1. MohaMed aMine Tayechi Ben Majid
‘Cooking is …………..
Creative, Passionate & Demanding
Career objective
I am a self-starter, result oriented individual who takes a great deal of
personal satisfaction in facing challenges presented to me in the work
environment. Attention to details, personal honesty, integrity, and loyalty
are the hallmarks of my personal work ethic.
Experience:
Jebel Ali golf resort& SPA:
I Start working from 24th
of November 2014 till date , I get promoted Chef de cuisine
in charge for 3 Outlets Anchor & Captain’s Bars ,
In Charge for La Traviata restaurant italian concept
Creating menus and doing all the costing ,getting ready for the testing and
implementation of the new menus
Doing all the ordering for the operation “general and dry stores ,butchery
items ,vegetables items and al the special events products
Maintaining the operation and organizing all the functions
Reports to the chef de cuisine and EX- chef
Doing the daily briefing
Maintaining the standards of the kitchen and the food.
Taking orders from the guest directly if they have any
Particular preferences.
Taking briefing of the service and the kitchen staff
Regarding the menu on any special events.
Indenting and maintaining the par stock levels of the
Store items.
Maintaining the butchery items.
2. http://www.jumeirah.com/en/jumeirah-group/about-jumeirah-group/
I start working with Jumeirah Group from 10th
march 2010 till date ,with
differents property :Burj Al Arab,Jumeirah Creek Side,Madinat Jumeirah
Jumeirah Vittaveli and Jumeirah the Meydan Hotel
Burj Al Arab: I start working from 16th
march 2014 till date Jr sous chef
Doing all the ordering for the operation “general and dry stores ,butchery
items ,vegetables items and al the special events products
Maintaining the operation and organizing all the functions
Reports to the chef de cuisine and EX- chef
Doing the daily briefing
Taking briefing of the service and the kitchen staff
Regarding the menu on any special events.
Indenting and maintaining the par stock levels of the
Store items.
Maintaining the butchery items.
Training staff on wastage management and yield testing.
Ensures proper staffing for maximum productivity
and high standards of quality; controls food and Payroll costs to achieve
maximum profitability
Periodic inspection of the display and the back kitchen. Speak to the guest
in absence of the Chef on deciding for menus on special events
Jumeirah creek side hotel: 20th
July2011 till Feb 2014 Pre-Opening Team ,Jr Sous
Chef
Maintaining the operation and organizing all the functions
Reports to the chef de cuisine and EX- chef
Doing the daily briefing
Part of the opening team member
Helped Chef to make and frame the exotic European menu
Maintaining highest standards of cleanliness and Hygiene in the display
kitchen as we had all see through chillers.
Maintaining the standards of the kitchen and the food.
Taking orders from the guest directly if they have any
Particular preferences.
3. Taking briefing of the service and the kitchen staff
Regarding the menu on any special events.
Indenting and maintaining the par stock levels of the
Store items.
Maintaining the butchery items.
Hotel Jumeirah Vittaveli maldives:
I went to maldives for opening new jumeirah property ,I stay
their 2 month
We open 4 outlets with diferrents touch of cuisine
Madinat jumeirah
I work in madinat jumeirah for 7 month as task force in C& I is one
of the biggest banquet in dubai ,doing and organizing all the
function and wedding .
The Meydan Hotel: 10Th
March 2010 till 15th
July 2011 Pre- Opening Team
Position: Chef de partie promoted to Sr Chef De Partie, second in charge main kitchen
and banquet
Maintaining the cleanliness and hygiene of the kitchen.
Helped chef in selection recruiting staff, by organizing
Food trials
Quality control of the food, garnishing and portion size.
Regular interaction with the guest in terms of their
Preferences and choices.
Daily inspection of the walk INS and dry store.
Make sure the daily operation is smooth and problem
Free.
Intercontinental Hotel Dubai Festival City: 24th
August 2007 till 1st
December 2009
pre-opening team
Position: Demi Chef De Partie .Reports to the WORKING CHEF (SOUS CHEF).
Make sure the operation is smooth and problem free.
Makes recommendations for maintenance, repair and upkeep of the
kitchen, its equipment, and other areas as appropriate.
Attends to day-to-day problems and needs
Concerning equipment and food defective supplies/Equipment, and/or other
unusual conditions.
Consistently maintains standards of quality, cost, presentation,
and flavour of foods.
4. Habtoor Grand Resort & Spa: 25TH
July 2005 till 1st
July 2007
Position: commis 1 pre-opening team
Maintaining highest standards of cleanliness and Hygiene
Mise en place for ala carte menu
Preparing all the stock and gravy
Attend the daily briefing
Sheraton Hammamet hotel Tunisia: 1st September 2002 till 1st
May 2005
Position: pizza maker
In charge for the pizza station
Preparing the mise en place
Maintaining highest standards of cleanliness and Hygiene
Training:
Melia Mahdia Palace Hotel Tunis in March 2002
Bizerte resort hotel 1 July-30 Sep 2002
Advantages:
Certificate and letters of Person In Charge HACCP 4th
july 2013
Certificate of Achievement: winning ways star of the month 2008
Intercontinental Dubai Festival City
07th
October 2007 Certificate basic food hygiene
05th
January 2006 confirmation of service deal by al Habtoor grand resort
and spa Jumeirah Beach for my assistance during our busy Christmas and
New Year
18th
May 2006 confirmation of service deal by al Habtoor grand resort
5. Personnel information:
Home address : City El Hanna Bizerte No. 6 Tunisia
Present address : Jumeirah Accommodation Oasis Village
P O Box: 73137
Mobile : +971502271146
Email address : amine-tayechi@hotmail.fr
mohamed.tayechi@resorts.com
Date of birth : 03-10-1981
Religion : Islam
Nationality : Tunisian
Marital status : Married
Computer skills:
Microsoft office 2007, Surfing internet.
Using adaco system for all online ordering ,all the products
Languages:
English : good
French : good
Arabic: mother tongue
