Amine Guerroumi
Porto
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7 years background in high-end restaurant industry. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
Work History
Sous Chef
Ben's Pub Company (The Spring Inn)
2022.03 - 2023.07
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Senior CDP
The Beetle & Wedge
2020.01 - 2022.08
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Partie
Bell & Dragon (Windsor, Reading)
2016.09 - 2019.12
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Cooked memorable dishes that brought new customers into establishment.
Skills
- Reading Comprehension
- Create Recipes
- Signature Dish Creation
- Staff Supervision and Coordination
- Guest Satisfaction
- Cook Consistent Dishes
- Steady Food Flows
- Verbal and Written Communication
Languages
English
Bilingual or Proficient (C2)
French
Advanced (C1)
Arabic
Bilingual or Proficient (C2)
Timeline
Sous Chef
Ben's Pub Company (The Spring Inn)
2022.03 - 2023.07
Senior CDP
The Beetle & Wedge
2020.01 - 2022.08
Chef De Partie
Bell & Dragon (Windsor, Reading)
2016.09 - 2019.12