Kitchen Manager Chef
Resume:
CURRICULUM
o Name NWAEGUZORO KINGSLEY UZODINMA
o Nationality NIGERIAN
o Marital Status Single
o Mobile
o :VISA STATUS RESIDENT
o Email Address : ***********@*****.***
o
PROFILE AND SKILLS
Highly trained and experienced Kitchen Manager with more than 7years of professional experience in the kitchen. Seeking a challenge in high position as enhance my knowledge and skills in a renowned organization.
Professional strengths:
EVERYWHE CAFÉ AL AIN 2020-2021 KITCHEN MANAGER creating the restaurant menu
Train all the staffs in standard of the restaurant and all HACCP standard Follow up with all the HACCP record and ordering items Follow with the westage to control the food cost
Taking the inventory and calculating the food cost in other to get food buget and monthly expenses
Making the staffs schedule according the operation call
•
FOOD TO GO CATERING COMPANY DUBAI
2019- 2020
chef de partie Team Member of the opening new branch Help in creating of the new menu
Follow up with all HACCP standard Make sure the company standard is kept To follow up with ordering items
Train the commis and dcdp about the standard procedure of HACCP ANANTARA HOTEL AND SPAR, ABU DHABI (UAE) UNITED ARAB EMIRATES
DEMI CHEF DE DEPARTIE 2017-2019
To ensure minimum kitchen wastage
To be responsible for completing all the mis en place To ensure knowledge of the product is maintained and communicated to all relevant personnel.
To train the commis and follow with the standard of the company Prepare and opening the kitchen also closing of the kitchen Preparing buffet and make sure all area and food are well design Make sure that all record are properly keep
Make sure that food are clean and well presented before reaching the customer To follow the standard of HACCP
Team member
Ability to work under pressure and food cost and control PF CHANG’S AL SHAYA GROUP ABU DHABI (UAE) YAS MALL, 2014-2016 Commis chef
• Following the food preparation process and any other relative activities
• Following/ maintain the food Recipes
• Ability to take inventory
• Approving and “polishing” dishes before they reach the customer
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Ability to determine the chiller temperature
• To organize daily inventory
• Organizing staff to their daily routine and make food is been running fast
• Team work to bring the standard of the company
• Ability to provide practical and legal guidelines
• Flexible and willing to travel according to requirement CONCORD HOTEL NIGERIA DEMI CHEF DE PARTIE 2010-2014 In charge for daily operation.
Assist senior Sous Chef implementing the standard set by chef de cuisine and Executive chef. Preparation and food presentation
To assist the sou chef to design organization of work place in the kitchen department including assignment, time schedule and vocation.
Assist to control food cost by controlling food wastages without compromising on food quality
Maintain all the temperature record like sanitizing, cooking, cooling, and blast chiller to keep the HACCP standard
Ensure Higgins and cleanness of the kitchen are maintain Educational Summary:
• Food safety Certificate 2018
• Abu-United Arab Emirates
• Excellent in micro soft word and excel
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