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CELL PHONE NUMBER AVAILABLE E-MAIL EMAIL AVAILABLEEXPERIENCEExecutive Chef & Facility Director at Foxtrot (Manage by PTH foods)DECEMBER 2023 APRIL 2023AUSTIN, TEXASEnsure that the 6000 Sq Ft State inspected Commissary is operational for daily large productions.In charge of hiring, onboarding, payroll and disciplinary action for all employees.In daily communications with all vendors.Place all order, receives and control quality of produces.Implement high control of hygiene and safety in the Commissary Kitchen.Create HACCP plan and work daily with State Inspector to make sure all documentations are in order.Build all type of foods for Foxtrot market, Dovetail Pizza, Lenoir and Graj Mahal restaurants.Create new source of income for business, Develop new menu with chefs for restaurants and event.Work with different system such as Odoo, Coupa, UKG, Galley, Asana, X-tra chef, 7shift, revel, spot on.Responsible for all staff training including manager on HACCP.Implement monthly Lab testing for Listeria with Swab testing and generating proper documentation record.Head Charcutier & Production DirectorSalt & Time Butcher Shop and SalumeriaAUSTIN, TEXAS APRIL 2021 DECEMBER 2023In charge of designing the entire charcuterie program for the market, restaurants, and wine shop (creating, costing, and packaging)Place order receives and control quality of produces.Create and adjust weekly schedule of staff.Create P & L and business plan for business expansion.Implement high control of hygiene and safety in the kitchen and restaurant.Create HACCP plan, and work closely with Health department to make sure all documentation are in order.Create program for costing all recipes from bar, kitchen & charcuterie program.Create new source of income for business by creating new program such as catering with different options.Organize all recipes and create roaster to organize all documentations related to employee.In charge of all HACCP plan and tracking record.Develop new menu with chef for restaurants and event.Responsible for all staff training including manager on charcuterie and HACCP.Executive Sous chef at Club med Sandpiper BayPORT ST LUCIE, FLORIDA JUNE 2020- MARCH 2021Create international food, buffet style and a la carte for 1800+ guest.Order receive and control quality of produces.Create and adjust weekly schedule for 60+ staff member.Implement high control of hygiene in the kitchen and restaurant following HACCP.Create disciplinary action plan.Organize payroll and communicate with Human resource.Divemaster & scuba instructor (IDC STAFF INSTRUCTOR LEVEL)JEDDAH, KINGDOM OF SAUDI ARABIA JUNE 2017- APRIL 2029LAKE MARY, FLORIDA APRIL 2019 JUNE 2020Plan and organize boat trip, before departure and after return, ensure the safety of divers and snorkelers safety in Open Ocean.Guide group of divers underwater, snorkelers, free divers Sale and advertise equipment and PADI education.Organize shop, refill thank, control and repair equipment and receive payment.Teach student different classes following the PADI standard.Acting Manager, manager, and Board Member, AEFSA Board of directorsJEDDAH, KINGDOM OF SAUDI ARABIA JUNE 2017 - APRIL 2019Plan and organize community events, including food and beverage, pricing and inventory.Run Tea Room point-of-sale computer software and control cash and credit card sales.Engage in strategic fiscal year planning and audit preparation.Consultant at Sehkraft Brewery and butcher shopARLINGTON, VIRGINIA JUNE 2016 - SEPTEMBER 2017Designed and implemented new charcuterie program to include sausage and pte.Butcher & Charcutier at Salt & Time Butcher Shop and SalumeriaAUSTIN, TEXAS April 2014 March 2016Specialized in handcrafted Italian charcuterie and carved pork, lamb and poultry.Created and implemented training program for junior staff.Performed scheduled inventories and prepared special orders.Founder/executive chef at Womencraft Brasserie (non- profit restaurant and guest house)NGARA, TANZANIA SEPTEMBER 2012 JUNE 2013Founded as part of an economic development project in poverty-stricken area of Western Tanzania; patrons included expatriates working and volunteering for the United Nations and other international organizations.Trained local women to run all aspects of restaurant and guest house, including preparing three-course internationally inspired meals.Designed and served three-course, fixed-price menus for the restaurant using only ingredients grown on- site or procured sustainably in local town, such as local goat and cattle.Butcher at Intermarch centerLILLE, FRANCE SEPTEMBER 2011 AUGUST 2012De-boned, cleaned, carved, and prepared meats (including beef, poultry, lamb, veal and pork) and created artisanal charcuterie and foie gras for high-volume market.Implemented design-driven product displays; handled face-to-face customer sales and advised customers how to cook meats; managed stock, placed daily orders, supervised apprentices.Followed all hygiene best-practices from delivery to sale.Chef de Parti at Hotel Casino BarrireLILLE, FRANCE MAI 2011 NOVEMBER 2011Prepared cold buffet and breakfast service in restaurant of 5-star hotel, serving 250+ guests per meal.Butcher Chef De Parti at Club Med ResortVARIOUS LOCATION: FRANCE, CORSICA, TURK & CAICOS ISLAND, U.S.A. (FLORIDA)
FEBRUARY 2006 APRIL 2011Performed all aspects of meat preparation for buffet-style restaurants in various locations serving 700-1,800 guests per meal, including: cutting, trimming, de-boning, portioning, grinding, lacing/tying, weighing and labeling in accordance with all corporate and national regulations; worked closely with purchasing office to ensure stock was ordered and received correctly, constantly looking for ways to prevent waste.Handcrafted foie gras and charcuterie and created gravy and sauces to accompany meat dishes.Served guests directly as line cook during dinner shifts, including grilling meat to order and suggesting sauce pairings.Butcher, charcutier and Catering Apprentice at La Boucherie Du CentreLENS, FRANCE 2003 2006Butcher Apprentice at Henri BoucherLOISON SOUS LENS, FRANCE 1999 2003Apprentice to earn BEP and BP diploma in charcuterie and catering.Apprentice to earn CAP/BEP diploma in butchery.EDUCATIONTexas Food Handler Manager obtained in 2022, Allergen Awareness certification in 2024, Sexual Harassment certification in 2024.Desert Sea DiversJeddah, Kingdom of Saudi Arabia 2017PADI Divemaster obtained in 2017Emergency First Responder renewed in February 2019PADI Open Water Scuba Instructor obtained in March 2019Specialties: Dry suit, Enriched Air Nitrox, Project Aware, Deep Dive, NavigationForeign Service InstituteArlington, VA 2016-2017Arabic language training conversation, grammar and readingAston International AcademyAustin, Texas 2013-2014Intensive English courses conversation, grammar, reading, writingCentre de Formation dApprentisArras, France 1999 -2006Obtained CAP/BEP for butchery in 2003Obtained BEP for charcuterie and catering in 2006LANGUAGESFrench: native, English: advancedOTHER SKILLSCertified PADI Dive-master, IDC Staff instructor and Rescue DiverCertified Emergency First Responder with current CPR certificationHighly skilled in operating knives, hand-tools, and meat-processing equipment In-depth knowledge of animal anatomy, particularly bovine, pork, bird and lamb Demonstrated understanding of sanitation and hygiene in food prep environments. |
