chef bouchaib

BOUCHAIB NAJI

**** ******** *** *** *

lorton va 22079

***- ***-****

OBJECTIVE

To obtain a challenging and rewarding management position in the Food

and Beverage Industry. Intend to contribute a diversity of operational

management, food preparation, cooking and consulting skills to guide

the growth and profitability of a quality operation.

SUMMARY:

BACKGROUND INCLUDES A SERIES OF SIGNIFICANT CONTRIBUTIONS TO QUALITY

CATERING AND RESTAURANT OPERATIONS BASED ON 12+ YEARS IN THE INDUSTRY.

PROFESSIONAL SKILLS

* Business skills to analyze profitability of overall customer

perception of dining experience and improve these areas.

* Managing all aspects of medium to high-end operations and

planning/managing special event.

* Instrumental in increasing restaurant’s focus on quality, team

communications, and customer satisfaction.

* Controlled inventory, sanitation and health compliance, employee

scheduling, and management reporting.

* Member of kitchen team that kept food and labor cost in budget range.

* Supervised banquets and kitchen staff, maintained daily

requisitions, opening and closing prep sheets.

* Effort in raising culinary standards, recommending image enhancement

to menus, building fine culinary catering business, and expanding

community relations efforts to increase the market’s culinary

reputation.

* Demonstrated leadership, financial, and team building skills as well

as culinary talents and creativity.

* Determined food costs, coordinated inventory control, implemented

portion controls, ordered food from vendors, booked, coordinated and

executed special functions.

* Have continually advanced skills regarding: Maintaining consistency

of business/revenues.

* Supervising menu development, cooking, as well as total kitchen

operations.

* FOCUSING AN OPERATION TOWARD AN INDIVIDUAL IDENTITY.

WORK EXPERIENCE

CIENA Corporation - Linthicum, Maryland Jun 2006 – May 2008

Technician Ops

Saint george banquet hall : 2006 – present part time

*2003-2006 Bistro Bistro at the village of Shirlington VA

*2001-2003 catalina restaurant in baltimore

* 1998-2001 Executive Chef, Aigo Bistro Concord, MA

* 1994-1998 Kitchen Manager/Sous Chef, Bullfinch’s Sudbury, MA

* 1992-1994 Executive Chef, Spasso Italian Café and Bar, Boston, MA

* 1989-1992 Executive Chef, Seaside Restaurant Boston, MA

* 1989-1992 Sous Chef, Appetito Restaurant Newton Center, MA

* 1987-1989 Sous Chef, Union Oyster House, Boston, MA

EDUCATION

* 2001 Associate Degree Massachusetts Bay Community College

* Major: Electrical and Computer Engineering

* 1985 Bachelor of Science School of Medicine, Casablanca, Morocco

Major: Hematology

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