Moomen Tayachi
Doha
Summary
Sous Chef with over 10 years of experience leading highperforming culinary teams and specializing in Mediterranean and fusion cuisines. Known for innovative menu development, effective cost management, and a passion for culinary excellence, resulting in significant improvements in customer satisfaction and operational efficiency.
Overview
12
12
years of professional experience
3
3
Languages
Work History
Senior Chef De Partie
Sanad MICHELIN GUIDE Restaurant
11.2024 - Current
- Helping the sous chef and head chef develop new dishes and menus
- Ensuring food hygiene standards are met and following health and safety procedures
- Preparing, cooking, and presenting dishes in a specific section of the kitchen
- Coordinating with other chefs de partie to ensure the success of kitchen operations
Senior Chef De Partie
THE ST. REGIS PEARL ROBERTO'S RESTAURANT
01.2024 - 11.2024
- As Senior Chef de Partie,Managing and training junior staff, such as demi-chefs or commis chefs or line cook, is responsible for a specific role in the kitchen, such as preparing vegetables, frying food, operating the grill, or baking desserts
Sous Chef
AL HAZM , FIG $ OLIVER RESTAURANT
11.2022 - 01.2024
- Produce high quality plates, including both design and taste
- Oversee and supervise kitchen staff
- Assist with menu planning, inventory, and management of supplies
- Make sure that food is top quality and that kitchen is in good condition
Junior Sous Chef
SAID DAL 1923 ITALIAN RESTAURANT
06.2021 - 09.2022
- Oversee and supervise kitchen staff
- Assist with inventory, ordering, supplier relationships, and management of supplies
- Make sure that food is high quality, and that kitchen is in good, clean, and hygienic condition
- Keep work and food prep stations clean and comply with food safety standards
Chef De Partie
AL SRAIYAH GROUP Saasna MICHELIN GUIDE Restaurant
03.2020 - 05.2021
- Chop, mix, and make entrees, sauces, or side-dishes as the only kitchen worker in my section
- Also manage the inventory of raw ingredients and waste disposal
- Ensure compliance with the highest quality, hygiene, and health standards
Demi Chef De Partie
BELGRAVIA RESTAURANT
02.2017 - 02.2020
- Responsible for supporting the Chef de Partie in a specific section of the kitchen operations, including food preparation, recipe development, and ensuring that all dishes are cooked to the highest quality
COMMIS 1
HOTEL AND LOUSIA
02.2013 - 03.2016
- Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie
Education
BASIC FOOD HYGIENE - undefined
Chartered institute of environmental health
QatarEUROPEAN PASTRY - undefined
Pyramid institution
TUNISI ABACHELOR TECHNICAL - undefined
Ministry of Employment and Vocational Training
TUNISI AELCTRO MECH ANIC - undefined
Ministry of Employment and Vocational Training
TUNISI AGENERAL MECH ANIC - undefined
Vocational school
TUNISI ASkills
Health and food safety
Kitchen Operations
Menu development
Food preparation
Leadership
Dishes photography
Food cost management
Food quality
Timeline
Senior Chef De Partie
Sanad MICHELIN GUIDE Restaurant
11.2024 - Current
Senior Chef De Partie
THE ST. REGIS PEARL ROBERTO'S RESTAURANT
01.2024 - 11.2024
Sous Chef
AL HAZM , FIG $ OLIVER RESTAURANT
11.2022 - 01.2024
Junior Sous Chef
SAID DAL 1923 ITALIAN RESTAURANT
06.2021 - 09.2022
Chef De Partie
AL SRAIYAH GROUP Saasna MICHELIN GUIDE Restaurant
03.2020 - 05.2021
Demi Chef De Partie
BELGRAVIA RESTAURANT
02.2017 - 02.2020
COMMIS 1
HOTEL AND LOUSIA
02.2013 - 03.2016
BASIC FOOD HYGIENE - undefined
Chartered institute of environmental health
EUROPEAN PASTRY - undefined
Pyramid institution
BACHELOR TECHNICAL - undefined
Ministry of Employment and Vocational Training
ELCTRO MECH ANIC - undefined
Ministry of Employment and Vocational Training
GENERAL MECH ANIC - undefined
Vocational school