MOSTAFA ER-RADDAD
Culinary Professional | Kitchen Technician
Fès, MA.About
Highly motivated OFPPT-certified Kitchen Technician with 4+ years of experience across high-volume hospitality and industrial production environments, seeking to leverage advanced culinary skills and stringent quality control expertise in an international hotel or restaurant setting. Proven ability in HACCP compliance, efficient mise en place, and precise food preparation, consistently contributing to operational excellence and guest satisfaction.
Work
Fès, Fès-Meknès, Morocco
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Summary
Managed high-volume production lines and rigorous quality control processes within a demanding industrial environment, ensuring consistent output and safety compliance.
Highlights
Achieved and maintained 99% compliance with stringent safety and quality standards by meticulously operating production lines and conducting thorough checks.
Collaborated effectively within shift-based teams, consistently meeting production targets in a high-pressure, fast-paced industrial setting.
Optimized operational workflows and strictly adhered to procedural guidelines, significantly reducing errors and enhancing overall efficiency.
Restaurant Le Narval
|Kitchen Commis
Fès, Fès-Meknès, Morocco
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Summary
Executed comprehensive food preparation and mise en place for a high-volume restaurant, ensuring seamless service delivery and adherence to culinary standards.
Highlights
Prepared daily dishes and managed complete mise en place for 50+ orders per shift, ensuring timely and high-quality service during peak hours.
Maintained impeccable kitchen hygiene and equipment standards, achieving and sustaining full HACCP compliance for all food handling and storage.
Provided crucial support to the culinary brigade during high-pressure service periods, directly contributing to efficient operations and elevated guest satisfaction.
Hôtel Diamant Vert
|Kitchen Commis
Fès, Fès-Meknès, Morocco
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Summary
Supported culinary operations in a bustling hotel kitchen, specializing in ingredient preparation, chef assistance, and rigorous food safety implementation.
Highlights
Expertly cut and prepared fresh ingredients for diverse menu offerings, consistently upholding high standards of freshness and quality.
Collaborated closely with head chefs, actively assisting in cooking and plating to enhance the visual appeal and presentation standards of dishes.
Proactively enforced strict food safety protocols and hygiene practices, effectively minimizing contamination risks within a dynamic hotel kitchen environment.
Education
Lycée Bensouda
1st Year Baccalaureate
Literature
Institut Spécialisé de Technologie Appliquée – Imouzer, Fès (OFPPT)
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Diploma
Culinary Arts & Kitchen Operations
Courses
Intensive training in culinary techniques
Food safety and hygiene protocols
Practical kitchen operations and management
Languages
Arabic
Native
English
Basic
German
Conversational
French
Proficient
Skills
Culinary Techniques
Food Preparation, Mise en Place, Ingredient Cutting, Cooking Assistance, Plating, High-Volume Service Support, Recipe Experimentation.
Food Safety & Quality Control
HACCP Compliance, Food Safety Standards, Quality Control, Kitchen Hygiene, Equipment Maintenance, Sanitation Protocols, Contamination Risk Minimization.
Operational Efficiency
Workstation Organization, Workflow Optimization, Procedural Adherence, Production Line Operation, Quality Checks, Time Management, Efficient Execution.
Teamwork & Adaptability
Team Collaboration, Stress Management, Fast-Paced Environments, Problem Solving, Detail-Oriented, Adaptability, Procedural Adherence.
Interests
Gastronomy
Exploring Gastronomy, Experimenting with Recipes, Advancing Culinary Expertise.
Hospitality Industry
Global Hotel Industry, Restaurant Industry Trends.