Sous Chef Customer Care
Resume:
RESUME
BIO DATA:
NAME: GEORGE PAUL OCHIENG
NATIONALITY
CELL NUMBER :+254*********/072*******
EMAIL: *********@*****.***
PERSONAL PROFILE
A professional chef with well established food consistency both production and L’arte di presentare il cibo…food is art that can be transformed into a masterpiece when cooked to right consistency and presented within the right logistic i.e correct plate .
ACADEMIC BACKGROUND:
2009/2010---MWANGAZA COLLEGE
Attained diploma in food culinary inclusive production and service
COURSES COVERED:
Food production
Customer care services
Food and beverage service
Communication skills food and beverage control
Food ethics
Book keeping/stock control
Menu planning
Costing
2008—CHRIST THE KING CATHEDRALCOMPUTER COLLEGE
Acquired the basic computer proficiency which includes
Ms word.
Ms Excel.
Emailing.
Operating system navigation.
Fundamental computer operations.
Attained: certificate in computer literacy
2003-2006—KENYATTA SECONDARY SCHOOL NAKURU
Attained: certificate In K.C.S.E kenya certificate of secondary education
This basically includes the 8.4.4 system based
1999-2002-FLAMINGO PRIMARY SCHOOL NAKURU
Attained:Certificate in K.C.P.E
This is kenya certificate of primary education
WORK EXPERIENCE;
2010-2014 Worked for Tuskys plc as company sous chef
Duties; overseeing line cooks
Creating menus
Helping the exective chef in costing
Stock control
2014-2017- worked for shamba café restaurant as a CDP (Italian restaurant)
Duties;
Incharge of a section i.e grill
Pass area
Gardmanger
Training junior chefs
2020—2021worked for light international school as the assistant head chef.(group school assistant chef)
Duties ; stepping in for the executive chef when in absence
Ordering supplies
Organizing the kitchen brigade
Creating new dishes
2021-2023 Latterraza italian restaurant as sous chef
Also did benchmarking on food and hygiene at German international school (Based mostly on HACCP)
Currently holding a position as CDP at lekker cheese company
And a gourmet chef at Spit roast limited…
KITCHEN STRENGTH
I am well established in the following areas
GRILL
HOT KITCHEN
GARDEMANGE
SEA FOOD EXPERTISE
BRAZILIAN RODIZIO
ARGNTINIAN BERBEQUE/ASADO
DUTIES ASSIGNED
1.Buffet planning
2.Conferencing
3.Banquenting
4.Kitchen planning
5.Stock control and rotation(FIFO & LIFO)
6.Food planning
7.Menu planning
8.Staff training
REFEREES;
ROPHINE MUKANDA
HUMAN RESOURCE MANAGER LIGHT INTERNATIONAL
TEL;079*******
WYCLIFE LUVAI
SHAMBA CHEF
TEL 070*******
MICHAEL MAKAU MULI
LATTERRAZA
MR.HILTON OCHIENG
EXECUTIVE CHEF LIME
N.B-FOOD IS SILENT POETRY
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