Achref Bousdira

Produced dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
Ordered produce according to menus and special requests, strategically planning to reduce costs.
Ensured food safety compliance within the kitchen through [Action] to avoid poor food handling practices and
Minimized food wastage through effective staff training.
Maintained well-organized mise en place, ensuring efficient and consistent kitchen workspaces.
Developed and delivered exciting, memorable dishes, increasing repeat business.
Produced dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
Planned popular promotional menu additions based on seasonal pricing and product availability.
Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.

• Led culinary team in creating innovative menus reflecting local
• and international cuisine trends.

• Plated food according to restaurant artistic guidelines for attractive presentation.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Acted as head chef when required, maintaining continuity of service and quality.

Duties and Responsibilities:

2nd in command for all kitchen responsibilities, back-up to

Executive Chef during absences Assisted and supported

the executive chef in routine and specific tasks.

• Ensured customers are served well-on-time and

effectively

• Helped with the planning of menus and meals

• Maintained high food quality and presentation

• Performed product inventory

• Assisted cooks on the preparation, cooking and

presentation of different foods in the restaurant and

banquets

• Conducted daily shift briefing

• Creating the basic recipes, menu planning and organizing.

• To maintain a high standard of service at all times.

• To ensure that all Health and Safety legislation and

guidelines are implemented, adhered to and reviewed.

regularly, in respect of kitchen production, employees,

machinery, equipment and hygiene.

• To ensure all products used are of a high standard.

• To ensure all areas are clean and tidy after service

• To ensure when ordering on behalf of the Company, the

most competitive price is obtained.

•To ensure that all complaints, suggestions or enquiries

• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Maintained clean and tidy food preparation areas.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Collaborated with head chef to create innovative, seasonal menus for special events.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
• Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
• Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.

• Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• Complied with food safety regulations.

• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.