Ahmed Jabnouni is a highly experienced Executive Chef and Sous-Chef based in Cannes, France, with a 25-year career in the culinary arts. He specializes in Traditional French, Mediterranean, Middle Eastern, and Creative Fusion cuisines. He is recognized for his rigorous standards, organizational skills, and ability to manage full-scale restaurant openings and kitchen creations.
Key Competencies
Culinary Mastery: Expert in seafood, grilling (Josper oven), slow cooking, and menu engineering.
Management & Finance: Proven track record in financial management, including food cost optimization, strategic purchasing, and profitability analysis.
Operations & Leadership: Skilled in managing large brigades (up to 17 staff) in high-volume environments (600+ covers/day) and ensuring strict adherence to HACCP hygiene standards and digital traceability.
Professional Experience
Executive Chef (Cannes, Oct 2023 – Present): Led the full operational management and opening of a "French Riviera" establishment, overseeing concept creation, menu development, and team leadership.
Sous-Chef de Cuisine (3 Brasseurs, Antibes, Jan 2022 – Oct 2023): Managed a large team in a high-volume setting, handling procurement, scheduling, and cost analysis.
Owner & Executive Chef (Restaurant Alhambra, Tunisia, May 2008 – Dec 2020): Launched and managed a full establishment, including design, equipment procurement, and cost control.
Additional Roles: Held Senior Chef de Partie positions at Plage Keller (Antibes) and Restaurant La Charrue d'Or (Luxembourg), focusing on specific sections like hot appetizers and grills.
Education & Languages
He holds a CAP Cuisine (Vocational Culinary Degree) from the Hotel Management School of Monastir and is fluent in French and Arabic, with intermediate proficiency in English and German.
