Zakaria Ben Merzouk
Grande Prairie
Overview
17
17
years of professional experience
1
1
Certification
Work History
Food Supervisor
the Canadien Brehouse
06.2023 - Current
- Enhanced customer satisfaction with timely and accurate food preparation, attentive service, and proactive problem resolution.
- Improved food safety standards by implementing thorough training programs and regular inspections.
- Kept costs under control by managing portions and minimizing food waste caused by overcooking.
- Developed strong rapport with customers, addressing any concerns promptly and professionally to maintain excellent client relations.
J.sous chef
Marriott company
01.2021 - Current
- Enforced adherence to food safety regulations and best practices across kitchen staff.
- Accommodated customer allergies and dietary restrictions by modifying standard recipes.
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Trained and guided sous chef and general kitchen staff.
- Managed food, labor and operating costs in food cost analysis and forecasting.
- Controlled costs by monitoring inventory and optimizing timing and quantity of bulk food orders.
Chef de partie
Versace palaccio hotel dubai
12.2019 - 02.2020
- Matched food orders with expected demand to minimize risk of spoilage.
- Kept customers interested with high-quality food and seasonal offerings.
- Supervised and coordinated activities of cooks or workers engaged in food preparation.
- Monitored sanitation practices to ensure employees followed standards and regulations.
- Met demanding delivery timelines by effectively managing all stations.
Chef de partie
Chedi Sharjah,GHm hotel company
08.2018 - 11.2019
- Brought new employees up to standards through training, mentoring, and motivation.
- Protected staff and guests with fully enforced safety and sanitary practices.
- Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual, and bistro themes.
- Maximized productivity and minimized waste through effective supervision of food preparation and production areas.
Chef de partie
Marriott company,Ajman hotel luxury collection
06.2011 - 08.2016
- Maximized productivity and minimized waste through effective supervision of food preparation and production areas.
- Brought new employees up to standards through training, mentoring, and motivation.
- Matched food orders with expected demand to minimize risk of spoilage.
- Monitored sanitation practices to ensure employees followed standards and regulations.
- Inspected foods throughout each shift, verifying quality and attractiveness of each plate.
- Maintained team productivity with effective training and continuous monitoring.
Chef de Partie
Pepnero restorante
03.2010 - 03.2011
- Maintained performance standards by working with chef-partner to coach and counsel employees.
- Uphold operational standards with total commitment and passion by offering knowledgeable direction to house associates.
- Met demanding delivery timelines by effectively managing all stations.
- Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual, and bistro themes.
Demi Chef de Partie
Le cristal restaurant
02.2008 - 03.2010
- Verified line quality with regular inspections and tests and corrected deficiencies.
- Protected staff and guests with fully enforced safety and sanitary practices.
- Promoted healthy dining options to meet diner needs, business standards and [State] regulations.
Commis Chef
Atlas Asni hotel
02.2008 - 03.2010
- Monitored and replenished buffet counters during main service period.
- Prepared correct food items based on recipe cards, production procedures, and proper hygiene practices.
- Cooked main dishes or individual ingredients with use of diverse cooking techniques.
- Completed food preparation for range of services, including buffets, plated dinners, and private events.
Education
High School Diploma -
Pigier Essaouira
Morocco06-2009
Skills
- Food preparation
- Scheduling staff
- Sanitation procedures
- Food presentation
Certification
- Certified educational credentiel assessement for immigration, [WES] - [18 march 2025]
Timeline
Food Supervisor
the Canadien Brehouse
06.2023 - Current
J.sous chef
Marriott company
01.2021 - Current
Chef de partie
Versace palaccio hotel dubai
12.2019 - 02.2020
Chef de partie
Chedi Sharjah,GHm hotel company
08.2018 - 11.2019
Chef de partie
Marriott company,Ajman hotel luxury collection
06.2011 - 08.2016
Chef de Partie
Pepnero restorante
03.2010 - 03.2011
Demi Chef de Partie
Le cristal restaurant
02.2008 - 03.2010
Commis Chef
Atlas Asni hotel
02.2008 - 03.2010
High School Diploma -
Pigier Essaouira
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