Chakib Elam
Washington,DC
Summary
Accomplished pastry chef with a Bachelor’s degree in French Pastry Arts from the École Nationale Supérieure de Pâtisserie (ENSP), possessing extensive international experience and a passion for culinary excellence. Expertise includes chocolate work, pastries, and the creation of artistic dessert pieces, demonstrating a commitment to innovation and quality. Currently serving as an executive Head Chef at Tatte in Washington, DC, with a focus on improving kitchen management, production efficiency, menu planning, and staff training. Committed to delivering exceptional culinary experiences while fostering a collaborative and creative kitchen environment.
Overview
10
10
years of professional experience
Work History
Executive Head Chef
Tatte Bakery
2024.07 - Current
- Oversee daily kitchen operations and workflow
- Manage inventory, ordering, and cost control
- Ensure compliance with health, safety, and quality standards
- Lead, train, and supervise kitchen staff
Executive Sous Chef
Angelina Paris
2022.03 - 2024.04
- Manage a pastry staff team of four people, assigning tasks for each stage of production and completing quality checks for consistency, accuracy, and taste.
- Manage orders and ordering schedules, check inventory levels, oversee deliveries, settle invoices.
- Maintain equipment including cleaning, updating certifications, passing health and safety checks.
- Train new and existing pastry staff, supervise interns.
- Create recipes based on seasonal produce, incorporate new and classic pastry technique.
Pastry Head Chef, Decor, R&D Responsable
Angelina Paris
2018.10 - 2022.02
- Production of artistic pieces, chocolate decorations, sugar decorations, and event cakes
- Create and oversee desserts
- Develop and experiment with new recipes and techniques
- Train and manage the team
Pastry Intern
Angelina Paris
2018.03 - 2018.08
- Work in the production of desserts Participation in the decoration of cakes
Pastry Intern
Blé Sucré
2017.03 - 2017.08
- Production of pastries, desserts, regional cakes and caterers
Pastry Intern
Saint Clair Le Traiteur
2016.06 - 2016.07
- Introduction to French pastry, discovery of the world of business and observation of professionals in action. Events : observation and participation to catering events for large companies (Hermès, Paris Philharmonique Orchestra,…)
Education
Bachelor in Pâtisserie Française - Pâtisserie
Ecole Ducasse, ENSP
Yssingeaux2019-06
Master in International Business - Management
EBS Paris
Paris2016-06
Skills
- Operations Management
- Creative Thinking
- Staff Training
- Inventory Control
- Attention to Detail
- Ingredients Selection
- Food Service Safety Training
Languages
French
Native/ Bilingual
English
Full Professional
Italian
Professional
Timeline
Executive Head Chef
Tatte Bakery
2024.07 - Current
Executive Sous Chef
Angelina Paris
2022.03 - 2024.04
Pastry Head Chef, Decor, R&D Responsable
Angelina Paris
2018.10 - 2022.02
Pastry Intern
Angelina Paris
2018.03 - 2018.08
Pastry Intern
Blé Sucré
2017.03 - 2017.08
Pastry Intern
Saint Clair Le Traiteur
2016.06 - 2016.07
Bachelor in Pâtisserie Française - Pâtisserie
Ecole Ducasse, ENSP
Master in International Business - Management
EBS Paris