Experience

Palais Faraj Suites & Spa

• Morocco
• Hospitality
• 1 - 100 Employee

• Chef cuisinier

  • Apr 2021 - Present



Florentin-warszawa

• Head Chef

  • Sep 2016 - Jul 2021

• Head Chef

  • Sep 2016 - Jul 2021



Kasbah Marrakech Restaurant Koh Samui

• thailand

• Head Chef

  • Apr 2014 - Jun 2015

  management of all processes of food production from menu creation to day-to-day kitchen work quality control calculation of food cost, analysis report preparation of technical and technological documentation launch of the new menu, the seasonal renewal of the menu following main world and local restaurant trends, looking for new marketing opportunities for the restaurant, creating new trendy and innovating positions of the menu organizing and conducting various types of banquets, master classes scheduled food products and equipment inventory and follow-up documents reception and monitoring of the quality of the products, work with suppliers staff training (managers, waiters, hostesses) to update / launch of a new menu Show less



Kensington english garden resort

• Thailand

• Head chef

  • Feb 2012 - Mar 2014

  management of all processes of food production from menu creation to day-to-day kitchen work quality control calculation of food cost, analysis report preparation of technical and technological documentation launch of the new menu, the seasonal renewal of the menu following main world and local restaurant trends, looking for new marketing opportunities for the restaurant, creating new trendy and innovating positions of the menu organizing and conducting various types of banquets, master classes scheduled food products and equipment inventory and follow-up documents reception and monitoring of the quality of the products, work with suppliers staff training (managers, waiters, hostesses) to update / launch of a new menu Show less



Villa Maroc Resort- Hua Hin, Thailand

• Moroccan Chef

  • Apr 2010 - Feb 2012

  responsible for all Moroccan cuisine in the kitchen development of menus, documentation, production processes at the kitchen organization of products delivery, receiving and storage staff recruitment and training responsible for inventory check lists of equipment and tools for productive work of the restaurant reception and monitoring of the quality of the products, work with suppliers education, motivation and follow-up staff training (managers, waiters, hostesses) to update / launch of a new menu Show less



Villa Maroc resort Hua hin

• thailand

• Chef de partie

  • Apr 2009 - Apr 2010

  start-up of the resort and its F&B department cooking and serving dishes on the menu a la carte, tourist, groups or banquets quality control preparation of technical and technological documentation writing order list for products reception and monitoring of the quality of the products, work with suppliers Human Resource Management (up to 10 people) start-up of the resort and its F&B department cooking and serving dishes on the menu a la carte, tourist, groups or banquets quality control preparation of technical and technological documentation writing order list for products reception and monitoring of the quality of the products, work with suppliers Human Resource Management (up to 10 people)



bankao tropical resort & spa

• koh samui

• Chef

  • Mar 2008 - Mar 2009