Sous Chef with 17+ Years Hospital Catering Experience

Assab Mohamed Zakaria Page *

ASSAB MOHAMED ZAKARIA

SOUS CHEF PROFESSIONAL CHEF CATERING & HOSPITALITY Doha, Qatar • +974-******** • *************@*****.*** • Moroccan PROFESSIONAL PROFILE

Experienced Chef with 17+ years across industrial catering, healthcare catering, restaurants, and hospitality in Qatar, UAE, and Morocco. Proven ability to lead multicultural kitchen teams, manage high-volume production, and maintain consistent standards in HACCP, food safety, hygiene, quality, cost control, inventory, and presentation. Strong expertise in French, Italian, Arabic, Middle Eastern, and international cuisine, with experience across buffet and à la carte operations. CORE COMPETENCIES

• Kitchen Operations • HACCP & Food Safety

• Food Cost Control • Inventory Management

• Menu Development • Recipe Standardization

• French Cuisine • Italian Cuisine

• Arabic & Middle Eastern Cuisine • Buffet Production

• À La Carte Service • Team Leadership

• Staff Training • Quality Assurance

• Purchasing Coordination • Waste Reduction

PROFESSIONAL EXPERIENCE

Sous Chef

Compass Group Qatar – Hamad Medical Corporation 2024–2026

• Train and supervise cooks and kitchen staff in preparation, cooking, garnishing, and food presentation.

• Enforce HACCP, food safety, sanitation, and hygiene standards across kitchen operations.

• Monitor food quality, taste, presentation, and consistency while supporting efficient daily production.

• Coordinate with purchasing and stores to ensure product availability and smooth service.

• Assist the Head Chef with daily kitchen operations, staffing, and production planning. Sous Chef

Compass Group Qatar – Sidra Medicine 2023–2024

• Support the Head Chef in daily operations, production planning, and service execution.

• Supervise and coordinate kitchen staff to maintain efficiency and consistent food standards.

• Oversee food preparation, cooking, presentation, sanitation, and quality control. Sous Chef

Compass Group Qatar – Hamad Medical Corporation 2017–2022

• Maintain company standards and operating procedures in a high-volume catering environment.

• Prepare and supervise Arabic, local, Middle Eastern, and international cuisine.

• Maintain high standards of food quality, presentation, hygiene, and production efficiency. Chef de Partie

Cinnamon City Cafe – Marina Mall, Abu Dhabi, UAE 2014–2017

• Follow company SOPs and maintain consistent kitchen and food quality standards.

• Maintain daily kitchen inventory and prepare monthly stock reports.

• Support efficient food preparation, service, cleanliness, and kitchen organization. Italian Cook

Galeto – Casablanca, Morocco 2012–2014

• Prepare and serve Italian dishes efficiently while meeting customer expectations.

• Prepare dishes according to recipes, company standards, and presentation requirements.

• Maintain cleanliness, organization, and food safety throughout the kitchen. Assab Mohamed Zakaria Page 2

Supervisor

Burger King – Morocco Mall, Casablanca, Morocco 2011–2012

• Manage supply transfers from stores to kitchen and monitor stock availability.

• Supervise staff during shifts and support smooth daily restaurant operations.

• Handle customer concerns professionally while maintaining service standards. EDUCATION & CERTIFICATIONS

• Diploma – Technique d’Hôtellerie 2006

• Diploma – Pastry & Bakery 2008

• Certified Food Handler 2025

LANGUAGES

Arabic – Native French – Professional English – Professional ATS KEYWORDS

Sous Chef • Chef • Catering • Industrial Catering • Healthcare Catering • HACCP • Food Safety • Kitchen Management • Menu Planning • Food Cost • Inventory • Leadership • Team Management • International Cuisine • French Cuisine • Italian Cuisine • Arabic Cuisine • Buffet • À La Carte • Quality Control • Hospitality • Hygiene • Waste Reduction

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