Salmane Jmili
QC
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established [Type] restaurant.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Restaurant Sauvage
06.2023 - 09.2023
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Head Bartender
Bistro Kali
02.2023 - 05.2023
- Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Developed specialty drinks to work with menu changes, sustaining customer interest and solid bar revenue.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Chef De Rang
Sofitel Rabat Jardin Des Roses
03.2019 - 09.2019
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prepared items for roasting, sautéing, frying, and baking.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Cook
Ristorante Buonanotte
10.2015 - 08.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
Education
High School Diploma -
Ladauversiere
Montreal, QC06-2000
Skills
- Proper food handling
- Hospitality
- Garnishing techniques
- Recruiting and training
- Allergen awareness
- Braising techniques
- Frying techniques
- Menu development
- Food spoilage prevention
- Recipe creation
- Grilling techniques
- Special events
Accomplishments
- Developed tasting menus for new [type] business.
- Increased productivity by revamping workflow and restructuring line.
- Resolved product issue through consumer testing.
Languages
French
Full Professional
English
Full Professional
Spanish
Elementary
Timeline
Chef De Partie
Restaurant Sauvage
06.2023 - 09.2023
Head Bartender
Bistro Kali
02.2023 - 05.2023
Chef De Rang
Sofitel Rabat Jardin Des Roses
03.2019 - 09.2019
Cook
Ristorante Buonanotte
10.2015 - 08.2016
High School Diploma -
Ladauversiere
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