Taoufik Ismail

“A senior member of the Culinary Guild since 2011”

Personnel bio data

Family name: Ismail, First name: Taoufik, Father’s name: Abdelmajid

Mobile: 0021694625586 E-mail:taoufikismail@gmail.com

Skype ID: taoufik.ismail

Tunisian Passport details: no: W979955, Expiry date: 24-04-2017

SUMMARY AND CORE COMPETENCIES

A French and Italian Trained in hotel management, well experienced in the hotel field and the hospitality industry with an excellent verbal communications Supervision skills, Office administration, Strong problem solving, Team building, Supervises work activities of the food service employees to ensure safe and proper procedures and techniques are being followed Good interpersonal relationships, High volume workload, Self-Management, . Evaluates effectiveness and efficiency of all food service operations and develops/revises policies and procedures as required Creative Thinking, A self-motivator, solid team player, strong communication skills, and extremely detail oriented. Provided all food and beverage outlets with the ability to maintain and execute high standards of quality in all preparations with quick service output. Extremely well organized, Trains new employees on the job, assigns them tasks and supervises their activities until fully trained excel at multi-tasking, and love a fast paced environment. Great with people and not afraid of hard work and long hours.

Luxury resorts background with emphasis to guest satisfaction Familiar with budgets and operations to a la carte dining, buffet restaurants and bar operation Super strong F&B understanding ensuring quality of product Strong 'hands on' natural leader with positive guest service engagement

EDUCATION

University: Superior Hotel & Tourism Institute Sidi Dhrif obtained high technical brevet BA (Hotel and Tourism-Cuisine)

Secondary School: Bizerte secondary school obtained baccalaureate mathematic & science.

TRAINING COURSES ATTENDED

Firefighting, academy Accor: sales; team direction. HACCP-Life saving. Hammamet Sheraton hotel, garde manger/saucier. Hotel management / food & beverage outlets- (laurassi Sheraton)

EMPLOYMENT EXPERIENCE

Offshore Catering Manager March 2015 up to date

Day to day food and beverage, housekeeping and laundry operations prepare the budget and follow up make the purchasing train the staff. Prepare the F & B budget, Review the service guidelines on a monthly basis, and implement accordingly to maximize guest satisfaction.

Ensure the VIHA health and safety plan is strictly implemented, including the cleanliness of the kitchen, restaurant and bars and banquet space. Analyzed reports and log books including nightly reports and share same with F&B team, Responsible for forecasting reservations, occupancy, based on trends, festive periods, etc., Preparation of F&B CAPEX Plan, Monitored preparation of Annual Plan encompassing all F&B areas indicating priorities, Monitored monthly food and beverage inventory reports and turnover, Review food and beverage cost analysis on a daily basis to maintain in line with budgeted and forecaster figures, Reviewed and analyzed monthly Profit and Loss statement. Hotel General Manager Dar Zaghouane-Tunisia Jan 2014 up to March 2015

Managing overall operations through consistent visits, while using all information resources available such as Gap Analysis, Customer Satisfaction Measurement and other reports / tools.

Hiring and training heads of departments and other key staff. Planning and coordinating receipt and installation of furniture, fixtures and equipment.

Delegating authority and assigning responsibility to all employees; managing work activities of all employees. Developing annual operating budgets and providing fiscal direction to the assigned units. Monitoring cost controls on a regular basis. Overseeing the supervision of personnel, which includes work allocation, training, and problem resolution; evaluating performance and make recommendations for personnel actions; motivating employees to achieve peak productivity and performance. Organizing and implementing Sales & Marketing initiative with the Sales Director including making sales calls. Inspecting guests' rooms, public access areas, and outside grounds for cleanliness and appearance. Answering complaints and resolving problems to maintain Guest Satisfaction.

Handling and resolving employee issues and maintaining a safe and positive work environment. Conducting annual wage scale surveys and ensuring employee wages follow wage and salary Promote Team Spirit, Creativity and Initiative. Analyze cost figures and plan for appropriate action.

Area Director of food and beverage Dec 2011 up Jan 2014

Caribbean World-Tunisia-Hammamet

Responsible for the smooth running (food and beverage department) of the five hotels (18 outlets) ameliorated the menus, Scheduled better theme special nights, reduced the cost by the proper purchasing, realized better profit and lost statement than previous budget by the following up the operations, daily spot checks and briefings, weekly meetings and training the staff.

Director of food and beverage Nov 2009 –November 2011

Al Bustan Luxurious Suites, 5* luxury hotel, Sana’a-Yemen A five stars’ luxury hotel,32 junior suites and two Royal suites, coffee shop, pizzeria, Mediterranean restaurant, oriental café and grill, VIP business club, room service, meeting room (250seats).Planned for the opening of the five stars’ hotel (6 outlets) made all the layout of the kitchens, bought all required equipment’s and utensils, made all menus, recruited the proper staff from India and Philippines, trained the staff, prepared the budget, food and beverage sales booklet. Operations Manager (Camp Boss) Sept 2006 to October 2009 Abu Dhabi National Hotel Compass Middle East LLCs Leading Hotels management and catering company in the Middle East with 22 hotels and more than 60 catering operations. Day to day food and beverage, housekeeping and laundry operations prepare the budget and follow up make the purchasing train the staff.Prepared the F & B budget, Reviewed service guidelines every on a monthly basis, and implement accordingly to maximize guest satisfaction, health and safety plan is strictly implemented, including the cleanliness of the kitchen, restaurant and bars and banquet space. Analyzed reports and log books including nightly reports and share same with F&B team, Responsible for forecasting reservations, occupancy, based on trends, festive periods, etc., Preparation of F&B CAPEX Plan, Monitored preparation of Annual Plan encompassing all F&B areas indicating priorities, Monitored monthly food and beverage inventory reports and turnover, Review food and beverage cost analysis on a daily basis to maintain in line with budgeted and forecasted figures, Profit and Loss statement. Executive chef Oct 2004 to Oct 2006 Spartina Park Hotel 5* hotel, (Ukraine)

Plan and direct food preparation and cooking activities, Consult with clients regarding weddings, banquets

and specialty functions, Plan menus and ensure food meets quality standards, Estimate food requirements

and estimate food and labor costs, Supervise activities of sous-chefs, specialist chefs, chefs and cooks,

Arrange for equipment purchases and repairs, Recruit and hire staff, Prepare and cook food on a regular basis,

even for special guests and functions., Prepare and cook complete meals for specialty foods, like sauces,

soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special

events such as banquets, Instruct cooks in preparation, cooking, garnishing and presentation of food, Create

new recipes, Supervise cooks and other kitchen staff, prepare the requisition for the food and all kitchen

supplies.

Food & Beverage Manager April 2000 to May 2004

Ramada Hadda Hotel, Sana-a

Executive Chef May1997 to April 2000

Al Diana German Resorts, Djerba Tunisia

Executive Chef June 1995 to April 1997 Hotel Club Marina Beach, Djerba Tunisia

Head chef June 1994 to June1995 Royal Garden palace, Djerba Tunisia

Language accuracy Write & speak Arabic, French and English, can understand Italian & German as well.

Special events achievements

Car park, giant couscous night, Italian food & wine festival, seafood gallery, Chinese night, Spanish night,

German Koch studio festival, Ali baba night, ice cream festival, Yemeni heritage days, strawberry festival

New hotels opening Experience

Al Bustan Luxurious Suites, Sana’a-Yemen (five stars), Spartina park (Ukraine) (five stars), Royal Garden Palace

(Djerba) (five stars) Das Island (Abu Dhabi-UAE)

. Catered to his highness Sheikh Zayed Bin Sultan Al Nahyan the President of the U.A.E

. Catered to their Excellencies the Presidents and leaders of the Arab countries.

Food and beverage Director, Catering Manager, Executive chef, Hotel Manager

Food and beverage Director, Catering Manager, Executive chef, Hotel Manager

Food and beverage Director, Catering Manager, Executive chef, Hotel Manager

Food and beverage Director, Catering Manager, Executive chef, Hotel Manager

Food and beverage Director, Catering Manager, Executive chef, Hotel Manager

Food and beverage Director, Catering Manager, Executive chef, Hotel Manager