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Rachid Oubouali , Head Pastry Chef

Rachid Oubouali

Head Pastry Chef·DHAHYA GOURMET

Qatar

Diploma, pastry international

Work experience

Total years of experience: 13 years, 6 months

Head Pastry Chef

November 2022 - Present

DHAHYA GOURMET

Doha, Qatar

I found this job using Bayt.com

November 2022 - Present

• Opening of Dhahya gourmet restaurant February-27-2023 5 stars.
• Assists in training and management of the junior staff members.
• Responsible for various apprentice and goods required in kitchen.
• Ensures that all deserts, pastries and baked goods are prepared and served in a timely manner.
• Ensuring that the kitchen remains clean and thoroughly always organized
• Helps with budget preparation,
• Orders for supplies used in the making of pastries
• Assist in training and management of the junior staff members
• Responsible for various apprentice and goods required in kitchen.
• Prepare recommendations for improvements in service procedures necessary to maintain an
efficient operation and good customer relations.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Pastry Chef

January 2021 - November 2022

Fleurs et café restaurant the pearl,

Doha, Qatar

I found this job using Bayt.com

January 2021 - November 2022

• Carried out various tests on new pastry and dessert recipes.
• Responsible for menu ideas, concepts and costing.
• Handled all work in given time and budget.
• Helps with the menu planning.
• Ensures that all deserts, pastries and baked goods are prepared and served in a timely manner.
• Ensuring that the kitchen remains clean and thoroughly always organized.
• Practice good public relations with guests.
• Orders for supplies used in the making of pastries
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Sous Chef

January 2019 - January 2021

Fleurs et café restaurant the pearl,

Doha, Qatar

January 2019 - January 2021

• Design and creation of the facilities and fittings for the French Pastry Kitchen.
• Selection and training of staff for the kitchen all of whom had little or no previous
experience.
• Changed the menu for the Restaurant by two new desserts every three month.
• Opening of fleurs et café restaurant 2017 December 5 star
• Im responsible for the development of menus and the preparation of dishes served in
restaurants.
• He supervises a team of pastry
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Chef de partie

October 2017 - January 2019

Fleurs et café restaurant the pearl,

Doha, Qatar

October 2017 - January 2019

• Expertly prepare, bake, cook, and finish all pastry items—including breads, cakes, pastries,
chocolate work, petit fours, and plated desserts—following standardized recipes and presentation
guidelines.
• Ensure absolute consistency and the highest standard of quality (taste, texture, appearance) for
every item produced in the pastry section. This involves tasting and inspecting products before
service.
• Manage production to ensure proper portion sizes and minimize waste of expensive ingredients.
• Strictly adhere to and enforce all health, safety, and hygiene regulations (like HACCP) within the
pastry area.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Demi Chef de partie

February 2015 - September 2017

Hotel Royal Mansour Marrakech; Yannick Alléno Group,

Marrakech, Morocco

February 2015 - September 2017

• Im confirmed pastry chef who has a definite responsibility within a kitchen
• Monitor the quality of the pastry dishes with the team before submitting it to chief de party
• Organizing my position and setting up
• Prepares cakes serves and stores the dishes.
• Organized kitchen operation and prepares and serves a range of dishes
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Commis pastry

January 2013 - January 2015

Hotel Royal Mansour Marrakech; Yannick Alléno Group,

Marrakech, Morocco

January 2013 - January 2015

• HACCP cleanliness and hygiene training (Hazard Analysis Control Point)
• In charge of hygiene daily records.
• In charge of the daily mise en place.
• In charge of the daily store requisitions.
• Prepares cakes serves and stores the dish
• Maintain hygiene and food safety regulations Working with the team and helping to do better
basic techniques of pastry.
• Use the equipment made available.
• Sens of observation.
• Product knowledge
• Organized kitchen operation and prepares and serves a range of dishes
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Diplôma CAP: Pâtisserie

June 2013

June 2013

Diploma, pastry international

Morocco

GPA (point): 18 out of 20

GPA (point): 18 out of 20

Sugar and Chocolate Artistry: Developing showpieces using techniques like pulled sugar, blown sugar, and tempered chocolate casting. • The "Chef d'Oeuvre" (Masterpiece): Most pastry programs culminate in a final practical exam where you design and execute a complex themed cake or a full dessert buffet. • Viennoiserie Mastery: Perfecting the technical precision of laminated doughs (croissants, brioches, and puff pastry). • Classic French Repertoire: Mastering foundational entremets like the Opéra, Saint-Honoré, and Paris-Brest.

Skills

BAKING

Intermediate

COLLABORATION

Intermediate

COMPLEX PROBLEM SOLVING

Intermediate

CREATIVITY

Intermediate

CULINARY ARTS

Intermediate

CUSTOMER SERVICE

Intermediate

KITCHEN MANAGEMENT

Intermediate

LEADERSHIP

Intermediate

MENU MANAGEMENT

Intermediate

TRAINING AND DEVELOPMENT

Intermediate

BAKING

Intermediate

COLLABORATION

Intermediate

COMPLEX PROBLEM SOLVING

Intermediate

CREATIVITY

Intermediate

CULINARY ARTS

Intermediate

CUSTOMER SERVICE

Intermediate

KITCHEN MANAGEMENT

Intermediate

LEADERSHIP

Intermediate

MENU MANAGEMENT

Intermediate

TRAINING AND DEVELOPMENT

Intermediate

Social profiles

Languages

Arabic

Native Speaker

English

Expert

French

Expert

Memberships

FIFA World Cup Qatar 2022 Culinary Operations

Head Pastry Chef – Luxury Hospitality & VIP Catering

December 2022

Training and Certifications

Certifications
Highfield Level 3 International Award in Food Safety
Highfield
Mar 2024
Morocco driver license (B)

Hobbies and interests

drowning and chocolate art.

I remember when I was in the college i prepare a work art for my teacher because it wa celebration of national Independence Day, why art was our king welcoming the president of senegal when I show to my teacher. my second art work was when I creat the chocolate art and trophy of World Cup 2022 in qatar I do it with my deeply heartfelt proudly and I feel confertable when I’m preparing my arts