This document contains the resume of Lotfi Hamza, listing his work experience as Executive Sous-Chef, Senior Sous-Chef, Head Chef, and Sous Chef at various 4-star hotels in Ireland, the UK, and Tunisia between 1994-present. His responsibilities included menu creation, kitchen management, food hygiene and safety, ordering, and staff supervision. He has experience leading kitchen teams of up to 40 staff and managing restaurants, bars, banqueting facilities, and coffee shops seating up to 1250 people. Hamza is fluent in English, French, and Arabic and has training in food hygiene, health and safety, risk assessment, and recruitment.

1. Lotfi Hamza
152
Season Park
Newtownmountkennedy, Co, Wicklow
Mob: 00353871312390
Email:aminmohammed05@gmail.com
WORKING EXPERIENCE
Executive Sous-Chef .June 2015 –to date
 THE Double tree by Hilton HOTEL 4**** Ireland. Co, Wicklow
500 bedrooms
 restaurant sits up to 200
 Bar and lounge sits up to 200
 Banqueting and events up to 1250
 Meeting 18 rooms Different sizes
At this place I’m in charge with the Executive Head Chef of 22 chefs and 18
kitchen porters where my responsibilities are
 Menu and dishes creation from the local fresh produce to the taste of
our clientele ( table d’hôte ,lounge, bar , room-service and banqueting
and event )

2.  Kitchen staff rosta
 Food and hygiene (HACCP)
 costing
 Ordering, stock control and rotation
 Kitchen cleaning
 THE Glenview HOTEL AND RESORT 4**** Ireland. Co, Wicklow
Senior Sous-Chef .August 2008 –July2015
 70 bedrooms
 AA Two Rosettes A la carte restaurant sits up to 100
 Bar and lounge sits up to 100
 Banqueting and events up to 250
 Conferences ,5 small rooms sits up to 100
At this place I’min charge with the Head Chef of six chefs and four kitchen porters
where my responsibilities are
 Menu and dishes creation from the local fresh produce to the taste of
the kind of our clientele (a la carte, table d’hôte ,lounge, bar , room-
service and banqueting and event )
 Kitchen staff rota
 Food and hygiene (HACCP)
 Ordering, stock control and rotation
 Kitchen cleaning and maintenance : equipment and location
 THE ELCOT PARK HOTEL AND RESORT 4**** United kingdom
HEAD CHEF .April 2005 -2008
 78 bedrooms
 A la carte restaurant sits up to 100
 Bar and lounge sits up to 50

3.  Banqueting and events up to 150
 Conferences ,5 small rooms sits up to 100
At this place I’m in charge of six chefs and four kitchen porters where my
responsibilities are
 Menu and dishes creation from the local fresh produce to the taste of
the kind of our clientele (a la carte, table d’hôte ,lounge, bar , room-
service and banqueting and event )
 Recruitment and interviews
 Kitchen staff rota
 Food and hygiene (HACCP)
 Health and safety (risk assessmentin the kitchen )making sure the kitchen
is a safe place to work in
 Ordering, stock control and rotation
 Kitchen cleaning and maintenance : equipment and location
 THE TARA MELLENNIUM –COPTHORNEHOTEL 4**** London United
kingdom
EXECUTIVE SOUS CHEF, April 2004- April 2005
 800 bedrooms
 A la carte restaurant sits up to 120
 Asian A la carte restaurantsits up to 50
 Bar-loungesits up to 100
 Banqueting and event sits up to 400
Over all I was assisting theexecutive head chef to smooth running the kitchen
frommenu creating, stuff rota, ordering, health and safety, food and hygiene to
looking after the a la carte restaurantwhich I run my self with 5 chefs helping me
to deliver dishes to the high standards

4.  THE EFFINGHAM MILLENNIUM-COPTHORNE HOTEL 4**** United kingdom
Sous chef, march 2004-April 2005
 2 ROSETTEA LA CARTE RESTAURANT
 104 Bedrooms
 A la carte 2 Rosette restaurantsits up to 80
 Banqueting with huge function roomsits up to 500 and 3 others sit up to
150
 Coffee-shop sits up to 50
At the Effinghampark hotel I was Over all assisting the executive head chef to
smooth running the kitchen from menu creating, stuff rota , ordering, health and
safety, food and hygiene
And I was personally in charge of the a la carte restaurantfromall sides with 6
chefs helping me to deliver dishes to 2 rosettes standard
 THE Trust house forty 4**** box-hill Surrey
Sous chef, march 2001-April 2004
 1 rosette restaurant sits up 80
 Banqueting and event sits up to 300
Junior sous chef in charge of 4 chef de partie to run the a la carte 1 rosette
restaurant
Helping the sous chef and the head chef to run the kitchen smoothly under the
umbrella of food and hygiene and health and safety regulations
 THE Miramar Djerba palace hotel 4**** Tunisia
Head chef May 1994-1998

5. 800 bedrooms
Buffet style restaurant for more thane 1000 gests
An a la carte restaurant for up to 50 guests
A coffee-shop sits up to 100
A Beach club sits up to 50
At This place I managed up to 40 chefs in different outlets
And in charge of the
 Menu and dishes creation from the local fresh produce to the taste of
the kind of our clientele (a la carte, table d’hôte ,Buffet, bar
 Recruitment and interviews
 Kitchen staff rota
 Food and hygiene (HACCP)
 Health and safety (risk assessmentin the kitchen )making sure the kitchen
is a safe place to work in
 Ordering, stock control and rotation
 Kitchen cleaning and maintenance : equipment and location
TRAINING
 Intermediate food and hygiene
 Basic health and safety
 Risk assessment at the work place
 Recruitment and interviewing
 Training and coaching
LANGUAGES WRITING SPEAKING
ENGLISH fluent fluent
FRENCH fluent fluent
ARABIC fluent fluent
PERSONAL DETAILS

6. Name .LOTFI
Family name .HAMZA
Nationality .British
Date of birth .02/04/1968
Reference at request