Head Chef Production Staff
Resume:
Hajer Bdhayfi Stove
Address; Sousse North, Tunisia
Tel; +216-**-***-***
Email: **************@*****.***
PROFESSIONAL SUMMARY
Reporting to the Head Chef and working with the other cooks and all the production staff in the department, I cook dishes based on technical specifications, in compliance with the hygiene rules for collective or special catering.
I actively participate in culinary production according to the chef's instructions, in compliance with the restaurant's hygiene and quality standards. Serious, punctual and organized, the result of previous experiences which have always distinguished me from the hard-working executive in the restaurant and hotel sector. PROFESSIONAL EXPERIENCES
COOK: 03/2023-02/2025
BARASTI LOUGE CAFE, MONASTIR, TUNISIA
Cook and prepare dishes in compliance with hygiene rules and production deadlines
Interpret requests and implement cooking techniques in compliance with hygiene rules.
Ensure the finishing and presentation of dish preparations.
Check the preparations (taste, quality, presentation, etc.)
Suggest new recipes.
Identify malfunctions and report them to the manager or supervisor.
Follow the procedures and carry out the self-checks specified in the quality guide.
Preparation of hot or cold meals according to the chef's instructions
Plating on plates
Maintenance of kitchen equipment and premises
Reception and control of goods
Systematic checks linked to various market deliveries (weight – DLC – storage, etc.)
Maintenance of mandatory records (labeling – food – number of meals – food taken out) according to the PMS.
Active participation at the service level.
Application of the HACCP method and traceability monitoring.
Apply the maintenance procedures specified in the cleaning and disinfection plan
Carry out the self-checks requested as part of the health control plan
Check the proper functioning of the equipment and ensure preventive maintenance of the equipment
Specializations / Extensions;
Depending on the type of culinary preparation: pastries, delicatessen products, cold preparations, ready meals, etc.
Depending on the production method: deferred restoration, cold connection
Preparation of buffets
Organization of thematic meals linked to educational projects Kitchen assistant [dual function] 07/2024--01/2025 SKANES SERAIL, Sousse, Tunisia
Prepare and serve hot or cold dishes in accordance with kitchen standards.
Participate in stocking the buffets for the service.
Participate in the cleaning and maintenance of premises and equipment while respecting hygiene and safety standards.
Assist the Head Chef and the Second Chef in all tasks in order to offer high-end menus, blending flavors and providing immediate pleasure to customers.
Apply the hygiene and safety rules in force (HACCP),
Participate in the maintenance of the kitchen and adjoining premises.
Ensure daily set-up, dish preparation or washing up according to the needs of the head chef. Kitchen intern [dual function] 05/2024--07/2024
STYM HOTEL, KURIAT PALACE, Sousse, Tunisia
Prepares the dishes for which he is responsible
Transfer the dishes according to the Chef's instructions
Organizes as best as possible to carry out the set-up and ordered dishes
Respect certain ratios defining the quantities of products to be used, respect the technical data sheets
Minimizes losses, respects the best use of raw materials
Follow the service instructions
TRAINING
EDUCATION
KITCHEN TECHNICIAN DIPLOMA ; 2023 – 2024 BEL AZUR TRAINING SCHOOL, MONASTIR SKILLS
Enjoy working in a team.
Show initiative and autonomy.
Know how to adapt to different situations.
Have a taste for cooking and showcasing dishes.
Responsible and motivated.
Passionate about cooking.
Want to develop your skills and join the luxury hotel industry.
Rigorous, creative and disciplined.
Authenticity, elegance in service and attention to detail are all assets that you wish to share with our teams.
LANGUAGES
Arabic language: mother tongue
French language: intermediate
English language: Intermediate
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