Sous Chef Food Safety

FALLAH AZIZ

Phone :002***********

Email : ************@*****.***

Location : Deroua berchid casablanca maroc

PROFESSIONAL SUMMARY:

Being part of a professional F&B team,where my extensive experience in MOROCCAN,TURKISH and French cuisine, may be utilized for the benefit of the managing company and myself,to obtain opportunity where,I can utilize and build on my skills and knowledge.

EXPERIENCE

SOUS CHEF

PAUL,DEJADDAH OCTOBER 2018(CURRENT)

● Prepare a large selection of breakfast,lunch and food items .

● Lead the kitchen of restaurant, terms of food and staff trained .

● Developing service standard in the restaurant.

SOUS CHEF APRIL 2013 - OCTOBER 2018

KOSEBASI RESTAURANT,DEJJEDAH

● Prepared ingredient for each preaparation of dish .

● Making the Turkish shawarma and trained the new commis .

● Take the order for suppliers .

● Take every monthly inventory of the restauran

● Chef de partie August 2011 - April 2013

Kosebasi restaurant,riyadh

● Cooking and griller the dish,preparation of hut section

● Preparation of sweet arabic kunefe,

● Preparation of cold section salad,

● Opening the restaurant and closing shift

● SKILLS

Good experience of cooking,created and maintained par level,standard recipes and supervised daily production, hands on associate with strong leadership skills, successful team builder with staff training,making Shawarma,cutting meat and preparation of production daily basic. EDUCATION

1997\1998 Second year college .Morocco

2007\2008 diploma hotelier kitchen school AFAQ

Certificate

October 2010 :HACCP Food Safety level 1 IN UAE

December 2012 :HACCP Food Safety level IN KSA .

February2017;HACCP Food Safety level 3 award in supervising food safety

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