CV of Chef de cuisine / Chef de cuisine , looking for a job of chef de cuisine / cuisiniers.enligne-se.com

Current industry: Hotelier

Size of the company: 101-1000 employees

Current position: Chef de cuisine

Number of years spent at this position: More than 15 years

Number of persons you managed: 21-50 persons

Annual salary: 0.00 EUR

Total working experience: more than 15 years

Availability: Immediate availability

Positions: chef de cuisine, ,

Industry: Hotelier, ,

Desired type of contract: open-ended contract, fixed term contract, Temporary work, Agent's contract

Desired working time: Full-time, Part-time, Seasonal work, Available on Week-ends

Minimum annual salary desired: 0.00 / 0.00 EUR

Highest educational level completed: number of years studied and completed with a diploma after highschool : +2

Last diploma : brevet de technician hotelier

Current educational level : +2

Other training courses :

Geographical mobility: Country : American Samoa, Australia, Austria, Belgium, Brazil, British Indian Ocean Terr..., British Virgin Islands, Brunei, Canada, Cyprus, Czech Republic, Denmark, Falkland Islands, Finland, France, French Guiana, French Polynesia, Hong Kong, Iceland, Indonesia, Ireland, Italy, Mexico, Morocco, Netherlands, Netherlands Antilles, Philippines, Poland, Portugal, Russia, Saint Lucia, San Marino, Seychelles, Singapore, Spain, Sweden, Switzerland, Turkey, U.S. Virgin Islands, United States

Known Tools / Software/ Methods yes

HGV, LGV, special vehicles licences yes

Languages English : Fluent
Arabic : Native
French : Fluent

Mr. Be... H...

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T 164 0012
Japan

EMPLOYMENT HISTORY
2013: Mamelouk Restaurant (Morocco) Chef de cuisine.
Moroccan Cuisine, 70 seats restaurant managing staff of 12..
Responsible of all aspect of mise en place, preparations, cooking and service.

2011 – 2012: Chef Manager of a Gastronomic Restaurant Le Père Michel au 31 bis(Tunis, Tunisia).
Chef manager responsible of 40 seats’ restaurant: menus and purchases.Italian, French, Tunisian & Continental cuisine skills acquired (pizza & pasta)Recruitment and training of qualified staff.Catering service: organization of private dinners and lunches in house and outside.2009 – 2010: Restaurant Manager and chef adviser Starwood Sheraton Tunis Hotels & Towers 5* then in Vincci Hammamet 4*(Tunisia).
2006 – 2008: Restaurant Manager and assistant chef at Warren House Conference Hotel Centre 5* Continental Cuisine
(Kingston Hill, London, United Kingdom)
Managing staff of supervisors, chefs, Chef de rang, demi-chefs de rang and part timers.Coordinate with the Head Chef, Front House Manager and the Special Events Manager for the coming functions and business.Organising of all special events (Weddings, Birthday Celebrations, Gourmet Dinners and Outside Catering).Dealing with the suppliers of Warren House.Organising the daily duties to the staff & preparing the rotas for the week through the weekly function sheet.Providing trainings to the staff (Food & Beverage knowledge, Health & Safety, Food & Hygiene...).2005 – 2006: Chef Manager in Harts Boat Yard (Out & Out) Whitbread Ltd
(Surbiton, United Kingdom) continental specialityy
Managing staff of 12Preparing menus of the day and main menuCooking a wide variety of continental dishes from different countries; European; Latin; Asiatic and Middle East.Handling all aspects of food preparationsTrain the new staff (company standards, Health & Safety, Food & Hygiene ...).
2003 – 2004: Chef Manager in Mims Restaurant, Modern European Cuisine,
(Chelsea & Kingston, United Kingdom)
Managing staff of 9.Dealing with all Food suppliers.Calculating the cost prices of dishesProvide trainings to staff (duties, service, food knowledge...)2002 – 2003: Part-time Kitchen Manager in different premises in Tunis
(Hotel Maison Blanche 5*...) Tunisian and European speciality.
2000 – 2002: Chef Manager in Gordon Bennett Wine Bar Restaurant
(Surbiton, United Kingdom) English; French and Italian cuisine
Free House / Dealing with all sorts of food. Managing all costs and profits aspects related to the business and managing daily shifts.Preparation of mise en place and cooking1999 – 2000: Chef de partie in Le Chef French Restaurant in Connaught Street (London, United Kingdom). Traditional French speciality

1997 – 1999: Chef de partie & Assistant Head Chef in Selfridges Dome Café Bar Restaurant Oxford Street (London, United Kingdom). Continental Cuisine
Latin; French; Italian and Asiatic
1991 – 1997: Commis Chef & Chef de Partie Hotel Les Ambassadeurs Tunis.
Tunisian and European Cuisine. A la Carte Menu and Buffet Menu
EDUCATION
1989 – 1991: Hotel School Bulla Regia (Tunisia) B.T.H. (2 years Technical Degree in Hôtellerie) speciality Cuisine; Restaurant andManagement.
1982 – 1989: College Les Pères Blancs Level Baccalaureate (French Secondary School Diploma)
LANGUAGES
Fluent English and French and Arabic.Basic knowledge of Italian.ADDITIONAL SKILLS
Good use of Microsoft Office Word & Excel and Internet search tools.Driver’s licence since 2002.HOBBY’S
Snooker, played 2 seasons in the British league.Cooking, a deep knowledge about different cuisines.

Mr. Be... H...

....

T 164 0012
Japan

I am a Tunisian Citizen in Tokyo; I have more than 20 years experience as a Chef de cuisine around the world; I manage Modern European Cuisine also North African Cuisine also Middle East Cuisine ( Lebanese & Syrian) also Latin and deep knowledge of Asiatic Cuisines,

OBJECTIVE & SUMMARY OF QUALIFICATIONS
Chef de Cuisine (Head Chef or Assistant Chef)
Over a period of twenty years, working in hotels, restaurants and wine bar restaurants around the world; I have gained experience in management skills, professionalism, loyalty and discipline. Working in different concepts had built in my skills a deep knowledge on food and beverage. Cost price and great mixture of different culinary culture in one dish.
Through my last 20 years I have gained experience as a chef. I can manage Continental modern European Cuisine: French, Italian, Spanish, English, Turkish and Greek cuisines. Including Italian Wood Oven Pizza and pasta…. Including Latin and Asiatic
Also i manage North African cuisines Tunisian and Morocco,
Also I manage Middle East cuisine Lebanese; Syrian
I can manage the service of a la carte menu and Buffet Menus
In addition, I will guarantee continual training about the company standards, customer service, health & safety and food & hygiene...
I would like to add that my attitude, character and my passion for my job allows me to handle all aspects of difficult situations and Clients insatisfaction.
I am in Japan to extend my culinary experience and willing to offer my food knowledge and learn too; i am starting learning Japanese language too.

Mr. Be... H