Ayoub Guelloul

Highly disciplined and ambitious culinary professional with over four years of proven success executing pristine gastronomy across recognized luxury hotel brands, fine dining destinations, and Michelin Guide recommended properties. Specialized in Mediterranean and Asian fusion culinary arts, possessing deep command over premium seafood butchery, complex section menu development, and advanced kitchen management. Fully certified in world-class food safety systems, thriving under high-intensity cover counts to protect plate consistency and luxury kitchen standards.

Seeking a competitive international placement to contribute elite execution and creative drive to a premier brigade in Europe.

Head Chef at Restaurant La Trattoria (2026-04 – Present)

• Direct comprehensive back of house operations, leading a dedicated kitchen brigade to execute elite fine dining services.
• Design and implement innovative, high margin Mediterranean menus, managing precise portion specifications and recipe costing.
• Sustain close partnerships with local suppliers to secure choice seasonal imports and pristine Mediterranean proteins.
• Enforce zero compromise quality assurance protocols over ingredient preparation, finishing aesthetics, and station sanitation lines.

Chef de Partie at Restaurant Maison Le Sept (2025-02 – 2026-01)

• Commanded hot and cold stations during peak services, consistently outputting high standard fine dining presentation for up to 100 covers daily.
• Accelerated station setup and preparation efficiency by thirty percent through strict application of strategic mise en place workflows.
• Supervised and trained entry level commis chefs on precision knife techniques, cooking temperatures, and safety standards.

Commis2 at Sanad Doha (2023-11 – 2024-11)

Michelin Guide Recommended

• Executed high precision ingredient preparation and complex station components for rigorous fine dining menus catering to 150 guests per service.
• Preserved top tier sanitization scores across three critical food safety stations, strictly enforcing international hygiene codes.
• Collaborated closely with section Chefs de Partie to consistently master upscale flavor profiles and intricate plate designs.

Commis Chef at AccorLuxury Properties (2023-03 – 2023-10)

• Managed large scale raw ingredient processing and line preparation for five star operations handling heavy daily banquet and cover counts.
• Optimized production speeds by assisting senior team lines with precise butchery, chopping workflows, and deep cleanup operations.
• Maintained pristine accountability for individual kitchen line sections under rigorous corporate standards.

Assistant Cook at Le Méridien Oran Hotel and Convention Centre (2022-02 – 2023-02)

Marriott

• Supported senior Chefs de Partie on high volume hotel lines, learning high end culinary theories, techniques, and presentation methods.
• Ensured station storage units matched precise inventory parameters, tracking shelf life integrity and ingredient safety.

Hospitality Diploma – CFPA Centre de Formation Professionnelle (2023-01)