Resume Chef in Morocco Casablanca – Free Word Template Download with AI

Contact Information

Name: Ahmed El-Fassi
Phone: +212 6 12 34 56 78
Email: [email protected]
Address: Casablanca, Morocco

Professional Summary

A passionate and experienced Chef with over a decade of expertise in Moroccan cuisine, specializing in traditional and contemporary dishes that reflect the rich culinary heritage of Morocco Casablanca. A graduate of the École Hôtelière de Marrakech, I have dedicated my career to mastering the art of North African cooking while adapting to modern gastronomic trends. My work in Casablanca’s vibrant food scene has allowed me to collaborate with local farmers, craft innovative menus, and create memorable dining experiences that celebrate Moroccan flavors. Committed to excellence, I bring a deep understanding of regional ingredients, cultural authenticity, and the unique demands of hospitality in Morocco.

Work Experience

Head Chef, Le Jardin de Casablanca (2018–Present)

• Overseeing the kitchen operations of a 50-seat fine dining restaurant in the heart of Casablanca, focusing on Moroccan and Mediterranean fusion cuisine.
• Designing seasonal menus that highlight local produce, such as saffron, preserved lemons, and lamb from the Atlas Mountains.
• Training a team of 12 chefs in traditional techniques like tagine preparation and couscous-making while integrating modern plating styles.
• Partnering with local suppliers to ensure sustainable sourcing of ingredients, reducing the restaurant’s carbon footprint by 20% since 2020.

Sous Chef, Maison Zellige (2015–2018)

• Supporting the Head Chef in managing daily kitchen operations for a historic Casablanca eatery known for its authentic Moroccan dishes.
• Implementing a hygiene and safety protocol compliant with Moroccan food regulations, achieving zero health violations during my tenure.
• Leading the development of new signature dishes, including a popular harira soup with a modern twist that increased customer retention by 15%.
• Collaborating with local bakers to source traditional breads like khobz and msemen, enhancing the authenticity of the restaurant’s offerings.

Chef de Cuisine, La Terrasse du Port (2012–2015)

• Managing a team of 8 chefs to serve over 300 guests daily, with an emphasis on seafood and Moroccan spice blends.
• Creating themed menus for events such as Ramadan feasts and Eid celebrations, drawing from regional recipes passed down through generations.
• Improving kitchen efficiency by introducing a digital inventory system, reducing waste by 30% and saving the restaurant $15,000 annually.
• Representing the restaurant at local food festivals in Casablanca, increasing brand visibility and attracting international clients.

Education

École Hôtelière de Marrakech, Casablanca, Morocco
Diplôme d'Études Culinaire (DEC), 2010

Certification in HACCP Standards, Moroccan Food Safety Authority, 2017

Skills

• Culinary Expertise: Mastery of Moroccan dishes (tagine, couscous, harira), French and Mediterranean techniques.
• Menu Development: Experience in creating seasonal, culturally inspired menus tailored to Casablanca’s diverse clientele.
• Sustainable Practices: Knowledge of eco-friendly kitchen operations and local sourcing strategies.
• Team Leadership: Proven ability to manage and mentor culinary teams in fast-paced environments.
• Cultural Sensitivity: Deep understanding of Moroccan traditions, dietary customs, and hospitality norms.

Languages

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

Certifications

• HACCP Certification – Moroccan Food Safety Authority, 2017
• Advanced Gastronomy Workshop – Casablanca Culinary Institute, 2019
• Food & Beverage Management Certificate – École Hôtelière de Marrakech, 2011

Projects & Achievements

Casablanca Street Food Initiative (2021): Collaborated with local vendors to revitalize traditional Moroccan street food, increasing foot traffic to the city’s historic quarters by 40%.

“Taste of Casablanca” Cooking Class Series (2019–Present): Hosted monthly workshops teaching participants about Moroccan ingredients and cooking techniques, reaching over 500 attendees.

Ramadan Feast at Le Jardin de Casablanca (2023): Designed a multi-course menu that combined traditional Iftar dishes with modern plating, earning rave reviews from local media and international guests.

References

Available upon request. Contact: [email protected]