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MENAD BERKANI

Culinary Director, Master Chef of France

Menad Berkani
MENAD  BERKANI
St Maxime (83120) France
Professional Status
Employed
Open to opportunities
About Me
1- Opening Sofitel legend old cataract Aswan, Egypt.
2- Being in charge of 8 outlets and managing 80 Kitchen ambassadors.
3- Participating in recruiting, Training, Motivating the Kitchen team & Preparing their job descriptions.
4- Desigining all & cards and fiche techniques.
5- Making the Gala Dinner for WTO international tourism in Philae temples Aswan for 200 persons.
6- Opening Millennium Agadir Morocco 6 outlets 70 staff.
7- German Embassy Washington USA 10th anniversary of the fall of the Berlin Wall in charge for the cocktail 3500 persons.
8- Task Force Missions for the following:-
A - French Summer Academy Accor in Every Paris in 2006/2007
B - Morocco (Sofitel Agadir, Sofitel Rabat, Pullman el Jadida) 2009 & 2010
C - Algeria (Sofitel Algeria) 2009.
D - Egypt. (Sofitel El Gezirah Cairo, Sofitel legend Old Cataract Aswan) 2012 and 2013
Resume created on DoYouBuzz
  • St Regis Hotel Shenzhen China *****Luxury
    (290 rooms) 7 restaurants (fine dining Italian, Chinese, Japanese, Indian, international, Snack, seafood and Banquets)
    Kitchens team 140 peoples

    Food and drink awards best Japanese, Italian and Add Restaurants 2017
  • 363 rooms, 7 restaurants (Gastronomic, Chinese, all day dining, German, Banquet, snack and international )
    Kitchen team 130 peoples
  • Sofitel Legend Winter PalaceLuxor*****Luxury
  • Pavillion Winter Palace Luxor*****Luxury
  • Selected by French Magazine (Jeune Afrique)
    The bests hotels in Africa 2014
Company Description
htt://www.sofitel.com
  • 194 rooms, 7 restaurants (Gastronomic, oriental, brasserie, fusion, snack, dietary and international )
    Kitchen team 90 peoples
    Selected by Travel + Leisure on the Top City 15 Hotels in Africa and the Middle East.
Company website
  • Opening Sofitel legend Old Cataract
    138 Luxury suites, 8 restaurants (gastronomic, fusion, oriental, dietary, snack,
    International, Mediterranean and thématiser
    Kitchen team 90 peoples
    Selected in 2012 Hot List by Conde Nast Traveler
    “The Best New Hotels and the Best New Spas in the World
Company website
  • (117rooms) 4 restaurants (Gastronomic, Moroccan, sea food and snack)
    Kitchen team of 40 peoples
    Consulting for Mercure hotels ACCOR in Morocco
Company website
  • Opening Hotel Millennium
    (Agadir Morocco (273 Rooms) 4 restaurants (Asiatic,
    Moroccan, Gastronomic, Mediterranean) banquet
    kitchen Team of 70 peoples
  • 54 luxury suites, 2 restaurants (Gastronomic, Créole) kitchen Team of 20 peoples
    Best hotel of the year 2000 and 2002 by Jet Tour
    First price restaurant gastronomic of Guadeloupe 2003
  • German Embassy in Washington (U.S.A)
    Gastronomic cuisine, dinner set for 250. Team of 16 peoples.
  • (396 rooms). 4 restaurants
    (Gastronomic, Créole, Sea food, BBQ) Banquets
    Team of 90 peoples
  • Grand prix from Germany, France, Spain, Italy …
    Buffet for 600 and gastronomic menu

Executive sous-chef

Restaurant
1995 to 1996
Full-time
Caracas
Venezuela
Detailed Description
  • VIA APIA CARACAS - VENEZUELA
    (Italian Gastronomy) Team of 30 peoples

Second de Cuisine

Hotel La romana ****
1994 to 1995
Part-time
St Tropez
France
  • 2 toques in Gault Millau Réf. Michelin guide

Chef de Cuisine

Hotel « LE CALIDIANUS » ****
1992 to 1994
Full-time
St Maxime
France
  • Gastronomic cuisine 14 / 20 Gault Millau

Second de Cuisine

Hotel LE GIRAGLIA ****
1990 to 1992
Port Grimaud
France
  • 1 toque 13/20 Gault Millau Réf. Michelin guide

Chef de partie saucier

Hotel « LES DROMENTS » ****
1988 to 1990
Avoriaz
France
  • 14 / 20 Gault Millau. With the chef Pierre MARCHESSEAU
    Réf. Michelin guide

½ chef de partie

Hotel « LA MENANDIERE »
1986 to 1987
ALPE D'HUEZ
France
Detailed Description
  • Hotel « LA MENANDIERE » **** (38) ALPE D'HUEZ
    Réf. Michelin guide

Commis de cuisine

Restaurant La Grange
1982 to 1986
Part-time
Cogolin (83310)
France