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akroun Resume CV

akroun Resume CV

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Published by: Emily Nicole Jumawan on Feb 09, 2011
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02/09/2011

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Ali Akroun

 Dubai, UAE  Cell no: 0097150 717 0187  Email Add: ali_akroun@yahoo.com  Short description about myself: Very well exposed to multicultural environment with excellent communication skills; can train and work hard with a team and can perform very well under pressure. Have a strong leadership, sense of initiative, result oriented and ability to make a good decision. Have a solid experience in customer service, coordination with colleagues and good oral communication. Able to work under pressure while endeavoring to maintain high standard of service  Career Objectives: Seeking a position to utilize my experience and abilities in an organization that offers professional growth, while being resourceful innovative and flexible in all kind of environment.

Position Desired: EMPLOYMENT
JOB DESCRIPTION
April 06 2010 to present

BAKER CHEF

BAKER CHEF Al AIN International bakery L.L.C Al AIN Dubai UAE

KEY RESPONSIBILITIES  Managing the entire product line life cycle from strategic planning to tactical activities  Thorough knowledge and ability to perform complex, difficult tasks.  Remarkable ability to lift heavy loads.

Strong visual and mental ability to plan and perform complex work. Exceptional ability to maintain and control cost. Solid ability to maintain attention and care to prevent loss. Great knowledge of work safety measures. Immense ability to assign tasks and supervise subordinates, including helpers and students or temporary employees.  Strong ability to read, write, follow written instructions and to handle mathematics pertinent to the job.       Driving a solution set across development teams (primarily Development/Engineering, and Marketing Communications) through market requirements, product contract, and positioning.  Developing and implementing a company-wide go-to-market plan, working with all departments to execute.  Act as a leader within the company  Estimate baking needs, requisitions adequate supplies, inventories supplies, and keep records of products made and used.  Insure bakery and equipment are maintained according to proper health and sanitation standards.  Teach and enforce safety regulations.  Perform specialized decorating.  Assist in developing and testing recipes.  Assist in planning bakery products menu.  Recommend equipment purchases.  Train and orient students in the University Food and Nutrition program on large scale baking and sanitation standards.

October15/ 2008 to March 22/ 2010

BAKER CHEF French Bakery Sheikh Zayed Rd Dubai. UAE

KEY RESPONSIBILITIES  Report to work on time and checks schedule of the day.  Conduct daily briefing for fifteen minutes in the absence of the Exec. Chef.  Conducts taste panel daily before each meal period in each outlet to ensure high quality of product, result of which copies must go to Exec. Chef office.  Control of overtime and productivity.  Check employee’s work areas, clothing and appearance, and safe working practice as per checklist and L.S.O.P’s.  Train all the staff according to the four step method.

 In charged for buffet and parties where assigned  Control of over production and wastage for each functions Proper handling of over production from each buffet or functions Prepares order for storeroom according to production charts. Follow (FIFO) First in First out Procedures Checks if all items are made according to use records Ensure implementation of safety standards and procedures with the use of chemicals and other cleaning supplies Maintain the sanitary standards in all aspects clean as you go policy Maintains and implementation of HACCP Maintains short hair and clean fingers nail at all times Performs other related task as assigned by management. Use weights and measure to adjust ingredients in recipes. Prepare and bake all bakery items for menu and catered events following standardized recipes. Supervise bakery personnel; including planning, organizing, scheduling and directing work, training personnel, and recommending applicants for employment and for discipline, termination or retention ASSISTANT BAKER CHEF Hotel Sofitel (5 Star) Alger Algeria

           

January 23 2008 to September 2008 KEY RESPONSIBILITIES     

       

Report on time on duty Prepare all kind of breads and Arabic as well as Italian pizza Checks the station to maintain the high quality of cleanliness Assisting other chef if needed Prepare complete line of products needed charts and makes sure are filled in correctly and production is made accordingly; as per stock to be established to avoid over production Directs and Supervises whole team in their work Monitor all pastry operating cost and takes corrective action when necessary to reduce expenses standards Planned and laid out work to meet required shipping schedules. Ordered food and supplies and maintained related records. Maintained quality control in accordance with departmental standards and followed specific procedures for all sub-standard products. Recommended changes in material and procedures to improve quality, productivity and to reduce costs and changes in work schedule to increase efficiency. Produced desserts and baked bread, cakes, pastry, pies, etc.

 Decorated desserts, cakes, pastries, etc. (Fancy bakeshop decorating).  Operated all bakeshop equipment and tools, including, but not limited to, rotary ovens, mixers, shelters and ranges.

February 2004-nouvember 2007

CHEF DE PARTY BAKER Hotel de Paris (4 Star) Sude oust Tizi ouzou Algeria

KEY RESPONSIBILITIES
              Performed the task as per company before and after the operation Maintain the high quality of the breads product to reach customer satisfaction Assisting some other chef if needed Helping in planning of any action concerning bakery comes up with new ideas for new menus, food festivals, and special theme nights. Complies with company policies and procedure Direct and supervise whole team in their work Motivate employee productivity in order to minimize the payroll cost Monitor standard recipe in order to produce pastry/bakery products to the highest standards Developed new bakeshop formulas. Experimented on new products and worked on improvement of existing ones. Directed lower labor grade employees in all phases of daily work including production, cleaning and shipping. Trained lower labor grade employees using various training methods. Observed safety standards and practices. Performed related duties as required or assigned within job classification.

May 2003 to January 2004 DEMI CHEF DE PARTY BAKER Hotel lala khadija (4 Star) Tizi ouzou Algeria

KEY RESPONSIBILITIES
 Report on time on work and check for the schedule for the next  Prepare bread product at all time.

 Assisting baker Sous chef for all what we need to serve for the day .  Maintain high quality of breads product to ensure the customer Satisfaction  Monitor standard recipes in order to produce bakery products

 Performed all duties delegated by Head Baker or Assistant such as mixing dough, scaling, oven work, bench work, cake finishing and preparation of fresh fruits.  Maintained quality control in accordance with departmental standards in products produced.  Maintained cleanliness of bakeshop areas and refrigerators.  Obtained supplies for bakeshop from storeroom as requested by Head Baker or Assistant bakers in the production of bakery items.  Received, stored, and shipped bakery supplies.  Prepared bakeshop items for delivery to units.

March 1999 to May 2003

Commie 1 BAKER Hotel le president (four stars) Oran Algeria.

KEY RESPONSIBILITIES

 

 

Cleaned and maintained bakeshop and related areas such as, but not limited to, refrigerators, freezers, hallways, storage areas, rest rooms, equipment, pots, pans, and utensils. Maintained records and performed other clerical duties as prescribed. Used and maintained tools and equipment in a proper manner, including, but not limited to, ovens, cookie shelters, slicing machine, food chopping machines and attachments and power mixers. Observed safety standards and practices. Performed related duties as required or assigned within job classification.

TRAINING ATTESTATION:
H. A. C. C. P TRAINING (French Bakery)

ATTESTATION PROFESSIONAL FOR PIZZA ITALIAN with hand rolled (Prof. Sch. for pastry, Algeria) LANGUAGE KNOWN:

Arabic, French, English, Kabyle
SKILLS: Excellent communication skills in all my language, in written and verbal

EDUCATIONAL ATTAINMENT

1988-1994

Eguerssafene
Elementary Education

1994-1997

Colonel Amirouche
Secondary education

1997-1999

Technical School For Hotelier and Tourism
Diploma for Boulanger

PERSONAL DETAILES

Birthday Birthplace Age Citizenship Religion Civil Status Visa status

: : : : : : :

January 09 1982 Bouzeguenne, center 28 yrs. old Algerian Muslim Single Employment Visa

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