Mohamed Laaribi
Calgary,8015 Huntington Street Northeast
Overview
10
10
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
fairmont jasper park lodge
11.2022 - Current
- Assist the Sous Chef with the day to day, on site operations of the kitchen
- Work within the hotel budget guidelines for the kitchens, to take responsibility for minimizing; labour costs, food costs, wastage, unnecessary expenses, etc
- Train, mentor and lead all cooks below chef de partie level on daily duties and requirements
- Actively share ideas, opinions and suggestions in daily shift briefing
- Delegate and participate in the preparation, cooking and servicing of all food items for a la carte and or buffet menus according to the recipes and standards
- Input work orders on items needing repair Place orders for food in birchstreet system
- Verified that kitchen staff followed all recipes and portion servings correctly
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
FIRST COOK
Copperhouse eatery + lounge
11.2020 - 10.2022
- Rotated perishable items to lower risk of spoilage and reduce waste
- Utilized diverse cooking techniques, following established recipes to prepare various meal types
- Mentored and supervised less experienced kitchen personnel
- Cooked and prepared dietitian-approved food
- Kept strong knowledge of and complied with HACCP policies and procedures
- Cleaned and sanitized workstations according to exact health code requirements
- Helped produce seasonal and promotional menu changes and developed new recipes for permanent menu additions
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
FIRST COOK
threebelow restaurant
12.2019 - 10.2020
- Ensure that all menu items are prepared and presented according to established recipes and quality standards
- Oversee daily kitchen operations, including food preparation, cooking, and plating, to maintain high standards of quality and consistency
- Adhere to and enforce strict food safety and sanitation standards, including proper storage, handling, and disposal of food
- Follow the restaurant's standard operating procedures and guidelines, and help ensure that all staff members do the same
Chef De Partie
Hotel Sofitel Accor
07.2018 - 11.2019
- 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.
- Complied with portion and serving sizes as per restaurant standards.
Commis Chef
Hotel Sofitel Accor
03.2017 - 06.2018
- Oversee daily kitchen operations, including food preparation, cooking, and plating, to maintain high standards of quality and consistency
- Contribute to the creation and testing of new menu items, as well as modifications to existing dishes
- Ensure that new recipes align with the restaurant's culinary vision
- Inspect food items to ensure they meet quality and presentation standards before they are sent out to customers
- Address any issues promptly
- Assisted other chefs with ingredients preparation in support of recipes designed by head
Front Desk Guest Service Agent
Studiotel Afoud
08.2015 - 03.2017
- Collaborated with housekeeping staff to ensure timely room availability and optimal guest experience.
- Developed strong relationships with repeat customers, leading to increased loyalty and return visits.
- Enhanced guest satisfaction by promptly addressing inquiries and resolving concerns.
- Balanced cash drawer accurately at the end of each shift, ensuring accountability for all transactions processed during work hours.
Guest Service Representative
Hotel Robinson
04.2016 - 02.2017
- Assisted guests with reservation modifications, resolving any issues promptly and professionally.
- Managed guest inquiries via telephone, email, and in-person communication, ensuring accurate information delivery.
- Assisted in emergency situations as required while adhering strictly to safety protocols.
- Managed check-in and check-out processes, ensuring smooth experience for guests.
- Maintained high standards of cleanliness and organization in lobby and guest areas, contributing to welcoming environment.
Education
DIPLOMA - Culinary Arts And Hospitality Management
Specialist Institution of Hospitality El Massira
Agadir Morocco03.2016
High School Diploma -
Sidi Wagag Qualifying High School Aglou
Aglou Tiznit07.2015
Skills
- Employee Scheduling
- Portion Sizes
- Food Spoilage Prevention
- Proper Food Handling
- Special Events
- Proper Food Storage
- Culinary Arts
Certification
- Certificate of super transformer by the Group Accor
- Advanced food safety certification, canadian food safety
LANGUAGES
Arabic Native
English Intermediate
French Intermediate
Spanish Beginner
Timeline
CHEF DE PARTIE
fairmont jasper park lodge
11.2022 - Current
FIRST COOK
Copperhouse eatery + lounge
11.2020 - 10.2022
FIRST COOK
threebelow restaurant
12.2019 - 10.2020
Chef De Partie
Hotel Sofitel Accor
07.2018 - 11.2019
Commis Chef
Hotel Sofitel Accor
03.2017 - 06.2018
Guest Service Representative
Hotel Robinson
04.2016 - 02.2017
Front Desk Guest Service Agent
Studiotel Afoud
08.2015 - 03.2017
DIPLOMA - Culinary Arts And Hospitality Management
Specialist Institution of Hospitality El Massira
High School Diploma -
Sidi Wagag Qualifying High School Aglou
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