Résumé
I am a young and dynamic chef, with a passion to deliver unique experiences to my guests. I want to be exposed to other fields in the culinary world, being a chef outside the kitchen by developing brands, creating concepts, consultancy and never stop innovating.
Expériences professionnelles
Executive chef
- CDI
De Septembre 2014 à Aujourd'hui
Creator
De Mai 2014 à Aujourd'hui
The Concept - L'Atelier du Couscous
The source of inspiration to this concept is first of all the Tunisian food and how to develop a fast casual concept with a combination of traditional and modernity to deliver a new fast casual experience restaurant.
Focusing on the Tunisian cuisine and which kind of dish could be a potential market in France, this concept is focused on one and a unique symbolic Tunisian dish world re-known.
The Couscous Bar is a new idea were the product is highly customizable by the client involving a luxury service and environment with a quick service.
Traditionally, the product is served with meat and vegetables in a big plate were people can share it in the middle of the table. Innovation in this concept stems from the style of service were products are displayed in a steam table and customize by the guest.
Executive sous chef
De Septembre 2013 à Aujourd'hui
Concept development and Culinary Operations Manager
Trainee, junior corporate manager, in charge of brand exportation & business development
De Août 2013 à Septembre 2013
brand and business worldwide development
Management training: in charge of the implementation of the company and the adaptation of the food
De Juillet 2012 à Novembre 2012
Management Training
Cuisine
LE MEURICE , Paris
De Octobre 2011 à Mai 2012
Restaurant Gastronomique Le Meurice, three stars Michelin with Yannick ALLÉNO.
Co-owner
De Janvier 2011 à Aujourd'hui
Construction of Buildings, Real Estate
Culinary training
De Avril 2010 à Septembre 2010
Culinary training in Restaurant ADPA three stars Michelin “ALAIN DUCASSE” Culinary training in La Cour Jardin Restaurant
Dana beach club. responsible of events and guests service relation
De Mai 2009 à Septembre 2009
Culinary internship, restaurant le spoon by “alain ducasse”
De Mars 2009 à Avril 2009
Internship in restaurant le golf in kitchen
De Novembre 2008 à Décembre 2008
Culinary intern in room service and banqueting
De Décembre 2006 à Mars 2007
Culinary intern in chez yvan restaurant
De Février 2006 à Avril 2006
Consultant culinaire - chef de cuisine
Formations complémentaires
Expert Sous-Vide Cooking
CREA - Technique de cuisson sous-vide
0000 à Aujourd'hui
Master's degree
Institut Paul Bocuse - Culinary Management & Innovation
2012 à 2014
In collaboration with HAAGA-HELIA UNIVERSITY Helsinki, Finland
Bachelor's degree
Institut Paul Bocuse - Gastronomy and Restaurant Management
2009 à 2011
CAP & BEP BAC pro
NORTH AFRICAN INSTITUTE OF MANAGEMENT AND TOURISM - CAP in Culinary and BEP in Culinary, Catering. A-Levels.
2005 à 2009
CAP in Culinary and BEP in Culinary, Catering. A-Levels.
Spoken languages
* French : mother tongue
* Arab : mother tongue
* English : TOEIC (630) points
Parcours officiels
Centres d'intérêt
- Creating Movies
- Traveling
- Composition of Lounge Music
- Fashion & Trends Sports : Golf
- Basket Ball
- Tennis & Modern Dance
linkedin
website