1. Samir Elamri samelamri@hotmail.com
523 Landswood Way Tel 613.252.7252
Stittsville, Ontario
K2S 0A6
Skills
 Computer skills [Excel, Word]
 Certified in CPR level C
 Trilingual. Fluent in English, French, and Arabic
 Leadership and people skills. Enjoys working in group environments
 Self motivated and when under pressure
 Positive attitude and committed to success
 Punctual and attentive to time-sensitive work
 Open-minded and approachable
Work Experience
River mead Golf Club Sep 2013 – Dec 2015 Gatineau, QC
Chef de Cuisine
 Managed a brigade of 11 cooks
 Estimated food consumption and monitored labour cost
 Ensured food stock is replenished effectively
 Hired, trained and reviewed performance of all kitchen staff
 Effectively interacted with the club members to ensure their satisfaction was met
Windsor Arms Hotel Oct 2010 – Aug 2013 Toronto, ON
Chef de Cuisine
 Managed a brigade of twelve Chefs and Junior Chefs
 Supervised and coordinated all related culinary activities
 Estimated food consumption and monitored labour cost
 Ensured food stock is purchased as necessary to meet the standard of a 5 stars hotel
 Established presentation techniques and quality standards
 Hired, trained and reviewed performance of all kitchen staff
 Maintained safe and clean kitchen
 Represented the Windsor Arms hotel in food trade shows
 Effectively interacted with hotel guests to ensure customer satisfaction is met
Maze Grill Mayfair Feb 2009 – Sept 2010 London, UK
Sous Chef

2.  In charge of newly built restaurant within a modern development
 Managed a brigade of 10 Chefs and Junior Chefs
 Offered a variety of cuisines using modern British seasonal
The Waterfront Mar 2008 – Jan 2009 London, UK
Chef de Partie
 Worked as chef de partie at a stylish river side restaurant
 Demonstrated new cooking techniques and new equipment to cooking staff
 Restaurant specialised in Mediterranean style cuisine with a British twist
 Managed a brigade of four chefs
 Heavily involved in the restaurants promotion campaigns, such as affordable lunch meals
 Plan and direct food preparation
 Efficient problem solving skills
Claridge Hotel Mar 2006 – Feb 2008 London, UK
Commis Chef/Chef de partite
 Served at a two hundreds cover restaurant
 Given a wide variety of responsibilities, including mise en place of the cold station and
cleaning aspect of the kitchen.
 Supervised activities and daily specials
 Estimate food requirement, cost and monitor order supplies
Education
May 2011 Public Health Toronto Food Hygiene
Toronto, Canada
June 2009 Perry Scott Nash Health and Safety for Managers
London, England
October 2008 Royal Society ofHealth Essential Food Hygiene
London, England
2004 – 2006 Technical College ofCatering Catering Diploma
London, England
Hobbies
 Team sports such as soccer and hockey
 Traveling and exploring new environments
 Exploring different cultural cuisines
Reference Available Upon Request