Summary
Overview
Work History
Education
Skills
Languages
Timeline

Rachid Ezzernoufi

St. John's,NL

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 13 year background in high-end restaurant industry. 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.

Overview

14
14
years of professional experience

Work History

Sous Chef

Bumblebee Bight
09.2022 - Current
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Line Cook

My Chosen Cafe
04.2022 - 09.2022
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.

Executive Sous Chef

Alfanar Catering
09.2019 - 04.2022
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Streamlined kitchen operations for increased efficiency and improved food quality.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.

Sous Chef

Le Meridien Hotel ( Marriott) 284 Rooms
05.2012 - 09.2019
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Chef De Partie

Nouara Barierre Hotel
12.2009 - 04.2012
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Education

Associate of Arts - Professional Cook

Culinary School , Marrakech Morocco
01.2009

Associate of Arts - Professional Cook Training

Institut of Tourism Fes, Morocco
07.2006

Skills

  • Vendor Relationship Management
  • Workflow Optimization
  • Food Safety
  • Customer Service
  • Menu Memorization
  • Plating
  • Employee Scheduling
  • Food Preparation
  • Cost Control

Languages

English
Full Professional
French
Full Professional
Arabic
Native or Bilingual

Timeline

Sous Chef - Bumblebee Bight
09.2022 - Current
Line Cook - My Chosen Cafe
04.2022 - 09.2022
Executive Sous Chef - Alfanar Catering
09.2019 - 04.2022
Sous Chef - Le Meridien Hotel ( Marriott) 284 Rooms
05.2012 - 09.2019
Chef De Partie - Nouara Barierre Hotel
12.2009 - 04.2012
Culinary School - Associate of Arts, Professional Cook
Institut of Tourism Fes - Associate of Arts, Professional Cook Training

Similar Profiles

CREATE PROFILE
Rachid Ezzernoufi