KHALIL AL ARABI HOUARI

PERSONAL

Nationality:	Moroccon 
Date of Birth:	16th April 1967
Marital Status:	Married
Language Skills:	English, Arabic, French 
Current location:	Casablanca, Morocco 
Email &contact 	Khalil222002@yahoo.fr    GSM :00212666627154
Add: 705 rue N*21 cite al wafa Agadir MOROCCO 

KEY SKILLS
	Actually starting in Atlantic palace agadir as a responsible  room service Agadir 
EXPERIENCE

La Cigale Hotel – Doha – Qatar  	2008 to 2010
Member of Leading Hotel of the World
manager – room Service

Facilities:         Doha’s most impressive landmark located in the heart of the city boasts 189 rooms and suites, 8 restaurant s and bars together with banqueting for 800 
Website:                www.lacigale.com 
Reporting to:        Food & Beverage Manager
Responsibilities:
•	Asst manager for all operation, sanitations implementing hygiene standard according To HACCP: staff grooming Attendance, duty Roster, Training, Needs, And Service: taking and serving orders according to the standard.
•	Conduct daily briefing to the staff.
•	Evaluation: staff ,standards ,procedures ,training,
•	Feedback: staff guest & colleagues 

Reason for leaving – Was offered a position of restaurant manager when arrived in the hotel to discover the position was not available 




Four Seasons at the Kingdom Centre, Riyadh, Kingdom of Saudi Arabia		July 2005 to July 2008
Restaurant Manager – Room Service & Seasons Restaurant 

Facilities:      	          	

Website:	www.fourseasons.com 
Reporting to:		Director of Food & Beverage
Responsibilities:     
•	Manage all the operations BEO function in Banquet coordinate with Executive Chef  & concerned departments cashiers report finance .
•	Assist the management in organising the restaurant promotion including Moroccan, Arabic night, buffet themes
•	Day to day managing and running of the outlets assigned
	
The Domain Complex, Abu Dhabi. United Arab Emirates		July 2003 to August 2004
Manager – ya Gout Moroccan Restaurant	

Facilities:	This famous 430 seater in the heart of Abu Dhabi	
Reporting to:		Complex General Manager
Responsibilities:     
•	Assist Restaurant chef  as needed, Prepare menu, pricing, cost controls, assist in supervision of all Kitchen staff, including training
•	Visually inspect appearance of all cold food for proper colour combination and overall presentation to maintain appeal, prepare requisitions for supplies and food items for production in workstations.
•	Schedule appropriate number of staff according to daily needs
•	Preparing reports in regards of cleanliness and maintenance of work areas, check and controlled proper storage of all food items in refrigerators and freezers to maintain product freshness, 

NUFUD Company, Riyadh, Kingdom of Saudi Arabia		January 1995 to December 1999
Outside Catering & Banqueting Manager
	
Facilities:	This private run banqueting, restaurant and outside caterer 
Reporting to:		Senior Banqueting Manager
Responsibilities:     
•	I started as I worked as manager out side catering  in Main Kitchen in The Dining Room,   French Mediterranean with Italian influence cuisine. 
•	I rotated through 3 stations in the kitchen: Gardemanger, Rôtir and Pasta. Devises special dishes and develops recipes, 
•	Assist Restaurant Chef as needed, I learned the basic duties of each of these positions, including food preparation and mise en place,sanitation and safety, menu planning. , banquet and restaurant use according to standard recipes, check and controlled proper storage of all food items in refrigerators and freezers to maintain product freshness.style of Buffet request by guest`s and speciality Moroccon and international Dishes .Bohsalie dining restaurant and ball room with 600 seats, featuring \\\"Progressive International,