Adil Jadouane

• Vessel :

MSC Seaside .

MSC Seascape .

MSC World America .

• Kitchen Organization and food safety USPH :

Dedicated Professional with a strong foundation in kitchen organization and food safety practices .

Experienced in implementing and Maintaining rigorous standards to ensure safe food handling and preparation .

Skilled in creating and managing comprehensive food Safety logs and Reports.

Committed to delivering High-quality food while prioritizing public health and regulatory compliance .

• Food Safety Management .
• Coordinated with health inspectors and Regulatory agencies to address any concerns or issues.
• Maintained accurate and detailed food safety logs and Reports.
• Conducted regular inspections and audits to identify and address potential hazards .
• Sanitation and Cleaning procedures .
• Foodborne illness prevention .
• Inventory management and procurement .

• working in the World Cup Qatar Doha 2022 , with National France Team .
• Preparing, cooking, and presenting dishes with Arabic and International cuisine
• Assists chef de Partie, Sous Chefs and Head Chefs to develop and create new dishes and menus
• Ensure that High Standards of Hygiene, rules of Health and Safety are followed accordingly
• Specialty in Arabic Cold Mezzah and in charge of Breakfast Buffet Cold and Hot Section
• Preparing, cooking, presenting Arabic dishes
• Prepare buffets for in villa BBQ parties and VIP guests
• Training other team members to prepare Moroccan dishes
• Promotion: Demi chef de Partie: (July 2021)

• In charge of the coffee shop kitchen, training employees, checking the mise en place and hygiene
• In charge of a pizza shop, training employees, checking the mise en place and hygiene
• Serving 4 meals a day from the main kitchen including hot dishes, cold items, and pastries
• Planning events and parties with special menus

• Breakfast, service includes both plated and buffet style meals for between 10 and 500 guests per event, maximum capacity approximately 700 guests
• Monitor food quality and freshness using thermometers during cooking, visual inspections, the smell test and a stock rotation system
• Daily verification of our dairy products expiration dates and disposing of any out-of-date products
• Clearing the kitchen stations of all unnecessary utensils and food