Wiame Soumid
Chef
Dubai,DU
Summary
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with French and Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills of French, Arabic, Spanish and English.
Overview
2
2
years of professional experience
Work History
Commis Pastry Chef
Bussola Restaurant- Westin Mina Seyahi
Dubai, Dubai
09.2021 - Current
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Trained new kitchen staff on procedures and managed performance for up to [Number] team members.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Created unique daily specials to drive business growth.
Commis Pastry Chef
Westin Hotel
Dubai, Dubai
06.2021 - 09.2021
- Managed in-store, pick-up orders and catering needs.
- Cycled menus to keep offerings fresh and interesting for customers.
- Maintained well-organized mise en place to keep work consistent.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
- Cleaned and maintained kitchen equipment and oven.
Junior Sous Chef
Le Jardin De L'opera
Casabianco, Morocco
12.2020 - 05.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Ordered food items for upcoming events per sous chef request.
- Oversaw cleanliness of each station in kitchen.
- Successfully completed kitchen product inventory as assigned.
Assistant Executive Chef
Gatsby
Casabianco, Morocco
12.2019 - 12.2020
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Education
Baccalaureat Sciences Mathematiques B - Diplome Cooking And Pastry
Centre Sidi Othmane
Casabianca, MoroccoSkills
Pastry preparation
Catering expertise
French baking techniques
Recipe development
Desserts knowledge
Employee training
Flexible and Adaptable
Cultural Awareness
Timeline
Commis Pastry Chef
Bussola Restaurant- Westin Mina Seyahi
09.2021 - Current
Commis Pastry Chef
Westin Hotel
06.2021 - 09.2021
Junior Sous Chef
Le Jardin De L'opera
12.2020 - 05.2021
Assistant Executive Chef
Gatsby
12.2019 - 12.2020
Baccalaureat Sciences Mathematiques B - Diplome Cooking And Pastry
Centre Sidi Othmane