Resume

Head chef

Personal details

Name Karim Mannai

Email address manaai _ karim@hotmail.fr

Phone number 00216 56990346

Address TUNIS City fleur

Profile

Self-motivated Chef seeks challenging kitchen

andworking conditions with an emphasis on
quality foodas well as taking advantage of the
opportunity that will strongly evaluate skills
and provide maximum satisfaction to the
employer by doing hard work with honesty
and Cinchy

Education

07/1997 - 07/1999 Diploma BTP

(Certicated Professional Technician) From Tourism Training school Centre,
Tunis

1997 - 1998 Economy & Management Baccalaureate

Tunis, Marsa

Employment

03/2022 - Present Sous chef

Hôtel marriott international, Tunis
overseeing and supervises kitchen staffe Assists with menu planning, inventory,
and management of supplies. Ensures that food is top quality and that kitchen is
in good condition. Keeps stations clean and complies with food safety standards.

11/2020 - 02/2022 Head chef

Fira bistro, Saudi’s Arabia
•Controlling and directing the food preparation process and any other relative
activities
•Constructing menus with new or existing culinary creations ensuring the variety
and quality of the servings
•Approving and “polishing” dishes before they reach the customer

02/2019 - 03/2021 Head chef

Restaurant le gâteau, Doha
•Managemen and working closely other chef’s of all levels
. Creating menu items, recipes and developing dishes ensuring variety and
quality.
•Determining food inventory needs, stocking and ordering.
•Ultimately responsible for ensuring the kitchen meets all regulations including
sanitary and food safety guidelines.

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10/2015 - 12/2017 Sous chef
Restaurant Nicoles, Adleya Bahrain
They could include things like assisting the executive chef with meal planning,
•keeping tabs on kitchen supplies and ingredients when it comes time to prepare
the meals,
• making sure the kitchen is up to sanitation standards in time for daily service,
and much more.
•Logistics are part of the sous chef's job as well.

04/2014 - 09/2015 Head chef

Restaurant Le Tramento, Saudia Arabia
• Chef responsibilities include studying recipes, setting up menus and preparing
high-quality dishes. You should be able to delegate tasks to kitchen staff to
ensure meals are prepared in a timely manner
• They are usually responsible for controlling costs and managing labor. A chef
is typically in charge of recipes, menu items and can potentially share some
ordering and staff management responsibilities with the kitchen manager

09/2011 - 02/2014 Head chef

Tunisia Embassy, Bahrain
• It takes many years of culinary education and often decades of experience
​within multiple positions in a professional kitchen to achieve the role of head chef
• Experience working independently and as a team and taking responsibility for
outcomes. Experience teaching, mentoring and inspiring others in the household.
Can demonstrate clear thinking, excellent decision making, collaborating,
communicating, and problem-solving under pressure. Experience using good
judgment.
• Assists Residence Manager with financial accounting for official events and
coordinates with the Office Management Specialist (OMS) and COM to ensure
proper reimbursements.

03/2010 - 08/2011 Sous chef

Hotel Novotel, Bahrain
• professional responsible for ensuring that nothing goes wrong in the kitchen.
• From ordering ingredients to keeping an accurate inventory list and ensuring
cleanliness everywhere they go, they provide the Head Chef with everything they
need to create dishes for customers.

08/2008 - 12/2009 Head chef

Restaurant jolie maison, Bahrain
•Responsible for the dishes that are cooked and prepared at a restaurant.
• This can involve creating new recipes, or adhering to specific food preparation
and standards set by the restaurant and local laws.
•Chef also supervises and assigns work in the kitchen and interviews and trains
staff.
• Being responsible for health and safety
• Creating menu items, recipes and developing dishes ensuring variety and
quality

06/2006 - 07/2008 Chef de partie

Hôtel Golden Tulips, Gammarth
• Preparing, cooking and presenting high quality dishes within the speciality
section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and
developing dishes.
• Preparing meat and fish. Assisting with the management of health and safety.

02/2005 - 05/2006 Demi chef de partie

Hôtel Regency, Gammarth
• Manage all aspects of the kitchen including operational, quality and
administrative
functions ( italian food )
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated
Team

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01/2003 - 04/2004 Cook 1
Hôtel Golden Tulips, Gammarth
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce
salt,
remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen are

08/1999 - 12/2002 Cook 2

Hôtel movenpîck, Gammarth
• Clean or prepare various foods for cooking or serving.
• Maintain sanitation, health, and safety standards in work areas.
• Read food order slips or receive verbal instructions as to food required by
patron, and prepare and cook food according to instructions.
• Clean, stock, and restock workstations and display cases.

Skills

cooking expertise Very good

food storage and safety knowledge Good

communication abilities Very good

Teamwork Very good

Stress management Very good

Training commis Very good

Cooking all specialty Very good

Languages

English Fluent

French Good

Arabic Fluent

Hobbies

Cooking

Football

Music

Movies

Arts

This resume is made with CV.fr.