qibbouch mohamed

head chef

About

I possess a lot of dedication, detail focus and self-motivation. I am a mentor and counselor with strong people management skills and I am equipped with endless operational willpower and the necessary administration as well as highly motivated, with having strong organization, motivational, training, communication, and leadership skills. Pre- Opening experience in both Luxury & Business Class Hotels. Excellent in Menu engineering & designing. Menu Diet food by calories. Organic menu. Gluten free menu.

Country

morocco

City

morocco

Industry

hospitality

Skill

revenue analysis, hotels, tourism, hospitality, hotel management, hospitality industry, hospitality management, restauration et boissons, micros, restauration, confection des menus, analyse des revenus, conception de menus

Experience

chief executive

softouch group

2011-8 - 2012-8 · 1 yr 1 mo

sous chef

millenium hotels and resorts

2006-1 - 2007-12 · 2 yrs

head chef

luthan hotel & spa

2015-7 - Present · 11 yrs 3 mos

executive chef

ramada fes

2011-9 - 2012-8 · 1 yr

head chef

accorhotels

2007-12 - 2011-3 · 3 yrs 4 mos

* Ensure that a high standard of preparations and presentation is achieved before any dish leaves * the kitchen. * Make sure and checks that all mis-en-place is up to date and liaise with other sections with their misen-place and wastage. * Check kitchen beverage stock and control on a daily basis. * Oversees staff on the section, training on the job, and ensure that the section runs smoothly and * efficiently. * Delegate staff in their duties and keep up standards in health, safety and hygiene. * Reports and defective machinery or equipment immediately to the Head Chef * Be constantly aware of new ideas and create new dishes in the F & B outlets.

sous chef

le meridien jeddah

2001-9 - 2004-12 · 3 yrs 4 mos

* Ensure that a high standard of preparations and presentation is achieved before any dish leaves * the kitchen. * Make sure and checks that all mis-en-place is up to date and liaise with other sections with their misen- * place and wastage. * Check kitchen beverage stock and control on a daily basis. * Oversees staff on the section, training on the job, and ensure that the section runs smoothly and * efficiently. * Delegate staff in their duties and keep up standards in health, safety and hygiene. * Reports and defective machinery or equipment immediately to the Head Chef * Be constantly aware of new ideas and create new dishes in the F & B outlets.