PERSONAL DETAILS

WhatsApp number : +(253-********

Email : adqkd2@r.postjobfree.com

Nationality: Djibouti ( Est-Africa )

Passport Number : 20RF02784 Date of products: 05/05/2021 Date of expiry: 05/05/2026 Willing relocation and sponsorship accommodation

Mohamed Ali

PERSONAL SUMMARY

I am hard-working, self-motivated, professional and committed employee who feels most comfortable in a role whereby pressure is very much part of everyday working life. I have applied for this position because I feel strongly that I have the necessary skills, qualities and attributes to not only carry out each of the duties to high standard but to also help, your organization move forward positively and innovatively through hard work and determination.

AREAS OF EXPERTISE

Seasonal dishes,Cooking methods, Implementing recipes,Preparing meals,Food preparation,Contract catering, Baking skills, food costings,Staff supervision, Flexible,.Strong Communication,.Organizational Skills.. Leadership Skills. Professional in cuisine Italian and French cuisine. American cuisine. Asian cuisine, arabic and middle East cuisine, having basic skills to prepare dishes for costumers with food allergies or intolerance.

HYGIÈNE SKILLS

Basic Food Hygiene (HACCP) certificate, F I F O Certificate. PERSONAL SKILLS

Creative flair,Self motivated, Conscientious, Resourceful, Reliable, Working quickly and efficiently, determined, Collaborator, Flexible, Passion for food, Confident, Hard-working, Enthusiastic,,Competent being positive and approachable, Professional,

PHYSICAL SKILLS

Face-paced environment. Work under-pressur, Attention to detail. Multi-tasking,Overtime required Repetitive tasks; Handling heavy loads; Physically demandingl; Standing for extended periods RESPONSABILITIES

Lead, mentor, and manage culinary team.,Develop and plan menus and daily specials, Create prep lists for kitchen crew,, Maintain standards for food storage, rotation, quality, and appearance. . Scheduling planning IT SKILLS

Microsoft office, Microsoft Excel,

CAREER HISTORY

Senior chef de partie

International Palace Kempinski ( 7*Stars) - Country: Djibouti ( Est-Africa ) April 2006 - Present 3 years Experience Working as part of a team of highly motivated Chefs. Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the 2 Restaurants food a la Carte. Duties and Responsibility:

• Cooking up tasty, nutritious and well balanced meals for customers.

• Assisting the basic preparation of food under supervision of the sous chef and head chef.

• Following on the quantities of food to be cooked and size of portions to be served.

• Maintaining the correct level of fresh, frozen and dried foods in the store room. Chef de partie 3 years Experience

Italian Restaurant Tentatione At Djibouti palace Kempinski Duties and Responsibility

• Develop the food preparation process and delegating tasks

• Manage for instruction cooking and preparing food high quality.

• Assisting the sous chef and Head Chef to create menu items, recipes and develop dishes

• Manage the supervision all kitchen stations

• Manage the supervision, motivating and working closely with other Chefs of all levels

• Being responsible for the customers and clients health and safety

• Monitor for food hygiene training and practices

• Maintained for ensuring food quality and excellent standards are delivery for all dishes created

• Following with determining food inventory needs, stocking and ordering

• Maintained for ensuring the kitchen meets all regulations including sanitary and food safety guidelines. Demi chef de partie Restaurant Bankouale Beach 4 years Experience Duties and Responsibility

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.

• Ensure compliance with all legally required hygiene and safety practices at all times, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.

• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the chef de partie and head chef / the Sous Chef . Commis 1 Restaurant Bankouale Beach 6 years Experience Duties and Responsibility

• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Follow good preservation standards for proper handling of all food products at right temperature.

• Check expiry dates and proper storage of food items in the section. Hôtel Sheraton ( 5*Stars) – Country: Djibouti (Est-Africa ) PREP-COOK / LINE COOK ( Hot line and Cold line ) May 2003– March 2006 Culinary attributes or Duties and Responsibility

• Physically fit and able to lift heavy goods and stand for long periods of time.

• Able to communicate well with both superiors and subordinates.

• Enforcing strict health and hygiene standards in the cooking & food preparation area..

• Inspect kitchens and food service areas.

• Prepare and cook special meals for patients as instructed by dietitian or chef.

• Clean kitchen like grilling,ovens,stoves,microwave, and work areas.

• Maintain inventory and records of food supplies and equipment.

• Prepare and cook complete meals or individual dishes and foods ACADEMIC QUALIFICATIONS

Vocationnal Study certificate in the Hotels and Catering industry Completed one year Cookery NVQ Level 1 Date Obtained : 2000 - 2001 Country board : Djibouti ( Est-Africa )

HOBBIT AND INTEREST

Sports, Gastronomic food, Swimming, Infos News

REFERENCES – may be contacted if needs the company Supervisor name's: Okieh executive chef kitchen at Djibouti palace Kempinski Tel number: +253-********

Supervisor name's : Ibrahim chef de cuisine at Sheraton Hotel Djibouti Tel number: +253-********

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