Abdelaziz Tribake
Richmond,BC
Summary
To pursue a challenging career in the hotel and Restaurant industry anywhere in the world, thereby to utilize my capabilities, experience, and enhance my culinary skills.
Overview
20
20
years of professional experience
Work History
Executive Chef
Hilton Garden Inn Hotel
Saskatoon, Canada
01.2024 - 01.2026
- Reporting to the General manager
- Responsible of implementation and serving of food at whole hotel
- Develop recipes and menus for all retail food operations.
- Maintain all SOP's set by the shore-side F & B Operation.
- Guarantee that menus and concepts methods and specifications given by the corporate are followed exactly.
- Create Culinary planner together with Marketing and F&B for various activities and drive promotions.
- Takes ownership in personally taking care of all VIP guests and stakeholders.
- Check all food outlets, buffets, action stations, and food displays for creativity.
- Quality, cleanliness and food safety as per HACCP compliance.
- Checking the menus by menu engineering to identify guest preference.
- Monitor chefs in all areas and daily events, delegates all special food functions and banqueting events, follows up to makes sure Head chefs, Executive sous chefs and Sous Chefs are always informed.
- Monitor and maintain expenses in the department.
- Responsible for budget and costing of menus and operation.
- Supervise food production. Promote safety and proper sanitation.
- Maintain food cost, standard cost and yield management.
- Participate in taking inventory and purchasing supplies, always keep in touch with suppliers for new products and negotiations.
- Acts as replacement worker when short staffed.
- Handle customer's concerns and suggestions maintain guest's relation.
- Handle employees' concerns and issues.
- Control food waste and monitor efficient production in all areas.
- Sets production goals or job expectations.
- Train, coaches or counsels, directs/coordinates.
- Assess performance and completes a formal performance evaluation for team development.
- Involves in determination of salary and salary changes.
- Worked on project of new opening restaurant (experience in pre-opening kitchen, opening specialty and International restaurants).
- Developed creative guest amenities for VIP treatments.
Executive Sous Chef
Delta Marriott Hotels
Saskatoon, Canada
01.2023 - 01.2024
- Supervise food production. Promote safety and proper sanitation.
- Maintain food cost, standard cost and yield management.
- Participate in taking inventory and purchasing supplies, always keep in touch with suppliers for new products and negotiations.
- Acts as replacement worker when short staffed.
- Handle customer's concerns and suggestions maintain guest's relation.
- Handle employees' concerns and issues.
- Control food waste and monitor efficient production in all areas.
- Sets production goals or job expectations.
- Train, coaches or counsels, directs/coordinates.
- Assess performance and completes a formal performance evaluation for team development.
- Worked on project of new opening restaurant Involved in leading restaurants operations that includes 4 outlets.
Sous Chef
Coast Hotels
Canmore, Canada
08.2021 - 01.2023
- Manages day-to-day kitchen operations and assists the Executive Chef in all areas.
- The second-in-command, responsible for managing daily kitchen operations, maintaining high culinary standards, and ensuring food quality.
- Lead staff, assist with menu development, control food costs, and enforce sanitation standards, often acting as the hands-on leader during service to ensure a consistent, premium guest experience.
- Assess performance and completes a formal performance evaluation for team development.
- Involved in determination of salary and salary changes.
- Worked on project of new opening restaurant.
- Developed creative guest amenities for VIP treatments.
Sous Chef
Lakeway Resort & Spa - Remington Hotels
Austin, USA
01.2017 - 06.2021
- Reporting to the Executive Chef.
- Responsible of implementation and serving of food at the hotel.
- Develops recipes and menus for all retail food operations.
- Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Internship - Sous Chef
Marriott Hotels (Shaner Group)
Buffalo, USA
09.2015 - 12.2017
- Responsible of implementation and serving of food at the hotel.
- Assist for Developing recipes and menus for all retail food operations.
- Maintain all SOP's set by the shore-side F & B Operation.
- Guarantees that menus, and concepts, methods, and specifications given by the corporate chef are followed exactly.
- Check all food outlets, buffets, action stations, and food displays for creativity.
- Quality, cleanliness and food safety.
- Assure timely set up, schedules well trained.
- Check daily events delegates all special food functions and banqueting events.
- Supervise food production. Promote safety and proper sanitation.
Sous Chef
Kempinski Hotel
Doha, Qatar
01.2012 - 09.2015
- Support Executive Sous Chef in the absence of the Executive Chef.
- Maintained high quality of food varieties at Restaurant for International Cuisine with a seating capacity of 100 to 120 persons.
- Formulated and successfully implemented A la Carte, Daily Theme Night's and Specialty Buffet Menus at Café and restaurant.
- Responsible for monitoring of stocks and inventories.
- Interaction with the guest to ensure their satisfaction and to fulfill their needs.
- Responsible in ensuring that the kitchen met the HACCP Standard.
- Ensuring coordination of Training opportunities for Kitchen Staff through the Human Resources and Training Department.
Chef de Partie
VOX Cinemas
Dubai, UAE
01.2011 - 12.2012
- Under the supervision of Gary Rhodes Chef and TV Presenter.
- Supported Executive Sous Chef in the absence of the Italian Chef.
- Maintained high quality of food varieties for the Restaurant for capacity of 120 persons.
- Responsible for Departmental Training.
- Assisting with recipes and costings for new menus and promotions.
- Assisting in monitoring the stocks and inventories.
- Responsible for three staff under my supervision.
Chef de Partie
International Restaurant Company
, Saudi Arabia
05.2007 - 04.2011
- Assisted Executive Sous Chef in the daily operation of the entire kitchen operation with 15 staff.
- In charge for organizing the duty roster of the staff in the kitchen.
- Formulate and implement menus -Indian A la Carte and banquet.
- Responsible for budget and costing of menu and operation.
- Responsible in ensuring that the kitchen met the HACCP standard.
Line Cook
Sheraton
Fez, Morocco
01.2006 - 10.2007
- Responsible in the preparation and setting the main restaurants, banquets and room service from appetizers to main course.
- Setting the food selections and preparation. And cooking of Italian food.
- Responsible in making sure that the breakfast, desserts and pastry setup.
- Responsible in making tarts and other delicacies, pastries and cakes using basic recipe.
Education
Hotel Management Diploma -
American hospitality academy
Diploma Course - culinary with electives in technology of commerce
Training Centre Kitchen AL AMAL
MOROCCOSkills
- International cuisine
- French cuisine
- German cuisine
- Italian cuisine
- Asian cuisine
- North American cuisine
- MS Office Programs
- Email applications
- Internet applications
- Computer troubleshooting
Training
- 04/01/12, Fire Safety Training, Chief Engineer, Kempinski Hotel Qatar
- 02/01/14, Management & Situational Leadership, GM, Kempinski Hotel Doha - Qatar
- 09/01/08, Advance HACCP Certified, TUV Nord Company, UAE - DUBAI
References
Furnished upon request
Personal Qualifications
- Over all 16 years of experience in culinary
- Creative and passionate for preparation of fine dining and gourmet cuisine
- Customer Service Oriented Person
- Very focused and possess a sense of responsibility
- Quality and Output-Driven Person
- Organized and care for attention to details
- Goal Oriented and self-committed person
- Dedicated and have a strong determination to succeed
- Excellent Team-Player, Self-Sufficient, Principled, Highly Analytical
- Dynamic Personality with Excellent Leadership skills
- Mature, Independent and Self-Motivated
- Friendly, Good-Natured, and Humorous
- Can work under pressure
Timeline
Executive Chef
Hilton Garden Inn Hotel
01.2024 - 01.2026
Executive Sous Chef
Delta Marriott Hotels
01.2023 - 01.2024
Sous Chef
Coast Hotels
08.2021 - 01.2023
Sous Chef
Lakeway Resort & Spa - Remington Hotels
01.2017 - 06.2021
Internship - Sous Chef
Marriott Hotels (Shaner Group)
09.2015 - 12.2017
Sous Chef
Kempinski Hotel
01.2012 - 09.2015
Chef de Partie
VOX Cinemas
01.2011 - 12.2012
Chef de Partie
International Restaurant Company
05.2007 - 04.2011
Line Cook
Sheraton
01.2006 - 10.2007
Hotel Management Diploma -
American hospitality academy
Diploma Course - culinary with electives in technology of commerce
Training Centre Kitchen AL AMAL