Executive Chef
Parisco Group
Total years of experience :20 years, 5 Months
• Boosted brand presence among younger demographic, resulting in a 20% increase in social media engagement
• Achieved remarkable 45% revenue increase at Eloge and 55% at Oplaisir compared to previous year
• Established an innovative and successful Bakery (Croissant bar), generating up 55000 SAR per day
• Launched a branch of Oplaisir, realizing 150000 SAR daily revenue
• Led recruitment and training of a kitchen team of 30 chefs and assistants, enhancing operational efficiency
• Enforced cost-effective measures in menu planning and ingredient sourcing, leading to improved 10% profitability without compromising quality
• Expended foot traffic by 25% through strategic marketing campaigns, bringing restaurants to high level of popularity
• Customized concepts for venues, improving dining experiences at Hilton Casablanca
• Produced new income (up to 900 covers) by implementing banquet service at Hilton
• Maintained profitability with a 24% food cost while upholding top-notch quality
• Designed menus for celebrities and luxury brands
• Directed successful launches of bakery and Italian restaurant, ensuring smooth operations and customer satisfaction
• Instrumental in the pre-opening and opening phases of the hotel, contributing to successful launch
• Propelled Brasserie La Tour to 1st place on TripAdvisor, showcasing exceptional dining experiences. Secured 2nd place for Restaurant Atelier Oriental, highlighting consistent excellence
• Recruited, educated, and mentored 60 kitchen team
• Conceptualized and implemented unique dining experience of "Dans le Noir?" where guests dine in complete darkness
• Fashioned mesmerizing art-themed buffets and cocktails for prestigious city- wide events, enhancing the hotel's renown, and accommodating up to 1000 guests
• Elevated the hotel's prestige by spearheading gastronomic events with 3 Michelin-starred chefs
• Consistently honored with top gastronomic awards from a renowned local guide
• Boosted the hotel's income as the main contributor to the success of the new restaurant opening, enhancing turnover up to 140, 000 USD per day
• Developed creative menu that harmoniously combined French and Moroccan gastronomy, showcasing culinary innovation and cultural link
• Managed organization of large-scale banquets and cocktails for up to 900 guests
• Tailored fine dinning menu for demanding clientele
• Supervised restaurant's kitchen with 120 seats and banquet capacity for 150 guests
• Crafted spectacular buffets for the 'Soirées Blanches, ' renowned Parisian nightlife events, capable of accommodating up to 500 guests.
Managed food preparation for a 300-seat restaurant, ensuring quality.
Recruted, managed, and trained a 20-member kitchen team
Gained expertise in HACCP, maintaining food safety standards
Professional curriculum for food trades, bakery, and pastry