MOHAMED IJOUNEN
Québec,QC
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Sous Chef and Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
17
17
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
WEST BEST PLUS HOTEL
08.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
FERMANT MONTEBELLO
05.2023 - 08.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Kitchen Supervisor
Jungel Jim's Eatry
04.2021 - 05.2023
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Directed food preparation and cooking activities to meet health and safety standards.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
Line Cook
Teast Of Egypt
07.2020 - 04.2021
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Three Below
07.2019 - 06.2020
- Maintained smooth and timely operations in preparation and delivery of meals.
- Grilled meats and seafood to customer specifications.
- Monitored food quality and presentation to maintain high standards.
Sous Chef
Le Casablanca Hotel & SPA
07.2017 - 06.2019
- Set up and broke down kitchen for service.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
Chef Tournant
Amwaj Catering Hospitality
03.2015 - 03.2017
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
Movinpick Casino Malabata & Spa
04.2014 - 11.2014
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
Chef De Partie
Karan Suit Hotel
08.2012 - 12.2013
- Sanitized all counters properly to prevent food-borne illness.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Junior Chef De Partie
Solazure Husa Hoteles
03.2011 - 08.2012
- Acted as head chef when required to maintain continuity of service and quality.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
Demi Chef De Partie
Andalucia Colf Hotel
07.2010 - 03.2011
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Chef De Partie
Chams Hotel
05.2007 - 05.2010
- Complied with portion and serving sizes as per restaurant standards.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying and baking.
Education
Diploma - Chef De Cuisine
Institut De Formation Professionnelle
02.2023
Diploma - Art of Culinary
OFPPT
11.2005
Secondary School -
ALLAL BEN ABD LAH
06.2004
Skills
- Inventory Control
- Food Preparation and Safety
- Staff Training
- Plates Presentation
- Equipment Maintenance
- Culinary Arts
Languages
English
Professional Working
French
Professional Working
Arabic
Native or Bilingual
Spanish
Full Professional
Affiliations
International Union of Arab Chefs
Certification
- Certifica Food safety HACCP , Jungle Jim's Eatery -04/2021
- Certifica Food safety storage , Jungle Jim's Eatry - 04/2021
- Certifica food safety , Canadian food safety- 02/2020
- Certifica First Aide , Red Cross , 2019
- Certificat Food Safety LEVEL 1,2,3, Amwaj Catering Hospitality
- Certifica Microsoft Office , Amigo SYS ,
Timeline
CHEF DE PARTIE
WEST BEST PLUS HOTEL
08.2023 - Current
Chef De Partie
FERMANT MONTEBELLO
05.2023 - 08.2023
Kitchen Supervisor
Jungel Jim's Eatry
04.2021 - 05.2023
Line Cook
Teast Of Egypt
07.2020 - 04.2021
Line Cook
Three Below
07.2019 - 06.2020
Sous Chef
Le Casablanca Hotel & SPA
07.2017 - 06.2019
Chef Tournant
Amwaj Catering Hospitality
03.2015 - 03.2017
Chef De Partie
Movinpick Casino Malabata & Spa
04.2014 - 11.2014
Chef De Partie
Karan Suit Hotel
08.2012 - 12.2013
Junior Chef De Partie
Solazure Husa Hoteles
03.2011 - 08.2012
Demi Chef De Partie
Andalucia Colf Hotel
07.2010 - 03.2011
Chef De Partie
Chams Hotel
05.2007 - 05.2010
Diploma - Chef De Cuisine
Institut De Formation Professionnelle
Diploma - Art of Culinary
OFPPT
Secondary School -
ALLAL BEN ABD LAH
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