CHAFIK EL BOUDI
St. John's,NL
Summary
-Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders.
-Qualified and hardworking with up-to-date food handling permit.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
- Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
13
13
years of professional experience
Work History
Bakery Supervisor
TIM HORTONS
St. Anthony, NL
11.2020 - 09.2022
- Oversaw bakery department, supervised staff and delegated daily tasks.
- Completed yearly performance reviews for bakery staff employees and instituted wage increases for exceptional work.
- Maintained cleanliness and hygiene in bakery premises.
- Verified functionality and code compliance of cooking equipment and utensils for optimal customer protection.
- Inspected baked goods for quality and esthetics prior to displaying and discarded outdated or spoiled items.
- Performed opening and closing duties for department.
- Maintained inventory control and ordered supplies on monthly basis.
- Established proper procedures for waste management, sanitation, food handling and safety.
- Packaged and labeled products, checked for accurate pricing and made sure signs were visible.
- Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise and team performance.
- Arranged bakery displays to showcase baked goods, cakes and pies to drive product sales.
Line Cook /Prep Chef
MR MIKES STEAKHOUSE
Kitimat, BC
09.2019 - 10.2020
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared average of 300 orders each shift.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Developed process that reduced waste and improved supply turnover.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
Head Chef
SWEETLICIOUS
MUSCAT, SULTANAT OF OMAN( Gulf Countries)
01.2016 - 12.2018
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Supervised and enhanced work of 24 -person team producing more then 400 plates per day.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with other personnel to produce and modify menus and selections.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Forecasted supply needs and estimated costs.
- Hired, managed and trained kitchen staff.
- Cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Pastry Chef /Cook
LA FRANCAISE
MOHAMMEDIA / CASABLANCA, MOROCCO
03.2013 - 12.2015
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Cycled menus to keep offerings fresh and interesting for customers.
- Produced up to 160 pastries, cakes, breads and other desserts each day.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Managed in-store, pick-up orders and catering needs.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Cleaned and maintained kitchen equipment and oven.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
Cook
HOTEL RAHA
NADOUR CITY, MOROCCO
06.2010 - 01.2013
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Inspected appliances, commercial fryers and ovens to verify proper working order.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Ordered and received products and supplies to stock kitchen areas.
Assistant Cook
HOTEL Ibis
CASABLANCA, MOROCCO
05.2008 - 05.2010
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Distributed food during busy peak periods to drive customer satisfaction.
- Prepared food orders to support waitstaff and other team members.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Worked with chef to prepare daily food specials and other supplies.
- Worked on salads, desserts and meat preparation to increase kitchen speed.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
Education
Bachelor of Arts - Bachelor of Modern Literature
University of Hassan II
Mohammedia, MOROCCO06.2013
Diploma of Technician (Restauration Agent)
Institute of Applied Technology of Hotel Tourism
Mohammedia, MOROCCO07.2008
Skills
- Money Handling
- Staff Scheduling
- Equipment Sanitation
- Orientation and Onboarding
- Staffing and Sales Reporting
- Cooking and Baking
- Food Portion Specification
- New Recipe Testing
- Station Preparation
- Inventory Control Processes
- Flaky Pastry Baking Techniques
- Supply Ordering and Management
- Recipe Creation
- Food Assembly Supervision
- Spoilage Control
Timeline
Bakery Supervisor
TIM HORTONS
11.2020 - 09.2022
Line Cook /Prep Chef
MR MIKES STEAKHOUSE
09.2019 - 10.2020
Head Chef
SWEETLICIOUS
01.2016 - 12.2018
Pastry Chef /Cook
LA FRANCAISE
03.2013 - 12.2015
Cook
HOTEL RAHA
06.2010 - 01.2013
Assistant Cook
HOTEL Ibis
05.2008 - 05.2010
Bachelor of Arts - Bachelor of Modern Literature
University of Hassan II
Diploma of Technician (Restauration Agent)
Institute of Applied Technology of Hotel Tourism
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