Menu

Manaa ROCHDI

KSOUR ESSEF

En résumé

Rochdi Manaa Jeune Tunisien motive innovant, ambitieux, plus que 14 ans d’expérience dans hostellerie et la gastronomie je pratique des différents cuisines, arabe, Tunisienne, Marocaine, Française, Italienne, Libanaise, Indienne, Mexicaine, ...

Mes compétences :
Chef De Partie
Cuisine
Hôtellerie
Tourisme
preparation of cold kitchen and breakfast buffet
level support
Orthopedics
NOC
Microsoft Windows XP
Microsoft Windows Vista
Microsoft Windows Millennium
Microsoft Windows 3.x > Windows 3.1
Microsoft Windows
Microsoft Office
Microsoft DOS
Linux
Large experience
Hot kitchen preparation
Homemade selection
Health and Safety
HACCP Monitoring and Implementation
Data Entry

Entreprises

  • Qatar Petrol - Chief Cook

    2014 - maintenant * Organising and monitoring controls of food quality, presentation and service.

    * Assisting with the preparation of and the serving of all meals to customers.

    * Ensuring that the kitchen and service areas are always clean and tidy.

    * Managing the kitchens controllable expenses including food cost, supplies, uniforms and
    equipment.

    * Implementing, monitoring and reviewing food safety systems.

    * Preparing menu plans.

    * Ensuring that all kitchen equipment is fully maintained at all times.

    * Participating in staff and client meetings as required.

    * Maintaining accurate records of food supplies, and freezer / fridge temperatures.

    * Making sure food stock is rotated properly

    *


    * Supervising and instructing kitchen staff members in the use of all equipment and hygiene
    procedures, giving help and guidance where appropriate.

    * Making sure that all crockery and equipment is correctly cleaned and stored.

    * Reporting immediately to supervisor any illness of an infectious nature or accidents incurred by
    a client or colleague.

    * Demonstrating new cooking techniques and equipment to staff.

    * Interacting with guests to obtain feedback on product quality and service levels.

    * Reviewing comment cards, guest satisfaction results and other data to identify areas of
    improvement. .

    * Delegating tasks to staff.

    * Disciplining underperforming staff members.

    * Preparing work rooster and assigning appropriate tasks to the correct individuals.

    * Maintaining fresh supplies to provide high quality food production.

    * Preparing menus for VIP visitors, clubs activities, operation shut down and outside and catering.

    * Preparation of theme night menus varies from original, Italian, French, Far East, Indian,
    Lebanese, Egyptian, Tunisian, Moroccan and gulf.
  • AZF - Chef de partie cuisine

    2008 - maintenant
  • The Aspire Logistics Hospitality Department - Chef de partie

    2008 - 2013 Aspire Logistics / AZF


    www.aspirelogistics.qa
    www.aspirezone.qa


    * Support Sous Chefs among
    operation, which is having 16 different sections.

    * Providing Five Star Hospitality culinary level support to ASPIRE Zone Foundation SBU's
    and Outlets

    * Produce Diet and Nutritional menus for In Patient Dining in ASPETAR - Orthopaedic and
  • Topkapi Beach hotel - Chef De Partie

    2007 - 2008 * CDP in Charge of buffet production for hot and cold kitchen with the support of 2-demi chef
    and 4 commis
  • Salakta Restaurant - Chef

    2005 - 2008 * Homemade selection of snacks, sandwich and local cuisine ;
    * A la carte order service ;
    * Special catering events (wedding, meeting, ...)
  • Mahdia Beach Hotel - Demi-Chef

    2004 - 2007 * Support Chef de partie in Buffet Hot section and work a la carte when needed ;
    * In charge of all inclusive buffet snacks ;
    * Cover the chef saucier in his absent even also vacation ;
    * In charge to prepare all basic sauces daily
  • Mahdia Beach Hotel - Demi Chef

    2003 - 2003 * Production in Hot section and work a la carte when needed ;
    * Covering anybody in any section
    *
  • Dar Lella Restaurant - Chef De Cuisine

    2003 - 2004 * In Charge of a la carte and the buffet with the Support of 4 chefs and 2 commis ;
    * Updating a la carte menu
    * Control costing ;
    * Manage wastage
  • Al Fatimide - Demi Chef

    2002 - 2003 * Production and preparation of Pizza A la Carte ;
    * Cook Continental and local dish
  • El Mansour Hotel - Trainee

    2002 - 2002 * Production and preparation of cold kitchen and breakfast buffet
  • SODEXHO For Mediteranean game - Casual

    2001 - 2001 Casual

    www.sodexo.com/fr

    * Production and preparation for Athletes and official in Cold Kitchen
  • Mahdia Palace Hotel - Trainee Commis

    2001 - 2001 Discovered and worked in all sections of the kitchen, participate and support state protocol of
    Tunisia in several occasion during this period

Formations

  • Ecole De Formation Des Cadres Monastire (Monastire)

    Monastire 2000 - 2002 BTP
  • Ecole Hoteliere De Monastir (Monastir)

    Monastir 2000 - 2002 Diploma

    * Hospitality & management School of Monastir (2 years of education)
    continental Food & culinary.
    MY ASSETS

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