Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Samir zourdani

london

Summary

Accomplished Kitchen Manager and Head Chef with a proven track record at CERU, enhancing operational efficiency and team productivity. Expert in inventory management and food safety, I excel in fostering teamwork and executing cost-saving strategies. My innovative recipe development and mentorship have significantly improved dining experiences and staff skill sets.

Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.

Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Overview

23
23
years of professional experience

Work History

Kitchen Manager

CERU
03.2022 - 08.2023
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

Head Chef

COMPTOIR LIBANAIS
02.2017 - 03.2023
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Assisted with menu development and planning.

Head Chef

Yalla Yalla
03.2011 - 02.2016
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Created recipes and prepared advanced dishes.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.

Junior Sous Chef

Tontana
12.2007 - 01.2011
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.

Air Conditioning Technician

Air Cool
05.2000 - 10.2007
  • Replaced dirty filters throughout system of air handlers every 3 months following routine maintenance schedule.
  • Tested capacitors, transistors, and transformers for proper continuity and resistance.
  • Performed preventative maintenance tasks on HVAC systems, identifying potential issues before they escalated into more significant problems.
  • Collaborated with team members to complete large-scale installations, maximizing productivity and efficiency.
  • Assisted clients in selecting appropriate air conditioning systems based on their specific needs and budget constraints.
  • Improved client satisfaction with prompt and professional service, addressing concerns, and answering questions regarding their HVAC systems.
  • Established strong relationships with clients through clear communication, professionalism, and high-quality workmanship in every project undertaken.
  • Diagnosed faults in electrical and mechanical components to return units to full operating capacity within 24 hours of maintenance request.
  • Repaired malfunctioning gas-fired system components to restore functionality within 24 hours during season's hottest period.
  • Worked overtime, holidays and weekends to accommodate company needs.

Education

Bachelor of Science - Management

HB UNIVERSITY
Algeria

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management
  • Attention to detail
  • Problem-solving
  • Ordering supplies
  • Operations management

Languages

Arabic, French, English
Native language

Timeline

Kitchen Manager

CERU
03.2022 - 08.2023

Head Chef

COMPTOIR LIBANAIS
02.2017 - 03.2023

Head Chef

Yalla Yalla
03.2011 - 02.2016

Junior Sous Chef

Tontana
12.2007 - 01.2011

Air Conditioning Technician

Air Cool
05.2000 - 10.2007

Bachelor of Science - Management

HB UNIVERSITY

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Samir zourdani