Rabah Faci
Forest Hill
Summary
I am a polite and co-operative individual with a high level of interpersonal skills. I enjoy working as an individual and also able to work as an integral part of a team and apply myself totally to the task in hand. I believe that my many years in the catering industry have developed me into a well rounded individual who is able to deal with any situation that arises. My strengths lie in my creativity, my ability to work under pressure and also to work with people of different skill levels and bring the best out of them. I am punctual and hard working. I have a basic food hygiene certificate and a health and safety certificate.
Overview
19
19
years of professional experience
Work history
Sous chef
Lexington catering
London, England
2012.02 - 2020.09
- Streamlined kitchen processes by implementing effective time management strategies.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Fostered a positive working environment through clear communication and team motivation.
Sous Chef
Live Bait (Chez Gerard)
2011.03 - 2012.01
- Managed a brigade of eight chefs
- Stock taking and ordering of supplies
- Managing invoices
Blue Arrow Agency
London
2009.08 - 2011.02
- Various positions in private clubs, contract caterers, fine dining restaurants and hotels
Sous Chef
Blue Apple Contract Catering
London
2005.03 - 2009.07
- Worked in a brigade of eight chefs producing British cuisine for 250 lunch and 90 dinner covers
- Designing menus for lunch and dinner clients
- Place orders for daily stock of food
- Prepare and type supplier invoices
- Supply buffets for client lunches
Chef de Partie
Live Bait (Chez Gerrard)
London
2004.03 - 2005.01
- Worked in a brigade of twelve chefs producing British and European cuisine for 350 lunch and 150 dinner covers from al carte menus
- Preparation of daily specials menu
Chef de Partie
The Reform Club
London
2003.11 - 2004.03
- Worked in a brigade of fifteen chefs producing modern European cuisine for this private members club for 350 lunch and 150 dinner covers
Sous Chef
The Slug and Lettuce
London
2003.01 - 2003.10
- Worked in a brigade of five chefs producing cuisine for 150 daily covers for this busy bar
- Other duties included ordering, stock taking and menu writing
Chef de Partie
Browns Restaurant
London
2001.06 - 2002.12
- Worked in a brigade of twelve chefs on all sections of the kitchen producing British cuisine for 300 lunch and 200 dinner covers
Skills
- Menu costing
- Seafood handling
- Handling food criticism
- Meat butchery
- Meal timing coordination
- Quality control assurance
- Kitchen hygiene advocacy
- Cultural cuisine knowledge
- Adapting to kitchen challenges
- Food trend awareness
- Equipment operation proficiency
- Executing high-volume orders
- Handling kitchen gadgets
- Vegetable carving
- Health and Safety Compliance
- Food preparation
- Hazard analysis and critical control points (HACCP)
- COSHH regulations knowledge
- Stock control
- Kitchen management
- Haute cuisine
- Catering background
- Staff leadership
- Menu development
- Event catering coordination
- Budget control
- Positive and professional
- Food service
- Commanding leadership style
- Food allergens knowledge
- Vegetarian menu options
- Chef training programme management
- French cooking methods
- Hotel restaurant operations
- Sauce preparation
- Food and dish quality inspections
- Sauce and marinade development
- Event catering
- Waste reduction
- Supplier negotiation
- Modern British and European cuisine
Additional information
Languages – English, Arabic and French
Additional information
House captain in my sixth year at school and helped to organize assembly’s and sports days
Timeline
Sous chef
Lexington catering
2012.02 - 2020.09
Sous Chef
Live Bait (Chez Gerard)
2011.03 - 2012.01
Blue Arrow Agency
2009.08 - 2011.02
Sous Chef
Blue Apple Contract Catering
2005.03 - 2009.07
Chef de Partie
Live Bait (Chez Gerrard)
2004.03 - 2005.01
Chef de Partie
The Reform Club
2003.11 - 2004.03
Sous Chef
The Slug and Lettuce
2003.01 - 2003.10
Chef de Partie
Browns Restaurant
2001.06 - 2002.12