Tabitha Dorcas Ketia Traore

Passionate about culinary arts and customer experience, I have completed my bachelor's degree in Hotel Management, with a specialization in Food Service Operations. My background has allowed me to develop strong skills in the tourism industry, team management, customer service, and meal preparation, while focusing on quality, efficiency, and compliance with hygiene standards. Through my internships in kitchens and hotels, I have gained practical experience in setting up, preparing dishes, and monitoring orders, while working closely with chefs and kitchen teams to provide impeccable service.

My organizational skills, ability to work under pressure, and constant desire to learn motivate me to excel in a demanding work environment. I am confident that my enthusiasm for gastronomy, combined with my professional rigor, will enable me to contribute effectively to the success of a kitchen team or hotel establishment.

Chef Cuisinière at Restaurant BISSA (2026-01 – Present)

• Food preparation
• Team of Chefs management
• In charge of the Kitchen and food stock management
• Food budget management

Sous-Chef at Bouche B Traiteur (2025-11 – 2026-01)

• Food preparation
• Peeling, cutting, and chopping
• Following HACCP standards
• Preparing room service orders
• Preparing buffet-style meals

Trainee Chef at Noom Hôtel (2024-08 – 2024-09)

• Food preparation
• Peeling, cutting, and chopping
• Following HACCP standards
• Preparing room service orders
• Preparing buffet-style meals

Trainee Chef at Robert's Hôtel (2024-06 – 2024-07)

• Setting up buffets for lunch and dinner
• Preparing breakfast dishes
• Preparing order forms
• Preparing buffet dishes

Trainee Chef at Hôtel la Maison Blanche (2023-06 – 2023-07)

• Responsible for preparing and cooking breakfast dishes
• Setting up
• Loading cooking ingredients
• Plating dishes

Bachelor's in hospitality management – Institute of Advances Studies in Tourism and Hospitality Manager of Sidi-Dhrif