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Customer Service Executive Chef

Location:
Kilifi, Kilifi County, Kenya
Posted:
September 23, 2018

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Resume:

CURRICULUM VITAE.

Name : SAMUELL OUMA OLANG

Contact: : +254-*********

E: Mail: : ac65dp@r.postjobfree.com

D.O.B : 01/04/ 1974

PROFILE

A dynamic and self- driven chef, always eager to share my culinary thoughts, working ethical with all human races and upholding high standard of discipline has greatly enhanced my soft and critical thinking having achieved quality education.

With in-depth experience in kitchen operations and working with various chefs who have made me a better chef and a person.

I am quick to learn new skills and willing to undertake any training necessary to meet my employer’s needs with the ultimate goal of customer satisfaction.

I have been involved in pre-opening of Sierra Brasserie restaurant and Tribe Hotel in Kenya.

love creating new products and new designs on a plate menu,

engineering and brainstorming sessions with the executive chef junior sous

senior chef de partie’ to develop and up bring. Make taste to improve

dishes and create new designs, I work closely with my executive chef to

develop and engineer menu. I am also in charge of the kitchen in the

absence of the executive chef. Being over twenty year’s hospitality experience.

Two pre-openings of Sierra Brasserie and Tribe Hotel, I also have seven

years experience in Casino Restaurants, two years of working in cruise

ships with Royal Caribbean which gave me an opportunity to face new challenges

and new ideas and refreshment for new creativities. Fine Dining, A la

Carte, Italian, Asian, Mediterranean International Inspirations, Sushi making.

PROFESSIONAL EXPERIENCE

October 2015 to date : Medina Palms Watamu, Kenya

Position : Sous chef in charge

Duties

Leads kitchen team in Chef’s absence

Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employs to restaurant and kitchen standards.

Manages food and product ordering by keeping detail records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparations to ensure quality restaurant standards

Works with head chef to maintain kitchen organization, staff ability, and training of opportunities.

Verifies that food storage units all meet standards and consistently well managed.

Works with head chef to create new menus.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and stuffing.

SKILLS

Strong organization skills

Attention to details

Knowledge of restaurant regulation

Leadership

Management

Positivity

Ability to work under pressure

Self-motivated

Creative problem solving skills

Strong verbal and written communication skills

Exceptional customer service skills.

QUALIFICATIONS

Formal culinary training

Previous restaurant experience

Extensive food and beverage knowledge

Restaurant industry knowledge

May 2013 to December 2015 : Royal Caribbean International (Miami)

Position : 1ST COOK

August 1st 2008 to April 2013 : Tribe Hotel (African Pride Hotels) Nairobi Kenya

Position : Sous Chef

Duties

Assisted and supported the executive chef.

Filled in and/or assisted the kitchen staff to ensure the kitchen was run smoothly when needed.

Coordinated with the executive chef in menu planning.

Actively participated in assisting the kitchen staff in daily preparation and service of food.

Efficiently handled any issue that occurred in the kitchen.

Routinely monitored and recorded temperatures on food and equipment ensuring it met HACCP and safe standards

Enthusiastically engaged with patrons while providing excellent customer service

Feb 2006 – March 2008 : Sierra Brasserie

Position : Senior Chef de Partie’(Tournant)

Duties

Preparation and training of junior staffs on all types of sauces

Preparation and training of junior staffs on all types dressings

Preparation and training of junior staffs on all types of pastas and their sauces

Preparation and training of junior staffs on all types of meat filleting including poultry and game

Preparation and training of junior staffs on salads

Helping the chef with menu development

Helping the chef dispensing orders.

October 2005 - December 2005 : Binhendi Bnterprises (U.A.E)

Position : Chef de Partie’

Duties

Preparation of all types of pizzas

Preparation of all types of pastas and sauces

August 2003 - October 2005 : Ibis Hospitality Consultants

Position : Chef de Partie’

Duties

Preparation of fresh salads

Preparation of cold sauces

Preparation of starters

August 2002 - August 2003 : Delamere Estates Limited (Naivasha)

Position : Kitchen Supervisor

Duties

Responsible for all kitchen utensils and machinery

Keeping and up-dating kitchen inventory

Organizing kitchen personnel

Supervising kitchen hygiene standards

Responsible for all kitchen standards

Responsible for kitchen menus

July 1997 - August 2002 : Tourist Paradise Investments

Position : Chef de Partie’ (All Round er)

Duties

Garde-monger (cold kitchen)

Preparation of fresh salads

Preparation of cold sauces

Preparation of starters

Saucier (hot kitchen

Preparation of hot sauces

Preparation of hot dishes including meat, poultry,and game meat

Meat grilling

Pizzeria

Preparation of all types of pizzas

Fish

Preparation of fish and accompanying sauces and salads

Functions

All types of functions including outside catering

SKILLS

Excellent understanding of kitchen procedures and on-time and punctuality with good planning and organizational skills.

An .absolute person .for cheffing and kitchen related duties determined person to grow as well.

Good communication skills.

Good cooking skills and good understanding of health.

Very innovative with modern dishes.

Capable of multi-tasking and working under massive pressure as well.

ACADEMIC ATTAINMENT:

May 2016 : Kenya Utalii College

Refresher Course : Kitchen Management Techniques

March 2010 : Kenya Utalli College

Refresher Course : A la carte’ Preparation

January 1996 - July 1997 : Escoffier Hotel School

Diploma in food production

February 1991 - November 1992 : Tom Mboya High School

Kenya Certificate of Secondary Education

January 1980 - November 1988 : Shaurimoyo Primary School

Kenya Certificate of Primary Education

OTHER TRAININGS

Crowd Management

Fire Marshall Training

First Aid Training

Public Image (UK)

HOBBIES AND INTERESTS

Cooking

Travelling

Hockey

Reading

REFEREES

Guiliano Zenette

Mediterreneo Restaurant

Cell Phone: +254 (0-722-***-***

Kennedy Mwangi Gichomo

Cell Phone: +254 (0-722-***-***

Email: ac65dp@r.postjobfree.com

Ernest Ogungo Mbati

Cell Phone: +254 (0-722-***-***

Email: ac65dp@r.postjobfree.com



Contact this candidate