Hi, I’m
Elmahdi Ziani
Marrakech
Summary
Chef ayant plus 10 ans d'expérience dans des établissements au rythme de travail très soutenu. Excellente capacité à diriger une équipe, résoudre les problèmes et communiquer. Expérience avérée de la constitution de brigades extrêmement performantes.
Overview
14
years of professional experience
Work history
7 managment ( Joel Robuchon)sindalah (Neom), saudi arabie
Executive pastry chef
05.2024 - Current
Job overview
- Improved menu diversity by introducing innovative pastry designs and flavours.
- Led team training for enhanced productivity and quality control in the bakery department.
- Enhanced customer satisfaction with creative dessert presentations.
- Developed new recipes to meet dietary needs of customers.
- Managed inventory, reducing waste and optimising efficiency.
- Collaborated with culinary team, creating themed desserts for seasonal promotions.
- Developed seasonal dessert menus for improved variety and appeal.
- Used proper kneading techniques to achieve optimal dough development.
Four Seasons (Le deli Robuchon)Qatar , doha
chef exécutif pâtissier
05.2023 - 04.2024
Job overview
- Organised special events catering; successfully executed large orders under pressure.
- Maintained high food quality standards to ensure customer satisfaction.
- Enhanced dining experience by introducing innovative menu items.
- Managed inventory control, reducing waste and cost overruns.
- Provided culinary training for junior staff to improve their skills.
- Devised seasonal menus that captivated clientele's interest and taste buds.
- Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
- Hired, trained and mentored staff resulting in a highly skilled kitchen team.
- Worked closely with restaurant management to boost overall performance.
Symphonie by Philippe Segond Marrakech
chef exécutif pâtissier
02.2022 - 04.2023
Job overview
- Organised special events catering; successfully executed large orders under pressure.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Enhanced dining experience by introducing innovative menu items.
- Maintained high food quality standards to ensure customer satisfaction.
Atelier Joël RobuchonRabat
chef pâtissier
05.2019 - 01.2022
Job overview
- Improved customer satisfaction by creating innovative and appetising menu items.
- Streamlined kitchen operations for enhanced efficiency.
- Enhanced team productivity with effective delegation of tasks.
- Reduced food waste to improve profitability.
- Developed new recipes for a diverse culinary experience.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Supervised all kitchen staff to maintain high quality standards.
16cafeMarrakech
Chef pâtissier
07.2016 - 04.2019
Job overview
- Improved customer satisfaction by creating innovative and appetising menu items.
- Streamlined kitchen operations for enhanced efficiency.
- Enhanced team productivity with effective delegation of tasks.
- Reduced food waste to improve profitability.
- Supervised all kitchen staff to maintain high quality standards.
- Used proper kneading techniques to achieve optimal dough development.
- Trained junior chefs to enhance their professional skills.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Maintained high safety standards during food preparation and serving procedures.
16cafeMarrakech
sous chef pâtissier
11.2014 - 07.2016
Royal PalmMarrakech
Chef de partie pâtisserie
07.2014 - 10.2014
hôtel la MamouniaMarrakech
commis
04.2011 - 06.2014
paulMarrakech
commis pâtissier
10.2010 - 03.2011
Education
Chef Philipe Segond MOF
Formation d'ouverture from pâtisserie/chocolaterie/traiteur
Fabbri
Attestation de Formation from Fabrication des Glace et Sorbet, Entremet Glace
Chef Wei Loon Tan
Attestation de Formation from Pièce Artistique en Sucre Fleure en Sucre
DGF
Attestation de Formation from Petit Gâteaux ,Entremet, Pièce Artistique Chocolat
Chef Lawrence Bobo
Attestation de Formation from Pièce Artistique Chocolat
Chef Cécile Farkas Moritel
Master Classe from Pâtisserie
05.2016
I.S.H.R
Diplôme de Technicien from Pâtisserie/Boulangerie
01.2008 - Janvier/2010
Skills
- Maîtrise des températures de cuisson
- Rotation des stocks
- Attribution de tâches
- Gestion des stocks
- Achat des produits et du matériel
- Techniques de préparation des aliments
- Respect de la réglementation
- Excellente maîtrise des techniques culinaires
- Création de menus
- Établissement d'un budget et maîtrise des coûts
- Établissement de budget et maîtrise des coûts
- Menu development
- Staff training
- Food safety regulations
- Wedding cake designing
- Catering experience
- Dessert plating techniques
- Seasonal menu planning
Additional Information
- Art
- Passion pour le [Sport]
- Voyages
- Pâtisserie
- Gastronomie
- Musique
- Passion pour les cuisines du monde
Languages
Arabe
Native
Français
Intermediate
Anglais
Intermediate
Timeline
Executive pastry chef
7 managment ( Joel Robuchon)
05.2024 - Current
chef exécutif pâtissier
Four Seasons (Le deli Robuchon)
05.2023 - 04.2024
chef exécutif pâtissier
Symphonie by Philippe Segond
02.2022 - 04.2023
chef pâtissier
Atelier Joël Robuchon
05.2019 - 01.2022
Chef pâtissier
16cafe
07.2016 - 04.2019
Chef Cécile Farkas Moritel
Master Classe from Pâtisserie
05.2016
sous chef pâtissier
16cafe
11.2014 - 07.2016
Chef de partie pâtisserie
Royal Palm
07.2014 - 10.2014
commis
hôtel la Mamounia
04.2011 - 06.2014
commis pâtissier
paul
10.2010 - 03.2011
I.S.H.R
Diplôme de Technicien from Pâtisserie/Boulangerie
01.2008 - Janvier/2010
Fabbri
Attestation de Formation from Fabrication des Glace et Sorbet, Entremet Glace
Chef Wei Loon Tan
Attestation de Formation from Pièce Artistique en Sucre Fleure en Sucre
DGF
Attestation de Formation from Petit Gâteaux ,Entremet, Pièce Artistique Chocolat
Chef Lawrence Bobo
Attestation de Formation from Pièce Artistique Chocolat
Chef Philipe Segond MOF
Formation d'ouverture from pâtisserie/chocolaterie/traiteur
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