ABDELWAHAB TICHERFATINE
Mountain View,CA
Summary
Accomplished Culinary Professional with over 18 years of international experience in Mediterranean, French, and American cuisine within fine dining, luxury hotels, and high-volume banquet operations. Expertise in innovative dish creation, culinary team development, and strategic cost control to enhance operational efficiency and profitability. Fluent in four languages with certifications in California Food Handlers and California ServSafe, ensuring adherence to industry standards and exceptional guest service.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Rustic House
02.2024 - Current
- Maintained labor costs between 26%-29% to achieve profit targets.
- Developed systems enhancing team dynamics, organizational growth, and overall success.
- Generated PMIX reports providing insights into menu item performance over time.
- Established a fine dining experience in the banquet room, increasing revenue.
- Created an optimal inventory control model, boosting profits and operational efficiency.
- Oversaw scheduling, inventory management, and supply orders for kitchen operations.
Executive Chef
Cetrella
12.2021 - 12.2023
- Achieved labor costs between 26%-29% to support profit goals.
- Increased profits and efficiency by optimizing inventory control models.
- Managed scheduling and inventory to ensure a fully stocked kitchen.
- Maintained food safety standards to prevent illness and cross-contamination.
- Reduced guest wait times by updating kitchen staff computers and outdoor processes.
- Developed daily specials and contributed to seasonal menu redesigns.
Private Chef
Self Employed
11.2020 - 11.2021
- MENU PLANNING AND MEAL PREPARATION.
- RESPONSIBLE FOR THE OPERATIONAL MANAGEMENT OF THE KITCHEN/EVENT SPACE.
- SOURCING PRODUCT, EQUIPMENT AND STAFF AS NEEDED.
- PREPARE MEALS FOR SOCIAL AND PROFESSIONAL GATHERINGS HELD AT PRIVATE RESIDENCES AND COORPORATIONS.
- ENSURE ALL MEALS ADHERE TO CLIENT’S DIETARY NEEDS.
Supervisor
Black Bear Dinner
08.2019 - 09.2020
- Streamlined staff scheduling by managing leave requests and arranging coverage.
- Optimized workloads through effective task allocation and progress monitoring.
- Informed team of new initiatives and updates on targets and company news.
- Ensured safety standards by conducting risk assessments and training staff.
- Facilitated recruitment and training to support staff professional development goals.
- Developed work schedules and enforced deadlines to enhance operational efficiency.
- Maintained high quality standards across all operational processes.
- Conducted performance reviews to assess and enhance team productivity.
Executive Chef
Café Grillads
12.2018 - 08.2019
- Reduced production costs by overseeing overhead and profit/loss management.
- Conducted assessments using root cause analysis, driving process improvements.
- Monitored line processes to maintain quality, quantity, and presentation standards.
- Managed inventory levels, ensuring timely orders for outdoor and tool items.
- Mentored nine kitchen staff members, preparing them for advanced roles.
- Planned menus, tracked food costs, and enforced sanitation and safety compliance.
Executive Chef
France Embassy
03.2011 - 11.2018
- Enhanced kitchen productivity by training executive chefs on outdoor culinary techniques.
- Ensured compliance in menu preparation for guests and official ministry members.
- Recruited, trained, and managed kitchen staff, overseeing performance and development.
- Managed food service contracts with diplomatic services and educational institutions effectively.
- Redesigned catering programs for breakfast, dinner, and cocktails, enhancing guest experience.
- Performed administrative tasks including hiring, scheduling, and payroll allocations efficiently.
Chef de Partie
5 Stars Sheraton Hotel
09.2007 - 03.2011
- Ensured kitchen readiness by organizing and preparing for daily operations.
- Created diverse meals from seasonal menus, enhancing culinary offerings.
- Managed vendor relationships to source quality ingredients within budget limits.
- Executed inventory orders proactively to prevent stock shortages.
- Collaborated with team members to successfully execute large banquet meals.
- Maintained organized mise en place to streamline kitchen workflow.
Education
BEP (Professional Studies Certificate) - Bachelor of Culinary Management
Sheraton Hotel Academy
Algeria, Africa01.2007
Master of Science - Architectural Designer
01.2005
Skills
- Menu Development & Seasonal Planning
- Fine Dining Standards, Plating & Presentation
- Recipe Creation, Testing & Standardization
- Culinary Creativity & Flavor Profiling
- Inventory & Supply Chain Management
- Food Cost Control, Budgeting & PMIX Analysis
- Kitchen Operations & Workflow Optimization
- Leadership, Team Training & Staff Development
- High-Volume Production & Banquet Management
- Problem-Solving & Crisis Management
- Food Safety, HACCP & Sanitation Compliance
- Strong work ethic
- Hygiene policy implementation
- Allergy awareness
- Waste reduction
- Vendor relations
- Kitchen equipment operation and maintenance
- Staff supervision and coordination
Certification
- COACH AT BOCUSE D’OR – MAROCCO/AFRICA (TEAM ALGERIA – 2018) – 3RD PLACE
- THE ELYSEE PALACE (OFFICIAL RESIDENCE OF THE PRESIDENT OF THE FRENCH REPUBLIC) – 2016 TRAINED BY THE HEAD CHEF GUILLAUME GOMEZ SERVED AT THE ELYSEE PALACE FOR 25 YEARS, COOKING FOR FOUR FRENCH PRESIDENTS AND WORLD LEADERS. IN 2021, HE BECAME THE FIRST AMBASSADOR OF GASTRONOMY, AWARD OF MEILLEUR OUVRIER DE FRANCE
- THE MATIGNON HOTEL (OFFICIAL RESIDENCE OF THE PRIME MINISTER OF FRANCE) – 2013 & 2016 TRAINED BY THE CHEF THIERRY CHARIER HEAD CHEF AT THE MINISTRY OF FOREIGN AFFAIRS AND INTERNATIONAL DEVELOPMENT, FINALIST OF (MOF) COMPETITION FOR GASTRONOMIC CUISINE IN 2011 & 2015, KNIGHT OF THE LEGION OF HONOUR, KNIGHT OF THE ORDER OF AGRICULTURAL MERIT, CO-PRESIDENT OF THE (CHEFS OF THE REPUBLIC)
- AKRAME RESTAURANT, PARIS-FRANCE (1 MICHELIN STAR RESTAURANT) - 2013
- RELAIS & CHATEAUX SERGE VIEIRA, CHATEAU DE COUFFOUR CHAUDES, AIGNES-FRANCE (2 MICHELIN STAR RESTAURANT) – 2012
- TRAINING WITH CHEF GUY MARTIN – RELAIS & CHATEAUX – 2010, OWNER OF THE PARISIAN RESTAURANT LE GRAND VEFOUR (THREE MICHELIN STARS FOR EIGHT YEARS), CREATER MENU FOR AIR FRANCE
- DEEP EXPERTISE IN TRADITIONAL AND MODERN FRENCH PASTRY, VIENNOISERIE, AND ARTISAN BAKERY PRODUCTION
OTHER WORK EXPERIENCE
- CONSULTANT AND PRIVATE CHEF AT:
- SWISS EMBASSY.
- ITALIAN EMBASSY.
- CROATIA EMBASSY.
- SPAIN EMBASSY.
- CANADA EMBASSY.
- FRENCH PRESIDENT RESIDENCE
- PRIME MINISTER RESIDENCE
Languages
English
French
Arabic
Spanish
Timeline
Executive Chef
Rustic House
02.2024 - Current
Executive Chef
Cetrella
12.2021 - 12.2023
Private Chef
Self Employed
11.2020 - 11.2021
Supervisor
Black Bear Dinner
08.2019 - 09.2020
Executive Chef
Café Grillads
12.2018 - 08.2019
Executive Chef
France Embassy
03.2011 - 11.2018
Chef de Partie
5 Stars Sheraton Hotel
09.2007 - 03.2011
Master of Science - Architectural Designer
BEP (Professional Studies Certificate) - Bachelor of Culinary Management
Sheraton Hotel Academy