RESUME

PERSONAL INFORMATION

Name: Ekpe Maurice Laffin

Date of Birth: 7th December, 1982

Place of Birth: Mfuma South Ukelle

Marital Status: Married

Sex: Male

L.G.A of Origin: Yala

State of Origin: Cross River State

Nationality: Nigerian

Religion: Christianity

Contact Adress: Durumi Abuja FCT, Nigeria

Phone Number: 080********, 070********

WORKING EXPERIENCE

Job Title: Executive Sous Chef

Employer: Hawthorn suites by WYNDHAM

Location: Abuja FCT Nigeria

Duration: Feb 20th 2021 - Date.

RESPONSIBILITIES:

. Training the culinary team on systematic preventive approach to food safety that identifies physical, allergenic, chemical and biological hazard in production processes that can cause finished product to be unsafe and design measurement to reduce this risk to safe level.

. Enforcing and following health and sanitation standard in the kitchen and all food preparation areas.

. Providing on the job Training and follow up with correction where needed and listing to provide solution to the question to the team ASAP.

. Reasonable food cost control without affecting the uncompromising standard of our services.

. Demonstrating the idea of preventing the hazard rather than finished product inspection.

Job Title: Sous Chef

Employer: TBRL, Tinapa Lakeside Hotel & Resort

Location: Cross River Calabar, Nigeria

Duration: January 2013-2019

RESPONSIBILITIES:

1.Training the culinary team on systematic preventive approach to food safety that identifies physical, allergenic, chemical and biological hazard in production processes that can cause finished product to be unsafe and design measurement to reduce this risk to safe level.

2.Enforcing and following health and sanitation standard in the kitchen and all food preparation areas.

3.Providing on the job Training and follow up with correction where needed and listing to provide solution to the question to the team ASAP.

4.Reasonable food cost control without affecting the uncompromising standard of our services.

5.Demonstrating the idea of preventing the hazard rather than finished product inspection.

Job Title: Co. C.E.O, yemarimax group Chef

Company: yemarimax Hospitality professionals

Location of job: Cross River, Calabar

Hotel Opening: Aliz Ambruz hotel uyo Akwa Ibom state.

Duration: 2019

DUTIES AND RESPONSIBILITIES:

1.Training the culinary team on systematic preventive approach to food safety that identifies physical, allergenic chemical and biological hazard in production process that can cause finish product to be unsafe and design measurement to reduce it risk to safe level.

2.Assisted with the training and skill development of junior staff.

3.Use safe work practice and support others to use them.

4.Monitored levels of prepared ingredient continuously to ensure per levels are maintained.

5.To check personal hygiene as well as the grooming of each staff member and corrective action taken if necessary.

Job Title: Chef

Company: TBRL, Tinapa Lakeside Hotel & Resort

Location of Job: Cross River Calabar, Nigeria

Duration: September 2012 - November 2013

DUTIES & RESPONSIBILITIES:

1.Preparation & cooking of food according to quality standards

2.Ensuring food production is organized and efficient, especially when busy

3.Ensuring correct levels of prepped ingredients are maintained.

4.Safety and cleanliness of all kitchen and food storage areas while minimizing waste and maximizing cost of production ratio.

5.Training and development of junior kitchen staff

6.Creating harmonious environment amongst all staff within the kitchen and report to Executive Chef.

Job Title: Senior Section Cook

Location of Job: Amber Tinapa Hotel & Resort. Cross River State

Management: African Sun LDT

Duration: 2010-12

DUTIES & RESPONSIBILITIES:

1.Prepared and cooked high quality food according to menu guidelines and recipes.

2.Monitored levels of prepped ingredients continuously to ensure par levels are maintained.

3.Assisted with the training and skill development of junior staff.

4.Used safe work practices and supported others to use them.

Job Title: Chef De Partie

Location: Tinapa Lakeside Hotel & Resort

Company: Tom berry LTD

Location: Cross River State

Duration: 2011 – 2012

DUTIES & RESPONSIBILITIES:

1.Able to prepare and cook all the menu according to the Hotel standard.

2.Participate in the cleaning of the kitchen and responsible for ordering and food transportation.

3.Training the junior cooks on a basic recipes preparation guide in the culinary activities for their better future.

4.Responsible for the log and the labeling of the food prepared on daily basis.

5.Also every other job as directed by my supervisor.

ACHIEVEMENT:

Excellent cooking and a demonstration skill, USPH standard regulation and HACCP food safety, Ability to taste all food to assure the correct preparation, Experience with high volume and 3 meal restaurant,Ala carte, Experience implementing new food concept and menu, Successfully managing food cost control, Knowledge of inventory.

ATTRIBUTE

Quality of proactive,

Passionate about Hospitality and customer service driven

Good hygiene and professional appearance

Demonstrate positive behaviors; smiling, polite and courteous

Fit to work 16 hour a days (5) days a week.

EDUCATION

Name of Institute: St Benedict Primary School, Mfuma

Qualification Obtained: First School Leaving Certificate

Duration: 1991-1996

Name of Institute: Comprehensive Secondary School, Mfuma

Qualification Obtained: Junior School Certificate Examination

Duration: 1996- 1999

Name of Institute: St Catherine Secondary Ogoja/Government Science School, Wanihem

Qualification Obtained: West African Examination Council/National Examination Council

Duration: 1999-2002

Name of Institute: Chicago Computer Resources Centre, Ogoja

Qualification Obtained: Computer Appreciation

Duration: November, 1st 2002-January 30th 2003

Name of Institute: Federal College of Education, Obudu

Qualification Obtained: National Certificate in Education

Duration: 2oo8

Course of Study: Computer Science

Computer, I.T (industrial training):

2006

Name of Institute: University of Calabar

Course of Study: Policy and Administrative Studies

Qualification: B.Sc (Awaiting)

Duration: 2015-2019

WORKING EXPERIENCE:

Personal Assistant 111, Personnel Management Department, Ogoja Local Government Council

Duration: 1999 – 2002

Computer Teacher (Teaching Practice) Government Technical School, Ogoja

Duration: 5th January, 2008 – 10th April, 2008

Computer Teacher, Essence International Secondary School, Calabar

Duration: 2009

Kitchen Porter, Amber Tinapa, Tinapa Business & Leisure Resort, Adiabo, Calabar,

Cross River State

Duration: 2009-2010

Acting Chef DE PATE, Tom Berry Management, Tinapa Business & Leisure Resort Adiabo, Calabar, Cross River State

Duration: 2010-2011

Chef, Tinapa Lakeside Hotel, Tinapa Business & Leisure Resort Adiabo, Cross River State

Duration: 2011-2019

WORKSHOP ATTENTED

Workshop on Capacity Building Public Finance Analysis, (JDPC), (EC) and (AAIN)

Duration: November, 2003

Consultative Forum with Youth Leaders Industrial Trainers, for Training Skills and Development, (U.N.D.P).

Duration: 2006

Public Enlightenment Workshop on Opportunity in the Nigeria Capital Market

Duration: December, 2016

SKILL

Pre-Opening

Team Building

Menu Creation

Hospitality

Staff Training

Food Safety

Cooking,

Banquets,

HACCP

I strike a unique balance between expressive creativity and detail organization

INTEREST

Passion for Hospitality

Food and Kitchen Technology

Quality Guest Satisfaction Standard

REFEREE

Chief Hon. Amb. Igelle M. Ekpe (PHD)

Lecturer Education Department,

University of Calabar

Tel: 080*******

Chef Lesley Quame

Executive Chef African Sun Ltd

Tel: 081********

Chef Mary Edim

Executive Chef, African Sun

Tel: 070********

Chef Yekin Karim

Tel: 080********

APPLICATION FOR THE EXECUTIVE CHEF

I am applying to this position for not only because of a keen interest that I have, but an experience that I can show at any given chance, that, rivals some of the finest hospitality industry in the world. Featuring an unparalleled variety of globally influenced classic and contemporary cuisine. Also to create a uniquely ordinary buffeting experience. I have been a part of the development of an utterly distinctive buffeting experience that brings together chefs in Calabar, I have Continue to explore and understand a new standard for buffeting excellence that will be treasured by guest for all time. I prioritize a buffeting experience that make guest to have ultimate vacation experience in my present Hotel during the Calabar Carnival show. Ability to work with different nationality.

I have experience in cooking and knowledge of preparation and demonstration of recipe, basic meat, Fish, sauce and ability to develop a strong culinary team with a great work ethic and commitment to compromised quality, I have Led a team to a successful Kitchen with experience in international cuisine including French cuisine, including the Chinese orienteering stir-fry cuisine competently, French fine dining and Italian and National delicacies, passion for high quality ingredient and cooking techniques. Extensive knowledge of food handling procedure with regards to public health standards, USPH & HACCP food safety, knowledge of principle and processes for providing customer and personal services, –needs assessment. Demonstrate aptitude for the financial aspect of a food operation and the successful identification of expense reduction through cost control. Ability to enforce organization standard policies and procedures with all kitchen staffs; and to promote positive work relationship with service personnel and other department; ability to ascertain staff training need and provide such training.

I am responsible hard working and goal oriented professional and my aim is to further the goal and objective of the organization as well as support and achieve the institutional business plan. I am a team committed to provide an exceptional service with the aim of continuity. I will also perform the other duties as requested by the management. Wish to hear from u at any call to duty/interview

Thanks.

Yours faithfully,

Maurice Ekpe Laffin

Phone No: +234**********, +234**********

Email: advn8l@r.postjobfree.com, advn8l@r.postjobfree.com

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