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About me
I’m ambitious and enthusiastic person having capacity to lead by setting high standards and delivering the highest quality culinary results. I possess a passion for excellence, and always strive hard to improve standards and focus on guest satisfaction. I ensure in maintaining food cost without compromising on the quality standards, and is always focused on operating a kitchen so that its reaches maximum profitability. Previously, have work in high- volume upscale Hotels, where I easily coped with the pressures and demands of the job. At the moment, I am looking for a sous chef position with a great company to showcase my talent and to offer the business enterprise a better tomorrow with my expertise knowledge.
Experience
14 years and 1 month
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CHEF DE CUISINE
the ritz carlton le grand canal - Abu Dhabi, United Arab Emirates
F&B kitchenJanuary 2023 - Now · 1 year and 3 months• Order supplies to stock inventory appropriately • Preparing various types of menus • Preparing the budget and operating within the budget • Identifying training needs for staff and arranging the training
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SOUS CHEF DE CUISINE
THE RITZ-CARLTON LE GRAND CANAL - Abu Dhabi, United Arab Emirates
F&B kitchenFebruary 2019 - December 2022 · 3 years and 11 months• Directs kitchen team activities to assure top quality meal service –accurate food preparation, attractive plating, and timely delivery at precise food temperature. • Taking charge of the banquet kitchen. • Orienting new staff members on kitchen operations and evaluate their performance • Monitoring employee productivity & kitchen related costs to ensure efficiency. • Inspect food storage units regularly to ensure that standards are met • preparation and design of all food and drinks menus
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ARABIC CHEF DE PARTIE
Eastern Mangroves Hotel & Spa by Anantara - Abu Dhabi, United Arab Emirates
F&B kitchenJuly 2015 - February 2019 · 3 years and 8 months• Prepare all the type of Arabic and Mediterranean cuisine • Process and store food items and checks periodically expiry dates and proper storage of food items in the section. • Ensure cleanliness of the kitchen & responsible for hygiene, safety and correct use of equipment and utensils • Maintain and ensure the quality of prepared and raw items
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Demi chef de partie
Park Rotana - Abu Dhabi, United Arab Emirates
F&B kitchenSeptember 2013 - May 2015 · 1 year and 9 months• Support the Chef de Partie or Sous Chef in the daily operation and work • Work according to the menu specifications by the Chef de Partie • Keep work area at all times in hygienic conditions according to the rules set by the hotel • Control food stock and food cost in his section • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
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COMMIS I
AL MANSHAR - Kuwait City, Kuwait
F&B serviceJanuary 2011 - September 2013 · 2 years and 9 months• Prepare the daily mis-en-place and food production in different sections of • the main kitchen or satellites • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks • Keep work area at all times in hygienic conditions according to the rules set by the hotel • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
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chef trainee
GOLDEN TULIP FARAH - Morocco, IN, United States
F&B kitchenMarch 2010 - January 2011 · 1 year
Education
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diploma
isth - Morocco, IN, United States
September 2006 - July 2009
Languages
3 languages
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Arabic
Native or fluent
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French
Native or fluent
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English
Native or fluent
Personal information
Nationalities
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Moroccan
Date of birth
May 17th 1988
Skills
4 skills
- Arabic Cuisine
- Hot kitchen
- Kitchen hygiene
- Kitchen Management
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