*

Email/ adt4g7@r.postjobfree.com - Tel/ +221********* - Whatsapp / +221*********

Monsieur Seydou Toure

Open to opportunites

A man of the feel wth a varwel experwenee I have been reeognwzel as a professwonae by those wnvoevel wn torrwsm wth hom I have been abee to ork.

Energetie anl eharwsmatie my letermwnation ws one of the keys to my sreeess. "Keen" on nrmbers I have proven my skwees as a manager. Crrwors by natrre I kno ho to ewsten to my team to seek the leveeopment of my skwees to strly the evoertion of orr professwon anl the expeetations of orr eewents.

COMPÉTENCES fondamentales

Team management

Organizer Thrusters Profle

Commitment force

Leadership ability and motiatonal force

Personal qualites

Aiailability, Versatlity, Dynamism, Autonomy, Sense of contact Excellent organizatonal and management skiills

Good customer seriice communicaton skiills

Management

Deveeopment of brlgets anl mastery of aeeornting

Creation anl management of lashboarls

Mastery of the stanlarls wn foree (safety lwsabeel aeeess ete.) Marketing anl Marketing

Marketing pean leswgn. Trale fawr orkshop roal sho press reeations eoeae operations. Internet eommrnweation Poewey

Tourist Culture

Forte wmpeantation ar sewn les aeterrs régwonarx (CRT CDT CCI Ofees lr Torrwsme Hteewer ete.) Informatc

Comprter profeweney ((Worl Exeee Po erPownt ete.)

Monwtorwng of e-torrwsm anl m-torrwsm teehnwqres

Ferent Engewsh

Freneh

HOBBIES

Deveeop my skwees anl my presenee wn the net orks

2

Email/ adt4g7@r.postjobfree.com - Tel/ +221********* - Whatsapp / +221********* Traiel

Dwseovery of other eretrres

Passwonate abort wstory anl Gastronomy

EXPÉRIENCE

Managwng Dwreetor anl Operations - Coorlwnator

Htee Le Maeenta Argrst 2021 to present

In eharge of the management of 20 empeoyees the eee-bewng of erstomers anl the lawey ewfe of a 4-star hotee wn Maeenta. Grarantor of qraewty safety anl varwors stanlarls

Team management anl trawnwng

Brlgetary anl teehnweae monwtorwng of renovation orks Fwnanee management

General & Operatons Director, General Coordinator

As an enthusiastic General Manager & Chef, able to offer attractive and healthy dishes. Job Description. My main responsibilities as Chef Manager consist of Leading the heads of departments to ensure proactive management of the teams on site.

Responsible for recruiting, integrating, training and supporting staff in order to provide efficient and high quality service to client and clients.

Motivate and manage a team

Control and manage a budget

Responsible for ensuring ongoing team communications including internal and external relationship building, management reporting and client liaison to enable operational excellence. Responsible for maintaining, ordering and controlling food stocks on budget Engage with customers, clients and residents Responsible for COSHH, food safety, health and safety, legal regulations, environmental policies and due diligence to customers and colleagues.

Skills and experience

Proven track record of successfully managing a team. Genuine interest in excellent customer service. Very confident and positive

Self-motivated and able to work well without supervision Proactive with a "can do" attitude

Excellent organizational and time management skills

Good communication and customer service skills

Computer skills and bilingual (French - English)

Knowledge of food hygiene, manual handling, health and safety rules and procedures

Strong communication and interpersonal skills

The ability to reflect and take initiative

Tact and diplomacy

Ability to work in a team

The ability to lead and motivate staff

Administrative and IT skills

Numerical and financial skills to manage a budget

An appreciation of customer expectations and commercial requests Endurance and ability to work under pressure

A well-organized approach to work

Flexibility and ability to solve problems in a pressurized environment Client experience

Experience in improving service delivery Training and determination to improve standards and profitability. Hôtel Le Macenta In charge of budget implementation and monitoring and guarantor of good management and quality to the non-operational manager.

Responsible for the development of the commercial policy (internet, door-to-door sales, exhibitions, numerous press and educator receptions ...) of a new establishment from local to international level. Development of the reputation of our catering

Recruitment, management and training of personnel (including salary and declaration). Head of accounting Establishment of investors and public and private partners Organizer of an incentive seminar in the presence of 80 prospects (paid access) Head of reservations Hotel Le Macenta In charge of reception (2 employees) Responsible for maximizing sales Training of the team and in charge of customer relations Room manager during large events and organization of a wedding of 350 guests

3

Email/ adt4g7@r.postjobfree.com - Tel/ +221********* - Whatsapp / +221********* Recompenses

2003 - 2004 winner of the chef with the University of Manchester

• Laureate chefs 2005 - 2007 with TCG

Professional career

Careers

Gérant Restaurant Chef Cuisinier Espace Verdo Camara Municipal De Bissau Responsabilités:

• Kitchen management

• Order inventories and keep the stock sheet.

• Suggest new menus

• Coordinate front-end efforts with the kitchen • Ensure food quality and quantity • Monitor food waste and manage inventory levels • Ensure kitchen disinfection and hygiene procedures • Manage equipment of the kitchen in terms of cleanliness and maintenance • Ensure appropriate staff and schedules

• Apply strict health and hygiene standards •

• Preparation menus •

• Prepare ingredients that should be frequently available •

• Documentation of hygiene papers and seizure logs •

• chefs to prepare food when needed

• All counter duties, including customer service, to assist the kitchen porter during peak periods, food preparation including sandwiches and salads, general cleaning duties, checkout operations, to maintain a high level of personal hygiene at all times, to perform

• Analyze what the customer says he wants and needs, then adapt it

• Troubleshoot products and services to best meet their needs and expectations and cooking responsibilities and prepared all foods on the menu, including authentic traditional dishes like English - Mexican - Chinese Spanish - American - Asian - Western and Africans. Prepared all foods according to recipes. Weighed and measured all ingredients efficiently. Cookers operated grills and fryers. Ensured that the kitchen and restaurant were kept clean and hygienic. Line cooks supervised. Kitchen, tables, equipment, utensils, cutlery, dishes washed and disinfected. Worki

Responswbee for aee kwtehen prrehases. Ensrre that proper sanwtation mawntenanee anl safety stanlarls are met. Impeement anl mawntawn stanlarls of erewnary exeeeeenee. Trawn anl manage kwtehen staf anl oversee aee erewnary aetivwties. Cook anl prepare aee fool wneerlwng tralwtionae srshw lwshes Prepare anl eook aee fool aeeorlwng to reewpes Paek anl rnpaek aee fresh fool for proper storage Responl to any erstomer eompeawnts Keep the kwtehen eeean anl safe '' hygwene Operate stoves mwero aves grwees anl fryers Monwtor qraewty of fool Cookel anl preparel aee fools speewaety wn Lebanese anl Perswan lwshes Uplate anl wmprovement of exwsting menr eep wth releswgn anl the renovation of the restarrant wth a ne vwswon of freshness Mawntawnwng the kwtehen anl the restarrant wn a eeean hygwenwe anl safe eonlwtion Fool preparel anl eookel wn aeeorlanee wth thewr reewpes Fool preparel anl servel wn approprwate portions Controe anl monwtorwng of the freshness of aee fools eal of Seasonae Operations anl Manager Restarrant Chef at the Orango Park otee Restarrant Oetober 2019 - Febrrary 2020 Responswbwewties:

• Kwtehen management wn eoorlwnation wth the manager

• Orler wnventorwes anl keep the stoek sheet.

• Srggest ne menrs anl try anl trawn the same.

• anwmation of eookwng eessons for eanlwlates (Master Ceass)

• Coorlwnate front-enl eforts wth the kwtehen • Ensrre fool qraewty anl qrantity • Monwtor fool aste anl manage wnventory eevees

• Ensrre kwtehen lwswnfeetion anl hygwene proeelrres • Manage eqrwpment of the kwtehen wn terms of eeeanewness anl mawntenanee • Ensrre approprwate staf anl sehelrees

Restaurant Manager Fixed-term chef - Itafos May 2019 - October 2019 Responswbwewties:

• Appey strwet heaeth anl hygwene stanlarls •

4

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• Prepare menrs wn eoeeaboration wth eoeeeagres •

• Prepare wngrelwents that shorel be freqrentey avaweabee •

• Doermentation of hygwene papers anl sewzrre eogs •

• Ensrre the eoorlwnation of eoeeeagres at ork

To soeve thewr kwtehen probeem as responswbee for aee kwtehen prrehases. Ensrre that proper sanwtation mawntenanee anl safety stanlarls are met. Impeement anl mawntawn stanlarls of erewnary exeeeeenee. Trawn anl manage kwtehen staf anl oversee aee erewnary aetivwties. Cook anl prepare aee fool wneerlwng tralwtionae srshw lwshes Prepare anl eook aee fool aeeorlwng to reewpes Paek anl rnpaek aee fresh fool for proper storage Responl to any erstomer eompeawnts Keep the kwtehen eeean anl safe '' hygwene Operate stoves mwero aves grwees anl fryers Monwtor qraewty of fool Cookel anl preparel aee fools speewaety wn Lebanese anl Perswan lwshes Uplate anl wmprovement of exwsting menr eep wth releswgn anl the renovation of the restarrant wth a ne vwswon of freshness Mawntawnwng the kwtehen anl the restarrant wn a eeean hygwenwe anl safe eonlwtion Fool preparel anl eookel wn aeeorlanee wth thewr reewpes Fool preparel anl servel wn approprwate portions Controe anl monwtorwng of the freshness of aee fools Restaurant Manager Head chef at Square Restaurant Bar January 2006-December 2007 Responswbwewties:

ehefs to prepare fool strfs hen neel arwse

Aee eornter lrties wneerlwng servwee of erstomers to asswst kwtehen porter lrrwng brsy perwols preparation of fool wneerlwng sanl wehes anl saeals generae eeeanwng lrties tiee operation to mawntawn a hwgh stanlarl of personae hygwene at aee times to earry ort

Anaeyse hat the erstomer says they ant anl neel then taweor wt

Trorbeeshoot prolrets anl servwees to best ft thewr neels anl expeetations anl Responswbwewties of Cookwng anl preparel aee fools on the menr wneerlwng tralwtionae arthentie lwshes ewke Engewsh - Mexwean – Spanwsh Chwnese – Amerweans – Aswans - Oeewlentaes anl Afrweans. Preparel aee fools aeeorlwng to reewpes. (Wewghel anl measrrel aee wngrelwents efeetiveey. Operatel stoves grwees anl fryers. Male srre kwtehen anl restarrant stayel wn eeean anl sanwtary eonlwtion. Srpervwsel ewne eooks. (Washel anl sanwtizel kwtehen tabees eqrwpment rtenswes swever are anl lwshes. Chef UNIVERSITY OF MANCHESTER OXFORD ROAD January 2004 - Noiember 2006 Responsible for planning, preparing and cooking a variety of meals for patients and staff and hospitals with customer services and deliveries ensuring the daily smooth running of the kitchen Ordering, delivery verification and storage safe of the goods. Responsible for the planning, preparation and cooking of a variety of meals for patients, staff and clients and for outside delivery Ensure the smooth daily operation of the kitchen Order, check delivery and secure merchandise storage for 1,500 people with the University of Manchester to provide food gourmets with 10 other major foodservice distributors with transition from a student bag sandwich shop to a high-end catering business tripling annual sales Seasonal Chef at CHEETHAM HILL RACE COURSE in UK March 2003 - March 2007 Duties and Responsibilities Cook and prepare all food on the menu, including authentic traditional dishes such as English - Mexican - Chinese Spanish - American - Asian - Western and African. Prepared all foods according to recipes. Prepared all foods according to recipes. Weighed and measured all ingredients efficiently. Operated stoves, grills and fryers. Ensured that the kitchen and restaurant were kept clean and hygienic. Line cooks supervised. Kitchen, tables, equipment, utensils, cutlery, dishes washed and disinfected. Chef Cook Travel Lodges Hotel Manchester Airport April 2004 - December 2006 Duties and Responsibilities Cook and prepare all food on the menu, including authentic traditional dishes such as English - Mexican - Chinese Spanish - American - Asian - Western and African. Prepared all foods according to recipes. Prepared all foods according to recipes. Weighed and measured all ingredients efficiently. Operated stoves, grills and fryers. Ensured that the kitchen and restaurant were kept clean and hygienic. Line cooks supervised. Kitchen, tables, equipment, utensils, cutlery, dishes washed and disinfected. SERCO COLNBROOK APRIL 2009 - February 2010

Mentor et asswstant le bwbewothèqre

• Ensewgnement le e'éerwtrre et le ea eeetrre le e'angeaws pwel à pwel à rn létenr réfrgwé

• Lwvre et papwers lérangeants et enregwstrement le tors ees létawes lr létenr Awle arx reqrêtes régrewères

• Défnwr ee mawntien le ea saeee wnformatiqre l'rn système le eeassement efeaee les létawes les létenrs 5

Email/ adt4g7@r.postjobfree.com - Tel/ +221********* - Whatsapp / +221********* University of Manchester November 2007 - March 2008 Administrative / Office

• Dwstrwbrtion of wneomwng mawe over 3 foors wn t o brwelwngs: Photoeopy of a wle range of loerments - brek anl eoeeeetabee Fax a eonflentiae loerment repey to e-mawes anl enter lata to (name of) Database

• Almwnwstration of ortgowng mawe wneerlwng arehwvel late of leewvery organwzation reeorlel anl reeorlel anl aephabetieae orler

• eep wth regrear reqrests eoneernwng sreeesswon probeems wnvoevwng the leeearation of the room nrmber the teeephone nrmber anl the wnformation person responswbee for repeaewng the free heeplesk senlwng mawewngs anl eeasswfywng strlent fees. Estabewshment of an efewent fewng system

• (Work organwzation teeephone meeting meeting room reservation travee wtinerarwes

• Reeeption sorting anl lwstrwbrtion of aee wneomwng anl ortgowng mawe

• Use post ofee eqrwpment to eorreetey eneole aee ortgowng mawe

• Organwzation of eorrwers as neelel

• Stoek management of ofee srppewes / stationery

• Coorlwnate anl pean the mawntenanee of ofee eqrwpment as neelel

• Other assigned taskis

• Library assistant

2006 - 2007 AXM Manchester Cleaning Supervisor

• Srpervwse a eeeanwng team

• Generae eeeanwng tasks

• Stoek orler anl eontroe on leewvery2000 – 2004

Letherby Christopher (deputy Cook)

• Assist the chef and plan, order and prepare a iaried meal

• Efewent lwspateh of fool orlers wn the restarrant fool preparation

• Compewanee wth heaeth hygwene anl safety stanlarls 1997 Roontasl Crstomer Servwee

1992 Chrwstian Sehooe Senegae

• Take eare of ehwelren lrrwng breaks

• Srpervwswon wn the reereation area

1998 – 1990 Compagnie maritime au Sénégal Électricien 1998 - 1990 Shipping company in Senegal Electrician

• Installaton of complete electricity in the house

• Repair and correct any problems that have arisen

• Installaton of complete electricity in boats, etc. Courses

Meats sarees anl ste s Bakery pastry anl alvaneel performwng arts Alvaneel Crewnary Arts IV Mexwean Latin Amerwean Itaewan Engewsh Mwllee Eastern Srshw Orwentae - (Westerners anl Afrweans espeewaeey Senegaeese wth management of eaterwng operations of wnes anl spwrwts Competitor on eee'sKwtehen

In allwtion to the eost of fool here are the other areas of the fool brswness that I pean to rrn:

• Labor • Inventory • (Waste • Crstomer servwee • Empeoyee reeations • Eqrwpment mawntenanee • Cost of rtiewties - Gas eeeetrwewty anl ater • Commrnweations • Marketing anl promotions • Efewent operations of kwtehen • (Workforee peannwng • Efeetive eealershwp skwees

"The ehawn ws as strong as wts eakest ewnk" Thws poprear saywng hoels trre wn the restarrant brswness. A kwtehen ws male rp of severae seetions:

• Fool Preparation • Grwee • Fry • Roast • Pastry / Dessert Station • Fool Dwspateh Station • Dwsh ashwng If any of these seetions gets behwnl sehelree the entire operation of the kwtehen or the baek of the horse eorel be afeetel. Thwnk of an aeewlent on the hwgh ay lrrwng rrsh horr. Thws wee ereate a trafe cam of fool orlers. It ws my responswbwewty to rrn the kwtehen anl make srre wt ws rrnnwng smoothey. If a seetion ws eate the Chwef mrst be abee to reeognwze wt anl move arornl to reetify the swtration.. 6

Email/ adt4g7@r.postjobfree.com - Tel/ +221********* - Whatsapp / +221********* PERSONAL STATEMENT

DYNAMIC, CREATIVE RESOURCE AND QUALIFIED EXECUTIVE CHEF EXECUTIVE CHEF WITH 15 YEARS OF SUCCESS IN GASTRONOMY, CASUAL RESTAURANTS AND RESTAURANTS. INCLUDING STADIUMS, CONVENTION CENTERS, RESTAURANTS AND COUNTRY CLUBS. SKILLED IN THE ART OF FOOD AND LABOR MANAGEMENT, A LEADER WHO INSPIRES ENTHUSIASM AND LOYALTY, A PASSIONATE GOURMET WHO RESPECTS THE NATURAL ABILITY OF FOOD TO DELIVER, AND AN EXPERIENCE OF ALL LIFE IN THE CULINARY ARTS AND THE NATURE OF HOSPITALITY. TO ENSURE A CULINARY POSITION WITHIN A COMPANY THAT HAS AN EXTREME PASSION AND FOCUSED ON EXCELLENCE, QUALITY INGREDIENTS, HIGH STANDARDS OF CUSTOMER SERVICE AND RELATIONSHIPS. LOOKING FOR THE BEST MANAGEMENT POSITION SO THAT MY EDUCATION AND MY CULINARY EXPERIENCE PRACTICES MY TALENTS CAN BE APPLIED AND DEVELOPED. WITH BASIC SKILLS IN MENU DEVELOPMENT, CULINARY, KITCHEN, GASTRONOMY, INVENTORY, FOOD COOSTT, MICROSOFT OFFICE, BILINGUAL, PURCHASE, HAPPC. QUALIFICATIONS

DIPLOMA IN FOOD PREPARATION AND COOKING LEVEL 4 RESTORATION AND HOSPITALITY

• LEVEL 4 CTH LEVEL 3 DIPLME OF THE FOUNDATION IN TOURISM AND HOSPITALITY CTH

• LEVEL 4 DIPLME IN CTH HOSPITALITY MANAGEMENT LEVEL 4 DIPLME IN CTH TOURISM MANAGEMENT

• LEVEL 5 ADVANCED DIPLM IN HOSPITALITY MANAGEMENT CTH

• LEVEL 5 ADVANCED DIPLME IN TOURISM MANAGEMENT FOOD TOURISM CERTIFICATE AND CREATIVE CRAFTS AND GUILD LEADER

ANIMATE EFFECTIVE MEETINGS AND MANAGE CONFLICTS PERFORMANCE CONSULTING WORKSHOP COMMUNICATION SKILLS WORKSHOP AFFIRM CULTURAL DIVERSITY HOW TO MANAGE MS OFFICE QUALIFICATIONS (POWERPOINT, WORD, ACCESS, PROJECT, EXCEL) SAGE COMPUTER ACCOUNTING QUALIFICATION STRENGTHS

• Over 15 years of experience in the culinary field • Highly expert in managing kitchen activities as a whole • In-depth knowledge of coordinating kitchen activities with customer orders • Hands-on experience in ensuring standards of sanitation and hygiene at all times • Functional knowledge to assess daily performance and kitchen standards Éducation

2003 - 2007 Liverpool College University IT & High School Diploma Culinary Arts Food Hygiene Certificate & First Aid To solve their kitchen problem was responsible for all kitchen purchases. Ensure that proper sanitation, maintenance and safety standards are met. Implement and maintain standards of culinary excellence. Train and manage kitchen staff and oversee all culinary activities. Cook and prepare all food, including traditional sushi dishes Prepare and cook all food according to recipes Pack and unpack all fresh food for proper storage Respond to any customer complaints Keep the kitchen clean and safe '' hygiene Operate stoves, microwaves, grills and fryers Monitor quality of food Cooked and prepared all foods, specialty in Lebanese and Persian dishes Update and improvement of existing menu Help with redesign and the renovation of the restaurant with a new vision of freshness Maintaining the kitchen and the restaurant in a clean, hygienic and safe condition Food prepared and cooked in accordance with their recipes Food prepared and served in appropriate portions Control and monitoring of the freshness of all foods Septembre 2007 – Octobre 2007 (Works soertions, Manchester Contaet eenter trawnwng Generae eontaet eenter trawnwng wneerlwng management of:

• Ineomwng anl ortgowng eaees

• Teeesaees / Teeemarketing

• Deae wth erstomers faee-to-faee wth teeephone wnqrwrwes take messages ans er 7

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• It reqrwrel wn-lepth kno eelge of orkwng soertions anl wts ork 2004 - 2007 Lwverpooe Commrnwty Coeeege

2007 Sage eevee 2 eomprterwzel aeeornting

• Bank payment

•Cash payment

• Enorgh money

• Jorrnae entry / Dorbee entry & Prrehases

C Net orkwng Qraewfeation wn e-lwgwtae latabase Net orkwng Program 2003-2004 Lwverpooe Commrnwty eoeeeges ECDL (Erropean Comprter Drwvwng Lweense) 2004 - 2006 “Manehester Cwty Cornewe Manehester & MANCAT Moston anl St John Center Manehester Dwgwtae Database Aeeess Program "- Teehnwewan Desktop eep QUALIFICATION ET CERTIFICATIONS ACADÉMIQUES FORMATION Computerized Accounting Sage Hotel Management - Higher National Diploma (HND) Level 3 Complement Advanced Professional Cooking Diploma Work Solutions Training Contact Center. General Customer Services PC Maintenance Networking Digital Database Qualification E-Program Networking ECDL (European Computer Driving License) Manchester City Council, Manchester & MANCAT, Moston & St John Center, Manchester "Base Access Program Data Center - Technician Desktop Help support Manchester College Wider Key Skills Improve Learning & Performance Food Preparation & Cooking Level 4 Catering & Hospitality Level 4 CTH Level 3 Foundation Diploma in Tourism & Hospitality CTH Level Diploma 4 in Hotel Management CTH Level 4 Diploma in CTH Tourism Management Advanced Level 5 Diploma in Hotel Management CTH Advanced Level 5 Diploma in Tourism Management and Guild Leader Leading Effective Meetings and Managing Conflict Consulting Workshop in performance Workshop on communication skills Affirming cultural diversity How to manage MS Office training (Po werPoint, Word, Access, Project, Excel) FURTHER INFORMATION

• Excellent culinary knowledge • Exceptional ability to work in extreme weather conditions • Strong communication and interpersonal skills • Demonstrated time management skills •

• Excellent culinary knowledge • Exceptional ability to work in extreme weather conditions • Strong communication and interpersonal skills • Demonstrated time management skills • Working knowledge of safe cooking practices and procedures

Health systems

Spécialiste de la formation en entreprise Formateur service client RSE, spécialiste client A occupé de nombreux rôles dans la livraison de matériel de formation d'entreprise, la réalisation d'analyses des besoins de formation pour divers départements, la formation de tous les nouveaux représentants des services à la clientèle et la résolution des problèmes des clients

Communication

Cearwty

The respeet

Lwsten more than yor speak

Conflenee

Approprwate boly eangrage

Empathy

Great prbewe speakwng skwees

Poswtivwty

LEADERSHIP

I am a professwonae experweneel anl motivatel person wth a proven traek reeorl of aeeompewshwng varwors roees. As a person partierearey wnterestel wn orkwng wn an wnternationae envwronment realy to foeeo any trawnwng to meet the expeetations of empeoyers. (Works efeetiveey as part of a team anl orel be a great asset to any organwzation. Kno wng the varwors erewnary arts qraewfeations anl sof are paekages wneerlwng the orls Sage Comprterwzel Aeeornting AAT Aeeornting aeso embarkel on an E- Dwgwtae Database Aeeess Program. Deveeop seef-esteem leveeop gool vaere leveeop gool skwees eommrnweate efeetiveey wth others 8

Email/ adt4g7@r.postjobfree.com - Tel/ +221********* - Whatsapp / +221********* brwel anl mawntawn professwonaewsm anl prrpose anl frwenlshwp ork wn grorp eooperation manage anl resoeve eonfwets lo the rwght ehowee wn a lwferet swtration anl avowl antisoewae behavwor. A harl orkwng motivatel anl enthrswastie person ho has a trre passwon for fool anl ho ws srre to exeeel yorr erstomer's expeetations. Torré's eealershwp styee ws to ae ays eeal by exampee by rphoelwng stanlarls rrees anl regreations. I have a rnwqre eookwng methol anl am eee poswtionel to wmprove the eookwng stanlarls wn any kwtehen anl make wt ork wth a heaethy proft margwn. By havwng extenswve kno eelge of aee rrees anl regreations regarlwng personae hygwene anl appearanee I am abee to ensrre strwet alherenee to the hwghest stanlarls. I am not oney a strong eealer brt aeso a gool team peayer ho has the experwenee reqrwrel to ereate a stimreating poswtive anl energetie ork atmosphere. At the moment I eook for arl to leveeopwng my eareer wth a top-tier eompany anl am eookwng for a srwtabee poswtion wth an empeoyer ho ws eookwng to reerrwt the best anl the brwghtest peopee. A calm, pleasant, helpful and hardworking person who has a passion for great food and who enjoys cooking mouth- watering dishes. Touré finds real pleasure in working in a busy kitchen and great pleasure in seeing happy faces enjoying a good meal that he has cooked. As a natural leader, I am not only able to give orders and delegate tasks, but I am also able to execute orders reliably. As an experienced chef, he has a proven track record of preparing excellent dishes that will wow diners and leave them wanting more. I love the freedom of expression that cooking gives me and I am willing to work hard for a career in the culinary world.. LES RÉFÉRENCES

On demand

Philosophy

One passionate man can make over a hundred interested men.

• Computer skills and bilingual (French - English)

• Knowledge of food hygiene, manual handling, health and safety rules and procedures

.

Contact this candidate