8303 bluebird way apt F
Lorton Va 22079
703-690-0093
e-mail:
bouchnaji@aol.com
ACCOMPLISHMENT - the key ingredients for an excellent executive chef Bouchaib's resume
clearly demonstrates that he not only has the requisite culinary
experience with top-rated facilities, he also helped improve these
operations and generate unprecedented revenue growth.
A distinctive design, industry icons, positive
testimonials, and executive-level accomplishments set Bouchaib
apart from his competition.
OBJECTIVE
- To obtain a challenging and rewarding management position in the Food
and Beverage Industry. Intend to contribute a diversity of operational
management, food preparation, cooking and consulting skills to guide
the growth and profitability of a quality operation
SUMMARY:
BACKGROUND INCLUDES A SERIES OF SIGNIFICANT CONTRIBUTIONS TO QUALITY
CATERING AND RESTAURANT OPERATIONS BASED ON 12+ YEARS IN THE INDUSTRY.
PROFESSIONAL SKILLS
* Business skills to analyze profitability of overall customer
perception of dining experience and improve these areas.
* Managing all aspects of medium to high-end operations and
planning/managing special event.
* Instrumental in increasing restaurant’s focus on quality, team
communications, and customer satisfaction.
* Controlled inventory, sanitation and health compliance, employee
scheduling, and management reporting.
* Member of kitchen team that kept food and labor cost in budget range.
* Supervised banquets and kitchen staff, maintained daily
requisitions, opening and closing prep sheets.
* Effort in raising culinary standards, recommending image enhancement
to menus, building fine culinary catering business, and expanding
community relations efforts to increase the market’s culinary
reputation.
* Demonstrated leadership, financial, and team building skills as well
as culinary talents and creativity.
* Determined food costs, coordinated inventory control, implemented
portion controls, ordered food from vendors, booked, coordinated and
executed special functions.
* Have continually advanced skills regarding: Maintaining consistency
of business/revenues.
* Supervising menu development, cooking, as well as total kitchen
operations.
* FOCUSING AN OPERATION TOWARD AN INDIVIDUAL IDENTITY.
Employment History
2003-to present: Executive Chef at Bistro Bistro at the village of Shirlington VA
*2001-2003 Executive Chef at catalina restaurant in baltimore
* 1998-2001 Executive Chef, Aigo Bistro Concord, MA
* 1994-1998 Kitchen Manager/Sous Chef, Bullfinch’s Sudbury, MA
* 1992-1994 Executive Chef, Spasso Italian Café and Bar, Boston, MA
* 1989-1992 Executive Chef, Seaside Restaurant Boston, MA
* 1989-1992 Sous Chef, Appetito Restaurant Newton Center, MA
* 1987-1989 Sous Chef, Union Oyster House, Boston, MA
Education
2001 Associate Degree Massachusetts Bay Community College
* Major: Electrical and Computer Engineering
* 1985 Bachelor of Science School of Medicine, Casablanca, Morocco
Major: Hematology
