Selma Bennaceur
Zürich,Kusnacht
Summary
Motivated and curious culinary student with a strong passion for Italian gastronomy and artistic, product-driven cuisine. Eager to deepen my technical skills in a demanding fine-dining environment, and to contribute to a kitchen that harmonizes tradition, innovation, and international openness.
Overview
4
4
years of professional experience
Work history
Kitchen trainee
La Table
Lyon, France
10.2025 - 10.2025
- Supported head chef during peak service periods; independently managed dessert and starter stations on the busiest day of the week and during a significant event.
- Demonstrated versatility by assisting across all posts, ensuring smooth operations in a gourmet-bistro restaurant
Kitchen trainee
F&B
Ecully, France
10.2025 - 10.2025
- Gained hands-on experience in large-scale service during one-week intensive culinary training, serving ~500 covers/service.
- Developed stress management and organizational skills under high-pressure conditions.
- Accommodated dietary restrictions and worked collaboratively with all team members.
Kitchen trainee
Sable d'Or
London, England
09.2021 - 11.2022
- Supported bakery and pastry operations outside school hours.
- Built foundational skills in teamwork, hygiene, equipment handling, and kitchen organization.
- First professional exposure to culinary operations, enhancing practical knowledge and adaptability.
Education
Diploma of Higher Education - Bachelor in International Culinary Arts Management
Institut Lyfe (ex Institut Paul Bocuse)
Ecully, France 09.2025 -
Baccalaureat -
Lycée Français International de Zürich
Zürich, Switzerland 09.2023 - 06.2025
Skills
Culinary skills
- Culinary knife skills
- Knowledge of hygiene & kitchen safety (HACCP aware)
Interpersonal & Professional Skills
- Composure under fast-paced environments and adaptability
- Curiosity and entrepreneurial mindset
- Result-oriented and detail-driven
- Teamplayer
Languages
English
Fluent
French
Native
German
Upper intermediate (B2)
Arabic
Intermediate (B1)
Chinese (Mandarin)
Beginner (A1)
Other Culinary Experiences
Private Chef & Pastry Sales (self managed)
France, Switzerland, London- 2020-Present
- Regularly produced pastries, dishes, and menus sold for events, families, and private clients
- Managed ingredient sourcing, costing, hygiene, packaging, and customer relationships
Affiliations
- International travel and cultural exploration
- Piano and theatre
- Reading, philosophy and history
- Rock climbing
Timeline
Kitchen trainee
La Table
10.2025 - 10.2025
Kitchen trainee
F&B
10.2025 - 10.2025
Diploma of Higher Education - Bachelor in International Culinary Arts Management
Institut Lyfe (ex Institut Paul Bocuse)
09.2025 -
Baccalaureat -
Lycée Français International de Zürich
09.2023 - 06.2025
Kitchen trainee
Sable d'Or
09.2021 - 11.2022