Customer Service Food
Resume:
Okoh Felix
Sas Al Naghl Villa
Abu Dhabi- United Arab Emirate
E: ***.************@*****.***
************@*****.***
A CHEF DE PARTIE
PERSONAL OBJECTIVE:
A highly motivated and capable professional cook with a real passion for preparing popular, healthy and nutritious meals, Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organizational skills and administrative skills, A quick learner who can effortlessly fit into an existing established environment, and also encourage junior staff to achieve their best when preparing meals.
Now looking for a new and challenging kitchen C.D.P position, one which I will make best use of my existing skills and experience and also further my personal and professional development
looking for an immediate start and to join a busy and successful team where I can fulfill my potential and further advance an already successful career.
WORK EXPIRENCE:
2015- till date: UNF GROUP, MAROOSH RESTURANT ABU DHABI
Position: C.D.P
DUTIES:
Cold &Hot Sections
Sandwich
Grilled man
Juice Maker
Assist in all sections of the kitchen, under supervision of Sous Chefs. Tasks will include preparing ingredients and commodities in preparation for cooking, as well as cooking.
Receipt and storage of all provisions, fresh and frozen, in accordance with current food hygiene regulations including correct stock rotation and storage. Ensuring that all food is labeled clearly and correctly.
Operating kitchen machinery
Report to the Executive Chef
Responsible for the proper running of the kitchens in all Lounges
Responsible for hygiene and safety standards in the kitchen and buffet counter
Assist in supervising and managing the kitchen operations
Allocate duties to kitchen staff
Assist in planning the order of kitchen work systematically making use of the workforce
Assist in planning menus/recipe manuals and trying out the dishes before they are launched
Assist in setting out procedures of dish/food cooking such as cooking time, methods and ingredients needed presentation and serving instruction etc.
Train chefs and kitchen staff of the new menus, and ensure them to follow the procedures
Prepare and cook the food, and monitor the food prepared and cooked by chefs and other kitchen staff to ensure a consistency of food quality
Check regularly the buffet counter to ensure the food prepared are well presented and sufficient
Carry out stock-taking in the kitchen regularly and order F&B items when necessary
Assist in purchasing of kitchen equipment and utensils when necessary.
Cooperate and work in team towards development, implementation, maintenance and improvement of the quality management system
Take initiative to identify areas for improvement and participate in continual improvement activities
Undertake other jobs assigned by superior from time to time
ACHIEVEMENT:
Successfully trained more than 20 staffs including waiters, waitress, kitchen commis and C.D.P of the menus and receipt use by the Restaurant
Awarded Joe fox row less wrist watch for a job well done
2014-2015: Ramada Resort Accra Coco Beach, ACCRA, GHANA
Position: A CHEF DE PARTIE
DUTIES:
Manage my Kitchen section with regard to supervision of food preparation and service according to set standards, customer satisfaction and high level of sales in line with company policies and regulations.
Responsible for guiding the Cooks and Commis and in the performance of their jobs in accordance to Hotel policies and procedures.
Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation are rotated and used in a FIFO system.
Responsible for the proper maintenance and good working order of all equipment.
Responsible for consistently implementing Policies and Procedures in operating the Kitchen.
Responsible for establishing and maintaining high sanitation standards in the Kitchen.
Implement all the food policies and procedures in the Kitchen.
Recognize good quality products and presentation.
Check and maintain all service standards established for the Kitchen.
Know the requisition point and par stock level for kitchen supplies.
Constantly strive for new innovative ideas in menu and new concepts of production and presentation.
Know and understand all the kitchen policies and procedures in food production.
Assure sufficient mise-en-place for the elaboration of the all menu according to recipe manuals.
Direct kitchen brigade in maximizing all resources to achieve high
ACHIEVEMENT:
Provided services as a server for a 13 hour shift without making error
Best employee of the month - October 2014 (Ramada Resort )
Best employee of the month - March 2015 (Ramada Resort)
Best employee of the month - July 2015 (Ramada Resort)
2013-2014: Federal Palace Hotel, ABUJA NIGERIA
Position: DEMI C.D.P
MAIN DUTY: Preparing and making simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members, as well as Customers.
DUTIES:
Always monitor stock movement and be responsible for ordering on your section
Always ensure minimum kitchen wastage
Follow proper uniform procedures.
Run the day to day operation of the assigned kitchen section.
Ensure that mise-en-place is prepared for the shifts needs.
Ensure that sanitation standards as set forth by Hotels in Nigeria and local authorizes.
Assist in maintenance and cleanliness of all food preparation equipment.
Ensure a safe working environment.
Follow control systems which will ensure quality and portion control.
Store items properly at the end of the shift.
Ensure a clean, neat and organized work area.
Handle and report any accident immediately, no matter how minor.
Respond properly in any hotel emergency or safety situation.
Perform other tasks or projects as assigned by hotel management
ACHIEVEMENT:
Successfully worked for a whole year without one day absence
Awarded more 5 times best Employee of the Month award following excellence in multitasking between the dining area and the kitchen
2012-2013: Mr Biggs Fast food Benin City, Edo State, Nigeria
Position: COMMIS CHEF
DUTIES:
Oversee timely preparation of kitchen equipment and items
Cook quality food in accordance to set recipes
Ensure that prepared dishes are set aesthetically
Monitor food costs and budgets
Ensure that stored food is properly rotated and near expiry food items are discarded
Maintain overall cleanliness and hygiene of the kitchen
Manage and monitor over production and food waste in an appropriate manner
Make sure that all equipment is serviced and maintained properly
ACHIEVEMENT:
Implemented a successful inventory strategy which ensured that any near expiry or expired items are singled out in time for appropriate action
Decreased overall food costs by implemented a bulk buying policy for nonperishable goods
PROFESSIONAL TRAINING AND QUALIFICATION
AMAN INTEGRATED SOLUTIONS ABU DHABI-UNITED ARAB EMIRATES
Essential Food Safety Training
KINGS EVENT & CATERING
Catering Management Training Certificate
EDUCATIONAL QUALIFICATIONS:
2012-2015 COMPUTER GAUDEN COLLEGE, Computer Science (National Diploma)
2011 UWANGUE COLLEGE WARRI DELTA STATE Senior Secondary School Certificate (WAEC)
2002 UMUZEHEN PRIMARY SCHOOL, Primary School Leaving Certificate (FSLC)
KEY COMPETENCE AND SKILL:
Excellent customer service skills at all times and in all circumstances
Outstanding interpersonal and communication skills
Exceptional cooking and food presentation skills
An ability to stay calm under mounting pressure
A natural flair with ingredients
Attention to detail (particularly in food preparation and presentation)
COMPUTER SKILLS:
Computer Appreciation, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Photography, Photo- Editing and Internet
INTEREST:
My greatest passion and strength is cooking; which is why I have chosen to make it my career and make a living out of it.
I see preparing meals as a hobby since it is an evolving, dynamic process which is always full of delicious surprises. I also enjoy socializing with my family and friends and going to the cinema and watching sports
REFEREES:
Available on Request
Contact this candidate