Outmane Marbouhi

Oversee all kitchen and food operations for 1 Fine dining restaurant, Snack bar restaurant and assisted in managing others in corporation, including opening a new facility. Negotiated with vendors on food supplies to keep the resort stores online. Spearheaded purchase of commercial vehicle for catering and transport of perishable goods.Personally traveled to Sao Tome Main Island in monthly basis to select fresh produce and fish.

Catering Company, with full banquet facilities offering gourmet international cuisine. 2 Restaurants (60 seats a la carte fine dining, Mediterranean restaurant 80 seat a la carte menu, large ballroom for 400 seats). Manage day-to-day operation of the Kitchen outlets in accordance with established policies and procedures, with a specific focus on Green House standards, Coordinating kitchen and service and acts as a lead role within the restaurant, Weddings and special events office.

Manage day-to-day operation of the Kitchen Department, Planning and set up all the restaurant’s menu including banqueting and events function. Manage and Control food cost which always achieved on the hotel budget 33 %. Manage ordering, purchasing and stock controls with the Market Boomer System (Procurement system). Driving the hygiene standard, (HACCP Plan). Developing and training associates and making sure all the policy are maintained.

Managed the daily operations of restaurant and banquet facility with a staff of 45 under the guideline of the Executive Chef. Trained new hires and retrained existing staff on food presentation techniques and wine,decanting. Revitalized internship program for students from local school STP, college. Manage even dessert production. Oversaw purchasing, menu development and wine selections. Attend weekly management meetings and conduct monthly staff meetings

Large banqueting operation, Lead o team of 25 chefs (Banquet kitchen). Responsible for supervision of the entire Banquet kitchen operations, Banquet 31,215 sq ft of total meeting space, two ballroom (800 to 1000 Seats),(300 to 400 Seats).Work in the front line to ensure the good quality of food, and customer satisfaction. Composition the wedding menus, with the sales Executive, (pricing, costing, Achieve optimal performance and accomplishment from assigned kitchen staff.

( “2”) Michelin-Stars, Pre-opening team, Executive chef: Mr. Jerry Bastiaan. Started like senior chef de parties than promoted to junior sous-chef. Create the Menus and the special Menu testing for the VIP Customer, under direction of the chef. Supervise the entire kitchen operation, Effectively develop individual, departmental, and organizational goals to meet objectives of the Establishment.

Manage a staff of up to 9. Oversaw all kitchen and food operations for the restaurant. Developed menu for both a la carte, Snack bar. Conducted budgeting, food cost control and Haccp.

Accountancy, Finance International, Statistics, Introduction to the commercial Law,