Open To Work
Rachid Oubouali
head pastry chef
Marrakech ,Marrakech
Work Preference
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in pastry with skills in concept development and high-quality restaurant operation. Hardworking and passionate job seeker with strong organizational skills eager to secure head pastry chef position. Ready to help team achieve company goals.
Overview
12
12
years of professional experience
2
2
Certification
1
1
year of post-secondary education
Work History
Head Pastry Chef
DHAHYA gourmet restaurant
10.2022 - Current
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and 'polish' dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff's workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between coworkers
- Developed innovative pastry recipes, enhancing dessert menu variety and quality.
Pastry Chef
fleurs et coffee restaurant
04.2022 - 11.2022
- Managed display cases to verify freshness and attractiveness of products.
- Led special event catering initiatives, creating custom desserts for various occasions.
- Streamlined production processes to reduce waste and optimize kitchen operations.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
- Prepared dough for variety of pastries, cakes and breads.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Trained new employees on bakery methods and procedures.
- Utilized social media to showcase new and seasonal desserts, driving increased foot traffic to establishment.
Assistant Pastry Chef ( Sous chef )
fleurs et coffee restaurant
10.2017 - 04.2022
- Collaborated with head pastry chef to develop new dessert recipes and seasonal offerings.
- Assisted in preparation and presentation of pastries, ensuring high quality and consistency.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Mentored junior pastry staff, enhancing their skills and improving team productivity.
- Conducted regular quality checks on finished products, maintaining brand standards.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Replenished bakery items in display cases.
Demi Chef de Partie
Royal Mansour Marrakech
02.2015 - 03.2017
- Supervised kitchen operations to ensure high standards of food quality and safety.
- Collaborated with kitchen staff to develop new menu items and enhance culinary offerings.
- Managed inventory control processes to minimize waste and ensure ingredient availability.
- Assisted in the preparation of high-volume dishes while maintaining presentation standards.
- Coordinated with front-of-house staff to optimize service delivery and guest satisfaction.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
Commis Pastry Chef
Royal Mansour Marrakech
02.2013 - 02.2015
- Prepared a variety of pastries, including cakes, tarts, and desserts, ensuring consistent quality and presentation.
- Mentored junior pastry staff in techniques for dough preparation, decoration, and plating to enhance team skills.
- Maintained strict hygiene standards within the kitchen, resulting in consistently high health inspection scores.
- Followed food safety standards when handling ingredients.
- Cut and shaped dough for pies, rolls and other pastries.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Replenished bakery items in display cases.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Prepared dough for variety of pastries, cakes and breads.
Skills
Team management
Training staff
Menu development
Recipe creation
Nutritional advice
Pastry production
Pastry preparation
Creativity and innovation
Glazing and icing application
Catering
Frosting and decoration
Teamwork and collaboration
Customer service
Problem-solving
Attention to detail
Problem-solving abilities
Excellent communication
Food safety
Active learning
Relationship building
Management
Microsoft office
Cost Control & Budgeting
Summary Of Experience
I Starting a career in 2014, I honed my expertise working within prestigious establishments, including the Royal Palace and the Hotel Royal Mansour until 2017. Since moving to Qatar, I have taken on significant leadership roles, successfully managing high-volume operations and delivering exceptional quality under immense pressure, notably during major international events such as the Football World Cup. Currently, I serve as the Head Pastry Chef for a luxury restaurant located in Lusail Boulevard, where I continue to drive culinary excellence, manage kitchen staff, and create world-class dessert programs. My experience is marked by a proven ability to combine classic techniques with modern innovation while maintaining the rigorous standards required in elite, luxury settings.
Certification
- Diplôma CAP: Pâtisserie, Chocolaté, Glace, Confiserie. 2011-2013
- Certificate, practicing food safety sanitisation and hygiene in online (google certificate). 2022
Personal Information
- Age: 32
- Marital Status: I am engaged
Languages
Arabic
Native language
English
Advanced
C1
French
Advanced (C1)
Tamazight language
Bilingual or Proficient (C2)
Education
Diploma - Pastry International
D'institut Spécialisé De TAH Et Touristique De Ma
Marrakech 03.2012 - 05.2013
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 20 staff members.
- Resolved product issue through consumer testing.
- Collaborated with a 20-member pastry team on the successful development of the Dhahya Gourmet product line.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Affiliations
- Participate in a competition ( Hospitality Qatar - Salon Culinaire 2024)
Quote
"science requires precision, the art demands passion and a willingness to break all the rules... once you've mastered them."
Rachid oubouali
Software
Recipe Management & Cost Control Software
Inventory Management & Procurement Systems (F&B BOH Software)
Kitchen Operations & Communication
General Productivity & Financial
Interests
The Blending of Science and Art
Plant-Based and Functional Pastry
Global Flavor Fusion and The "Savory-Sweet" Frontier
The Role of Business Strategist
Timeline
Head Pastry Chef
DHAHYA gourmet restaurant
10.2022 - Current
Pastry Chef
fleurs et coffee restaurant
04.2022 - 11.2022
Assistant Pastry Chef ( Sous chef )
fleurs et coffee restaurant
10.2017 - 04.2022
Demi Chef de Partie
Royal Mansour Marrakech
02.2015 - 03.2017
Commis Pastry Chef
Royal Mansour Marrakech
02.2013 - 02.2015
Diploma - Pastry International
D'institut Spécialisé De TAH Et Touristique De Ma
03.2012 - 05.2013