Amine Ennoura
Perth,Australia
Summary
Highly skilled Chef de Cuisine with over 9 years of international experience in Michelin-starred restaurants and 5-star hotels across Europe. Expertise in modern European cuisine, with a deep understanding of food chemistry, nutrition, and business principles in catering. Fluent in Italian, Arabic, English, and French, with a passion for creating exceptional dining experiences. Finalist of Top Chef Switzerland 2023 and Middle East 2025, showcasing exceptional culinary talent and creativity on an international stage. Currently holding a Work and Holiday Visa for Australia.
Overview
11
11
years of professional experience
Work History
Chef De Cuisine
Sardine
Lausanne, Switzerland
06.2023 - 08.2024
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Sous-Chef
Auberge De L’Abbaye
Montheron, Switzerland (1 Michelin)*
09.2022 - 06.2023
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous-Chef
Hotel Grand Du Lac
Vevey, Switzerland (1 Michelin)*
03.2022 - 04.2022
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sous-Chef
Sardine
Lausanne, Switzerland
04.2021 - 02.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
Hotel Metropole
Geneva, Switzerland (5 Hotel)*
04.2020 - 03.2021
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Chef De Partie
Miazu Nelson
Nelson, New Zealand
08.2019 - 03.2020
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
Chef De Partie
Grand Hotel Kempinski
Geneva, Switzerland (5 Hotel)*
01.2018 - 01.2019
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Chef De Partie
La Bottega
Geneva, Switzerland (1 Michelin)*
07.2016 - 01.2018
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Tosca
Florence, Italy
10.2015 - 06.2016
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
Internship
Grand Hotel Villa Cora
Florence, Italy (5 Hotel)*
03.2015 - 09.2015
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Sorted and organized files, spreadsheets, and reports.
- Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
Chef De Partie
Galateo,
Florence, Italy
08.2014 - 03.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Demi-Chef De Partie
Banchini Bellini Catering & Convivium Catering
Florence, Italy
03.2013 - 01.2014
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Education
High School Diploma -
Hotel & Catering School “Buoni Talenti,”
Florence, Italy12.2015
Skills
Plating techniques
Team Management
Creativity and Innovation
Cost Control and Budgeting
Staff Training
Customer Retention
Waste Reduction
Signature dish creation
Budget Development
Recipes and menu planning
Languages
Italian
Bilingual or Proficient (C2)
French
Bilingual or Proficient (C2)
Arabic
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Spanish
Intermediate (B1)
Timeline
Chef De Cuisine
Sardine
06.2023 - 08.2024
Sous-Chef
Auberge De L’Abbaye
09.2022 - 06.2023
Sous-Chef
Hotel Grand Du Lac
03.2022 - 04.2022
Sous-Chef
Sardine
04.2021 - 02.2022
Chef De Partie
Hotel Metropole
04.2020 - 03.2021
Chef De Partie
Miazu Nelson
08.2019 - 03.2020
Chef De Partie
Grand Hotel Kempinski
01.2018 - 01.2019
Chef De Partie
La Bottega
07.2016 - 01.2018
Chef De Partie
Tosca
10.2015 - 06.2016
Internship
Grand Hotel Villa Cora
03.2015 - 09.2015
Chef De Partie
Galateo,
08.2014 - 03.2015
Demi-Chef De Partie
Banchini Bellini Catering & Convivium Catering
03.2013 - 01.2014
High School Diploma -
Hotel & Catering School “Buoni Talenti,”