Mohamed Bendaouia
London,Stratford
Summary
Experienced Sous Chef with 15 years in kitchen operations across hotels, restaurants, and catering in London and the UK. Skilled in leading teams, ensuring food quality, managing costs, and delivering service in high-volume settings. Expertise in menu development, staff training, and food safety compliance. Seeking Head Chef or Senior Sous Chef role to enhance culinary creativity and operational efficiency.
Overview
3
3
Languages
28
28
years of professional experience
Work history
Head Chef
Picalilli catering.
Picalilli catering ltd washingford barn Cooke's rd berth NR15 1AA, Norwich
02.2025 - Current
- Oversaw food preparation and production while supervising kitchen staff
- Ensured smooth kitchen operations and section management during routine service
- Maintained cleanliness of work areas to comply with food safety standards
Sous Chef
Dorset hotel Shepherd's Bush green w128QE
London
09.2024 - 01.2025
- Supervised all kitchen food preparation, operating in a demanding, high-volume environment.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Guided staff in adhering to stringent restaurant standards through consistent discipline and motivation.
- Managed kitchen employee scheduling, ensuring optimal coverage and minimising labour waste.
- Excellent organisational skills, highly efficient and methodical with a good eye for detail
- Cultivated positive team dynamics to enhance collaboration and morale.
- A hard working proactive sous chef with upbeat attitude who is passionate about food and quality
Sous Chef
Crown plaza Kensington 100cromwellrd,sw74er
London , Kensington
03.2017 - 12.2020
- Assisted head chefs in developing creative menus based on seasonal ingredients, themes, and trends. Ensured smooth operation of kitchen sections through effective management of routine tasks. Food preparations and production as well as supervising kitchen staff monitoring and keeping all work area clean adhering to food safety.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Collaborated on special events menus, resulting in successful events.
Junior Sous Chef
Civil Service club 13-15 Great Scotland Yard SW1A2
London , Westminster
02.2011 - 02.2017
- Supervised the preparation and presentation of dishes, maintaining high standards of quality and consistency in a fast-paced environment.
- Prepared ingredients for service, including peeling vegetables, washing salad, creating spices, and chopping meat, ensuring readiness for efficient cooking.
- Collaborated with the front-of-house team to ensure smooth service delivery and enhance the overall dining experience.
- Managed kitchen waste control by monitoring waste, enabling portion size adjustments and providing recommendations to head chef.
- Assisted in stocktaking and ordered supplies for planned events and service, contributing to effective inventory management.
Junior Sous Chef
Hilton London Dockland
London
06.1998 - 12.2010
- Write menus that are both creative and profitable
- Managed kitchen operations during chef manager absences, maintaining service quality
- Assessed employees' productivity and kitchen activities
- Coordinated catering for large conferences and banquets, enhancing guest experience
- Ensured brand standards compliance across all locations
Education
NVQ1-2-3 Advanced craft kitchen & larder - English conversation and grammar, 1st certificate, Craft training awards, Food hygiene level 3, Level 2 HACCP training, Health and safety for managers, City & guilds
Westminster college
LondonLevel 2 HACCP Training - Food Safety
Training express
LondonFood Hygiene and Safety Level 3 - Food Safety
Training express
LondonFirst Aid Training in the Workplace -
Alison
LondonFood Allergen Awareness -
Alison
LondonFood Allergy and Intolerance Training -
Food Standards Agency
LondonSkills
- Menu development
- Food quality management
- Food safety compliance
- Catering operations
- Kitchen management
- Stock control, ordering and budget management
- Stock management
- Workflow optimisation
- Menu engineering
- Service coordination
- Dietary requirements
- Team leadership
- Staff training
- Team development
- Cost control
Languages
French
Fluent
Arabic/Moroccan
Native
English
Fluent
References
References available upon request.
Timeline
Head Chef
Picalilli catering.
02.2025 - Current
Sous Chef
Dorset hotel Shepherd's Bush green w128QE
09.2024 - 01.2025
Sous Chef
Crown plaza Kensington 100cromwellrd,sw74er
03.2017 - 12.2020
Junior Sous Chef
Civil Service club 13-15 Great Scotland Yard SW1A2
02.2011 - 02.2017
Junior Sous Chef
Hilton London Dockland
06.1998 - 12.2010
NVQ1-2-3 Advanced craft kitchen & larder - English conversation and grammar, 1st certificate, Craft training awards, Food hygiene level 3, Level 2 HACCP training, Health and safety for managers, City & guilds
Westminster college
Level 2 HACCP Training - Food Safety
Training express
Food Hygiene and Safety Level 3 - Food Safety
Training express
First Aid Training in the Workplace -
Alison
Food Allergen Awareness -
Alison
Food Allergy and Intolerance Training -
Food Standards Agency