Jamal Chahir

Experienced Sous Chef and Head Chef with over 20 years of international experience in operational kitchen management and team leadership. Specialized in seafood and international cuisine, with expertise in menu development, budgeting, and food safety.

Sous Chef - Fork and Fable Pizza Restaurant - Renwick, Neuseeland

(2026-01)

• Supporting the head chef in all daily operations at a pizza restaurant.
• Ensuring high quality standards in food preparation and kitchen processes.

Cook - Compass Group (Woodbourne Base) - Neuseeland

(2024-01 - 2025-12)

• Preparation of high-quality and nutritious meals under demanding conditions.
• Adherence to strict hygiene regulations and quality standards in troop catering.

Sous Chef - HARVEST Marlborough - Neuseeland

(2023-01 - 2024-12)

• Supporting kitchen management in daily operations and team leadership.
• Active involvement in the development of seasonal menus using fresh local produce.

Sous Chef - Antipodes Restaurant - Rarotonga, Cookinseln

(2021-01 - 2022-12)

• Managing kitchen operations with a focus on the preparation of seafood and international dishes.
• Playing a key role in maintaining high food quality and consistency in a busy environment.

Cook - JL Palais - Marrakesch, Marokko

(2019-01 - 2020-12)

• Efficiently managing kitchen operations with a specialization in Spanish seafood cuisine.
• Successfully developing new dishes to increase customer satisfaction and retention.

Head Chef - Borjs Hotel Suites & Spa - Agadir, Marokko

(2018-01 - 2019-12)

• Comprehensive oversight and strategic management of three distinct international hotel kitchens.
• Responsibility for operational workflows and quality assurance in a diverse culinary environment.

Head Chef - Alibaba Restaurant - Mongolei

(2007-01 - 2009-12)

• Responsibility for the entire culinary operation, including seafood, grill, and tajine specialties.
• Efficient management of kitchen inventory, orders, and budget to ensure smooth operations.

Head Chef - Captain Bodega - Agadir, Marokko

(2002-01 - 2006-12)

• Leading a high-volume kitchen specializing in Spanish seafood.
• Ensuring smooth operations and high quality standards at a prominent tourist destination.

Grill Cook - TGI Fridays - Sheffield, Vereinigtes Königreich

(2000-01 - 2001-12)

• Gaining substantial experience in a high-volume and fast-paced grill environment.
• Quick and precise preparation of grilled dishes in accordance with company standards.

Knowledge of HACCP Standards - Online Course (2008-01 - 2008-12)

Online Course French Gastronomy - Frankreich (2005-01 - 2006-12)

Hygiene Certificates (UK, Australia, USA) (2001-01 - 2001-12)

High School Diploma - Marokko (1996-01 - 1996-12)