Food Staff
Resume:
IDRISA ATORI Chef
Email: **************@*****.*** Contact: +93-74-506-****
Career Summary
Ambitious, hardworking and commercially driven chef who is striving to build a strong career in the culinary space with over 5 years of experience working in many culinary roles and settings. I possess extensive experience in team leadership and supervision, administration, menu planning, cost effective and creative recipe making, food hygiene, food purchases as well as all kitchen equipment’s maintenance acquired from my professional progression working with various Kenyan and international hotel industries.
Core Competencies
Customer Service General Administration Food Purchase & Distribution Hotel Service Kitchen Maintenance Budgeting Time Management Staff Leadership & Supervision Menu Planning Equipment Maintenance Recipe Making Food Hygiene Client Service Planning & Organization Food Compliance & Display Cost Controls Stock Controls Service Delivery
Work History
EXECUTIVE SOUS CHEF – AMS GLOBAL Kabul, Afghanistan (Dec 2017 – Present)
Key Responsibilities
Health, Safety & Sanitation: Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met.
Cost & Order Controls: Order or requisition food or other supplies needed to ensure efficient operation; estimate amounts and costs of required supplies, such as food and ingredients.
Staff Supervision:
oSupervise or coordinate activities of cooks or workers engaged in food preparation.
oCollaborate with other personnel to plan and develop recipes or menus, taking into account factors as seasonal availability of ingredients or the likely number of customers.
oPlan, direct or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital or hotel.
Food Display & Presentation:
oDetermine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
oAnalyze recipes to assign prices to menu items, based on food, labor and overhead costs.
oDetermine production schedules and staff requirements necessary to ensure timely delivery of services
Food Preparation: Prepare and cook food of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques or equipment to staff to maintain high standards.
Price Negotiations: Meet with sales representatives to negotiate prices or order supplies and arrange for equipment purchases or repairs.
Record Keeping: Record production or operational data on specified forms. Prepare and review operational reports and schedules to ensure accuracy and efficiency.
Staff Recruitment & Training: Recruit and hire staff, such as cooks and other kitchen workers. Conduct classes to teach procedures to staff as well as set goals and deadlines for the department.
Budgeting: Plan, administer and control budgets for contracts, equipment and supplies.
Key Accomplishments
Gained practical oratory skills from staff teaching and in house training in the kitchen work and guest service.
Gained knowledge and experience in the basic catering and management principles in the food service industry and hospitality industry.
Developed an expertise in resolving customer complaints and implementing change to prevent future issues; maintaining relationships with key clients and promoting the organization in and out of industry functions.
SOUS CHEF – JUMEIRAH Dubai, UAE (Nov 2016 – Dec 2017)
Key Responsibilities
Supply Management: Inspected supplies, equipment, or work areas to ensure conformance to established standards. Prepared and reviewed operational reports and schedules to ensure accuracy and efficiency.
Staff Supervision: Supervised or coordinated activities of cooks or workers engaged in food preparation. Instructed cooks or other workers in the preparation, cooking, garnishing or presentation of food.
Menu Planning: Collaborated with other personnel to plan and develop recipes or menu, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Budgeting: Coordinated planning, budgeting or purchasing for all the food operations within establishment such as club, hotels, or restaurant chains.
Staff Teaching: Demonstrated new cooking techniques or equipment to staff and conducted classes to teach procedures to staff.
CHEF DE PARTIE – KEMPENSKI MARSA MALAZ Doha, Qatar (Dec 2015 – Sept 2016)
Key Responsibilities
Food Preparation & Safety:
oEnsured food was stored and cooked at correct temperature by regulating temperature of ovens, boilers, grills and roasters.
oObserved and test foods to determine if they have been cooked sufficiently, using methods such as tasting smelling or piercing them with utensils.
oCarved and trim meats such as beef, veal, ham, pork and lamb for hot or cold service, or for sandwiches.
Health & Quality Assurance: Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Staff Coordination: Consulted with supervisory staff to plan menus taking into consideration factors such as costs and special event needs.
CHEF DE PARTIES – BREW BISTRO Nairobi, Kenya (Feb 2013 – Aug 2015)
Key Responsibilities
Food Preparation: Seasoned and cook food according to recipes or personal judgment and experience. Portioned, arranged and garnished food, and served food to waiters or patrons.
Order Controls: Ensured freshness of food and estimated expected food consumption, requisition or purchase supplies, or procure food from storage.
Food Quality: Observed and test foods to determine if they have been cooked sufficiently, using methods such as tasting smelling or piercing them with utensils.
EDUCATION
DIPLOMA IN CULINARY ARTS – Kenya Utalii College 2012 – 2014
CERTIFIED EXECUTIVE CHEF – American Culinary Federations Jan 2020 – Present
Professional Certifications
Passed Five-Year Food Safety Certification.
REFEREES
Mr. Mohammed Tera
Food & Beverage Manager
Kempensiki Marsa Malaz
****.****@*****.***
Gurkan Gozyilmaz
Executive Sous Chef
Palazzo Versace Dubai
***************@*****.***
Zaina Daudi
CEO Rainbow Kuisine
*****@************.***
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