1. CHEF COOK JANUARY 2012 – PRESENT
Za’abeel palace hospitalité - Dubai
Head of Moroccan and French cuisine for the royal family in Dubai,
overseeing a team of more than 500 chefs. Responsibilities:
• Create new dishes and their data sheets.
• Develop menus buffet and card.
• Conduct all cooking methods, supervise the whole? p• Conduct all cooking methods, supervise the whole? production.
• Supervise all activities and monitoring of results.
• Check the production quality: hygiene standards and Food safety.
• Set up a work organization: schedules and grids.
• Assess the skills, potential and training needs.
• Recruit, in collaboration with the HR department.
• Manage stock and ensure supplies depending on the production
needs.needs.
• Check the proper use of equipment and materials.
SOUS CHEF MARCH 2010 - NOVEMBER 2011
Royal Court - Bahrain
Sous chef in chaSous chef in charge of the kitchen in Safriya Palace, the permanent
residence of His Majesty the King of Bahrain. Operating in a number
of palaces in Bahrain and regular when traveling abroad, I had
Risponsibilities:
• Main task: planning and creating a variety of different meal
components for Her Majesty and her guests, consisting of a wide
selection of dishes with Arabic, European and Asian influences.
• Management of a la• Management of a large team of over 40 chefs, 30 cooks and
stewards 6 storekeepers.
CHEF DE PARTIE JULY 2009 - MARCH 2010
The Address hotel and resorts - Dubai
Team Member of the inauguration, I provided the following missions:
• supervise, direct and participate in the preparation and cooking
of Moroccan and Eastern cuisine.
• Supervise all kitchen operations, to ensu• Supervise all kitchen operations, to ensure quality while controlling
costs.
• Ensure that activities and services are performed, and the food
preparation process is conducted in accordance with standards
and guidelines.
• Provide refresher training to staff
• Prepare a list of daily purchases and manage the acquisition of
kitchen supplies and equipment.kitchen supplies and equipment.
• Manage and control the stock to minimize waste and ensure
proper supply.
• Supervise the distribution service and ensure the proper
presentation of all the dishes and foods according to the
guidelines of the standard of the hotel menu.
• Participate in the development of concepts and menu ideas at
special events.special events.
• Ensure that the standards of HACCP are implemented and comply
with appropriate hygiene standards and the principle of
continuous improvement.
EXPÉRIENCES
Personal Skills
Autonomy
Leadership
Team spirit
Creativity
Flexibility
OrganizationOrganization
LANGUAGES
Arabic
French
English
Spanish
https://bh.linkedin.com/p
ub/housti-khalid/13/ba5/8
Housti-khalid@hotmail.com
houstikhalid@gmail.com
00971552828293
Lives in Dubai
in
À PROPOS
YoungYoung Moroccan Chief Cook,
married and 35 years old. With more
than 13 years of experience in the
international culinary art, I'm HACCP
certified and I possess good talents
in Eastern, Mediter- ranean and
French culinary art. I'm ready to be a
partpart of an organization with a
challenging and friendly
environment where there is a
continuous growth and where my
experiences in hospitality industry
will help in achieving the company’s
goals.
INTERNATIONAL CHIEF COOK
Khalid Housti
1

2. • 13 yeas of experience in the in the
international culinary art.
• Certified HACCP par Johnson Diversey
• Gold medal for an Arabian fest on Dubai
world hospitality championship 2014
• Gold medal in Gulfood, the world's
biggest annual food & hospitality show.biggest annual food & hospitality show.
Awarded The Best Chief of the Year 2013.
• Level 3 in food safety Chartered Institute
Of Environmental Health.
AWARDS AND ACHIEVMENTS
• Person In Charge Certificate
London
• 2011 : Food safety level 3 award
Chartered Institute of Environmental Health
• HACCP Certificate
Ecolab Food Safety InstituteEcolab Food Safety Institute
• HACCP Certificate
Johnson Diversey
• Diploma in Kitchen Branch
Institute of Hospitality and Tourism Technologies
Saïdia, Maroc
•• Diploma in Electricity
Al Akhawayne University
2012
2011
2009
2006
2005
2003
EDUCATION
SOUS CHEF January 2009 - July 2009
AMROS Hôtel **** - Azrou, Maroc
DEMI-CHEF DE PARTIE December 2007 – December 2008
Hôtel Iberostar Club Cala Barca - Barcelona, Espagne
DEMI-CHEF DE PARTIE March, 2006 – December 2007
Almaz by Momo RestaurantAlmaz by Momo Restaurant
Harvey Nichols, Mall of Emirates - Dubai
1st COMMIS CHEF June, 2005 – February 2006
Samy Playa Restaurant - Saïdia, Maroc
2nd COMMIS CHEF March, 2004 – April, 2005
El Mansour Eddahbi Kempinski Hôtel ***** - Marrakech, Maroc
2nd COMMIS CHEF Juillet - Août 2004
ASMAA HôtelASMAA Hôtel - Chefchaouen, Maroc
EXPÉRIENCES
https://bh.linkedin.com/p
ub/housti-khalid/13/ba5/8
Housti-khalid@hotmail.com
houstikhalid@gmail.com
00971552828293
Lives in Dubai
in
À PROPOS
YoungYoung Moroccan Chief Cook,
married and 35 years old. With more
than 13 years of experience in the
international culinary art, I'm HACCP
certified and I possess good talents
in Eastern, Mediter- ranean and
French culinary art. I'm ready to be a
partpart of an organization with a
challenging and friendly
environment where there is a
continuous growth and where my
experiences in hospitality industry
will help in achieving the company’s
goals.
INTERNATIONAL CHIEF COOK
Khalid Housti
2

3. • Member of the Emirates Culinary Guild.
• Member of the World Association of Chefs Societies.
• Participation in the Gulfood show in Dubai, one of the biggest
annual events of the culinary arts in the world.
ACTIVITIES
Doxis Bekris
Executive chef
hôtels Swiss LLC
0097144387888
Tariq Ayyad
Chief Cook
The Adresse Hotel & ResortsThe Adresse Hotel & Resorts
00971501142114
Tariq Abu Khater
Chief Cook
Almaz by Momo Restaurant
Dubaï, UAE
0971504943934
Fadi al Hakim
Executive chefExecutive chef
Royale Court Bahrain
0097339477397
REFERENCES
• Strong ability to create menus.
• Extensive knowledge and mastery of the use of all machinery
and kitchen equipment.
• Practical and requirements of food safety methods.
• Leadership and strong organizational skills
• Recruitment, training and staff development
• G• Great ability to supervise and motivate staff.
• Organisation and restructuring cooking operation.
• Mobility and ability to work in a multicultural environment.
• Stress management.
• Stock management and procurement.
• Cost control and wastefulness reduction.
• Good experience in opening restaurants and hotels.
• Computer literate: MS-DOS, MS O• Computer literate: MS-DOS, MS Office: Word, Excel and
Internet search.
• Basic knowledge of electronics.
SKILES
Nothing great will ever be achieved without great men, and men
are great only if they are determined to be.
VISION
Royal Court
of Bahrein
by Momo
Hôtel Mansour Eddahbi *****
Samy Playa RestaurantSamy Playa Restaurant
AMROS Hôtel ****
R E F E R E N C E S
https://bh.linkedin.com/p
ub/housti-khalid/13/ba5/8
Housti-khalid@hotmail.com
houstikhalid@gmail.com
00971552828293
Lives in Dubai
in
À PROPOS
YoungYoung Moroccan Chief Cook,
married and 35 years old. With more
than 13 years of experience in the
international culinary art, I'm HACCP
certified and I possess good talents
in Eastern, Mediter- ranean and
French culinary art. I'm ready to be a
partpart of an organization with a
challenging and friendly
environment where there is a
continuous growth and where my
experiences in hospitality industry
will help in achieving the company’s
goals.
INTERNATIONAL CHIEF COOK
Khalid Housti
3

4. DISHES GALLERY
Royal Court
of Bahrein
by Momo
Hôtel Mansour Eddahbi *****
Samy Playa RestaurantSamy Playa Restaurant
AMROS Hôtel ****
R E F E R E N C E S
https://bh.linkedin.com/p
ub/housti-khalid/13/ba5/8
Housti-khalid@hotmail.com
houstikhalid@gmail.com
00971552828293
Lives in Dubai
in
À PROPOS
YoungYoung Moroccan Chief Cook,
married and 35 years old. With more
than 13 years of experience in the
international culinary art, I'm HACCP
certified and I possess good talents
in Eastern, Mediter- ranean and
French culinary art. I'm ready to be a
partpart of an organization with a
challenging and friendly
environment where there is a
continuous growth and where my
experiences in hospitality industry
will help in achieving the company’s
goals.
INTERNATIONAL CHIEF COOK
Khalid Housti
4