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Highly creative, innovative and self motivated Sous Chef who grew up in a family Cook for three generations(possessing a large amount of books and family recipes)  with huge background assisting management of  food service department, monitoring employee performance, preparing schedules, overseeing menu and food preparation and insuring excellent hygiene and customer service.

Work experience


Senior Sous-chef

French Air Force Army
  • Running the kitchen when the head chef is away
  • Ensuring your brigade has high culinary standards
  • Managing food purchasing and storage
  • Maintaining a safe and hygienic kitchen environment
  • Helping create new recipes and write menus upon preferences of  generals and soldiers.
  • In charge of safety and security of the stuff and the equipments.
  • In charge of the hygiene of the kitchen and all the food stuff.

Senior cook/ Sous-chef (promoted)

Center Parks (chain of leisure and holiday center)

Preparing the kitchen before the arrival of the chefs

  • Cleaning the kitchen before and after food service
  • Preparing ingredients beforehand, like cleaning and chopping the vegetables
  • Looking after the stock of the kitchen and informing it to the head chef as the stocks run out
  • Cleaning all the kitchen equipment before and after use
  • Cleaning the kitchen and maintaining the cleanliness at all times as there could be an inspection anytime
  • Cooking dishes under the supervision of the chef
  • Giving suggestions to the chef regarding new preparations and the menu
  • Should know the menu thoroughly and should be able t make each dish on the menu
  • Fill in for absent chefs
  • Help in the designing the interiors of the restaurant
  • Help the chef in training the new staff
  • Coordinate with the other kitchen staff
  • Update the accounts of the restaurant for the head chef
  • Report any mishaps in the kitchen
  • Apply safety standards
  • Keep a check of the safety equipment

Professional Cook

Escargot Dore

- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

- Making, design and well present cold and hot starters.

- Season and cook food according to recipes or personal judgment and experience.

- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

- Responsible of making all type of dough (Bread and sweets).

- Portion, arrange, and garnish food, and serve food to waiters or patrons

- Regulate temperature of ovens, boilers, grills, and roasters.

- Substitute for or assist other cooks during emergencies or rush periods.

- Bake, roast, boil, grill and steam meats, fish, vegetables, and other foods.

- Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage..

- Coordinate and supervise work of kitchen staff.

- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Bake breads, rolls, cakes, and pastries.

- Prepare relishes and hors d'oeuvres.

- Keep records and accounts.

- Plan and price menu items.



Certificate of Fire safety and First aid ( SSIAP 2)/ Team leader

Services de Sécurité Incendie et d’Aide à la Personne

Professionel Cook certificate(aprentice)

Apprentice training center ( PSF)Alençon City

And that includes:

- a professional training of Health and safety and food hygiene .

-Mastery of all French cuisine Dishes.

-Conception, designs and presentation of French desert.

-Preparation of different types of Dough (  Pâte feuilltée ,  Pâte brisée , Pâte sablée )

-Bread dough and illimited variety of French dough.


Good communication organizational and management skills

. Highly creative and able to improvise
• High level of personal hygiene
• Bilingual: French and English (starting to learn Arabic)
• Ability to resolve conflicts efficiently
• Attention to detail – Ability to quickly discover and resolve problems


Available upon request