ahmed ballom
agadir,morocco
Summary
Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments. Passionate [Job Title] with experience deputising for Head Chef in high-quality restaurant. Creates exciting menu concepts using fresh, seasonal ingredients for excellent kitchen sustainability. Enthusiastic and committed to delivering exceptional standards for reliable, focused kitchen support. Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity. Enthusiastic [Job title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality food and experiences. Adept at team collaboration for improved kitchen efficiency. Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Overview
14
14
years of professional experience
1
1
Certification
Work history
chef de cuisine en saudia arabia
restaurant
riadh, saudia arabia
12.2018 - 01.2024
- Produced [Number] dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
- Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Received promotion from [Job title] to Chef De Cuisine within [Number] [Timeframe].
- Recruited, supervised and mentored [Job title]s to maximise kitchen efficiency and produce improved [Result].
- Minimised food wastage by [Number]% through effective staff training and [Action].
- Planned and executed innovative [Type] menus and [Area of expertise] dishes, utilising fresh, seasonal produce to create a memorable customer experience.
- Ensured food safety compliance within the kitchen through [Action] to avoid poor food handling practices and [Type].
- Effectively managed a team of [Number]+ staff including [Job title] and [Job title] through [Action] and [Action].
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Meticulously checked delivery contents to verify product quality and quantity.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
Sous chef
restaurante
riyadh, saudia arabia
06.2020 - 02.2024
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Planned and directed food preparation in fast-paced restaurant environments.
- Developed chefs to run stations efficiently during peak service periods.
- Maintained total control to maximise guest satisfaction and team productivity.
- Assisted cooks to determine freshness and quality of dishes.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Built and maintained strong working relationship with staff across business.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Chef manager
restaurant caverna agadir
agadir, morocco
02.2016 - 12.2018
- Recruited, trained and supported [Number] new staff members since [Year] to established skilled and dedicated workforce.
- Fully understood and complied with [Type], [Type] and [Type] policies and standards.
- Monitored financial performance, reporting to [Job title] using [System].
- Strategically designed [Type] menus employing expertise in [Type] cuisine and customer behaviours.
- Managed kitchen team of [Number] and [Number] front of house staff.
- Captured [Number]% reduction in [Type] costs through efficient purchasing and strategic use of existing stock.
- Creatively incorporated upcoming [Type] trends to maintain relevancy and innovation.
- Proactively identified potential shortages of [Type] ingredients and instigated action to source adequate supplies.
- Coordinated stock activities through [Task] and [Task] to ensure optimal operational levels.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
Pizza chef
olio pizzaria
agadir, morocco
06.2016 - 07.2017
- Complied with Health and Safety, Food Hygiene and COSHH regulations by by providing best practices and quality standards.
- Sterilised kitchen equipment, plates and utensils to maintain clean environment.
- Completed comprehensive closing and cleaning checklists.
- Created high-quality artisan, sourdough pizzas using traditional methods and ingredients, achieving outstanding customer feedback.
- Dated and rotated food stocks to minimise wastage.
- Prepared dough from scratch using old world recipe and added toppings, cheese and sauce for baked-to-order pizzas.
- Safely operated pizza oven and other kitchen equipment according to manufacturer instructions.
- Implemented portion control measures to control food costs.
- Collaborated with kitchen staff to foster productive, enjoyable work environment and meet service demands.
- Labeled and stored food items to promote orderliness.
Chef de partie
vinizia restaurant
agadir, morocco
06.2014 - 09.2014
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Executed efficient mise en place to facilitate smooth service.
- Monitored line production to achieve consistent quality.
- Followed recipe specifications strictly to produce high volume of food orders.
- Aided management to practice food hygiene standards.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Demi chef de partie
hotel atlantic palace agadir
agadir, morocco
02.2013 - 03.2014
- Maintained clean and tidy food preparation areas.
- Improved workflow efficiency by [Number]% through clear direction of [Job title], [Job title] and [Job title].
- Executed efficient mise en place to facilitate smooth service.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Increased recycling output by [Number]% by updating waste management system.
- Enhanced staff performance through [Task] in order to consistently achieve and exceed [Type] KPI targets.
- Led team of [Number] by example, remaining visible to demonstrate appropriate standards and assist in all operating procedures.
- Monitored line production to achieve consistent quality.
- Supervised and trained junior chefs cook assigned dishes.
Commis chef
hotel atantic palace agadir
agadir, morocco
06.2012 - 07.2013
- Controlled and minimised food waste.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Accurately measured dish ingredients to support precise portioning.
- Stored foodstuffs and ingredients in established manner.
- Quality-checked items for quantity and presentation.
- Cooked and presented dished in line with standardised recipes.
Extra
palais royal agadir
agadir, morocco
06.2011 - 07.2012
- Delivered animated performances in line with specific production requirements for authentic background support.
- Maintained a good understanding of scenes and scripts, enabling accuracy and efficiency in performance.
- Maintained patience and professionalism between takes to aid smooth-running production.
- Built positive, professional relationships with cast and crew for enhanced production morale.
extra cuisine
royal atalas hotel
agadir, morocco
01.2010 - 02.2010
- Listened attentively to Director's instructions, recreating exact requirements on cue.
- Used constructive feedback to enhance future performances in line with production demands.
- Promptly attended [Type] rehearsals, ensuring readiness for direction and filming.
- Delivered animated performances in line with specific production requirements for authentic background support.
Education
Diploma -
ofppt
agadirSkills
- Recipe development
- Kitchen sustainability improvements
- Signature dish creation
- Produce purchasing
- Forecasting and planning
- Food allergy understanding
- Hospitality
- Culinary arts
- Utensils knowledge
- Recruiting and training
- Innovative menu planning
- Mise en place
- Culinary trend analysis
- Staff training and development
- Communication skills
Websites
Languages
Arabic
Beginner
Accomplishments
- Supervised team responsible for executing well on projects, leading to [Number]% increased revenue.
- Documented and resolved [Issue], contributing to [Result].
Affiliations
- Association of Chartered Certified Accountants (ACCA)
- Royal College of Nursing (RCN)
- The Chartered College of Teaching
- College of Paramedics (CoP)
- The Institution of Mechanical Engineers (IMechE)
Certification
- Certified Software Development Professional
- European Information Technologies Certification
- Certified Public Accountant
- Certified Associate in Project Management
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline
Sous chef
restaurante
06.2020 - 02.2024
chef de cuisine en saudia arabia
restaurant
12.2018 - 01.2024
Pizza chef
olio pizzaria
06.2016 - 07.2017
Chef manager
restaurant caverna agadir
02.2016 - 12.2018
Chef de partie
vinizia restaurant
06.2014 - 09.2014
Demi chef de partie
hotel atlantic palace agadir
02.2013 - 03.2014
Commis chef
hotel atantic palace agadir
06.2012 - 07.2013
Extra
palais royal agadir
06.2011 - 07.2012
extra cuisine
royal atalas hotel
01.2010 - 02.2010
Diploma -
ofppt