MOHAMMED BOUCHAMA
Fairfax,VA
Summary
Over 12 years of proficient extensive experience with exceptional skills in managing, developing, and delivering a complete range of dining services in large and highly professional operations such as Restaurants, Universities, and hotels. Classic and modern cooking style (International, Indian, Arabic and Asian), talents in high-volume production, casual, fine dining, banqueting, and catering for special events.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Banquet Cook
Hilton Mclean Tysons Corner
McLean, Virginia
08.2025 - Current
- Prepared diverse banquet menus for large-scale events and gatherings.
- Managed food preparation and cooking processes in a fast-paced kitchen environment.
- Ensured adherence to health and safety standards during food handling and storage.
- Operated kitchen equipment safely while maintaining cleanliness and organization.
- Maintained high-quality food presentation for buffet-style setups at events.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
Sous Chef
Bombay Street Food 2
Washington, USA
08.2021 - Current
- Prepared meals for lunch and dining services with an average of 60 tables per day.
- Provided high-quality service to customers; controlled weekly inventory: ordered supplies in accordance to corporate standards; inspected and sanitized food preparation area.
- Mentored and trained juniors staff, improving kitchen operational flow and performance by 45%.
Sous Chef
George Mason University
09.2019 - 08.2021
- Prepared food in accordance with university guidelines and regulations; ensured high-quality food service at all times; operated a variety of kitchen equipment.
- Serving 1500+ students per day.
- Managed a team of 27 chefs, reporting to Head Chef.
- Furloughed in 2021 during the COVID-19 quarantine.
Cook
London Curry House
Alexandria
02.2017 - 08.2019
- Maintained food cost and assisted executive chef.
- Helped in training newly hired kitchen staff.
- Set out temperature of cooked and uncooked items.
- Responsible for preparing food for service; ordered supplies in accordance to corporate standards.
Sous Chef
XCLUSIVE Group of Hotels
Dubai, UAE
06.2009 - 01.2017
- Focused on HACCP and basic hygiene in terms of hotel policy and government rule.
- Keeping close eye on Market list, Recruiting, Menu planning, and Market survey.
- Eye for detail on food cost and food quality, productivity of staff, training, wastage control, and customer satisfaction.
- Undertake additional duties as requested by the Ex. Chef.
Education
Food and beverage safety training and certificate program -
US National Restaurant Association
04-2025
Certified Food Protection Manager (CFPM) -
DC Health
09-2023
Associate degree - French general literature
Dhar El Mahraz University
06-1988
Skills
- Knife work
- Sanitary methods
- Banquet functions
- Leadership
- Adaptability
- Creativity
- Teamwork
- Multitasking
- Food Safety
- Flexibility
Certification
- Food and beverage safety training and certificate program, US National Restaurant Association, 02/01/20 - 04/01/25
- Certified Food Protection Manager (CFPM), DC Health, 09/01/20 - 09/01/23
Languages
- French
- Arabic
- English
- French
- Arabic
Timeline
Banquet Cook
Hilton Mclean Tysons Corner
08.2025 - Current
Sous Chef
Bombay Street Food 2
08.2021 - Current
Sous Chef
George Mason University
09.2019 - 08.2021
Cook
London Curry House
02.2017 - 08.2019
Sous Chef
XCLUSIVE Group of Hotels
06.2009 - 01.2017
Food and beverage safety training and certificate program -
US National Restaurant Association
Certified Food Protection Manager (CFPM) -
DC Health
Associate degree - French general literature
Dhar El Mahraz University