Soukaina El Boualaoui
Marrakech
Profil professionnel
Ingenious Private Chef with profound knowledge of varied food ingredients and recipes. Works well independently or within group. Skilled at keeping kitchen inventory well-stocked, preparing, and presenting meals on time and following all dietary restrictions. Adept at coordinating and planning special meals for groups of. Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Flexible Personal Chef with exceptional knowledge of various cuisines and cultures. A personable professional looking for an integral position in an exciting restaurant. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Vue d'ensemble
1
1
année de formation post-secondaire
5
5
années d'expérience professionnelle
Expérience
Private Chef
Artemis
Marrakech
2025.10 - Current
- Stocked pantry with clients' favorite items.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Implemented and maintained excellent service to achieve guest satisfaction.
Sous Chef
blue ribbon
marrakech
2025.08 - 2026.10
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Trained kitchen workers on culinary techniques.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Demi Chef de Partie - Garde-manger & Pâtisserie
Alma Kitchen&Coffe
2024.07 - 2025.03
- Preparation of cold desserts, pastries, and entremets (mousses, tarts, bavarois, etc.)
- Preparation of classic and vegetarian sandwiches according to orders
- Organization and management of the garde-manger station, including supervision of cold starters and pastry production
- Ensuring product quality and presentation before service
- Management of raw material storage and strict adherence to HACCP standards
- Collaboration with other kitchen sections to ensure smooth and high-quality service
Demi Chef de Partie - Garde-manger
Blue Ribbon
Marrakech
2023.05 - 2024.04
- Preparation and organization of salads, cold appetizers, and specialized cold dishes
- Coordination and management of the garde-manger team, ensuring the quality of all preparations
- Strict adherence to hygiene standards and proper management of product storage temperatures
- Monitoring stock rotation and managing inventory according to the FIFO (First In, First Out) method
- Contribution to innovation and the creation of new appetizers and cold dishes for the menu
- Collaboration with other kitchen sections to ensure smooth service operations
Commis de Cuisine
Riad Kheirddine
Marrakech
2021.11 - 2023.05
- Preparation of basic ingredients (cutting, peeling, weighing)
- Assistance with mise en place and cooking of Moroccan dishes (tajines, couscous, pastillas)
- Plating and service in coordination with the chef
- Maintenance of the workstation and strict application of HACCP regulations
- Receiving and storing deliveries
- Participation in special meals and preparation of menus for guest stays or private events
Formation
Culinary Training -
Specialized Institute of Hospitality and Tourism Technology
Beni Mellal 2020.02 - 2021.07
Compétences
- Sanitation and safety
- Special events
- Hygiene policy implementation
- Quality assurance
- Fine dining
- Nutritional advice
- Cooking equipment proficiency
Language
arabic
NATIVE LANGUAGE
English
Upper-intermediate
B2
French
Intermediate
B1
German
Basic knowledge
A2
Informations complémentaires
- morocan and internatinal cuisine, recipe development,food plating and presentation healty nutrition, pastry and baking ,menu plannig ,food safety and hygiene .
Chronologie
Private Chef
Artemis
2025.10 - Current
Sous Chef
blue ribbon
2025.08 - 2026.10
Demi Chef de Partie - Garde-manger & Pâtisserie
Alma Kitchen&Coffe
2024.07 - 2025.03
Demi Chef de Partie - Garde-manger
Blue Ribbon
2023.05 - 2024.04
Commis de Cuisine
Riad Kheirddine
2021.11 - 2023.05
Culinary Training -
Specialized Institute of Hospitality and Tourism Technology
2020.02 - 2021.07
volunteering
volunteering ,communtiy service ,cooking for charity events ,helping others through food .