Bashir Boi

Dedicated and rigorous Culinary Professional with extensive experience in high-end, luxury hotel environments. Proven expertise in traditional and modern French cuisine, with a strong focus on team leadership, kitchen operations, and strict adherence to HACCP safety standards. Committed to delivering exceptional gastronomic experiences while contributing to high-performing culinary brigades.

Demi Chef de Partie - Sofitel Marrakech Palais Imperial - Marrakech, Morocco

(2024-04)

• Oversee daily operations for both hot and cold service stations, ensuring high-quality output and consistency.
• Supervise junior culinary staff (commis), providing training and guidance to maintain brigade standards.
• Manage mise en place preparation and coordinate workflow to meet service demands efficiently.

Commis de Cuisine - Es Saadi Marrakech Resort - Marrakech, Morocco

(2023-05 - 2024-04)

• Participated in the preparation of gourmet high-end dishes, maintaining strict adherence to established culinary standards.
• Mastered advanced cooking techniques, precise knife skills, and efficient mise en place.
• Ensured rigorous compliance with HACCP health and safety protocols during all phases of food production.

Commis de Cuisine - BAB HOTEL - Marrakech, Morocco

(2022-08 - 2023-04)

• Assisted senior chefs with sophisticated plate presentation and menu development.
• Managed daily inventory levels and organized kitchen prep lists to support brigade workflow.

Culinary Intern (Banquetting) - Palais des Congrès - Marrakech, Morocco

(2021-01 - 2021-06)

• Gained experience in high-volume, event-based culinary production (Spanish cuisine).
• Supported senior staff in large-scale ingredient preparation and station maintenance.

Diploma in Culinary Arts - Culinary Arts - Institut Spécialisé de l'Hôtellerie et de la Restauration (ISHR) (2020 - 2023) Marrakech

High School Diploma (Baccalauréat) - Science & Technology - Lycée Technique Chichaoua (2019 - 2019)