Bouhamed Abdellah

Kitchen Supervisor / Working Chef
I am an experienced Kitchen Supervisor with strong hands-on experience in daily kitchen operations.
Key Responsibilities & Experience:
Full supervision and hands-on management of all kitchen operations including food preparation, cooking, and presentation.
Working directly with the team inside the kitchen (I work with my hands) to ensure smooth and efficient daily operations.
Maintaining high standards of food safety, hygiene, and cleanliness in compliance with health regulations.
Checking the quality of ingredients upon receiving, during preparation, and before serving.
Training, guiding, and supervising chefs and kitchen assistants on a daily basis.
Preparing work schedules and distributing tasks according to workload.
Controlling food costs and minimizing waste while maintaining consistent food quality.
Solving daily operational issues quickly and ensuring customer satisfaction with food quality and service.

Delivered high-quality customer service in a cultural cafe setting, welcoming guests and introducing them to Moroccan culture and traditions. Specialized in preparing authentic Moroccan tea and traditional Moroccan breakfast (Msemen, Baghrir, Hrsha, and other Moroccan delicacies), while managing daily operations including opening/closing, cash handling, inventory control, and maintaining a welcoming atmosphere (lighting, music, and events).

Provided refined welcome and service to clients, ensuring high satisfaction
Managed venue ambiance (lighting, sound) for optimal guest comfort.

Receive and inspect goods - Set up the workstation - Perform preliminary preparations - Carry out cooking and reheating - Execute recipes based on technical sheets - Adapt work pace according to customer flow and needs - Participate in daily stock management - Apply and enforce food hygiene and safety rules - Train commis chefs - Prepare and serve breakfast (crepe and waffle machines, eggs and other preparations, etc.). Managing services for up to 1200 customers, with a focus on direct service and customer satisfaction.

Worked as part of a team of professional chefs in a high-volume kitchen specializing in hot cuisine, with mastery of authentic traditional Moroccan cooking (Tagine, Couscous, Pastilla, Harira, Rfissa, and various other traditional Moroccan dishes). Managed diverse menus and successfully contributed to the preparation and service of meals for up to 600 guests daily, while maintaining the highest standards of quality, presentation, speed, and efficiency.

Assume the chef's responsibilities in their absence, manage the kitchen in coordination with staff, menu, and operational tasks. Supervise dining room service and coordination to ensure a smooth customer experience.

Performed daily operations across all line stations. Played a key role in implementing time-saving procedures. Trained and managed a team of 4 commis chefs, achieving significant productivity improvements. Cleaned work areas and food preparation equipment. Successfully managed opening and closing of the establishment, including customer service aspects.

Managed the leasing of a restaurant, including lease negotiation with the owner. Maintained owner relations throughout the lease period. Supervised daily operations, including staff, suppliers, and dining room service quality

Cook the exact number of items ordered by each customer, handling multiple orders simultaneously. Prepare specialized dishes such as pizzas, fries and chips platters, sandwiches, or tacos, following specific quick-preparation methods. Use high-capacity cooking equipment such as grills, deep fryers, or griddles. Wash, cut, and prepare designated foods for cooking. Contributed to fast and efficient customer service