Curriculum Vitae Chef in Morocco Casablanca – Free Word Template Download with AI

Personal Information

Name: Ahmed El-Farouk
Address: 12 Rue des Épices, Casablanca, Morocco
Email: [email protected]
Phone: +212 6 54 32 10 98
LinkedIn: linkedin.com/in/ahmedchefmorocco

Professional Summary

A dedicated and innovative Chef with over a decade of experience in Morocco Casablanca, specializing in authentic Moroccan cuisine while integrating modern culinary techniques. Proven ability to lead kitchen teams, design menus that reflect the rich gastronomic heritage of Morocco, and deliver exceptional dining experiences. Passionate about preserving traditional recipes while experimenting with contemporary flavors to cater to both local and international clientele. Committed to excellence in food quality, sustainability, and cultural preservation in the vibrant culinary scene of Casablanca.

Work Experience

Executive Chef

La Maison des Saveurs, Casablanca, Morocco

• Managed a team of 25 chefs and kitchen staff to ensure seamless operations in a 150-seat restaurant specializing in Moroccan and Mediterranean fusion cuisine.
• Developed seasonal menus that highlighted local ingredients such as saffron, preserved lemons, and tagine staples, while incorporating global trends like plant-based alternatives.
• Collaborated with local farmers to source organic produce, fostering relationships that enhanced the restaurant’s reputation for sustainability and quality.
• Won the 2022 Casablanca Culinary Award for "Best Traditional Moroccan Restaurant," recognized for preserving heritage dishes while innovating presentation styles.

Sous Chef

Casablanca Spice Garden, Morocco

• Supervised daily kitchen operations, ensuring adherence to health and safety standards in a high-traffic dining venue with a focus on Moroccan street food.
• Trained junior chefs in traditional techniques such as couscous preparation, tajine cooking, and pastry-making for pastilla and baklava.
• Organized monthly cultural events showcasing regional dishes from different parts of Morocco, attracting both locals and tourists.

Chef de Cuisine

Al Fassia Restaurant, Casablanca, Morocco

• Revamped the restaurant’s menu to emphasize authenticity, featuring iconic dishes like lamb mechoui, seafood tagine, and harira soup.
• Led a team of 18 staff members in a 100-seat establishment, achieving a 20% increase in customer satisfaction scores within six months.
• Partnered with local spice merchants to create exclusive blends for the restaurant’s signature dishes, enhancing flavor profiles and supporting the community.

Education

Culinary Arts Degree
École de Cuisine Marocaine, Casablanca, Morocco
2010 – 2014
Specialized in North African cuisine, with a focus on Moroccan gastronomy and advanced cooking techniques.

International Culinary Certification
Le Cordon Bleu Paris, France
2015 – 2016
Gained expertise in French culinary methods and global food trends, complementing my traditional Moroccan training.

Skills

• Culinary Expertise: Master of Moroccan dishes (tagine, couscous, pastilla) and international cuisines (Italian, French, Asian fusion).
• Menu Development: Skilled in creating balanced menus that reflect cultural diversity while meeting dietary preferences.
• Kitchen Management: Proven ability to manage high-pressure environments and lead teams efficiently.
• Sustainability Practices: Advocate for zero-waste cooking and local sourcing, aligning with Morocco’s growing eco-conscious movement.
• Leadership & Communication: Strong interpersonal skills to mentor staff and engage with customers in Casablanca’s dynamic hospitality industry.

Languages

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

Certifications & Trainings

Certificate in Advanced Culinary Techniques
International Institute of Culinary Arts, 2018
Focused on modern plating, food science, and kitchen safety protocols.

Sustainable Gastronomy Workshop
Moroccan Culinary Association, 2021
Explored methods to reduce food waste and promote ethical sourcing in Casablanca’s restaurants.

Projects & Achievements

• Launched "Moroccan Flavors" initiative, a collaboration with 10 local farmers to create a farm-to-table menu that reduced carbon footprint by 30%.
• Featured in "Casablanca Food Guide 2023" for pioneering the use of heirloom ingredients in modern Moroccan dishes.
• Hosted a cooking class series at the Casablanca Cultural Center, teaching traditional Moroccan recipes to international guests and local students.

References

Available upon request. References include previous employers in Morocco Casablanca, culinary associations, and industry peers.