Outmane Marbouhi

MARBOUHI OUTMANE
EXECUTIVE CHEF
Nkwatia, Ghana • [email protected] • (233) 24513-3285 • www.linkedin.com/in/marbouhi-challenges
Agadir, Morocco • [email protected] • (212) 7728-38487 • www.linkedin.com/in/marbouhi-challenges
PROFESSIONAL EXPERIENCE
ROCK CITY HOTEL. Nkwatia, Ghana
Executive Chef JULY 2021-Present
● Overseeing a team of one executive sous-chef, 3 sous chefs, 40 cooks, chef steward, and 10 stewards
● Implement portion control to decrease the food cost by 3% in 3 months of operation.
● Create a customized Banquet Menu to increase sales revenue by 7 % in 6 months of operation.
● Overhauled the obsolete legacy source code of two production applications, resulting in increased usability
and reduced run time performance by 50%
● Restructured the kitchen layout to fulfill its maximum potential production
● Decreased inventory cost by 9 % through negotiating new contracts with suppliers and vendors.

DAVENUE LUXURY BOUTIQUE HOTEL Accra, Ghana
Executive Chef JAN 2020- Jan 2021
● Lined and trained a diverse team of 1 sous chefs, 6 chef de partie, 10 cooks, and 6 stewards.
● Created a yield chart system for fish butchering reduced the waste by 12 %.
● Introduced culinary techniques to staff increase productivity to 87 points from 100.
DAKHLA HOSPITALITY GROUP Dakhla, Morocco
Executive Chef DEC 2018-Dec 2019
● Mentored and trained a diverse team of 2 sous chefs, 20 cooks, and 6 stewards.
● Developed a yield chart system for fish butchering reduced the waste by 12 %.
● Demonstrated culinary techniques to staff increased productivity to 87 points from 100.
● Controlled and managed food costs and inventory from 37% to 28%.

MAAHA BEACH RESORT Takoradi, Ghana
Executive Chef APR 2017-Dec 2019
● Headed a team 2 sous chef, 25 cooks, and 8 Steward
● Established Sunday Brunch improved the sales of the day by 10%.
● Executed culinary class training increased the client’s satisfaction by around 95%.
● Manage daily operations and guest expectations
LEDGER MAYA MAYA HOTEL Brazzaville, CO
Executive Chef JAN 2016-Mar 2017

Led and coordinated a team of 15 skilled cooks and 6 stewards in a fast-paced restaurant, achieving a 20%
increase in meal output and reduce kitchen turnover time by 30%.

Spearheaded cross-training initiatives, enabling seamless rotation of staff between cooking stations and
reducing labor costs by 10%.
 Sourced meat and produce locally whenever possible and controlled cost at less than 30%.
BOM-BOM BEACH RESORT Principe Island, SP
Executive Chef AUG 2014-Dec 2015

Mentored a team of 12 members for a seafood fine dining restaurant with 60 sets.

Integrated all kitchen recipes into the MC program to improve cost control.
 Inspected, and ensured appropriate food temperatures were constantly maintained.
 Implemented standardized recipes and portion control systems, leading to consistent food quality and a 25%
increase in customer satisfaction.

EDUCATION
CAMBRIDGE INTERNATIONAL COLLEGE JERSEY, UK
INTERNATIONAL DIPLOMA LOGISTICS MANAGEMENT 2021-2022
● Logistics and transport management
NEW SKILLS ACAMEDY DUBAI, UAE
INVENTORY MANAGEMENT 2020-2020
● SAP MM system outbound and inbound.

ADDITIONAL INFORMATION
● Technical Skills: recipe creation, cost control, menu engineering, food preparation, banquet, a la carte
● Languages: Fluent in French, and English; Conversational Proficiency in Portuguese
● Certifications: CFA Level 2 (August 2008),
● Senior member of Emirates Culinary Guide since 2009.
● Baccalaureate in Experimental Sciences (Morocco 1995)