Badr-Eddine LEMGHARI
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Summary
To pursue a highly challenging career; where I can apply my knowledge.
Overview
15
15
years of professional experience
Work History
Cook
Cattlemen’s Chophouse Restaurant
07.2021 - 01.2025
- Prepared diverse menu items by following standardized recipes and presentation guidelines.
- Cooked meals to meet customer dietary preferences and special requests.
Cook
Rogue Kitchen and Wetbar Restaurant
11.2018 - 06.2021
- Established and organized cooking supplies efficiently to ensure readiness.
- Executed multiple order preparations accurately in high-demand times, boosting customer contentment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Cook
TIkida Golf Palace ,relais & Chateaux Hotel.
10.2015 - 01.2018
Operated grilling, sautéing, and frying stations to meet high-volume demands with precision.
Line Cook
Tikida Dunas Hotel
07.2012 - 01.2014
Commis Chef
Golden Fried Chicken Restaurant
01.2010 - 05.2011
Education
Culinary Art Diploma - Culinary Art
ISTAHT
Agadir,Morocco. 01.2008
English Studies - English Literature
University Ibn Zohr
Agadir,Morocco 01.2005
High School Diploma - Literature
Ben Yassine.
Agadir.Morocco01.2003
Skills
- Knife skills and ingredient preparation
- Grilling, sautéing, frying, and baking techniques
- Food Safety and Sanitation (HACCP)
- Proficient with industrial kitchen equipment (eg, flat-top grills, broilers)
Languages
English
French
Hobbies and Interests
- Reading
- Swimming
Timeline
Cook
Cattlemen’s Chophouse Restaurant
07.2021 - 01.2025
Cook
Rogue Kitchen and Wetbar Restaurant
11.2018 - 06.2021
Cook
TIkida Golf Palace ,relais & Chateaux Hotel.
10.2015 - 01.2018
Line Cook
Tikida Dunas Hotel
07.2012 - 01.2014
Commis Chef
Golden Fried Chicken Restaurant
01.2010 - 05.2011
Culinary Art Diploma - Culinary Art
ISTAHT
English Studies - English Literature
University Ibn Zohr
High School Diploma - Literature
Ben Yassine.
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