Curriculum Vitae Chef in Algeria Algiers – Free Word Template Download with AI

Name: Ahmed Belkacem
Address: 12 Rue des Jardins, Bab Ezzouar, Algiers, Algeria
Email: [email protected]
Phone: +213 555 123 456

To leverage my extensive experience in Algerian cuisine and culinary innovation as a Chef in Algiers, Algeria, while contributing to the preservation and promotion of traditional Algerian flavors within a dynamic and professional kitchen environment. My goal is to inspire excellence in food service and foster a deeper appreciation for the rich culinary heritage of Algeria Algiers.

A seasoned Chef with over 15 years of experience in the hospitality industry, specializing in Algerian cuisine and modern fusion dishes. A graduate of the prestigious École de Cuisine d’Algérie, I have consistently demonstrated a commitment to quality, creativity, and cultural authenticity. My work in Algiers has focused on elevating traditional Algerian recipes while adapting them to contemporary tastes. As a Chef in Algeria Algiers, I have led teams in high-profile restaurants and hotels, ensuring exceptional service and culinary excellence. My expertise includes mastering local ingredients such as couscous, chermoula, and harissa, as well as creating innovative menus that reflect the diversity of Algeria’s regional flavors.

Head Chef

Riad El Kebir Restaurant, Algiers, Algeria
June 2018 – Present

• Designed and implemented a seasonal menu highlighting traditional Algerian dishes with a modern twist, increasing customer satisfaction by 30%.
• Managed a team of 12 chefs and kitchen staff, ensuring adherence to health and safety standards in accordance with Algeria’s food regulations.
• Collaborated with local farmers to source organic produce, supporting sustainable practices in Algeria Algiers.
• Organized monthly cooking workshops on Algerian cuisine for both locals and tourists, promoting cultural exchange and culinary education.

Sous Chef

Hôtel El Mouradia, Algiers, Algeria
January 2015 – May 2018

• Assisted in the development of a multi-course Algerian banquet menu for special events, receiving accolades from international guests.
• Implemented efficient kitchen workflows that reduced food waste by 20% and improved operational efficiency.
• Provided training to junior chefs on traditional cooking techniques such as slow-roasting tagines and preparing fresh flatbreads like khobz.
• Played a key role in the restaurant’s recognition as one of Algeria’s top dining destinations by local food critics.

Chef de Cuisine

Café des Étoiles, Algiers, Algeria
August 2012 – December 2014

• Revitalized the café’s menu by incorporating regional specialties from Kabylie and Oran, attracting a broader customer base.
• Managed inventory and procurement processes, ensuring cost-effective operations while maintaining high-quality standards.
• Developed partnerships with Algerian spice traders to source authentic ingredients like ras el hanout and saffron.
• Received the "Best Local Chef in Algiers" award in 2013 for innovative use of traditional Algerian flavors.

École de Cuisine d’Algérie, Algiers, Algeria
Diplôme de Cuisine, 2010

Specialized in classical French and Algerian culinary techniques. Coursework included advanced pastry making, food presentation, and the history of Mediterranean cuisine.

• Culinary Expertise: Mastery of Algerian staples (couscous, merguez, shakshuka), French-inspired dishes, and international fusion cuisines.
• Kitchen Management: Proficient in staff training, menu planning, and inventory control tailored to the Algerian market.
• Certifications: Food Safety Certification (Algeria), Advanced Knife Skills Training (2017), and Arabic-French Bilingual Certification.
• Technology: Experienced in using POS systems, kitchen management software, and social media platforms for menu promotion in Algeria Algiers.

• Arabic (Fluent)
• French (Fluent)
• English (Proficient)

As a Chef in Algeria Algiers, I have actively participated in local food festivals and community initiatives to celebrate Algerian culinary traditions. My work has been featured in several publications, including "Algerie Culinary Today," where I highlighted the importance of preserving heritage recipes while embracing modern techniques.

Available upon request. References include former colleagues, restaurant owners, and industry professionals from Algiers and beyond.

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