الحسين أعرابن

Sous Chef specializing in Viennoiserie & French Pastry at Noure Délice, Kenitra. Promoted from Assistant Chef based on consistent excellence.

• Lead daily artisan production: croissants, Galette des Rois, brioches, éclairs, fruit tarts and more
• Expert in laminated dough, artistic finishing, and quality control
• Train and mentor junior bakers and interns in French pastry techniques
• Manage workflow, equipment supervision, and recipe consistency
• Certified by IMFBP Master Class under Chef Aziz — World & African Pastry Championship participant

Started as a trainee/intern at Ruban Rouge, Meknes,
then promoted to Assistant Baker.

• Specialized in precise ingredient preparation and high-quality viennoiserie production
• Contributed to improving work methods and product presentation standards
• Developed strong foundation in French pastry techniques and kitchen discipline