Summary
Overview
Work history
Education
Skills
Languages
Timeline
Generic
Hichem Barouche

Hichem Barouche

London,uk

Summary

Dedicated culinary professional with a strong foundation in gastronomy and a passion for cooking. Demonstrates exceptional skills in staff training, food preparation, Enthusiastic Breakfast Chef with knack for creating delicious morning meals that delight guests. Known for maintaining high kitchen standards, ensuring timely service, and crafting menus that consistently receive positive feedback. Proven success in leading breakfast service, fostering teamwork, and enhancing customer satisfaction.

Overview

6
6
years of professional experience
2
2
years of post-secondary education

Work history

Chef de partie

At Sloane hotel
London, uk
07.2025 - Current
  • Prepared high-quality breakfast meals, enhancing guest satisfaction.
  • Delivered exceptional customer service, resulting in repeat business.
  • Monitored kitchen equipment to ensure optimal functioning.
  • Executed daily opening and closing duties to support efficient kitchen operations.

Chef

Escape Lounge
Stansted Airport
01.2023 - 07.2025
  • Cooking meals , responsible for all salads preps for a large catering events .
  • Stock flow , general Organisation . Communications with front-of-house and back-of-house , Managing kitchen for a smooth service.
  • Demonstrated proficiency in various cooking techniques, improved dish presentation.
  • Supervised all kitchen staff to maintain high quality standards.
  • Reduced food waste to improve profitability.

Chef

Wagamama
Harlow Town
01.2021 - 01.2023
  • Worked in deferent sections
  • Coordinated prep work, streamlined the cooking process.
  • Maintained high safety standards during food preparation and serving procedures.

Sous Chef

The Mole Trape Pub
01.2020 - 01.2021
  • Maintained kitchen supervise and trained stuff .
  • Prepared ingredients for complex dishes, enhancing overall cooking process.
  • Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Supervised daily food prep operations, ensuring consistency across all dishes served.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.

Education

Business Engineer - Engineering Administration

PGSM
01.2008 - 01.2010

Skills

  • Staff training experience
  • Gastronomy understanding
  • Passion for cooking
  • Passionate about cuisine
  • Food prep
  • Hospitality

Languages

English 5/5 , French 5/5 , Arabic 5/5 , Polish 3/5
Beginner
English
Native
Arabic
Fluent
French
Native
Polish
Intermediate
Spanish
Intermediate

Timeline

Chef de partie

At Sloane hotel
07.2025 - Current

Chef

Escape Lounge
01.2023 - 07.2025

Chef

Wagamama
01.2021 - 01.2023

Sous Chef

The Mole Trape Pub
01.2020 - 01.2021

Business Engineer - Engineering Administration

PGSM
01.2008 - 01.2010
Hichem Barouche