Felix N. Nwaogwu

E-mail:addrcw@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

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 employees to restaurant and kitchen standards

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

Supervises all food preparation and presentation to ensure quality and restaurant standards

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

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

Assists head chef with menu creation and waste management

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

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

DUTIES….

Plan and direct food preparation and culinary activities

Estimate food requirements and food/labour cost

Supervise kitchen staff’s activities

Arrange for equipment purchases and repair

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared pates the’’ final touch’’

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Interacts with guests to obtain feedback on food quality, presentation and service levels

Maintain Quality levels of receiving, storage, production and presentation of food

Actively responds to and handles guest problems and complaints

Ensure sufficient staffing levels are scheduled to accommodate business demands

Follows and enforces all applicable safety procedures specified for kitchen and food servers

Discuss daily food cost reports with key kitchen and F&B team members

Review weekly and monthly schedules to meet forecast and budget

Attend the daily morning meetings and other administrative sessions

UNIVERSAL HOTEL, ENUGU 2008 TO 2013 EXECUTIVE CHEF

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

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 employees to restaurant and kitchen standards

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

Supervises all food preparation and presentation to ensure quality and restaurant standards

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

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

Assists head chef with menu creation and waste management

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

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

2.MUSHROOM SOUP OR SEAFOOD BISQUE

3.MIXED VEGETABLE SOUP/CURRYFLOWER SOUP

4.MINSTRONI SOUP (CHINESE) OR SHANGHAIHOTPOT

5.CHICKEN N SWEETCORN SOUP

ALL SOUPS ARE SERVED WITH GARLIC BREAD CROUTONS

SALADS

1.CEASER SALAD SALAD

2.TOMATO AND CHEESE SALAD

3.GREEK SALAD or ASIAN HEALTHY SALAD

4.RUSSIAN SALAD OR

5.NICOISE SALAD

6.VEGETABLE SALAD

MAIN DISH

RICE

CHINESE OR CARRIBEAN FRIED RICE,, VEGETABLE OR SEASONED FRIED RICE,,HERB OR CHICKEN FRIED RICE,,GEEL OR NASI GORENG,,MEXICAN,, SEAFOOD FRIEDRICE OR EXOTIC FRIED RICE SERVED WITH SHREDDED CHICKEN OR BEEF,, BARACUDA FILLET OR SNAIL,,JUMBO PRAWNS OR SEAFOOD CASEROLE,,FISH FINGR OR CHICKEN NUGGET,,CHICKEN SUPREME OR FISH IN BATTER,, MIXED GRILLS ETC

POTATO

LYONNAISE OR SAUTE POTATO,, GRATIN OR GARLIC POTATO,,BRIME OR CURRIED POTATOES.RUSTY OR HASH BROWN POTATOES,,PARSLEY OR MASHED POTATO SERVED WITH CHICKEN NUGGET OR BEEF FILLET/,, FISH FINGERS OR FISH IN BATTER,, SEAFOOD OR MIXED GRILLS,,WOK PRAWNS ETC IN CHEF SELECT SAUCE

SPAGHETTI

PENNY OR FARFALLI OR FUSSILI OR TAGLIATELLE OR SPAGHETTI OR MACARONI SERVED WITH EITHER CHOICE OF SEAFOOD OR TOMATO OR CURRY OR BOLOGNAISE OR PINK OR ALFREDO OR GARLIC OR ARABIATTA ORCABONAIRA SAUCE ETC.

TEX-MIX MENU

MIXED STEAMED OR STIRFRY VEGETABLES

*carrots, marrow, eggplant, runner beans, plantain, deep fried sweet potato, pumpkin, steamed or parsley Irish potato

PASTA TETRAZZINI

This is basically any type of pasta, eg, penny, farfalle, fusilli, tagliatelle, etc. prepared with meats(beef or chicken),tropical vegetable. soy sauce, sesame oil, oyster sauce, curry powder and seasoned to taste

PASTA NICIOSE

Any type of pasta prepared with tuna fish, green pepper, fresh tomatoes, boiled eggs, black olives, onion, season to taste

AURONI FRIED RICE

This is prepared with minced beef, red kidney,sweetcorn, diced tropical vegetables, soy sauce and seasoned to taste.

STIRFRY SHREDDED BEEF OR CHICKEN IN VEX,,(for Chinese,Asian,Italian,Mexican,English style availbel)

Prepared with boneless chicken, vegetables and others…

GARLIC PRAWNS, TIGER PRAWNS, WOK PRAWNS AND CAJUN PRAWNS.

Prepared with chef select recipe

SEAFOOD CURRY,MIXED SEAFOOD ALA PLANCHA OR MIXED GRILLS..

Prepared with chef select recipe

MAKHANIDAL…indian delicacy made of lentils,red bean,chilli,garlic and ginger paste.

INDIAN VEGETARIAN OR SEAFOOD CURRY,.. chef select recipee

SNACKS

BURGERS AND SANDWICH

1.CLUBSANDWICH

2.CHICKEN NUGGETS

3.FISH FINGERS

4.BEEF BURGER

5.CHEESE BURGER

6.MEXICAN BURGER

7.CHICKEN BURGER

8.TUNA SANDWICH

9.CHICKEN OR BEF PANINI

10.CHICKEN SANDWICH

11.CHICKEN BURGER

12.PIZZA MAGARETTA

13.PROVENCIAL CHICKEN SANDWICH

13.PIZZA (.guest select toppings),, green pepper, onion, tomato, mushroom, chicken, boiled eggs, sweetcorn, farrow peas, shrimps, tuna fish, sardine, black olives, bacon,ham extra xtra cheese.

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