Meziane Otmane
Head Chef
📍 Doha, Qatar | 📞 +974 60072879 | ✉ m.otmane1990@gmail.com
Visa Status: Work Visa | Nationality: Moroccan | Date of Birth: 07 August 1990 | Driving
License: Category B
Professional Summary
Highly skilled Head Chef with over 12 years of experience in leading culinary teams, creating
innovative international menus, and optimizing kitchen operations. Specializing in international
cuisine, bakery, and pastry, with a strong passion for health-conscious and vegan menu
development. Adept at driving kitchen efficiency, increasing profitability, and enhancing
customer satisfaction. Expertise in managing multiple branches, implementing cost control
measures, and maintaining food safety compliance. Strong leadership abilities with a focus on
training, mentoring, and fostering a positive team culture. Proven success in transforming
kitchens, reducing waste, and creating memorable dining experiences that exceed guest
expectations.
Professional Experience
Head Chef
Le Petit Camion – Doha, Qatar | 2024 – Present
• Lead culinary operations across multiple branches, ensuring all kitchens maintain
consistent quality and high standards in food preparation.
• Designed and implemented diverse health-conscious and vegan menu options,
increasing sales and customer engagement by 30%.
• Introduced a staff training program to improve service times and kitchen efficiency,
resulting in a 30% improvement in operational speed.
• Reduced food waste by 20% through the introduction of an inventory management
system and better stock rotation practices.
• Enhanced kitchen staff skills by providing regular training on new techniques, safety
protocols, and sustainable practices.
• Oversaw budgeting and cost control, achieving a 15% reduction in operational expenses
without compromising food quality.
Head Chef
Walters Coffee – Doha, Qatar | 2022 – 2024
• Managed the culinary operations across three branches, ensuring consistency and
excellence in all aspects of food preparation.
• Innovated and launched a new menu with globally inspired and vegan-friendly items,
increasing sales by 25% and attracting a wider customer base.
• Strengthened supplier relationships, reducing ingredient costs by 10% while maintaining
the highest standards of food quality.
• Trained and mentored kitchen staff, improving performance and fostering a
collaborative work environment.
• Regularly conducted audits to ensure food safety and cleanliness, maintaining a 99%
compliance rate with local regulations.
Head Chef
Ink Café – Lusail, Qatar & Saudi Arabia (Franchise) | 2020 – 2022
• Managed culinary operations for two high-traffic branches, overseeing a large team and
ensuring high-quality food production during peak hours.
• Played a critical role in the successful expansion of the café into Saudi Arabia, adapting
the menu to local tastes and preferences.
• Reduced operational costs by 15% through efficient resource management and
improved inventory practices.
• Developed innovative pastry and bakery selections, resulting in a 15% increase in
dessert sales.
• Worked closely with the marketing team to create seasonal promotions that attracted
new customers and boosted sales.
Sous Chef in International Cuisine
Al Amana Company (Casper & Gambini's and Margherita branches) – Doha, Qatar | 2017 –
2020
• Supervised kitchen operations for two premium international cuisine restaurants.
• Implemented effective food cost management, reducing costs by 12% while ensuring
high-quality meals.
• Led a team of chefs, promoting professional development through structured training
programs.
• Collaborated with the Head Chef in menu planning, introducing seasonal items that
increased customer satisfaction.
• Ensured consistency in food quality and presentation, managing inventory to prevent
overstock and wastage.
Chef de Partie (Italian Section)
Romeo and Juliette Luxury Fine Dining – Doha, Qatar | 2015 – 2017
• Managed the Italian section of a high-end fine dining restaurant, specializing in pasta,
risotto, and seafood dishes.
• Contributed to menu creation by introducing modern twists to traditional Italian
recipes.
• Oversaw inventory and procurement for the section, ensuring optimal stock levels and
quality.
• Trained junior kitchen staff, ensuring that all food was prepared according to strict
restaurant standards.
Chef de Partie (French Section)
Hotel Mogador, Restaurant La Vie en Rose – Agadir, Morocco | 2013 – 2015
• Led the French cuisine section, preparing and presenting dishes for a variety of high-
profile events and banquets.
• Assisted in developing seasonal menus that reflected both local and international
culinary trends.
• Monitored food preparation to ensure portion control, consistency, and food quality.
• Trained junior chefs and kitchen staff, encouraging teamwork and skill development.
Key Skills
• Culinary Leadership: Expertise in managing kitchen teams, ensuring smooth operations,
and fostering a positive team culture.
• Menu Development: Skilled in creating innovative, health-conscious, and globally
inspired menus tailored to customer preferences.
• Pastry & Bakery Expertise: Proficient in crafting artisanal baked goods and desserts
with a focus on creativity and quality.
• Cost Control & Budgeting: Demonstrated ability to manage budgets, reduce waste, and
increase profitability.
• Training & Development: Passionate about mentoring and developing staff, improving
team performance and retention.
• Sustainability Practices: Advocate for local sourcing, food waste reduction, and eco-
friendly practices.
• Food Safety & Compliance: Knowledgeable in HACCP standards and local regulations,
ensuring safe and hygienic kitchen operations.
• Crisis Management: Ability to remain calm under pressure, ensuring operations run
smoothly during high-stress situations.
• Event Planning & Execution: Experienced in organizing and executing large-scale events
with impeccable food quality and service.
Education
🎓 Diploma in Culinary Management – OFPPT, Khouribga, Morocco (2011)
🎓 Bachelor of Science – Razi, Khouribga, Morocco
Certifications & Awards
🏅 HACCP Food Hygiene Certificate – December 2018
🏅 Winner in Salon Culinaire, Category 19 Four Plates Dessert – October 2018
🏅 Level 3 Food Hygiene Certificate – March 2017
🏅 Manage First – Hospitality Management – March 31, 2017
🏅 Hospitality Management International Diploma – June 2012 - July 2012
Culinary Internships
🏨 Culinary Internship at Palais Mirage d'Atlas – Marrakech, Morocco | 2012 (6 months)
• Worked closely with senior chefs to master French cuisine techniques.
• Assisted in menu creation for large events and high-end banquets, refining presentation
and flavor balance.
• Developed time management and kitchen coordination skills in a high-pressure
environment.
🏨 Culinary Internship at Le Bernardin – Casablanca, Morocco | 2011 (3 months)
• Focused on contemporary French cuisine, perfecting cooking methods and presentation.
• Worked alongside experienced chefs to innovate dishes that met fine dining standards.
• Enhanced knife skills and garnishing techniques, contributing to dish aesthetics.
🏨 Culinary Internship at La Trattoria – Rabat, Morocco | 2011 (3 months)
• Specialized in Italian cuisine, with a focus on pasta, risotto, and seafood dishes.
• Gained hands-on experience in kitchen operations, assisting with mise en place and
food prep.
• Collaborated in creating daily specials and improving menu items based on customer
feedback.
Languages
• English: Fluent
• Arabic: Fluent
• French: Fluent
Volunteer Experience
Volunteer Chef
Hamad Hospital – Doha, Qatar | March 2020 - August 2020
• Volunteered during the COVID-19 pandemic, preparing nutritious meals for hospital
staff and patients.
• Worked under high-pressure conditions, ensuring all food adhered to hygiene and
nutritional standards.
• Assisted in food distribution, ensuring timely and safe delivery to hospital departments.
• Managed kitchen operations, including inventory and meal preparation, to support
frontline workers during a critical period.
Additional Information
• Availability: Open to relocation opportunities.
• Driving License: Category B
