Culinary Arts A Team
Resume:
Morad Ouanaim
Personal details
Morad Ouanaim
*********@*****.***
Hay zitoune jdid, N118
January 12, 1980
Marrakech
B,C
Male
Moroccan
Married
Skills
Creative
Good Saucier
Serious
Autonomous
Concept
Pastry Shop
Ice Cream
Languages
French
English
Arabic
Profile
With my extensive knowledge of French and Moroccan gastronomy gained from working in prestigious culinary settings, I am eager to bring my expertise and innovative cooking techniques to a dynamic team. My background in IT management also empowers me with unique skills to improve operational efficiencies in the kitchen.
Education
Master Chef Sep 2002 - Jul 2005
Specialized Institute of Hotel and Catering in Marrakech (ISTAHT), Marrakech Diploma in IT management technician Sep 1999 - Jun 2001 Racine plus, Marrakech
Baccalaureate in literature Sep 1997 - Jun 1998
Al Farahidi high school, Amizmiz
Employment
Cook Aug 2017 - Present
Museum of the YVES SAINT LAURENT_ jardin Majorelle, Marrakech Cook at the Museum of the YVES SAINT LAURENT_ jardin Majorelle Marrakech.
Designed and prepared special menu items tailored to museum events. Collaborated with the head chef to deliver consistent and high-quality dishes. Managed inventory and sourcing of fresh, local ingredients for daily dishes. Contributed to maintaining a clean and organized kitchen environment following health regulations.
Collaborated with culinary team to enhance French and Moroccan gastronomy offerings.
Cook Sep 2015 - Feb 2016
La Sultana Hôtel & Spa, Marrakech
Cook at La Sultana Hôtel & Spa _Marrakech French and Moroccan gastronomy.
Designed and prepared special menu items tailored to hotel events. Assisted in the development of a seasonal menu with a focus on traditional Moroccan cuisine.
Managed kitchen inventory and collaborated with local suppliers for fresh ingredients.
Ensured all dishes met high standards of taste and presentation. Collaborated with the head chef to deliver consistent and high-quality dishes. Cook Jan 2006 - Mar 2014
THE RED HOUSE, Marrakech
Cook at THE RED HOUSE_ Marrakech French and Moroccan gastronomy. Developed and executed daily restaurant menus featuring Moroccan and French cuisines.
Collaborated with sous chefs to optimize kitchen operations and dish execution.
Administered daily inventory checks for freshness and stock control.
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