Mourad Hamadache

• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Developed menus for continuous use, events and promotions for different seasons.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• looking after the chairman and he’s guest (privet dinning experience) .

• Created estimates of food and labour costs to set accurate operating budgets.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• change the menu every three mouths.
• weekly stock take and manage the GP.

work closer with sous chef an head chef learning classic French food and techniques,

looking after busy section

making sure meat and fish dishes cooked to perfection.

placing the food orders with sous chef .

• Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
• Developed new products based on seasonal ingredients and dessert trends.
• Upheld first-class health and safety levels for continued high quality output and compliance with regulations.
• Maintained and controlled pastry kitchen supply inventory to minimise waste.
• Expanded menu with gluten-free and vegan-friendly desserts.
• Reduced waste by carefully measuring ingredients and forecasting product needs.

First time being head chef running small team of four.

• Carried out day-to-day duties accurately and efficiently.
• Delivered high-quality results within budget and timeframe targets.
• Managed teams by overseeing hiring, training and professional growth of employees.

• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
• Sanitised equipment and kitchenware to comply with hygiene protocols.
• Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Inspected completed work and stations to verify conformance with standards.

My first AA rosette restaurant Nordic food learning all about Swedish and danish classic dishes , michelin star level..

• Carried out day-to-day duties accurately and efficiently.
• Applied positive customer service approach to increase satisfaction levels.

• Created estimates of food and labour costs to set accurate operating budgets.
• Seasoned various meats and peeled, washed and chopped vegetables.
• Quality-checked items for quantity and presentation.
• Consistently ensured excellent food quality standards for outstanding customer satisfaction.