Hamdi El Wagrouti is a Tunisian chef and operations manager seeking a new career opportunity. He has over 14 years of experience in hospitality and culinary services in hotels and restaurants in Tunisia, UAE, Germany, and France. His experience includes roles as executive chef, assistant executive chef, and operations manager, where he oversaw food preparation, budgeting, staff management, and ensuring quality and safety standards. He is skilled in French, English, Arabic, and has a diploma in tourism and travel culinary arts.

1. HAMDI EL WAGROUTI
Mobile No: 00971501409192
E-mail: wagrouti.hamdi82@gmail.com
PERSONALINFORMATION
 Name : Hamdi El Wagrouti
 Date Of Birth : May 19 , 1982
 Gender : Male
 Nationality : Tunisian
OBJECTIVE
 To pursue a challenging and rewarding career in an organization which can provide
competitive and professional environment, whereby my skills a long with academic
background and experience would be utilized to be mutual benefits.
EDUCATION
 Diploma in Engineering in Tourist and Traveling Kitchen Specialist – Year 2004
 High School (bacillary mathematical) Tunisia Year 2000
PERSONAL SUMMARY
I’m person who likes always to learn and develop a career with a company. I have mostly over
14 years experience. I’m eager to learn if required and build a career rapidly within a industry
I’m working in the hospitality and gastronomic service for the past 14 years, always looking for
the customer satisfaction and give the best quality of food. I worked several high standard
company and hotel industry in different country (Tunisia, UAE, Germany and French)
I enjoy the challenges work, with my in the gastronome i become more and more adaptable,
approachable, flexible in my work. Focused with my work and give my best to achieve my
target and to be the best example for the leader and trainer with my team.
WORK EXPERIENCE
- Royal Grand Hotel Apartment , Sharjah 01/05/2014 till now
- Operation Manager :
 observing and operating all the department in the hotel daily
 keep the operating working smoothly and solve all the problem if there's any problem
 Follow up all the work pending in all the department

2.  Assisting the department head for the evaluation for the staff
 Cheek the schedule for each department and keep in touch with the staff and follow up
them problem in case they have
 Reporting to the manager and the CEO
 Preparing the attendance sheet
- Royal Grand Hotel Apartment , Sharjah 20/04/2012 ;01/05/2014
Executive chef:
 I made the opening and the installation of the kitchen equipment of the hotel and
restaurant set up
 Preparation of menu according to the concept selected with the honor and
management according to the market strategy require
 Pick and choose suppliers according to their quality of product and reasonable price
in the market and of course depending on the product that you need to the menu
 Demonstrate and provide the technical sheet of each dish on the menu
 Creating files for the entire kitchen to ensure the hygiene, the cleanliness and safety
food product
 Daily meeting with the staff for checking the issue happened in the service and
provide the solution
 Give the training for the team and keep refreshing them always regarding the
HACCP , quality of food and the follow up the cleaning schedule and the schedule
for the temperature of all the chillier and freezer
 Ensure that the kitchen adheres to sanitation and safety laws.
 Prepare the budget, including projections of annual food and labor costs.
 Preparing the monthly inventory for the food cost
 Preparing the schedule for the staff
 Preparing the attendance for every month
- Park hotel Albrecht Deutschland since 15/12/2010_31/08/2011
- Assistant Executive chef:
Working as chef de party in 3 start Michelins hotel restaurant
 Preparing the foods requested by the guest
 Control the store and preparing the request depend of the function and the menu
 Assisting the executive chef for the dressing and serving the dishes, banquets , buffets
and a la carte
 Creation of the design to the dish display
 Helping and collaborating with the team in all the section in the rush hours of the
service
 Ensure that the kitchen adheres to sanitation and safety laws
Assistant Executive Chef at Royal Beach Hotel & Resort, Fujairah UAE, 07/2005 till

3. 05/2010
 Preparing the foods requested by the guest
 Preparing the entire menu for the buffet of the groups from the Tours
 Expertise in oriental and intercontinental foods
 Preparing some local and traditional UAE dish/menu
 Controlling the quality of the received food items
 Organizing the schedule of the kitchen's staff
 Responsible for approving all prepared food items that leave to the kitchen staff
 Ensure that quality culinary dishes are served on schedule and to see that any problems
that arise are rectified
 Meet budget expectations and manage ingredient control
 Review the following day's menus and complete requisitions for food and supplies
needed from various storerooms
 Assist with the regular inventory of food and kitchen supplies; order items as necessary
to maintain adequate inventory levels
 Maintain procedures to (1) ensure the security and proper storage of food and beverage
products, kitchen inventory, and equipment, (2) replenish supplies, inventory, uniforms,
etc. and (3) to minimize waste and control costs
- Chef at Royal Palace Ghamart, Tunisia, 2004-2005
 Manage food preparation and cooking. Ensure that food quality standards are met.
 Cook food, either on a regular basis or for special functions only.
 Assist the training of the kitchen staff to ensure the food is prepared according to budget
and standards.
 Ensure that the kitchen adheres to sanitation and safety laws.
 Expertise in oriental foods
 Assist in the Planning of the menu and the create of the new recipes
- Chef at Carthago Hammamet, Tunisia, 2003-2004
 Preparing the menu for the group functions
 Preparing and cooking meals to order
 Demonstrating cooking techniques and proper equipment usage to the kitchen staff
 Supervising and coordinating all related culinary activities
 Establish presentation technique and quality standards
 Offer culinary instruction and demonstrate culinary techniques
- Chef at Royal Assure Hammamet, Tunisia, 2002-2003
 Assisting the executive in case of needs
 Ensure that safety standards and sanitary requirements are met each and every day
 Ensure that all food-handling regulations are abided by and that everyone under my
charge is aware of all the items
 Ensure that safety standards and sanitary requirements are met each and every day
 Responsible for placing food orders and necessary kitchen tool orders in order to enable
the preparation of the meals
 Ensure that my staff duties are being carried out to the fullest of their potential

4.  Address any complaints which affect my kitchen staff and resolve those issues
Skills and activities
- Computer Skills: Microsoft Office XP (Word, & Excel)
- Fair knowledge in Internet
- Customer service oriented with good interpersonal skills
- Confident and able to work independently
- Open minded to other cultures and can work under pressure
- Language Skills: Speaking / Writing / Reading
1- Arabic-mother tongue
2- English ( fluent, excellent)
3- French (fluent, excellent)
4- German (fair)
 References available upon request