El Mehdi EL BOUAZ
Chef
307-1778 Henderson HWY Winnipeg,CANADA
Summary
Driven and motivated professional seeking a quality work environment that fosters knowledge sharing and personal growth. Excited about the opportunity to excel in utilizing professional skills and personal talents to contribute to the organization's success. Committed to self-development and delivering exceptional results in all assignments, ensuring a high standard of quality.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Banquet Chef “Part Time”
RBC Convention Centre
05.2024 - Current
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Learned menu items produced by assigned station to achieve proper quantities.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Cook
Donwood Manor - Personal Care Home
03.2023 - Current
- Supervise meal service
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Communicated closely with servers to fully understand special orders for customers.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Planned menus for different events, seasons and customer requests.
Cook - baker - dietary Aide
Northern health region - THOMPSON GENERAL HOSPITAL
03.2022 - 09.2022
- Look through each patients’ diet plan, and determine what ingredients will be required by dietitian
- Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits
- Make soups and stocks, according to specified recipes, making sure that the right amount of seasoning is used
- Assist the hospital management in creating recipes, along with help from doctors and other healthcare professionals
- Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority
- Perform portioning activities on trays or platters, by following set instructions, on a per-patient basis
- Ensure that patients’ meals are delivered to them promptly so that they can take their medicines on time
- Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls
- Perform predictive, preventative, and regular maintenance on kitchen appliances such as stoves, ovens, grills, fridges, and freezers
- Timely perform food rotation activities so that food spoilage is kept in check.
Kitchen Supervisor
BOSTON PIZZA
05.2019 - 02.2022
- Co-managed busy kitchen of over 15 line cooks, fry cooks, salad cooks, grillers, and prep cooks
- In the case of early shifts, prepare ingredients that are to be used for the lunch and evening services
- In the later shift, prepare and cook a la carte dishes from the Boston Pizza menu according to the company’s specifications and standards
- Maintain quality and food safety standards in the preparation and cooking of dishes, and notify management of any issues that affect these standards
- Train assistants and new recruits in the food preparation standards of Boston Pizza
- Keep working area clean and sanitary, and avoiding cross-contamination of ingredients
- Hired and trained new kitchen staff on weekly fare and promotional specials
- Keep track of food inventory and make a note of products that need to be ordered to keep sufficient stock
- Also doing Time and attendant reports, Food cost analysis, Inventory report, Sales reports, Labor cost report Cash and VLT s report.
Sous-chef
Swissotel Al Maqam Makkah - by Accor
11.2016 - 03.2019
- AL KHAIRAT kitchen over 200 kitchen staff (4000 restaurant seats) / main kitchen offers a wide variety of Moroccan, international and oriental cuisines
- Plan menus and direct food preparation and cooking activities for big numbers of guests 5000++
- Prepare and cook meals and specialty foods including dishes for customers with allergies or intolerances
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Ensure quality of food and portion control
- Consult with guests regarding special occasions, banquets and special functions, and arrange food requirements for these functions
- Requisition food and kitchen supplies and equipment
- Maintain records of food costs, consumption, sales and inventory
- Schedule staff
- Supervise cooks and other kitchen staff
- Ensure that all food storage, food safety, kitchen cleanliness regulations and legislated standards are adhered.
Junior sous chef
Dusit Thani Maldives
11.2014 - 10.2016
- Main kitchen- IVD
- Extremely high standard and quality product oriented
- Focuses on the highest possible quality standards
- Goes above and beyond guest expectations in order to encourage repeat business
- Able to direct and guide a kitchen team to provide a consistent high quality of food
- Can identify and develop new products and equipment to make improvements
- Able to define and develop high quality standards of food preparation and presentation
- Controls food and labor costs within the approved budgets
- Training and development of all under supervision.
Chef de partie
BURJ AL ARAB JUMEIRAH DUBAI
05.2014 - 10.2014
- AL MAHARA seafood kitchen Michelin
- The under-water themed fine dining restaurant which serves contemporary seafood in full view of one of Dubai’s most beautiful aquariums
- In charge for entremetier section
- Prepare the daily mis-en-place and food production
- Shadowed different chefs de partie to learn about each station of the kitchen
- Talked with head chef about supplies and menu options
- Talked with waiters about different specials and checked stock levels
- Training commis chefs
- Assisting the chef in ensuring that health and safety standards are maintained at all time.
Demi Chef De Partie
Ajman Saray - A LUXURY COLLECTION RESORT
12.2013 - 05.2014
- Babb Al Bahr kitchen pool and bar Grill-Mexican food
- In charge for hot section and Grill
- To monitor kitchen operating cost and takes corrective action where necessary to reduce expenses
- Ensuring Hygiene and sanitation policies and procedures strictly adhered based on Starwood’s Food Safety Management System HACCP
- Prepare the daily mis-en-place and food production in different sections and menus
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Knows and operates all equipment according to Company's standard operating procedures
- Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills.
Demi chef de partie
Six Senses Resorts & Spas Zighy Bay
12.2011 - 12.2013
- Summer House kitchen specialist brasserie French style
- In charge for cold and hot section during the absence of sous chef
- Ensuring Hygiene and sanitation policies and procedures strictly adhered based on six senses Food Safety Management System HACCP
- Prepare the daily mis-en-place and food production in different sections and menus
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Knows and operates all equipment according to Company's standard operating procedures
- Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles.
Commis II
Raffles Makkah Palace
05.2010 - 12.2011
- Levantine kitchen Italian cuisine
- Assist team member especially from Sous Chef where applicable
- Adhering Hygiene and Food Safety on Food preparation
- Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness
- Ability to read, interprets, demonstrate culinary fundamentals and knife skills
- Practices at all times HACCP and onboard sanitation and hygiene standards
- Prepare the daily mis-en-place and food production in different sections and menus
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Ability to speak English clearly, distinctly and cordially with guests.
Education
Culinary Art technician diploma -
07.2009
General Courses in Moroccan Education System(Baccalaureate) -
07.2007
Skills
- Language Skills: The ability to communicate effectively in Arabic, French and English
- Staff leadership and training
- Kitchen Safety & Hygiene
- Recipes, menu planning and food Presentation
- Creativity and attention to detail
- Purchasing, receiving and inventory control
Certification
- Safe Check Advanced Food Safety Certification (05/2021 - 05/2026)
- Safe Check - COVID-19 Awareness for Food service
- Safe Check - COVID-19 food delivery driver
- Leadership Lab (Time Management) training by Accor
- E-Cristal Certificate of achievement Basic food hygiene (2018)
- Guest experience training Dusit Thani Maldives
- FSA training program HACCP level 3
- Jumeirah training program of Creating Ultimate Experiences at Burj Al Arab, UAE
- Jumeirah training program of Basic food & hygiene
- Starwood training program of food & hygiene
- Six senses training program of Time management
- Six senses training program of food safety & hygiene
- E-Cristal Certificate of achievement Basic food hygiene (2010)
- Raffles Star of the month (05/2011)
- Al Khaleej language institute 'direct English'
- Raffles Training of communication and building team
- Raflles Training of Hygiene & sanitation
- Raflles Training of service like a gentle breeze
- Raflles thinks letter from F&B operation manager
- Certificate in computer training, institute of computer science, Management & administration
- Class 5 driver’s license MB.
Affiliations
- Senior member of World Association of Chefs' Societies (WACS)
- Member of Saudi Arabian chefs table circle
Personal Information
5F driver’s licence
Awards
Awarded of «Cuisine general of Morocco 2009. » Occupation: culinary arts` 21st edition in Agadir.
References
For any further information on references please contact me on the above email.
Hobbies and Interests
- Travel
- Fishing
- Soccer
Languages
English
Full Professional
Arabic
Native or Bilingual
French
Full Professional
Timeline
Banquet Chef “Part Time” - RBC Convention Centre
05.2024 - Current
Cook - Donwood Manor - Personal Care Home
03.2023 - Current
Cook - baker - dietary Aide - Northern health region - THOMPSON GENERAL HOSPITAL
03.2022 - 09.2022
Kitchen Supervisor - BOSTON PIZZA
05.2019 - 02.2022
Sous-chef - Swissotel Al Maqam Makkah - by Accor
11.2016 - 03.2019
Junior sous chef - Dusit Thani Maldives
11.2014 - 10.2016
Chef de partie - BURJ AL ARAB JUMEIRAH DUBAI
05.2014 - 10.2014
Demi Chef De Partie - Ajman Saray - A LUXURY COLLECTION RESORT
12.2013 - 05.2014
Demi chef de partie - Six Senses Resorts & Spas Zighy Bay
12.2011 - 12.2013
Commis II - Raffles Makkah Palace
05.2010 - 12.2011
Institute of tourism & hospitality Management El Houzia Morocco - Culinary Art technician diploma,
High school - General Courses in Moroccan Education System(Baccalaureate),
- Safe Check Advanced Food Safety Certification (05/2021 - 05/2026)
- Safe Check - COVID-19 Awareness for Food service
- Safe Check - COVID-19 food delivery driver
- Leadership Lab (Time Management) training by Accor
- E-Cristal Certificate of achievement Basic food hygiene (2018)
- Guest experience training Dusit Thani Maldives
- FSA training program HACCP level 3
- Jumeirah training program of Creating Ultimate Experiences at Burj Al Arab, UAE
- Jumeirah training program of Basic food & hygiene
- Starwood training program of food & hygiene
- Six senses training program of Time management
- Six senses training program of food safety & hygiene
- E-Cristal Certificate of achievement Basic food hygiene (2010)
- Raffles Star of the month (05/2011)
- Al Khaleej language institute 'direct English'
- Raffles Training of communication and building team
- Raflles Training of Hygiene & sanitation
- Raflles Training of service like a gentle breeze
- Raflles thinks letter from F&B operation manager
- Certificate in computer training, institute of computer science, Management & administration
- Class 5 driver’s license MB.
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