Rachida Aissaoui
Dubai,UAE
Summary
Accomplished Sous Chef – Pastry with 14 years in luxury hospitality, specialising in French and International pastry, artisan desserts, and chocolate work. Developed innovative menus, standardised recipes, and managed food costs while ensuring HACCP compliance. Led pastry teams to achieve exceptional quality and guest satisfaction, driving continuous improvement in operations.
Overview
15
15
years of professional experience
Work history
Pastry sous chef
The Rufescent Hotel
Dubai, United Arab Emirates
02.2026 - Current
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Pastry Junior sous chef
Bab Al Shams Resort
Dubai, United Arab Emirates
09.2023 - 01.2026
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Conducted regular inventory checks; ordered supplies as necessary.
- Helped maintain high standards of food quality with meticulous attention to detail.
Head pastry chef
La Patisserie Catering Company
Dubai, United Arab Emirates
05.2021 - 08.2023
- Monitored food cost whilst maintaining highest standard of pastries.
- Trained junior chefs, imparting knowledge and improving skillsets.
- Collaborated with kitchen staff for seamless operations.
- Worked closely with suppliers for timely delivery of products.
Chef de partie
Four Seasons Hotel
Rabat, Morocco
10.2019 - 04.2021
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Incorporated seasonal produce into menus for freshness and variety.
- Perfected traditional cooking methods including baking, grilling and braising.
Demi chef de partie
Sofitel Rabat
Rabat, Morocco
07.2017 - 08.2019
- Participated actively in team briefings contributing towards open communication among staff members.
- Trained junior staff members to improve overall team performance.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Took charge of specific stations within the kitchen as required.
Commis 1
Nour Kounouz Pastry
Meknes, Morocco
05.2013 - 07.2015
- Participated in regular training sessions to improve culinary skills and knowledge.
- Assisted in food preparation, enhancing kitchen efficiency.
- Ensured customer satisfaction with prompt dishwashing and cutlery polishing services.
- Ensured proper storage of food items to maintain freshness and avoid wastage.
Commis 1
La Perla Ice Restaurant
Meknes, Morocco
02.2011 - 04.2013
- Supported restaurant's sustainability efforts by actively participating in recycling initiatives.
- Handled high-pressure situations calmly during peak hours, ensuring timely service delivery.
- Maintained cleanliness standards by thoroughly cleaning utensils and work areas.
- Contributed to menu planning discussions, bringing forth innovative ideas based on seasonal ingredients available.
Education
Diploma - International, French & Moroccan Pastry
Chamber of Traditional Industry
Rabat MoroccoSkills
* French & International Pastry Production
* Plated Desserts & Buffet Production
* Chocolate & Confectionery
* Recipe Development & Standardization
* Menu Development & Cost Control
* HACCP & Food Safety Standards
* Team Leadership & Staff Training
* Time Management
* Problem Solving
* Communication Skills
* Ability to Work Under Pressure
Languages
Arabic
Native
English
Advanced (C1)
French
Advanced (C1)
Timeline
Pastry sous chef
The Rufescent Hotel
02.2026 - Current
Pastry Junior sous chef
Bab Al Shams Resort
09.2023 - 01.2026
Head pastry chef
La Patisserie Catering Company
05.2021 - 08.2023
Chef de partie
Four Seasons Hotel
10.2019 - 04.2021
Demi chef de partie
Sofitel Rabat
07.2017 - 08.2019
Commis 1
Nour Kounouz Pastry
05.2013 - 07.2015
Commis 1
La Perla Ice Restaurant
02.2011 - 04.2013
Diploma - International, French & Moroccan Pastry
Chamber of Traditional Industry