Culinary Chef

Personal Information

Name : John

Surname : Nguwa

Sex : Male

D. O. B : 10 May 1980

Height : 1.65 feet

Marital Statues : Married

Nationality : African

Email ID : ********@*****.***

EXECUTIVE SUMMARY

Self motivated professional with more than a decade of experience in all food and Beverages operations mostly in the kitchen. Seeking to bring strong supervisory and managerial of food qualities at all levels in addition with organizational skills in collaboration with a leading Chef in the culinary world.

Areas of expertise

Menu development

Banquet management

Managing volumes

Special dietary

Health and safety kitchen procedures

Sanitation techniques

Key Skills and Competencies

Excellent communication skills

Consistency in higher food standards

Good knowledge of HACCP

Knowledge of all different cooking

Conflicts management with kitchen colleagues

Understanding food labelling and temperatures

Time management

Managing volumes

Possess strong and effective leadership skills

Employment Background

Culinary Sous Chef

Dubai Parks & Resorts (Motiongate Dubai Theme Park) UAE

Duration - 2015 - 18

Responsible for delivering high quality, great tasting food to patrons and keeping impeccable kitchen and clean food preparation areas including ensuring systems compliance

Creation of innovative and authentic dishes

Monitoring food preparations and food quality

Inspecting meals and trays for attractiveness as well as palatability

Ensuring food is well cooked and presented well before going out to guests

Responsible for implanting and managing HACCP

To supervise FIFO (Stock rotation) in outlets to avoid wastages and high costs

Responsible for organizing and planning functions

Conducting performance reviews of all staff

Ordering and coordination the delivery of food supplies

Monitoring portion control aiming profit maximization

Development of recipes or menus

Setting up of time sheets

Offering loaning and development need to staff

Food Production controller- Butchery &Café.

Organic Foods and Cafes – Dubai – UAE

Duration – 2018- 20

Supervising all the operation in the Butchery including all the production

Ordering of different types of meats

Managing meats production

Managing volumes and according to customer satisfaction

Ensuring and monitoring temperatures of work areas and cold rooms, fridges

Developing recipes

HACCP implementation and monitoring

Ensuring sanitation techniques’

Buying of all equipment’s

Making sure equipment’s maintenances are carried out in good times

Attending to all customer needs

Staff management

Supervising FIFO

Fresh foods Manager – Lambton Super Spar – South Africa

Duration 2011 – 2013

Responsible for overseeing all service departments in the supermarket’s bakery, butchery, deli shop and take away

Put down budgets for department

Conducting weekly and monthly promotions

Supervising stocks and stock rotation

Monitoring transfers and wastages to ensure good profits

Responsible for staff management and roasters

Managing GP/ Sales, purchases for deportment

Liaise with customers and complains feed backs

Providing training of staff on skills

In a nutshell making sure all development produces health food desired volumes and quality and make more sales less purchases to maintain the shop ratios and gross profits in service departments

FNB LEARNING CONFERENCE CENTRE - JHB– South Africa

Duration 2005– 2010

Chef De Partie

Prepare and cook food to desired taste quality

Garnishing all dishes on buffets

Ensure the good quantities and qualities are met in good times for functions or events

Placing orders and all needs for particular sections in the kitchen

Safe cleaning of the kitchen and fridges

Adhering to instructions from Head Chef on recipes and all required needs

Serving of food from buffers

Following up standards operating procedure

Education Qualification

GCE – Cambridge University Ordinary Level

GCE – Cambridge Advanced Level

Personal Qualifications

National Diploma in Food Preparations and Culinary Arts ( City and Guilds)

International Certificate in Food Safety and Supervising in Catering Industry (HABC INSTITUTE – HACCP)

Person in Charge Level 3 in Food Safety and Hygiene ( HABC INSTITUTE - HACCP)

GAAAP Point of Sale micros

References

The Executive Chef

Sechaba Warona

Dubai Park and Resorts - Dubai UAE

Cell : +64-27-244-****

ORGANIC FOODS &CAFES

Mr Jan Pretorious

General Manager Operations

Cell - +971*********

LAMBTON SUPER SPAR JHB

Rika Balls

Operations Manager HQ

Cell +278********

FNB LEARNING CONFERENCE CENTRE JHB

Vanessa Brooks

Cell +278********

Email – *******.******@***.**.**

Personal Details

Availability : Immediately.

Mobile number : +263*********

WhatsApp Number : +971*********

Contact this candidate