Yassine Barroussa

Chef de partie - Malcolm hotel spring greek and resort

Jenior sous chef - pursuits collections Banff Gondola

(2023-04 - 2023-10)

• Lead the kitchen with head chef
• Costing and inventory (first in first out)
• Create summer and winter menu for sky bistro fine dining restaurant,
• Banquet and buffet

Sous chef - Travelodge hotel by airline hotels - Saskatchewan

(2021 - 2023)

• Inventory,
• Create new menu.
• Wedding events,
• Costing

Chef de partie - Valhalla inn hotel by airlines hotels - Ontario thunder bay

(2019 - 2021)

• Follow recipe
• Fine dining restaurant desserts
• Received the products chef de partie - grand Mogador Casablanca Morocco and marina 5 stars hotel.

(2017 - 2019)

• manage 2 hotels and 900 rooms.
• Lead team

Commis chef - grand Mogador hotels and marina - Morocco Casablanca

(2016 - 2017)

• Biscuits, entremets cake, sponge cake, fondant au chocolate
• Base inventory, schedule for team

14 days at school - international pastry - Bellouet Conseil (2017 - 2017)

Art culinary school and management’s (2019 - 2020)

ART CULINARY SCHOOL (2013 - 2015)