Food Chef

CURRICULUM VITAE

Name: Ayobami Olawale

Email: ******************@*****.***

Tel: 055*******

Address: Jumeirah Palms Residence, Apartment

***, ** **** ****, *****

Visa Status: Resident Permit

Nationality: Nigerian

Position : (CHEF DE PARTI )

OBJECTIVE

To contribute to an organisation with strong management background that encourage and recognise personal growth and development alongside accomplishing the organisational vision

To work in a competetive environment with chalenges and meeting up with the organisational goal and aspiration.

SKILLS

Analytical mind

A good team player and has capability to face challenges

Ability to work with minimum or without supervision

High adaptability to working conditions

Goal getter

EXPERIENCE

PF Chang’s

Marina Walk

Dubai UAE

Position: Chef de parti 2018 Till Date

MADO RESTAURANT 2016 -2018

Jumeirah 3

Dubai UAE

Position: commi I (hot session)

MAISON BAGATELLE 2014 - 2016

Down Town Hotel

P.O. Box 334464, Dubai U.A.E

Position: commi I (hot session)

S WICH BUSINESS BAY 2013 - 2014

Unit no BB07-R9/GO9,

Business Bay (L.L.C) POBOX73311

Dubai, UAE

Position: commi II (hot session)

ELION HOUSE HOTEL NIGERIA 2011-2013Position Held: Commis Chef(Cold section)

Duties & Responsibilities

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food

handling

•Turn or stir foods to ensure even cooking.

•Season and cook food according to recipes or personal judgment and experience

•Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

•Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

•Portion, arrange, and garnish food, and serve food to waiters or patrons

•Regulate temperature of ovens, broilers, grills, and roasters.

•Substitute for or assist other cooks during emergencies or rush periods.

•Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

•Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

•Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

EDUCATIONAL QUALIFICATIONS

FREY MORDERN AND CREATIVE SWEETS WORKSHOP

Certificate of training 2015

SITEC COMPUTER COLLEGE 2004

Data proccessing and desktop publishing

IWEREKUN COMMUNITY HIGH SCHOOL,LAKOWE 1995-2001

Senior Secondary Certificate

ARAROMI BAPTIST SCHOOL 1989-1995

First School Leaving Certificate

LANGUAGE PROFICIENCY

English Language: read, speak,and write excellently

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