Summary
Overview
Work History
Education
Skills
Languages
Work Availability
Timeline
GeneralManager

Mohammed Benjdid

Shrewsbury,Pa

Summary

Friendly and engaging collaborator and leader able to inspire staff to perform their best. Meticulous and experienced Executive Chef. Enthusiastic about food and beverages. A multi-tasker who excels at staff training and recruiting with a record of accomplishment of inspiring great customer service and customer satisfaction. Regularly exceed sales goals. An expert in the art of upselling. Talented leader offering over 20 years of experience in preparing and serving diverse foods. Capable of motivating employees to exceed customer expectations in high-volume settings while keeping strong quality and effective cost controls. Service oriented with good multitasking, safety management and decision-making skills. Restaurant Manager with ability in general operations management, dedicated events, staff development and training, recruitment, and vendor negotiations. Resolute, hardworking restaurant management Professional with extensive daily planning and operations experience. Skilled in staff training and development. High-performing Chef offering years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking Professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills. High-performing individual with solid background in culinary arts. Skilled

ting innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous executive Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.

Overview

23
23
years of professional experience

Work History

Executive Chef

THE GRAND, BALTIMORE
Baltimore
12.2018 - Current
  • Recruit, hire, train, and coach over 30 staff members on customer service skills, food & beverage knowledge, sales, and health & safety standards
  • Organized dedicated events in The Grand Venue, including receptions, weddings, and corporate luncheons
  • Continuously evaluated business operations to effectively align workflows for best area coverage and customer satisfaction
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
  • Applied knowledge of earlier supply needs and forecasted business levels to estimate required supplies
  • Create and deployed successful strategies to boost performance
  • Streamline processes and increase efficiency in different areas & prepared for and executed new menus implementations.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Executive Chef

Double Tree by Hilton, Little Rock, Arkansas
Little Rock, Arkansas
12.2015 - 11.2018
  • Responsible for the Kitchen operation, on day-to-day basis
  • Developed recipes and menus by applying understanding of market demand and culinary trends
  • Reduced costs through controls on overtime, operational efficiencies, and reduced waste
  • Consistently exceed monthly sales goals by a minimum of 10% by training staff on upselling techniques and by creating a featured food and beverage program
  • Created a cross-training program ensuring staff members were able to perform confidently and effectively in all positions
  • Grew customer based and increased restaurant social media accounts through interactive promotions, engaging postings and contests
  • Created and implemented staff health and safety standards compliance training program
  • Successfully redesigned existing inventory system, ordering and food storage practices, resulting in decrease in food waste and higher net profits.

Chef De Cuisine | Executive Chef

Mystic Marriott Hotel and Spa, Groton, CT
Groton, CT
06.2001 - 11.2015
  • Worked as chef de Cuisine in The Octagon Restaurant
  • In the period of Two years, Taking the Executive Chef Role promotion within the company
  • Variety of Menus development: Spat, room service, Weddings, Wine dinners, Stonington Club Vainer, Special cooking classes, lounge…...etc
  • Hired, trained, and managed all kitchen staff, including employee development, issuing disciplinary action, and conducting performance reviews
  • Coordinated and organized all restaurant inventory
  • Drove implementation of new market expansion to propel business forward and adapt to market changes
  • Interacted often with guest to enhance their meal Experience
  • Create and present menus for extraordinary events with diligence and presentation ability
  • Scheduling, menu costing, keeping tight cost controls
  • Oversaw food preparation and checked safety protocols
  • Collaborated with vendors to source desired recipe ingredients while keeping tight cost controls.

Education

Diploma in Culinary Business and Finance -

Orel State University
Orel, Russia
06.1995

Diploma in International communication/culture -

Sais-University
Fez, Morocco
06.1992

Higher Secondary -

Lycée De March Vert
Fez, Morrocco
06.1989

Skills

  • Interpersonal & communication skills
  • Experienced in most culinary positions
  • Passion for customer satisfaction
  • Operations management
  • Food Safety
  • Menu development
  • Strong Work Ethic
  • ServSafe Certification
  • Hiring, Training, and Development
  • Coaching and Mentoring
  • Inventory Management
  • Staff Scheduling
  • Recipe Development
  • Sanitation Standards

Languages

English
Full Professional
French
Native or Bilingual
Arabic
Native or Bilingual
Russian
Professional Working
Spanish
Limited Working

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Executive Chef

THE GRAND, BALTIMORE
12.2018 - Current

Executive Chef

Double Tree by Hilton, Little Rock, Arkansas
12.2015 - 11.2018

Chef De Cuisine | Executive Chef

Mystic Marriott Hotel and Spa, Groton, CT
06.2001 - 11.2015

Diploma in Culinary Business and Finance -

Orel State University

Diploma in International communication/culture -

Sais-University

Higher Secondary -

Lycée De March Vert
Mohammed Benjdid
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