1. CURRICULUM VITAE
Objective
Sous-Chef position in a dynamic organization where further opportunities are
present.
PERSONAL DETAILS
Full Name : Fartasse El Mostafa
Date of Birth : 1st
April 1973
Nationality: : Moroccan
Marital Status : Married
E-mail : fartasse-1973-life@hotmail.com
Telephone : +971507346185
EDUCATION
Vocational School Diploma
Hospitality Institute Agadir
LANGUAGES
Arabic – Mother tongue
French – Fluent
English – Fluent
PROFESSIONAL DEVELOPMENT PROGRAM
HACCP level 2 (Intermediate)
Bienvenu chez Accor
Mercure re-branding
Keys to professional service (Manager level)
TWI
Leadership & Delegation
Basic food hygiene
HACCP Awareness
AREAS OF EXPERTISE
International standards of culinary services
Cost management and inventory
Purchasing process
Team management and training
Hygiene, Safety and Quality Management
Client Relationship

2. Menu engineering
WORK EXPERIENCE
13-September 2014 till now Ibis Al Rigga (ACCOR COMPANY) – Dubai
– UAE – 280 rooms, lounge café .cube bar. Head Chef
13/09/2011 to 03/09/2014 Odessy park best western hotel
Sous chef -172 rooms international day dinning.
Snack a la carte in swimming pool
June2010 to 27 June 2010 Novotel Hotel Hyderabad city-INDIA
Chef for festival Arabic food during 2 weeks
320 rooms, International day dining , Indian
Restaurant ,banqueting , rooms service
June 2006 – 13 march 2011 Mercure Grand Hotel (Former Sofitel) Sous-Chef
175 rooms, International day dinning.
Mediterranean restaurant, Steakhouse, outside
catering, banqueting, Manning 45 associates
June 2000 - May 2006 Sofitel Doha Palace - Chef de Partie
Mediterranean Restaurant, Steakhouse
March 1999 - June 2000
Hotel TRYPE Les Omayades 4* - ½ Chef de Partie
90 rooms, International day dinning – Moroccan
restaurant
July 1996 - February 1999
Hotel Pullman 4* - Commis de Cuisine
Traditional Moroccan cuisine, “Les Dunes d’Or”