Mohamed Mounine
Ottawa,ON
Summary
Seeking a full-time position that offers professional challenges and allows me to utilize my interpersonal skills, excellent time management, and problem-solving abilities. Hardworking and passionate with strong organizational skills, eager to secure an entry-level cargo position. Ready to help the team achieve company goals.
Overview
14
14
years of professional experience
Work History
Chef Manager
Marek Hospitality, Heart Institute
03.2018 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Pitched in to work line during busy periods or in place of sick employees.
Chef De Partie
Ottawa University, Compass Group
01.2016 - 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.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Line Cook
Le Moulin Du Provence, French Cuisine
09.2016 - 02.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Head Chef
Restaurant Casablanca
03.2014 - 03.2016
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
YAYORA Express Ottawa
02.2010 - 04.2012
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
Culinary Management
ISTA Maamora Technician Diploma
Kenitra, Morocco06.2006
Skills
- Food Safety
- Food Safety Regulations
- Culinary expertise
- Nutritional knowledge
- Staff Supervision and Coordination
- Customer Service
- Team Training
- Team Collaboration
- Dangerous Goods Handling
- Client coordination
- Hazardous Materials Regulations
- Warehouse Management
- Stored goods retrieval
Languages
English
Full Professional
French
Native or Bilingual
Arabic
Native or Bilingual
Timeline
Chef Manager
Marek Hospitality, Heart Institute
03.2018 - Current
Line Cook
Le Moulin Du Provence, French Cuisine
09.2016 - 02.2018
Chef De Partie
Ottawa University, Compass Group
01.2016 - Current
Head Chef
Restaurant Casablanca
03.2014 - 03.2016
Head Chef
YAYORA Express Ottawa
02.2010 - 04.2012
Culinary Management
ISTA Maamora Technician Diploma
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