Mehdi Morchide El Idrissi
Laval,Canada
Summary
Seasoned Executive Chef with 23 years of culinary experience. Maintains and handles all operations for establishment and staff. Received Worldʼs Leading Executive Club Lounge Award for culinary excellence. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Head Chef
HMS Host International
2024.09 - Current
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
Business Owner and executive chef
O Fish Restaurants
2018.11 - Current
- Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals
- Enhancing food quality by creating standards for other kitchen staff members
- Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
- Creating seasonal, monthly, or annual menus
- Working with the Restaurant Manager to ensure food, beverage, and labor budgets are maintained and monitored
- Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
- Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
- Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded.
Executive Head Chef
Newrest Dorval Airlines Catering Company
2023.02 - 2024.09
- In charge of day-to-day busy operation
- Managed more than 40 employee
- Assisted with menu development and planning.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Participated in food tastings and taste tests.
- Guarantee the quality of the product (presentation, freshness, taste, ...)
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Check the conformity of the services in relation to the Airlines technical sheets
- Inform the supply department of needs and shortages
- Film, label and put away products at the end of each operation
- Label and put away properly all opened products
- Control and respect the best before date
- Complete the various HACCP documents
- Participate in the elaboration of schedules
- Apply at all times the good practices of hygiene and manufacturing
Head Chef /Kitchen Manager
Restaurant Le Shack de la Marina
2018.04 - 2020.11
- Oversee the day-to-day running of the kitchens
- Controlling and directing the food preparation process and any other relative activities.
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
- Develop and plan the menu such as daily specials and create new recipes in accordance with seasons and demand
- Approving and “polishing” dishes before they reach the customer.
- Coach and mentor staff to ensure that the skills of the team meet the expectations of food quality, portions, and presentation
- Estimate food requirements, maintain records, oversee inventory, stay on top of costs for the kitchen
- Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency
- Prepare weekly staff schedules, and monitor staffing levels
- Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.
Chef
LA QUEUE DE CHEVAL MONTREAL
2017.11 - 2018.04
- Responsible for day-to-day operation in the Hot Section "Pans, Grill seafood and vegetables" including Live Cooking
- Assisting the team for the menus planning and monitoring the food cost
- Ensuring high standard of hygiene in all the kitchen area following the MAPAQ standard
Preparation chef
LA CAGE BRASSERIE SPORTIVE MONTREAL
2016.09 - 2017.11
- Responsible for day-to-day production and preparations following the company recipes and standard
- Preparing the daily market list
- Ensure appealing plate presentation
- Ensure compliance with all health and safety regulations within the kitchen area
- In charge for all the kitchen monitoring the operation and hygiene standard
- Managing food stock inventory FIFO
Executive Chef - Executive Sous Chef - Chef De Cuisine
HABTOOR GRAND RESORT, AUTOGRAPH COLLECTION BY MARRIOTT
2010.12 - 2016.06
- Managed over 137 employees in 15 different food and beverage outlets
- Performed administrative tasks including payroll and employee performance evaluations
- Oversees back-of-house operations.
- Hires, trains, and manages kitchen staff.
- Planned the outlets promotions and menus, and monitoring the food cost
- Monitored food standards in each outlet and banquet
- Worked closely with the Food & Beverage director to finalize all menus to meet the Company international standards and the needs of the local market
- Ensured that all the outlets adhere to the hotel policies, procedures and high standards
- Assisted the Chef de cuisines and the chief steward in setting performance standards for the commissary kitchen, staff training and day-to-day briefing
- Ensured to deliver the highest standards of product and service and a passionate approach to exceed the customersʼ expectations
- Ensured high standard of hygiene is maintained in all the kitchen Areas following the HACCP standards
Sous-Chef
MOVENPICK HOTEL JUMEIRAH BEACH DUBAI
2009.07 - 2010.12
- Responsible for day-to-day operation in the Hot Section for the main kitchen including Live Cooking, Room service, A La Carte, Buffet and Banquet
- Ensured high standard of hygiene is maintained in all the kitchen Area following the HACCP
- Assisted the Executive Sous Chef for the Menus planning and monitored the food cost
- Covered other sections during the incharge Sous Chef absence
Specialty Chef 'Italian Chef de Cuisine'
MOVENPICK HOTEL & RESIDENCE BUR DUBAI
2008.02 - 2009.06
- Responsible for day-to-day operation for la Veranda and Somersetʼs (food quality, smooth operation, following the hotel standard…)
- Planned and prepared the la Veranda and Somersetʼs Menus including the promotions under the supervision and observation of the Executive Chef
- Supervised the banquet daily operation (Mediterranean , Arabic and Moroccan Cuisine)
- Ensured high standard of hygiene is maintained in all the kitchen Area following the HACCP
- Responsible for the first floor Kitchen Staff training in order to maintain the highest culinary standard
- Assisted the Executive chef in Monitoring the food cost.
Senior Chef de Partie
AL SAHRA DESERT RESORT DUBAI
2007.06 - 2008.02
- Responsible for monitoring compliance with standard food service procedures
- Responsible for the organization of all banqueting events
- Developed standard recipes for the entire restaurant
- Worked with a team of 16 members in performing daily activities and planning
- Maintained inventory of kitchen supplies of food and ensured that the food and facilities meet hygiene and quality requirements.
Chef de Partie
ACCOR HOTELS WORLD TRADE CENTRE
2007.06 - 2008.02
- Handled the live Pasta section & hot section, production of fresh Pasta as well as covered all sections during other Chef de Partie (C.D.P) absence
- Responsible to prepare the Arabic, Oriental & Moroccan cuisine for all functions and buffet in Ibis Hotel
- Assisted the Sous Chef for menus planning, innovative ideas and the market List
Education
Diploma of Technician in Hospitality and Culinary "Kitchen section" -
INSTITUT SPECIALISE DE TECHNOLOGIE APPLIQUEE HOTELIERE ET TOURISTIQUE DE MARRAKESH
Morocco06.2007
The high degree diploma in technique of management and accounting - Management And Accounting
COURS LUJON
Morocco06.1998
Skills
- 23 years of Culinary Experience
- High Kitchen Management skills
- Food Safety Regulations
- Menu development
- Sanitation Standards
- Team Management
- Staff Training
- Fine-dining expertise
- Signature dish creation
- Plating and presentation
- Banquets and catering
- Inventory Rotation
- Cost Control and Budgeting
- Waste Reduction
Certification
Food Handler Certification
Languages
French
Native or Bilingual
English
Full Professional
Arabic
Native or Bilingual
Trilingual
English, French and Arab
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Prepared hundreds of meals, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 136
- Designed whole new menu, including meal selections, beverages and pricing.
- Reduced food costs by 26 % by sourcing and monitoring the wastage.
Timeline
Head Chef
HMS Host International
2024.09 - Current
Executive Head Chef
Newrest Dorval Airlines Catering Company
2023.02 - 2024.09
Business Owner and executive chef
O Fish Restaurants
2018.11 - Current
Head Chef /Kitchen Manager
Restaurant Le Shack de la Marina
2018.04 - 2020.11
Chef
LA QUEUE DE CHEVAL MONTREAL
2017.11 - 2018.04
Preparation chef
LA CAGE BRASSERIE SPORTIVE MONTREAL
2016.09 - 2017.11
Executive Chef - Executive Sous Chef - Chef De Cuisine
HABTOOR GRAND RESORT, AUTOGRAPH COLLECTION BY MARRIOTT
2010.12 - 2016.06
Sous-Chef
MOVENPICK HOTEL JUMEIRAH BEACH DUBAI
2009.07 - 2010.12
Specialty Chef 'Italian Chef de Cuisine'
MOVENPICK HOTEL & RESIDENCE BUR DUBAI
2008.02 - 2009.06
Senior Chef de Partie
AL SAHRA DESERT RESORT DUBAI
2007.06 - 2008.02
Chef de Partie
ACCOR HOTELS WORLD TRADE CENTRE
2007.06 - 2008.02
Food Handler Certification
Diploma of Technician in Hospitality and Culinary "Kitchen section" -
INSTITUT SPECIALISE DE TECHNOLOGIE APPLIQUEE HOTELIERE ET TOURISTIQUE DE MARRAKESH
The high degree diploma in technique of management and accounting - Management And Accounting
COURS LUJON
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