify their causes. Meticulous inventory management by ensuring an efficient rotation of perishable raw materials and ensuring that there is always enough products in reserve to prepare the dishes listed on the menu.
Preparation of homemade meals using authentic and popular recipes that keep customers coming back to the restaurant.
Ability to identify difficulties and make decisions individually or by consensus. Preparation of the work plan, selection of foods according to the list indicated on the technical sheet, weighing of the ingredients to obtain the quantities requested, installation of kitchen equipment.
Reception of goods, product control (quality, quantity, condition) and storage in cold room and in reserve.
Training actions for employees to ensure their skills development and improve the quality of service, learning of actions techniques, transmission of good practices.
2 years at George restaurant kitchen (steak house/ Oriental and international dishes)
4 years at oasis restaurant kitchen (à la carte: Fast food)
6 months at pastry
2 years banquet kitchen ( Moroccan dishes)
1 year at Market place restaurant kitchen (buffet international food)
1 year at room service kitchen (international food: a la carte)
1 month at Chiringuito restaurant kitchen (sea food)
3 years at olive restaurant kitchen (buffet international dishes)
Diploma "Employee of the month" in July 2014, September 2019. 2021 and 2022 : 3 month internship at "Atlantic Palm Beach" in Dubai. CONTACT
4 Rue Dass Curvace, Mellah,
24010 El Jadida
Maroc
**********@*******.**
SKILLS
International cuisine
Gourmet cooking experience
Home cooking
Community kitchen
Team spirit
Pastries and sweets
Kitchen equipment maintenance
Baking and grilling
Workload optimization
Moroccan specialty
Quality control
Safety in the kitchen
LANGUAGES
Mother language - Arabic
English
French
Spanish
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