Customer Service Chef

CURRICULUM VITAE

Name : FRANKLIN ONEKE AYUK AYUK

Gender : Male

Nationality : Cameroonian

Language : English and French

Visa Status : Cancelled visa

Mobile : 056*******

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

POSITION: SENIOR CHEF DE PARTI

OBJECTIVE

To undergo in actual kitchen operations in hotel or restaurant industry where the principles of culinary arts and kitchen management can be applied to and interact and learn from experienced chefs.

PERSONNEL STRENGTH

excellent in customer service

Good team player

Work under pressure and able to meet the deadlines

Ability to multi-task, co-ordinate with cross functional teams and adaptable to new environment and work culture.

Good knowledge in haccp standards

Great skills in placing ordering of stocks and receiving and using FIFO to store items.

WORK EXPERIENCE

CHEF DE PARTI SAID DAL 1923,DUBAI-JAN 2020

To ensure that all stocks are kept under optimum conditions

To ensure that all miss-en-place is always freshly prepared and on time

To ensure that all dishes are being prepared to the correct recipe and to the correct quantity

To ensure that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.

To ensure that his section is being kept clean and tidy at all times.

To ensure that junior chefs and trainees receive the right training and optimum guidance.

To ensure that any anticipated shortages are communicated promptly to the head chef.

To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.

To deputies in the head chef's absence and take charge of the kitchen.

To attend training courses and seminars as and when required.

To strive to study management subjects in preparation for future advancement.

LIWA MINOR FOOD AND BREVERAGES LLC,THE COFFEE CLUB,2018-2020

Worked as a part of a team of highly motivated Cooks.

Revising and assist in creating a new monthly menu.

Responsible for the efficient running and supervision of the Pantry, Pastry, and other areas as well as being direct by the Head Chef.

Supervised in the preparation of food under the supervision of the Head Chef.

Decisions on the quantities portion sizes of the food to be prepared and served.

Created dishes for clients with special dietary or cultural needs.

Ensured that the kitchen staff always wear the appropriate attire in accordance with the relevant guidelines.

Maintained the correct level of fresh, frozen, and dried foods in the store room.

MOE’S ON THE FIFTH RESTURANT SHERATON GRAND HOTEL-2016-2018

Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.

Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.

Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.

Created and maintained safe working environment in accordance with company standards, company policies, and regulatory requirements.

EDUCATION QUANLIFICATION

BACHELOR’S IN HOTEL MANAGEMENT

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