Beverage Manager Chef
Resume:
PROFESSIONAL EXPERIENCE
Dec *th **** : Diani Sea Resort.
To date Executive chef: -
Responsibilities
Set up kitchen with cooking utensils.
Menu Engineering
Cook food in timely manner
Delegate task to kitchen staff
Inform staff about daily specials
Appealing food presentation
Supervisor and assist cooks as needed
Monitor food stock
Check food quality
Make sure food safety and health regulations are adhered to.
SKILLS
Imaginative cooking skills
Excellent communication skills
Ability to work under pressure
Problem solving
High level attention to details
Calm approach to stressful environment
Mentoring and training ability
Oct 2015 : Medina Palms
To Dec 3rd 2020 : Executive sous chef.
May 2013 -December 2015
Royal Caribbean International (Miami) cruise ship.
Position : 2ST COOK
1st August 2008 to April 2013
Tribe Hotel (African Pride Hotels) Nairobi Kenya
Position : Sous Chef
Feb 2006 – March 2008
Sierra Brasserie
Position : Senior Chef de Partie’(Tournant)
October 2005 - December 2005
Binhendi Enterprises (U.A.E)
Position : Chef de Partie’
August 2003 - October 2005
Ibis Hospitality Consultants
Position : Chef de Partie’
August 2002 - August 2003
Delamere Estates Limited Naivasha
Position : Kitchen Supervisor
July 1997 - August 2002
Tourist Paradise Investments
Position : Chef de Partie’
SAMUEL OUMA OLANG
CONTACT
********@*****.***
SUMMARY
Diligent chef with over 20 years’ experience in professional kitchen. Obtained lowest food cost with my current employer. As a natural leader I ‘am not only able to give orders and delegate tasks, but also able to reliably carry out orders as well. As experience chef I have a proven track record of making great food that will entice dinners and leave them wanting more. I love freedom of expression that cooking gives me and I am willing to work hard to build a career in culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individual. I was also involved in the pre-opening of Sierra Restaurant and Tribe Hotel respectively.
ACADEMIC ATTAINMENT:
May 2016: Kenya Utalii College
Refresher Course Kitchen Management Techniques
Mar 2010 Kenya Utalli College
Refresher Course
A la carte’ Preparation
Jan 1996 - Jul 1997 Escoffier Hotel School
Diploma in food production
TRAININGS
Food safety Level one
Crowd Management
Fire Marshall Training
First Aid Training
Public Image (UK)
STCW
July 1997-August 2002
Tourist Paradise investment
(International casino)
Positon :Demi chef
QUALIFICATIONS
Formal culinary training
Previous restaurant experience
Extensive food and beverage knowledge
Restaurant industry knowledge
REFEREES
Victor Thoya
Food & Beverage Manager
Medina Palms Ltd
Cell Phone: +254 (0-724-***-***
Email: ***********@*****.***
Ernest Ogungo Mbati
Cell Phone: +254 (0-722-***-***
OR +248 (0) 2612835
Email: ***********@*****.***
Contact this candidate