YASSIR EL MOHRIR

• Prompt and efficient execution of assigned tasks.
  Completion of assigned tasks by following the procedures and instructions given.
  Maintaining order and cleanliness in the work space.
  Manage time effectively in order to complete all tasks on time.
  Communication of anomalies or difficulties encountered to management in order to enable rapid resolution.
  Transmission and communication of information to employees in a clear manner in order to facilitate the continuity of operations.
  Demonstration of leadership skills by managing projects from design to delivery.

• Preparation of pastries according to established or innovative recipes.
  Manufacture of desserts: Bavarian cream, Charlotte, Black Forest, strawberry shortcake, raspberry shortcake, mille-feuille, opera.
  Cleaning and maintenance of premises and equipment while scrupulously respecting all hygiene procedures and protocols.
  Manufacture of creams and devices to garnish the bases.
  Strict compliance with food hygiene and safety standards within the pastry laboratory.
  Storage of ingredients according to their expiration date and frequency of use.
  Icing and retouching of cakes and other pastries for personalized orders.
  Creation and production of innovative and tasty pastry recipes to satisfy customers.

Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

prepare all mise en place to the line kitchen( cooking and dressing, sauces , meat , fish , soupes,vegetables ) ,controls of all food validity and storage update.ensuring that the kitchen remains clean and thoroughly organized at all times

Cooking and preparing all kind of salades,canape, muse en bouche,aperitiv,helps with the planning Menu,assisting the sous chef and the head chef in preparing and serving other types of food.ensuring that the kitchen remains clean and thoroughly organized at all times.

Hot Kitchen,controling the storage section (freezers,frigo,dry storage,....)cooking and preparing hot and cold food, assisting the head chef in all situations in planning for a new dishes and new Menu, and taking his responsability when he isn’t present,.establishing the work schedule and organizing the work in the kitchen.

Preparing all food for the buffet, grilling and deep frying fishs meat and vegetables,assitting the chef in dressing dishes.maintaining the kitchen and all items always cleaned,.

Prepared wide variety of desserts and bread.ensured pastries and desserts meet quality standards.innovated new recides and Menus.decorate cakes and pastries,handled revelant equipment,maitained the cleanliness of bakery equipment ad ustensils.

Prepared wide variety of desserts and bread.ensured pastries and desserts meet quality standards.innovated new recides and Menus.decorate cakes and pastries,handled revelant equipment,maitained the cleanliness of bakery equipment ad ustensils.

Prepared wide variety of desserts and bread.ensured pastries and desserts meet quality standards.innovated new recides and Menus.decorate cakes and pastries,handled revelant equipment,maitained the cleanliness of bakery equipment ad ustensils.