Youssef Chouari
KELOWNA,BC
Summary
I'm professional cook with years of experience in Morocco and Canada , hard worker and Seasoned Lead First Cook known for high productivity and efficient task completion. Possess specialized skills in menu development, inventory management, and kitchen team leadership. Excel in time management, problem-solving, and adaptability, ensuring smooth kitchen operations and consistent culinary excellence.
Overview
3
3
Languages
3
3
years of post-secondary education
9
9
years of professional experience
Work History
Lead First Cook
Sea to sky gondola
Squamish, British Columbia
01.2023 - 08.2023
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Trained new team members on proper meat and vegetable preparation techniques.
- Operated grill, fry, and sauté stations during busy restaurant service.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Set up and performed initial prep work for soups, sauces, and salads.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Assisted team members with setup, restocking, and closing kitchen duties.
- Cleaned workstations, tools, and equipment to maintain sanitary kitchen conditions.
Line Cook
Old spaghetti factory
Banff, Alberta
12.2021 - 12.2022
- Prepared menu items for banquet and à la carte service, ensuring consistent presentation and taste.
- Chopped, measured, and assembled ingredients for daily mise en place
- Set up and performed initial prep work for soups, sauces, and salads.
- Maintained cleanliness of work areas, tools, and equipment to uphold sanitary kitchen conditions., tools, and equipment to support sanitary kitchen conditions
- Used standardized recipes and other instructions to prepare food.
- Managed portion control using correct utensils, optimizing ingredient use and minimizing waste.
- Followed kitchen safety and food handling standards in busy operations
- Cleaned work areas to maintain hygiene standards. work areas, tools, and equipment to support sanitary kitchen conditions
Cook3
Fairmont chateau whistler
Whistler, British Columbia
11.2019 - 12.2021
- Operated grill, fry, and saute stations to deliver timely service during high-demand periods.
- Monitored food temperatures and enforced safety procedures to ensure compliance with health standards.
- Prepared and chopped vegetables for use in various dishes during service. and stocked prep items for kitchen shift readiness.
- Sanitized workstations to ensure a clean and safe kitchen environment, tools, and equipment to maintain sanitary kitchen conditions.
- Chopped vegetables and stocked prep items for kitchen shift readiness.
- Cooked multiple orders simultaneously to maintain workflow efficiency during peak service times.
- Rotated ingredients to maintain freshness and stored supplies using kitchen standards.
Chef de Partie
Hotel l'Hermitage
Anchor, Morocco
05.2017 - 09.2017
- Ensured efficient kitchen workflow during busy service periods
- Trained cooks on food safety, preparation standards, and kitchen procedures to ensure compliance and consistency
- Examined food quality to ensure freshness and safety freshness, safety, temperature, and presentation before service. temperature, and presentation before service
- Mediated and resolved conflicts between team members to maintain a positive work environment.
- Inspected all incoming deliveries for quality and freshness to ensure the freshness and quality of products received.
- Maintained clean work areas, equipment, and food handling surfaces
- Scheduled staffing levels for the kitchen according to anticipated business volumes.
- Worked closely with other departments such as front-of-house staff to ensure smooth service during peak hours.
- Developed recipes that aligned with customer preferences and expectations for enhanced dining experience.
Line Cook
restaurant Accord majeur
Ouarzazate, Morocco
01.2015 - 05.2016
- Executed recipes and adhered to portion standards to ensure consistency in menu preparation
- Upheld cleanliness of work areas, equipment, and food handling surfaces to meet health and safety standards
- Prepared pasta, sauces, and entrées following Old Spaghetti Factory recipe standards.
- Operated grills, ovens, and sauté stations during busy dining shifts.
- Plated dishes with consistent presentation for family-style restaurant service.
- Prepared pasta, sauces, and entrées following Old Spaghetti Factory recipe standards.
- Operated grills, ovens, and sauté stations during busy dining shifts.
- Plated dishes with consistent presentation for family-style restaurant service.
Cook
Hotel litoral
MOROCCO TEMARA
05.2014 - 07.2014
Education
Studing Certificate - Culinary Art And , Management
Specialized Institute of Applied Hotel And Tourism Technolog
11.2017 - 06.2018
Specialized Kitchen Diploma - Cuisine "kitchen "
Specialized Institute of Applied Hotel And Tourism Technolog
11.2015 - 06.2017
Qualification Diploma Restauration - Restauration
Specialized Institute of Applied Technology "ISTA" Rabat
11.2014 - 04.2015
Skills
- Food safety compliance
- Culinary techniques
- Cooking techniques
- Recipe creation
- Food preparation
- Ingredient knowledge
- Sauce making
- Temperature control
- Knife skills
- Garnishing techniques
- Food plating
- Food presentation
- Cleaning and organization
- Food waste reduction
- Time management
- Station management
- Team collaboration
- Effective communication
- Allergy awareness
Accomplishments
First price "Samaka talent" 2017 and 2018
Languages
Arabic
First Language
French
Advanced (C1)
C1
English
Advanced (C1)
C1
Affiliations
Cooking , Drawing, painting, rocks collecting ,music playing, language learning,
Timeline
Lead First Cook
Sea to sky gondola
01.2023 - 08.2023
Line Cook
Old spaghetti factory
12.2021 - 12.2022
Cook3
Fairmont chateau whistler
11.2019 - 12.2021
Studing Certificate - Culinary Art And , Management
Specialized Institute of Applied Hotel And Tourism Technolog
11.2017 - 06.2018
Chef de Partie
Hotel l'Hermitage
05.2017 - 09.2017
Specialized Kitchen Diploma - Cuisine "kitchen "
Specialized Institute of Applied Hotel And Tourism Technolog
11.2015 - 06.2017
Line Cook
restaurant Accord majeur
01.2015 - 05.2016
Qualification Diploma Restauration - Restauration
Specialized Institute of Applied Technology "ISTA" Rabat
11.2014 - 04.2015
Cook
Hotel litoral
05.2014 - 07.2014