Haythem Bouzidi

Haythem Bouzidi

Baker at boulangerie sainte périne
Lives in Paris, France
over 6 months ago

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Je souhaite évoluer dans un environnement professionnel solide, de qualité et collaborer avec des professionnels talentueux et passionné. J'apprécie le travail du levain, du feuilletage et combiner les techniques de pré-fermentations avec les nouvelles technologies.

Experience

  • Baker

    boulangerie sainte périne - Paris, France

    Bakery/Pastry
    January 2018 - Now · 12 months

  • Baker

    Hôtel Plaza Athénée - Dorchester Collection - Paris, France

    Bakery/Pastry
    October 2017 - October 2017 · 1 month

  • Baker

    Au Paradis du gourmand - Paris, France

    Bakery/Pastry
    September 2016 - August 2017 · 12 months

    - Production of pain blanc and baguette tradition, about 150 kilogram of dough produced every day for each product. - Production of Vienna bread, organic bread, grains tradition, semolina bread and many other speciality breads. → Autonomous in all steps of manufacture : from the weighing to the baking and the unloading. - Management of « delayed fermentation » (Day+1) and the programmed fermentation board. - Manual shaping of the baguette tradition and mechanical shaping for the Pain courant. → A good mastery in the use of the dough divider and the molder. → A good management in the second fermentation and control of the loading. → Fluency of the cooking time and the bleeding. - Check and order preparation of Elysée, Matignon and various gastronomic restaurants. - Kneading the « détrempe » for the viennese baking and make the work table. → Achieve the shaping and the baking of the viennese baking according to the good manufacturing processes. - Manufacturing of other products like the tarts, the quiches, the galettes des rois and sandwiches. - Contribution to the design of delicatessen shop (salty and sweet). → Acquisition of strict hygiene, food safety, and occupational health (HACCP).

  • Trainee

    Store « Maxime Giraud » - Caen, France

    Bakery/Pastry
    February 2016 - February 2016 · 1 month

    Workshop of viennoiseries : - make the folding and manage the loading. → Learning about all the manufacturing steps of viennoiseries. - make a unconventional viennese baking (with chocolate, with almond cream, with pistachio nuts, multicoloured,…)

  • Commis baker

    Au pain qui chante - Clichy, France

    Bakery/Pastry
    September 2015 - August 2016 · 12 months

    - Select and dose the ingredients (the flour, the bakery yeast, the sour dough ...) to realize a bakery products. → Use mechanical equipment as the dough mixer, the planetary mixer, the dough divider,… - Lead a fermentation according to the good manufacturing processes. - Management of « delayed fermentation » (Day+1) and the programmed fermentation board. - Dividing of the dough in many pieces of dough and carry out the rounding. - Kneading the « détrempe » for the viennese baking and make the work table. → Achieve the shaping and the baking of the viennese baking according to the good manufacturing processes. → Autonomous in all steps of manufacture . - Check and order preparation for various restaurants. - Practise the hygiene and safety policy in our bakery. (HACCP)

Education

  • CAP boulanger : Baker degree

    Ferrandi – The French school of culinary art - Paris, France

    September 2016 - August 2017

Languages

  • French
    Native or fluent
    100%
  • Arabic
    Native or fluent
    100%
  • English
    Professional working
    60%

Skills

  • Ability to convice and teaching.
  • Adaptation capacity, vigilant and responsive
  • Autonomous, rigorous and organized
  • Capacity for analysis and synthesis
  • Communication skills and development
  • Source of proposals and priority management

Other

  • TV Show 2

    You can send me a private message if you want to give you more details.

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  • TV Shows 1

    You can send me a private message if you want to give you more details.

    bandicam 2017-02-09 23-17-01-622.jpg
Connections
Flavia Balas
Leisure and Corporate Event Coordinator at Courtyard by Marriott Paris La Defense West - Colombes
Rajmilan Poudel
Hosco Partner Ambassador at hosco Ambassador Program
Nicole Tomamichel
Student from State Tourism and Hotel Management School (SSSAT) Scuola specializzata superiore alberghiera e del turismo
View 7 connections
Following
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Ras Al-Khaimah, United Arab Emirates
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