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Sous chef Executive chef

Location:
Lagos, Lagos, Nigeria
Posted:
July 21, 2018

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Resume:

Felix N. Nwaogwu

E-mail:ac6czk@r.postjobfree.com Phone:080********

I am a flexible and resourceful team player with excellent communication skills, problem solving, fast learner and have had to work long hours under difficult circumstances, ensuring that the skills and expertise I have acquired and hope to acquire in future will be used for the upliftment of whatever task and organization I found myself.

PERSONAL PROFILE

DATE OF BIRTH 11, FEB, 1979

SEX/NATIONALITY MALE / NIGERIAN

MARITAL STATUS/PLACE OF BIRTH MARRIED / ASABA.DELTA STATE

LOCAL GOVT, AREA ANIOCHA SOUTH

RESIDENTIAL ADDRESS .12,DUROJAE STR. OREYO,IGBOGBO,IKD. LAGOS

SCHOOL ATTENDED WITH DATES

LAGOS STATE POLY. 2011 to 2013

VALEM CATERING INSTITUTE LAGOS… 2007 to 2009

OSADENIS HIGH SCHOOL ASABA 1993 to 1999

UZOIGWE PRI,SCH, ASABA 1985 to 1990

PREVIOUS EMPLOYMENT AND POSITIONS

IBIS HOTELS, 23 TOYIN STR.IKEJA,LAGOS……2016 TILL DATE… SOUS CHEF

FINOTEL CLASSIC HOTEL,AWKA ……2013 TO 2015 EXECUTIVE CHEF

UNIVERSAL HOTEL, ENUGU 2008 TO 2013 EXECUTIVE CHEF

EKO HOTELS AND SUITS,V.I. LAGOS ……2006 TO 2007 JNR.SOUS CHEF

HOBBIES…MEETING WITH V.I,PS, COOKING AND TRAVELLING

REFERENCES

MR FRANCIS OGOSI …G.M… ….KWARA HOTELS ILORIN…..080********

CHEF MABS ( south Africa) ……. IBIS HOTEL, LAGOS ……. +268********

CHEF ANTHONY ….. IBIS HOTEL,TOYIN STR,IKEJA LAGOS …….081********

HOTELLIERS OF EXECELLENCE

CHEF FELIX MENU

SOUP/STATER

1.CREAM OF VEGETABLE SOUP WITH BREAD CROUTONS

2.MUSHROOM SOUP/CHICKEN N SWEETCORN SOUP

3.MIXED VEGETABLE SOUP/CURRYFLOWER SOUP

4.MINSTRONI SOUP/MIX VEG SOUP(CHINESE)

SALADS

1.FARMOUS HOUSE SALAD

2.TUNA OR SARDINE SALAD

3.TAXAS OR CUCUMER SALAD

4.RUSSIAN OR VEGETABLE SALAD

5.SWEETCORN OR TOMATO SALAD

MAIN DISH

RICE

CHINESE OR CARRIBEAN FRIED RICE,,VEGETABLE OR SEASONED FRIED RICE,,HERB OR CHICKEN FRIED RICE,,GEEL OR NASI GORENG,,MEXICAN OR INDIAN STYLE BASMATIC

SERVED WITH

SHREDDED CHICKEN OR BEEF,,BARACUDA FILLET OR SNAIL,,JUMBO PRAWNS OR SEAFOOD IN CASEROLE,,FISH FINGR,,CHICKEN NUGGET OR CHICKEN SUPREME

POTATO

LYONNAISE OR SAUTE POTATO,,GRATIN OR GARLIC POTATO,,BRIME OR CURRIED POTATOES.RUSTY OR HASH BROWN POTATOES,,LASAGNA OR MASHED POTATO

SERVED WITH

CHICKEN NUGGET/BEEF FILLET/,, FISH FINGERS,, SEAFOOD/MIXED GRILLS,, ETC IN CHEF SELECT SAUCE

SPAGHETTI

SAUTE OR SPAGHETTI BOLOGNAISE,,VEGETARIAN OR SPAGHETTI NAPOLITAN,,CHINESE OR SEASONED SPAGHETTI ….SERVED WITH CHICKEN OR BEEF KEBAB.. GRILLED CURRY FISH,, PRAWNS IN TOMATO SAUCE ETC



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