Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

YASSINE NAJHI

quebec city,QC

Summary

Proficient Sous Chef is highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge 19year background in the high-end restaurant industry.

Overview

18
18
years of professional experience

Work History

Sous Chef

Mamattuk
11.2023 - Current
  • 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.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Assisted with menu development and planning.

Sous Chef

Group Top Resto
05.2023 - 11.2023
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Sous Chef

Baba QS Smoke
10.2020 - 05.2023
  • 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.
  • Assisted with menu development and planning.

Chef De Partie

Valhalla Inn Hotel
08.2019 - 10.2020
  • Monitored food and labor costs to verify budget targets were met.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Participated in food tastings and taste tests.

Head Chef

Restaurant Zaki
07.2018 - 08.2019
  • Created recipes and prepared advanced dishes.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Participated in food tastings and taste tests.

Head Chef

Ensamble Maroc Catring
09.2017 - 06.2018
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.

Head Chef

ASIA PALCE BY MAGNUM
03.2013 - 03.2013
  • Created recipes and prepared advanced dishes.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Head Chef

Le Bonzai
03.2010 - 03.2013
  • Created recipes and prepared advanced dishes.
  • Monitored food production to verify quality and consistency.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Head Chef

Suisse Hotel
08.2009 - 08.2011
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Participated in food tastings and taste tests.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Head Chef

;le Bamboo
08.2007 - 12.2007

Sous Chef

Asia Garden
08.2007 - 12.2007

Cook

Le Bonzia
02.2006 - 07.2007

Education

Associate of Arts - Chef De Cuisine

IFP
Montreal, QC
01.2021

Associate of Arts - Food Safety

Safechek
08.2020

Associate of Arts - Hospitality And Tourism Management

EMC
MOROCCO
06.2017

Associate of Arts - Art Culinary

EFT
Morocco
07.2007

Skills

  • Order delivery practices
  • Food procurement
  • Quality Control
  • Vendor relationships
  • Staff Recruiting and Hiring
  • Food presentation
  • Team Training
  • Menu Planning
  • Supervising Food Prep
  • Recipes and menu planning
  • Recipe Development
  • Order Management
  • Cost Control
  • Kitchen Management
  • Knife Skills

Languages

English
Professional Working
French
Professional Working
Arabic
Professional Working

Timeline

Sous Chef

Mamattuk
11.2023 - Current

Sous Chef

Group Top Resto
05.2023 - 11.2023

Sous Chef

Baba QS Smoke
10.2020 - 05.2023

Chef De Partie

Valhalla Inn Hotel
08.2019 - 10.2020

Head Chef

Restaurant Zaki
07.2018 - 08.2019

Head Chef

Ensamble Maroc Catring
09.2017 - 06.2018

Head Chef

ASIA PALCE BY MAGNUM
03.2013 - 03.2013

Head Chef

Le Bonzai
03.2010 - 03.2013

Head Chef

Suisse Hotel
08.2009 - 08.2011

Head Chef

;le Bamboo
08.2007 - 12.2007

Sous Chef

Asia Garden
08.2007 - 12.2007

Cook

Le Bonzia
02.2006 - 07.2007

Associate of Arts - Chef De Cuisine

IFP

Associate of Arts - Food Safety

Safechek

Associate of Arts - Hospitality And Tourism Management

EMC

Associate of Arts - Art Culinary

EFT

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