Abderrahmane El Marjani

Assesses inventory and requests resupply when necessary

• Measures, mixes, and prepares meal ingredients, sauces, and seasonings
• Plates meal items under the chef de partie supervision
• Monitors kitchen equipment and reports issues to superiors

• Maintains food preparation, garnishes menu items, including buffet preparation to current specifications of the restaurant.
• Ensures that the presentation, taste, texture and quantity are maintained to the standards laid by the restaurant .
• To be responsible for completing your mis en place .
• To ensure all statutory regulations are adhered to, such as food hygiene policies .

• Managed in-store, pick-up orders and catering needs.
• Mentored kitchen staff at all levels to prepare each for demanding roles.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Researched new dessert concepts and performed recipe analysis to increase overall sales.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.

• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Ensure excellent quality and creativity to the dessert offerings
• Experience in similar capacity in hotels or restaurants
• Have a good personality and positive attitude
• Managing all aspects of the pastry kitchen including supervision of bakery staff, training, scheduling, menu development, and creation of standardized recipes
• Training and mentoring colleagues to ensure growth and future succession, leading by example