This document contains a summary of Charaf Hamdouni's work experience and qualifications. It lists his education, including completion of an HACCP course in 2005 and a high school diploma in 1999. His work experience spans from 2004 to the present, including positions as a Sous Chef and Head Chef in Ireland, demonstrating skills in kitchen management, food preparation, budgeting, and staff training. He maintains high standards of food safety, quality, and customer satisfaction.
This document contains a summary of Charaf Hamdouni's work experience and qualifications. It lists his education, including completion of an HACCP course in 2005 and a high school diploma in 1999. His work experience spans from 2004 to the present, including positions as a Sous Chef and Head Chef in Ireland, demonstrating skills in kitchen management, food preparation, budgeting, and staff training. He maintains high standards of food safety, quality, and customer satisfaction.
This document contains a summary of Charaf Hamdouni's work experience and qualifications. It lists his education, including completion of an HACCP course in 2005 and a high school diploma in 1999. His work experience spans from 2004 to the present, including positions as a Sous Chef and Head Chef in Ireland, demonstrating skills in kitchen management, food preparation, budgeting, and staff training. He maintains high standards of food safety, quality, and customer satisfaction.
This document contains a summary of Charaf Hamdouni's work experience and qualifications. It lists his education, including completion of an HACCP course in 2005 and a high school diploma in 1999. His work experience spans from 2004 to the present, including positions as a Sous Chef and Head Chef in Ireland, demonstrating skills in kitchen management, food preparation, budgeting, and staff training. He maintains high standards of food safety, quality, and customer satisfaction.
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Charaf Hamdouni
Wicklow, Ireland A62XT67
00353852178728 charafhamdouni2004@hotmail.com
Education and Training
September 2005 The Royal
H.A.C.C.P Society for the Promotion of Health: I successfully completed the course and I was awarded the Fundamentals September 1999 ISTA Tangier, Morocco , Morocco High School Diploma I completed a third September 1993 El Mohammadia High School Tangier, Morocco , Morocco Master of Science
Summary
Quality-driven Sous Chef maintains complete understanding of
kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Skills
Dish preparation Positive and professional Workflow Optimization Motivational team management Vendor relations Food preparation techniques Grilling and deep frying skills Meal preparation Pantry restocking Cleaning and sanitizing methods Purchasing
Banquets and catering
Kitchen equipment and tools Team training Menu development Portion and cost control Recipe creation Cleaning and sanitation Food procurement Vendor relationships High-quality ingredients Farm to table Experience
August 2019 to March 2020
Butler's & Barry Bray, Ire Sous chef
Helping the head chef to run the kitchen.
400 to 600 cover day. 12 chef Lunch menu and la carte menu . Supervised kitchen food preparation in demanding, high-volume environments. Performed as head chef as needed to maintain team productivity and restaurant quality. Plated food according to restaurant artistic guidelines to promote attractive presentation. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Helped staff adhere to tough restaurant requirements through practical discipline and motivation. Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget. Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor. Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight. Assisted with interviewing, hiring and training kitchen personnel. Conducted frequent line checks to keep food at proper temperatures in holding zones. Liaised closely with kitchen and other departments, including front-of-house personnel. Devised creative food and wine pairings to drive successful cross- marketing strategy. Purchased ingredients from local farms to benefit environment and reduce costs.
January 2019 to July 2019
Napper_Tandy Dublin, Ire Head chef
Leading small team of 5 chefs Increasing GP and maintaining it at
70%. Driving the sale up, by 30% reporting to general manager. Monitored quality, presentation and quantities of plated food across line. Planned and prepared food product orders to maintain appropriate stock levels. Trained kitchen workers on culinary techniques. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Developed innovative recipes to suit complicated dietary requirements for customers. Approved and polished dishes before delivery to customers to maintain signature reputation. Developed recipes and menus to meet consumer demand and align with culinary trends. Supervised preparation of specialty items and customer requests to verify accuracy in production. Oversaw hiring, training and development of kitchen employees. Incorporated customer recommendations and feedback to experiment with new dishes. Assisted restaurant owners with pricing by providing ingredient costs and portioning information. Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. Streamlined kitchen processes to shorten wait times and serve additional guests. Prepared various local and seasonal specialties for boutique restaurant. Improved performance of team members resulting in high-quality meals produced daily. Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
January 2018 to July 2018
Bradys Shankill, Ire Sous chef
Supervised kitchen food preparation in demanding, high-volume
environments. Performed as head chef as needed to maintain team productivity and restaurant quality. Plated food according to restaurant artistic guidelines to promote attractive presentation. Assessed inventory levels and placed orders to replenish goods before supplies depleted.
February 2017 to December 2017
ARTIZAN .TWITTER DUBLIN, Ire Sous chef
Reporting to executive chef
Responsible maintain the health and safety in all Operation. Training staff. Ordering. Maintain the budget and control the waste. Trained kitchen workers on culinary techniques. Supervised kitchen food preparation in demanding, high-volume environments. Performed as head chef as needed to maintain team productivity and restaurant quality. Plated food according to restaurant artistic guidelines to promote attractive presentation. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Helped staff adhere to tough restaurant requirements through practical discipline and motivation. Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget. Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight. Assisted with interviewing, hiring and training kitchen personnel. Conducted frequent line checks to keep food at proper temperatures in holding zones. Created diverse cuisines for full restaurant, special event, catering and tasting menus. Built strong vendor relationships to bring in top ingredients at optimal prices. Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. Streamlined kitchen processes to shorten wait times and serve additional guests. Improved performance of team members resulting in high-quality meals produced daily. Devised creative food and wine pairings to drive successful cross- marketing strategy. Purchased ingredients from local farms to benefit environment and reduce costs.
March 2010 to March 2016
ARAMARK Loughlinstown, Ire Head Chef
Reporting to the site manager
Planned and prepared food product orders to maintain appropriate stock levels. Trained kitchen workers on culinary techniques. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Developed innovative recipes to suit complicated dietary requirements for customers. Approved and polished dishes before delivery to customers to maintain signature reputation. Developed recipes and menus to meet consumer demand and align with culinary trends. Supervised preparation of specialty items and customer requests to verify accuracy in production. Oversaw hiring, training and development of kitchen employees. Incorporated customer recommendations and feedback to experiment with new dishes. Assisted restaurant owners with pricing by providing ingredient costs and portioning information. Considered seasonal product pricing and availability in development of promotional dishes and menu selections. Monitored quality, presentation and quantities of plated food across line. Streamlined kitchen processes to shorten wait times and serve additional guests. Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. Prepared various local and seasonal specialties for boutique restaurant. Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine. Improved performance of team members resulting in high-quality meals produced daily.
June 2006 to March 2010
Brady's of Shankill Shankill, Ire Head chef
Maintaining the GP 74%.
Reporting to the owner Planned and prepared food product orders to maintain appropriate stock levels. Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Developed innovative recipes to suit complicated dietary requirements for customers. Developed recipes and menus to meet consumer demand and align with culinary trends. Oversaw hiring, training and development of kitchen employees. Assisted restaurant owners with pricing by providing ingredient costs and portioning information. Considered seasonal product pricing and availability in development of promotional dishes and menu selections. Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine. Prepared various local and seasonal specialties for boutique restaurant. Improved performance of team members resulting in high-quality meals produced daily.
June 2004 to June 2006
Wicklow Arms Restaurant Delgany, Ire Senior sous Chef
Reporting to the head chef
Planned and prepared food product orders to maintain appropriate stock levels. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Streamlined kitchen processes to shorten wait times and serve additional guests.
Rotated food stock, using up older items first and rejecting expired goods. Handled food deliveries, processing items and accurately placing into inventory. Identified ingredients needed for recipes and set up workstations Observed chefs techniques and preparation of menus items such as gravies, tortes and roasts to gain insight into cooking methods. Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
May 2000 to October 2001
Casa Pepe restaurant wicklow town Wicklow, Ire Commis chef
Rotated food stock, using up older items first and rejecting
expired goods. Handled food deliveries, processing items and accurately placing into inventory. Plated food according to restaurant artistic guidelines to promote attractive presentation. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Identified ingredients needed for recipes and set up workstations Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared. Chopped and diced vegetables and fruits to stock fridge ahead of busy periods. Created tasty dishes using popular recipes, delighting patrons and generating return business.
References
REFERENCES: Sarah Bushnan :Twitter corporate site managers: (086) 858 7636â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬ Darren lynch : friend first site managers: (089) 466 7987â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬ Emma sulivane brady's group food and beverage manager: (087) 918 6658â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬â¬
Interests
Interests and Hobbies:
, I enjoy traveling, football, socializing and gardening; I am also P.C literate and have Fluent English, and five other languages. I also have a full clean Irish Driver's License.
