PROFESSIONAL PROFILE

EDUCATION

Name: Dieng Ababacar

Date of Birth: February 12, 1991

Address: Senegal / Thies Region

Nationality: Senegalese Nationality

Marital Status: Single

Phone: +221-*********

Email: adyt10@r.postjobfree.com

My diversified experience in the world of fast food allows me to respond effectively to customer expectations. Dynamic and motivated, I have a strong sense of teamwork. I like the direct contact with the customers and I wish to continue to practice this profession in parallel with my studies. 2022 - 2023: Certificate over 1 million safe work hours 2019 - 2020: Technician Professional Diploma in hotel catering, ENFHT (National School of Training in Hotels and Tourism) Dakar.

2018 - 2019: BTS (two-year technical degree in hotel catering), ENFHT (National School of Training in Hotels and Tourism) Dakar.

2017 - 2018: First year in training school, ENFHT (National School of Training in Hotels and Tourism) Dakar.

2016 - 2017: Bachelor at Pout high school.

PERSONAL DETAILS

WORK EXPERIENCES

April 06, 2022 – Present: Work at Eram Contracting Co. Cook, at KBR in PSAB Prince Sultan Air Base (Riyadh, Saudi Arabia)

Read the kitchen rules and safety tips every day.

Checking the attendance list and taking into account off-days.

Cook the meals shown on the menu.

Check list for number of meals reserved for absent consumers.

Prepare meats (beef, chicken, fish etc.) with helper in meat section.

Deglaze meats with ice.

Cut up some of the meat and marinated the rest.

Can also be used for fresh fried, onion rings, jalapeno, cheese stick etc...

Crush eggs fried for omelet in the morning.

December 01, 2021 - February 28, 2022: (3 months) traineeship Cook, at Hôtel Saly Princess (Saly, Senegal)

Organization of supply and storage tasks

Culinary production

Recipe cost analysis

Team management

Ensuring compliance with hygiene regulations

Cook the menus and check their self-sufficiency. September - December 2020: (3 months) traineeship

Cook and assistant Chef, at the King Fahd Palace Hotel (Dakar, Senegal)

I have planned the number of pins for chicken to cook.

I filled out the chicken and ribs cooking reports.

I skewered, cooked and boned the chicken. I did the preparation and the cooking of the ribs.

Keeping the kitchen area clean and tidy.

Making sure all Health & Safety regulations are adhered to.

Prepare and cook all foods in accordance to recipes. February - May 2020: (3 months) traineeship

Restaurant Manager and Cook, at the Radisson Blu Hotel. (Dakar, Senegal).

Responsible for the cleanliness of the restaurant, serve orders and ensure customer satisfaction

Cleaned the kitchen and equipment.

Meal preparation for customers efficiently and quickly.

Ensuring the highest standards of food hygiene.

Coordinated the execution of all menu items managing issues such as quality timing portioning and presentation.

Make certain food is prepared and served to the customers in right quantity, of right quality and within the prescribed time limit.

Anticipated heavy business times and organized procedures to handle the workload. July - October 2019: (3 months) traineeship

Cook, at the Palm Beach Hotel (Saly, Senegal).

I proceeded to receive the goods, collaborating with the dining room staff.

I work in the kitchen half the time to prepare orders.

Prepare menus and prepare dishes.

Select the products for the creation of the menus.

Working knowledge of restaurant operations and food preparations. January - March 2019: (2 months) traineeship

Cook, at the Hotel Club Royal Saly (Saly, Senegal).

I participated in the reception and cleaning teams of the hotel.

Maintain kitchen in clean and sanitary conditions.

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

Washing, cutting and preparing food before it is cooked.

Assisting the chef in the preparation of Food.

April - June 2018: (2 months) traineeship

Restaurant server, at Yass Hotel Dakar Almadies (Dakar Almadies, Senegal).

Serve breakfast, lunch and dinner to more than 150 customers per day.

Prepare the cocktails of the day and clean the work areas, tables and kitchen utensils.

Preparing hamburgers, fresh food, fried chickens, steaks, pizzas.

Responsible for high standards of food, hygiene, and health and safety. OTHER RELEVANT EXPERIENCES

Welcoming and friendly personality.

Flexibility in adapting to a new work environment.

Knowledge in kitchen and food preparation standards.

Specialist in cleaning dishes, kitchen, bedroom and other dishes.

Ability to work independently or in a team environment.

Commitment to clean and sanitize work environment, equipment, and utensils.

Make sure the rooms are ready and clean.

Cleaned up the kitchen and work areas.

Able to manage a restaurant respecting all customer, hygienic and other standards.

Storage and cleaning of kitchen materials and equipment.

Preparation of products in compliance with current standards.

Cleaning the hall and waste management.

Comprehensive understanding of Food Hygiene Regulations. January - February 2021:

entrepreneurial project, team of 5 students in the field of catering

Wrote a business plan for an innovative social food community

Looking for a potential walk to start the activity.

Put in place all the assets necessary for attracting customers February - April 2021

fast food job, Nice Time Fast Food (Thiès, Senegal)

Store and clean all equipment, work surfaces and room daily.

Help prepare burgers, pizza, tacos, and other dishes.

Assemble customer orders in the kitchen.

Work in a team and maintained the cleanliness of the workstation.

Prepare and cooks the meats.

KEY SKILLS

HOBBIES AND INTERESTS

Languages:

English: (fluent)

French: (high level)

Computer Skills:

Microsoft Office (Word, Excel, Access, PowerPoint, OneNote) Other:

Driver’s license

General Secretary of school government 2013/2014 at Ababacar Sy high school.

Coordinator of the Synergy movement for the development of Mousdalifa district.

General secretary of the sports and cultural association in Zone B.

Facilitator in teaching / learning Mathematics and elementary reading of the PARIE program

(Partnership for the Improvement of Internal Yields in Elementary School).

Competence in Electricity, masonry and carpentry. I like the hotel and catering trades; that's why I chose to make it my career and live it. I see meal preparation as a hobby because it is an evolving and dynamic process that is always full of delicious surprises. I also like playing sports, especially playing football, but also reading and mind games, I also contribute on the social side.

LANGUAGES, COMPUTER SKILLS AND OTHER

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