Houssem Eddine Jouini
Montreal,QC
Summary
Anyone Can Cook is my motto, self motivated chef with exceptional leadership and interpersonal skills. Ability to relate to clients and colleagues, innate ability to interact effectively with people from different cultures and backgrounds and to succeed in pressured and challenging work environments.
Overview
2025
2025
years of professional experience
Work History
Intern
Tunisair catering
- Packing all fresh foods for proper storage
- Responsible for preparing special dressings for sandwiches and salads
- Measuring and weighing ingredients
- Ensures that proper levels of hygiene and cleanliness are maintained in the kitchen
Intern
Adam (ex : Avani)
- Assisted in the opening ceremony of the hotel
- Participating in managing a team of 2
- Preparing various buffets for important events
- Preparing different types of sea food dishes
Grill Cook
Jack Astor's Bar & Grill
09.2023 - 10.2024
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Reduced food waste significantly by implementing innovative inventory tracking system.
Sushi Chef
Tsunami Sushi Lab
02.2021 - 05.2023
- Prepare all types of sushi
- Prepare noodles
- Prepare wok
- Washing, rinsing, cooking and seasoning sushi rice
- Replacing the chef when he is not available
- Responsible on storage system and groceries measurement
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained high standards of food safety and hygiene, leading to consistently high health inspection scores.
- Adapted quickly to shifting business needs during peak times, ensuring smooth kitchen operations.
Cook
Kenko
07.2020 - 06.2021
- Prepare salad bar and serving it to the customers
- Peeling and chopping salmon and tuna
- Washing, rinsing, cooking and seasoning sushi rice
- Prepare the sauces for upcoming tasks
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Intern
Grand Hotel
06.2019 - 07.2019
- Prepare the dishes and sauces according to the recipes
- Helped with improving the efficiency of the food ordering and storage system, resulting in less wastage in food costs for the restaurant
- Examine the layout of the plates
- Select the products for the elaboration of the menus
- Clean the kitchen at the end of the service
Education
Professional Technician's Certificate -
institut pascal
Tunis, menzah 501.2020
Skills
- Knowledge of food
- Kitchen management
- Leadership
- Adaptability
- Tunisian kitchen
- Food handling
- Cooking
- Cleaning and organization
- Cooking techniques
- Food plating and presentation
- Food Waste Reduction
- Sauce making
- Grilling
- Knife Skills
- Frying
- International Cuisine Knowledge
- Food Storage
Languages
English
Professional Working
French
Limited Working
Arabic
Native or Bilingual
Hobbies and Interests
- Chess
- Video games
- Music
- Fishing
- Photography
Timeline
Grill Cook
Jack Astor's Bar & Grill
09.2023 - 10.2024
Sushi Chef
Tsunami Sushi Lab
02.2021 - 05.2023
Cook
Kenko
07.2020 - 06.2021
Intern
Grand Hotel
06.2019 - 07.2019
Intern
Tunisair catering
Intern
Adam (ex : Avani)
Professional Technician's Certificate -
institut pascal
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