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Competencias
Experiencia
Head Chef
Restaurant El Gusto
2023-01 - 2025-12
Led the culinary team in a high‑volume restaurant, designing seasonal menus and overseeing daily kitchen operations. Implemented strict hygiene protocols and ensured compliance with local food‑safety regulations. Managed a staff of 12 chefs and line cooks, coordinating schedules and training programs. Introduced cost‑control measures that reduced food waste by 15 %. Consistently received positive guest feedback for dish quality and presentation.
Head Chef
Restaurant Privado
2023-01 -
Directed all kitchen activities for a boutique dining venue, creating innovative dishes that blended traditional Moroccan flavors with modern techniques. Supervised a team of 8 kitchen personnel, handling recruitment, training and performance evaluations. Optimized inventory management, achieving a 10 % reduction in ingredient costs. Maintained high standards of cleanliness and food safety, passing all health inspections without citations.
Head Chef
Restaurant Oadissa
2022-01 -
Managed the full culinary operation, from menu planning to plate execution, for a popular city‑center restaurant. Led a kitchen crew of 10, fostering teamwork and efficient workflow during peak service periods. Introduced new plating concepts that increased average ticket size by 12 %. Ensured compliance with HACCP standards and conducted regular staff training on hygiene practices.
Head Chef
Restaurant L'Orgale
2019-01 - 2021-12
Oversaw kitchen operations for a fine‑dining establishment, crafting upscale menus and supervising food preparation. Coordinated a team of 15, scheduling shifts and mentoring junior chefs. Implemented a seasonal sourcing strategy that enhanced dish freshness and reduced procurement costs by 8 %. Maintained exemplary health‑inspection scores throughout tenure.
Head Chef
Restaurant Kabados
2018-01 -
Directed culinary activities, creating diverse menus that catered to both local and international guests. Managed kitchen staff of 9, handling training, performance monitoring and conflict resolution. Streamlined prep processes, cutting ticket times by 20 % during busy periods. Upheld rigorous sanitation standards, achieving consistent positive customer reviews.
Cook
Société New Reste
2017-01 -
Prepared a wide range of dishes under the supervision of the head chef, ensuring consistency and quality. Assisted in inventory checks and basic stock rotation. Maintained clean workstations and adhered to food‑safety guidelines. Contributed ideas for menu variations that were later adopted.
Head Chef
Hotel Belive
2016-01 -
Led the hotel’s main kitchen, overseeing breakfast, lunch and dinner services for guests. Managed a team of 12 culinary staff, organizing shift patterns and conducting regular skill workshops. Implemented a new plating system that improved service speed by 15 %. Ensured compliance with hotel hygiene standards and guest satisfaction metrics.
Cook
Restaurant La Brioche
2016-01 -
Supported senior chefs in daily food preparation, focusing on pastry and bakery items. Handled ingredient portioning, mise en place and basic cooking tasks. Maintained strict cleanliness of the kitchen area and followed all safety protocols.
Cook
Complex Dar Nassim
2015-01 -
Worked in a high‑traffic restaurant kitchen, preparing meals for large groups and events. Assisted with stock management and ensured timely delivery of dishes. Followed standard recipes and contributed to a smooth service flow.
Idiomas
French
fluent
English
intermediate
Ultima actualizacion: hace 10 horas