& , CV motion Video.

SAID CHARIOUI

Portfolio

What I'm cooking so far

paella

meat tagine

chicken tagine

beef trotters

crispy Chicken drumsticks

meatball tagine

Calabrian Stuffed Eggplant

Moroccan chicken seffa

crispy Chicken tenders

Moroccan Couscous

Lentil Recipe

creamy salmon tagliatelle

Creamy minced chicken with mashrooms

sautéed vegetable

fried fish

Creamy chicken breast with mashrooms

honey soy baked chicken thighs

Chicken Noodle Stir Fry

Mediterranean White Bean

Moroccan Beef liver

honey soy baked chicken legs

salmon recipes

lasagna recipe

Moroccan Seafood Bastilla

mixed salad

Mediterranean nicoise salad

Cesar salad

mexican chicken salad

Moroccan chicken Bastilla

toasted ham and cheese sandwich

Moroccan briwattes

smoked turkey croissant

pizza recipes

sandwich recipes

Classic French Crepes

burger recipes

HOT DOG

Egg and Bacon quiche

Creamy mushroom vol-au-vents

Planning, problem solving, and teamwork

Self-motivated

Developing budgets

High energy Level

Skills & Proficiencies

What i can do

Adaptability

Customer service

Decision-making

Oral communication

Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment

Multi-tasking

Can work under pressure.

Willing to work evenings and weekends.

50 %

83 %

85 %

61 %

72 %

92%

90%

51 %

80%

94%

95%

Principles of Food Hygiene and Safety

95 %

2017/2018 First year in economics and business management, University Hassan II Mohammedia 2016-2017 Bachelor of literature and human sciences, Mokhtar Soussi high school Casablanca 2012-2014 Hospitality Diploma, Specialized Institute of Applied Technology Hotel and Tourism Mohammedia 2010-2012 Computer Science Certificate, Specialized Institute of Applied Technology Mohammedia

Education & Certificat

Academy

Life

I am certified by

& Experience

smartphone

Professional Internship

Sales Representative

Supermarket

Restaurant

Store

COOK

COOK

FOOD DEPARTMENT

·Perform all duties at a higher level of accuracy and speed than a Assistant Cook ·Demonstrate working knowledge of basic cooking and preparation methods ·Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours ·Bake, roast, broil, and steam meats, fish, vegetables, and other foods. ·Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items. ·Maintains cleanliness and sanitation of equipment, food storage, and work areas.

·peeling, cutting, and shredding fruits and vegetables · butchering and seasoning meat, and measuring and mixing ingredients ·Ensure that the food prep area and kitchen are cleaned and sanitized at the end of shift ·Read, measure and execute recipes ·Demonstrate working knowledge of basic cooking and preparation methods

·Present, promote and sell products/services using solid arguments to existing and prospective customers ·Establish, develop and maintain positive business and customer relationships ·Supply management with reports on customer needs, problems, interests, competitive activities, and potential for new products and services. Supply management with reports on customer needs, problems, interests, competitive activities, and potential for new products and services. ·Expedite the resolution of customer problems and complaints to maximize satisfaction

COOK

Food Preparation and Cooking Preparing Ingredients: Washing, chopping, and measuring ingredients according to recipes. Cooking: Using various cooking methods (grilling, frying, baking, etc.) to prepare hot and cold dishes. Recipe Adherence: Following standardized recipes to ensure consistency and quality. Portion Control: Measuring and portioning ingredients and finished products to ensure proper serving sizes. Food Safety and Hygiene Sanitation: Keeping the cooking area clean and sanitized, following food safety regulations. Temperature Control: Monitoring and maintaining proper food temperatures to prevent spoilage and contamination. Storage: Properly storing raw and cooked food items in designated areas, ensuring they are kept at safe temperatures.

& LEISURE

sports can be beneficial for my job: Improved Physical Health Enhanced Mental Well-being Increased Energy Levels Stress Management Team Building and Networking Discipline and Time Management Improved Sleep Increased Confidence Enhanced Creativity Better Work-Life Balance

VR cooking simulations offer immersive, risk-free environments for experimentation, providing instant feedback and personalized guidance, ultimately democratizing cooking education and enhancing skill development for learners of all levels.

Discovering new places and visiting museums enriches your perspective, fostering creativity and innovation in your work. Traveling for your job not only broadens your professional network but also enhances cultural understanding and adaptability, essential skills in today's globalized world.

culture center

ME

GET IN TOUCH

+212 6 49 60 17 16 Mohammedia , MOROCCO said.charioui@gmail.com

Charioui

Said

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