Executive Chef

OUTMANE MARBOUHI

Executive Chef

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

Phone: +233-**-***-****

Location: Ghana

LinkedIn: https://www.linkedin.com/in/marbouhi-operation/ PROFESSIONAL SUMMARY

Accomplished Executive Chef with 20+ years of international experience across luxury resorts, 4–5-star hotels, and high-end catering in Africa and the Middle East. Expert in leading pre-opening operations, developing diverse menus (à la carte, banquet, buffet), and managing multicultural teams. Proven ability to reduce food costs, boost revenue, and maintain 100% HACCP compliance, seeking a strategic Executive Chef role in a top- tier Ghanaian hospitality group.

CORE COMPETENCIES

• Executive Kitchen Management - Pre-Opening & Concept Development

• HACCP & Food Safety Compliance

• Cost Control & Budgeting

• Menu Development (A la Carte, Banquet, Buffet)

• Large-Scale Catering & Event Planning

• Staff Recruitment & Training

• Vendor Negotiation & Inventory Control

PROFESSIONAL EXPERIENCE

Executive Chef – Opening

Golden Tulip Kinshasa – Kinshasa, Congo

January 2025 – Present

• Leading pre-opening culinary operations, including kitchen layout and workflow planning

• Developing menus for à la carte, banqueting, and room service

• Recruiting, training, and managing kitchen staff

• Establishing supplier partnerships and managing procurement

• Implementing SOPs and HACCP-compliant systems

Executive Chef

Rock City Hotel Ltd (5-Star) – Nkwatia, Ghana

November 2021 – March 2025

• Reduced food costs by 3% via portion control implementation

• Increased banquet revenue by 7% with custom event menus

• Negotiated supplier contracts, reducing inventory cost by 9%

• Modernized banquet themes, improving sales by 20%

• Cut food waste by 40% through optimized purchasing and storage Executive Chef – Catering

Catering Service International – Accra, Ghana

November 2020 – October 2021

• Increased revenue by 12% through diet-specific menu development

• Implemented automated kitchen scheduling, boosting profitability by 25%

• Managed 79 weddings, raising overall revenue and reducing costs Executive Chef

Dakhla Hospitality Group – Dakhla, Morocco

September 2019 – October 2020

• Standardized recipes, improving food consistency and raising sales by 4%

• Developed a specialty cake brochure, generating $250 weekly

• Ensured 100% compliance with production deadlines Executive Chef – Opening

Maaha Beach Resort (4-Star) – Takoradi, Ghana

April 2017 – September 2019

• Built and led a 35-member kitchen team

• Planned and achieved annual food cost and revenue targets

• Delivered catering services with a 95% client retention rate Executive Chef

Maya-Maya Hotels (4-Star) – Brazzaville, Republic of Congo January 2016 – April 2017

• Managed a 27-person kitchen team for daily operations and special events

• Coordinated banquets and high-end corporate functions Executive Chef

Bom-Bom Island Resort (4-Star) – Principe Island

August 2014 – December 2015

• Developed and implemented a meat yield chart system

• Oversaw kitchen team including sous chef, chef de parties, cooks, and stewards Head Chef - Opening

Le Chocolate Restaurant – Jasmi’s Corporation, Bahrain April 2013 – June 2014

• Revamped buffet offerings, increasing revenue by 5%

• Created a staff training system, improving team productivity by 80% EDUCATION & CERTIFICATIONS

Finance Analysis Certificate – Accounting & Finance Zabeel International Institute of Management & Technology – 2008 Diploma in Culinary Arts & Hospitality Management

Culinary School & Hospitality Institute

Diploma of General University Studies in Economic Sciences (D.G.U.D.E.S) Faculty of Legal, Economic, and Social Sciences – Mohammedia LANGUAGES

• French: Fluent

• English: Fluent

• Arabic: Fluent

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