Hicham Zac Ennaimi
Boston,USA
Summary
Dynamic and detail-oriented culinary professional with 3 years of proven experience in high-pressure kitchen environments. Adept at leading kitchen teams in menu development, inventory management, and operational efficiency. Passionate about crafting exceptional dining experiences with fresh, seasonal ingredients while adhering to the highest food safety standards. Proven ability to train staff, streamline processes, and deliver consistently high-quality food, seeking to leverage expertise in a role to elevate dining experiences.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Sous Chef
Snapchef Culinary Training and Staffing
Boston, MA
07.2025 - Current
- Lead culinary operations across diverse venues, including fine-dining restaurants and high-volume institutional settings.
- Collaborate with Executive Chefs to develop innovative menus that highlight seasonal ingredients and cater to diverse clientele.
- Oversee kitchen staff in daily operations, providing training in cooking techniques, safety protocols, and quality standards.
- Implement cost control measures that have resulted in a 20% reduction in food waste while maintaining quality and consistency.
- Maintain compliance with HACCP guidelines, ensuring a safe and sanitary kitchen environment.
Cook 3
ISS Guckenheimer
Boston, MA
06.2023 - 07.2025
- Successfully prepared and plated a variety of high-quality dishes according to precise recipes and presentation standards.
- Assisted in monitoring inventory and supply chain, optimizing ingredient freshness and minimizing costs.
- Played a key role in menu innovation by experimenting with seasonal dishes and responding to customer feedback.
- Fostered effective communication between kitchen and front-of-house teams, enhancing overall service quality.
Education
Associate of Applied Science - Culinary Arts
Bunker Hill Community College
Boston, MA06-2023
Skills
- Culinary Leadership:
- Menu development, team training, and performance management
- Food Safety & Compliance:
- Extensive knowledge of HACCP, allergens, and sanitation practices
- Inventory & Cost Control:
- Experience managing food costs, waste reduction, and procurement processes
- Culinary Techniques:
- Advanced skills in various cooking methods (sauté, grill, sous-vide)
- Soft Skills:
- Strong time management, communication, and team collaboration abilities
Certification
- ServSafe
- ServSafe Allergens Certification
Languages
Fluent in English & French (professional kitchen command)
Interests
- Sharing recipes, cooking tips, and culinary experiences through blogs and social media platforms
- Enjoy experimenting with different ingredients and flavors in the kitchen
- Food justice advocate, working to address food insecurity and promote access to healthy, affordable food
- Growing herbs, vegetables, or fruits in home gardens
Additional Information
- Availability:
- Fully flexible – available for all shifts, including high-demand periods
Additional Highlights
- Exceptional ability to thrive in fast-paced environments while upholding quality and efficiency.
- Committed to creating a positive kitchen culture that fosters creativity and teamwork.
Timeline
Sous Chef
Snapchef Culinary Training and Staffing
07.2025 - Current
Cook 3
ISS Guckenheimer
06.2023 - 07.2025
Associate of Applied Science - Culinary Arts
Bunker Hill Community College