Youssef ZEROUAL

En résumé

Entreprises

• Warwick international - Chef de cuisine

  2014 - maintenant Assist the Executive Chef in writing standard recipes which allow the property to run at an acceptable food cost.
  Assist the Executive Chef in minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
  Monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
  Assist the Executive Chef in developing menus, buffets and "specials" which meet the needs and which comply with company and hotel policies and procedures and minimum standards
  Assist in writing and updating the relevant section of the Departmental Operations Manual.
  Assist in maximizing employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
  Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  Maintain good working relationship with colleagues and all other departments.
  Have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
  Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
  Maintain and enforce good hygiene and sanitation procedures.
  Identify market needs and trends in terms of food for both hotel guests and local market, and monitor and analyze the menus and products of competitive restaurants.

• Moevenpick Hotels & Resorts - Sous chef

  2013 - 2014 Assist the Executive Chef in writing standard recipes which allow the property to run at an acceptable food cost.
  Assist the Executive Chef in minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
  Monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
  Assist the Executive Chef in developing menus, buffets and "specials" which meet the needs and which comply with company and hotel policies and procedures and minimum standards
  Assist in writing and updating the relevant section of the Departmental Operations Manual.
  Assist in maximizing employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
  Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  Maintain good working relationship with colleagues and all other departments.
  Have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
  Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
  Maintain and enforce good hygiene and sanitation procedures.
  Identify market needs and trends in terms of food for both hotel guests and local market, and monitor and analyze the menus and products of competitive restaurants.

• Four Seasons Hotels & Resorts - Sous chef

  2011 - 2013 Pre-opening staff, working as Sous chef (outlet chef).
  Assists the Head Chef in meeting and exceeding the company Food GP budget
   Assists the Head Chef in ensuring all kitchen staff are trained on dish specification and how to achieve food margins
   Orders of food stock appropriate to sales levels and not over ordered
   All sub standard food is returned with the appropriate paperwork and the supplier contacted. Supplier issues to be cascaded to senior managers
   All deliveries to be checked and signed for by the Head Chef / Sous Chef or manager on duty – where this is not possible a record must be placed onto the delivery note
   Prepares food for service appropriate to sales levels
   Controls wastage and records / reports all wastage

• Four seasons hotel - Sous chef

  2011 - maintenant

• Al Majlis Restaurant - Junior sous chef

  2010 - 2011 * Raffles Makkah Palace ( 05/2010 till 04/2011 ), Pre-opening team, working in Al Majlis Restaurant (international cuisine) as ``junior sous chef''

• Ritz-Carlton Hotel - Chef de Partie

  2008 - 2010

• Arabian Park Hotel - Demi Chef De Partie

  2007 - 2008 * Arabian Park Hotel (A Division of Wafi Hotels LLC) ( from 11/01/2007 to 28/01/2008 ),working in the Brasserie Restaurant(intercontinental cuisine) as ``

• Peshcador Restaurant - Commis

  2006 - 2007

• M'nar park - Commis

  2005 - 2006 * Touristic Village ``M'nar Park''( from 06/2005 to 01/2006 ), (international cuisine) working as'' commis 1''

Formations

Pas de formation renseignée

Réseau

• Amine JALAL MANSOUR

• Essouqiani MOHAMED

• Kantana MOHAMED

• Mohamed ALAOUI MHAMMEDI

• Yassine CHAHIRI

• Yvon LAIZET