mohammed amine abdellaoui

• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

- Working as a Chef-Tournant in most of the sections (Josper fish Robata section, bread ,vegetable )
- Supervising the preparation and cooking various food items and dishes
- Responsible for mise-en-place preparation and sample tasting for management
- Monitoring and ordering items on a daily basis
- New dishes development
- HACCP training

Nammos - Greek mediteranien cuisine at four season Hotel, Dubai. Started work there as a part of pre-opening team.

- Mostly working on josper and Robata section, including Meat,Fish, Vegetables and Bread section
- Meat butchery
- Checking quality of daily mise en place
- Management and tasks delegation (4-6 people)

- Working as a Chef-Tournant in most of the sections (Robatayaki, Tempura, Stove/Saute tempura)
- Supervising the preparation and cooking various food items and dishes
- Responsible for mise-en-place preparation and sample tasting for management
- Monitoring and ordering items on a daily basis
- New dishes development
- HACCP training

• Guided junior kitchen staff members in line cooking, food preparation and dish plating.
• Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
• Designed and documented high quality recipes.
• HACCP Monitoring
• make daily ordering using mandarin system programe guiding by sous chef

• main kitchen
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Maintained clean and tidy food preparation areas.
• Produced dishes per service with strict quality control procedures.
• Monitored line production to achieve consistent quality.

• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Improved workflow efficiency by [Number]% through clear direction of [Job title], [Job title] and [Job title].
• Minimised food waste by [Number]% by evaluating and revising current practices.
• Increased recycling output by [Number]% by updating waste management system.

• Produced + dishes per service with strict quality control procedures.
• Monitored kitchen equipment to gauge functionality.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.

• Motivated and quality-driven Chef
• De Partie with a verifiable track record of preparing exceptional cuisine and maintaining a safe and efficient kitchen environment
• Highly skilled in creating menu specials while ensuring that all stations are set before service time
• Track record of managing cleanliness and sanitation of kitchen
• Strong leadership qualities; able to motivate the culinary teams to deliver genuinely spectacular results
• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

• Received