Walid Trabelsi

Chef with 24 years of experience in companies with a very fast pace of work. Excellent ability to lead a team, solve problems and communicate. Proven experience in building highly successful brigades. Chef with strong team spirit and committed to offering farm-to-table dishes by purchasing premium quality products from local producers. Dynamic and versatile person driven by the desire to offer sustainable and responsible cuisine.

Chief executive at Restaurant I gusti della mamma (2022-09 – 2023-10)

• Manage staffing plans, assign tasks and implement the employee compensation plan.
• Creation of innovative recipes taking into account the seasonality of the products.
• Monitoring culinary trends to offer innovative dishes that meet customer needs.
• Building a constructive relationship with suppliers to obtain the best possible ingredients at competitive costs.
• Regular inspection of the kitchen to ensure the premises are clean and safe.
• Meet with customers in the room to collect their comments for continuous improvement.
• Creation of original menus for special occasions according to customer requirements.

Chief executive at Restaurant Verona Khobar (2021-08 – 2022-08)

• Manage staffing plans, assign tasks and implement the employee compensation plan.
• Conduct weekly inventories to determine food needs and prevent waste.
• Assembling varied and colorful plates with particular care in presenting the food.
• Oversee the recruitment, training and professional development of kitchen staff.
• Development of menus and the restaurant's food and wine list.
• Supervise the proper functioning of the kitchen, strictly checking the plates in the serving hatch before sending them to the dining room.

Chief executive at VIP Restaurant 716 Lac2 (2018-02 – 2020-03)

• Manage staffing plans, assign tasks and implement the employee compensation plan.
• Conduct weekly inventories to determine food needs and prevent waste.
• Building a constructive relationship with suppliers to obtain the best possible ingredients at competitive costs.
• Supervise kitchen staff by focusing on collaboration and support.

Chef de cuisine at Restaurant Tonton specialty Italian Milan (2015-06 – 2017-12)

Chef de cuisine at Hotel Chiraz Monastir (2012-03 – 2015-07)

Chef de cuisine at Hotel Thalassa 4 Sousse (2011-05 – 2011-12)

Chef de cuisine at Hotel Almaz 4 Hammamet (2009-04 – 2011-04)

• Creation of innovative recipes taking into account the seasonality of the products.
• Development of menus and the restaurant's food and wine list.
• Supervision of a brigade of 45 people.
• Preparation of dishes and plating, ensuring taste and aesthetics.

Chef de cuisine at Presidency of the Tunisian Republic of Carthage (2008-01 – 2009-03)

Sous-chef at Hotel Eden 4 ORAN (2005-10 – 2007-12)

Sous chef at Hotel Abounawas (2003-04 – 2005-09)

• Participate in the development of menus in collaboration with the chef, suggesting new recipes.
• Strictly monitor compliance with hygiene standards within the brigade by monitoring the cleanliness of workstations, utensils and food storage areas.
• Benevolent supervision of a brigade of 45 people by orchestrating the daily work of members and assisting in the training of apprentices.

Italian specialty chef at Italian Focaccia Restaurant lac1 (1998-08 – 2003-03)

Apprentice chef at Italian restaurant Venta Club (1993-01 – 1995-06)

ISO 22000 – CRISTAL School Cairo (2006-02 – 2021-02)

International Korba Festival – Korba Nabeul (2019-11 – 2019-11)

Main d'or competition 2 – Algiers (2018-11 – 2018-11)

Main d'or competition – Marrakesh (2016-09 – 2016-10)

C.A.P certificate of professional suitability – Nabeul (1996-09 – 1998-07)