Cook

AHMED LETAISSA

Professional Chef – Head Chef

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

Phone : +213*********

Adress : Cite Mohamed Chaabani, Bou Saada, M’Sila PROFESSIONAL OBJECTIVE

A passionate and experienced chef with over 12 years of expertise in managing professional kitchens, large-scale meal preparation, and team supervision. Specializing in both Algerian and international cuisine, I possess advanced skills in cost management, food hygiene

(HACCP), and balanced menu planning.

My objective is to leverage my expertise in a demanding establishment where I can contribute to culinary excellence while innovating to meet customer expectations. I am seeking a position as Head Chef or Chef de Partie in a dynamic environment that will allow me to further develop my skills and share my passion for gastronomy. PROFESSIONAL EXPERIENCE

CHEF

HAVANA FAST FOOD (Bou Saada) February 2023 – Present

• Quick and efficient preparation of dishes in a fast-food environment.

• Managing continuous order flow while maintaining high-quality standards. HEAD CHEF

EPHC Bouzerzara Noureddine (Algiers) February 2022 – June 2022

• Led a culinary brigade for a high-end catering service.

• Managed orders, controlled costs, and ensured compliance with food hygiene standards

(HACCP).

• Collaborated with suppliers to optimize product quality. HEAD CHEF

SPA CEVIELEC – Base de Vie (Birkhadem, Algiers) July 2021 – December 2021

• Oversaw culinary operations for a residential base catering to industrial workers.

• Prepared meals in accordance with hygiene and food safety standards.

• Developed diverse and balanced menus to meet the nutritional needs of employees.

• Managed inventory and orders while maintaining optimal quality.

• Coordinated closely with logistics managers to ensure a regular supply of fresh products. HEAD CHEF

Cieptal Catering (Hassi Messaoud) October 2019 – February 2020

• Directed collective catering operations for industrial residential bases (serving over 500 meals per day).

• Supervised a team of cooks and planned balanced menus.

• Achieved a 15% reduction in food waste through optimized inventory management. Cook

Bayat Catering SPA (Hassi Messaoud) August 2019 – November 2019

• Prepared dishes for oil companies operating in desert environments.

• Adapted recipes to meet logistical constraints such as supply chain and preservation challenges.

Head Chef

Eurl El Maoussel Services (EMS) (Laghouat) December 2017 – February 2018

• Managed a mobile kitchen servicing residential bases in isolated areas (Hassi Delaa).

• Trained assistants in rapid and safe cooking techniques. Chef de Partie

EPHC Bouzerzara Noureddine (Djelfa) June 2017 – October 2017

• Oversaw the "Meats and Seafood" section for event catering services.

• Coordinated with the front-of-house team to deliver customized services for events such as weddings and seminars.

Head Chef

ETS Galou Full Catering BBA (Bordj Bou Arreridj) April 2016 – September 2016

• Developed thematic menus featuring international cuisine and traditional Algerian dishes.

• Conducted weekly equipment audits to ensure compliance with sanitary regulations. Chef de Partie

Bouzerzara Noureddine (Djelfa) June 2015 – November 2015

• Supervised a team of five kitchen assistants in a central kitchen.

• Introduced innovative cooking techniques, including sous-vide and slow simmering. Cook

Batimetal Réalisation SPA (Algiers) August 2014 – August 2015

• Provided catering services for employees on an industrial project in Bou-Saada.

• Optimized preparation processes to meet stringent deadlines. Cook

SARL EOAT PRIEB (M’Sila) September 2012 – August 2013

• Prepared meals for construction workers in public works and hydraulic projects.

• Managed inventory and orders in a high-turnover environment. Cook

Restaurant Moderne Çaid Abdelhafid (Bousaâda) June 2012 – August 2012

• Prepared traditional Algerian cuisine and daily specials.

• Collaborated with the pastry chef to create homemade desserts. Kitchen Assistant / Cook

SARL Belkhir (Sour El Ghozlane) April 2010 – November 2011

• Began career with tasks including peeling, preparing basic culinary components, and learning various cooking techniques.

• Promoted to Cook after one year, taking responsibility for appetizers and main courses. FORMATION

• Cuisine Diploma, ITH Bou-Saada (2009–2010)

• Baccalaureate, Bousaâda – M’sila (2004–2005)

• Certificate in Food Hygiene, CNAC Algiers (2015)

• Internship in Event Catering, École Hôtelière d’Oran (2014)

• HACCP Food Safety Training – ALISON (2025)

KEY COMPETENCIES

• Specializations: Algerian cuisine, international cuisine, management of residential bases.

• Proficiencies: HACCP, cost management, team leadership. LANGUAGES

• Arabic: Native proficiency

• French: Intermediate

• English: Intermediate

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