Said Hamdane

Kitchen assistant and commis de cuisine, trained in Culinary Arts, rigorous and passionate about gastronomy. With successful experience in collective and event catering, I master mise en place, cutting, plating, stock management, as well as the strict application of hygiene and food safety standards (HACCP). Able to work under pressure within a brigade, I am immediately available and mobile nationally and internationally.

Kitchen Assistant at Résidence des Quatre Chemins (2025-11 – Present)

• Mise en Place & Peeling/Cutting: Washing, methodical cutting (slicing, chopping, julienne) and preparation of basic ingredients.
• HACCP Standards & Food Safety: Strict compliance with forward flow, temperature control and traceability.
• Brigade Assistance & Plating: Direct support to the chef during cooking, garnish preparation and plating.
• Workstation Maintenance & Cleaning: Disinfection of work surfaces, dishwashing and equipment storage.
• Teamwork & Coordination: Mutual support and clear communication within the brigade to ensure fast service.

Kitchen Assistant at Marjane Holding (2025-08 – 2025-09)

• Culinary Preparations: Active participation in preparing hot and cold dishes according to technical sheets.
• Stock Management & Storage: Checking product freshness, proper storage and compliance with FIFO rules.
• Hygiene & Collaboration: Maintaining an impeccable workstation and providing support during busy service.

Professional Diploma in Culinary Arts in Culinary Arts – Centre Atlantique (2025 – 2026)

Fundamental Studies Degree in Geography and Spatial Planning – Multidisciplinary Faculty (2019 – 2023)

Scientific Baccalaureate – Lycée Youssef Ibn Tachfine (2017 – 2018)