Chef De Partie

CURRICULUM VITAEACADEMIC EDUCATIONWORKING EXPERIENCESNAME : MPELLE BASSOM SURNAME : Jacques DATE AND PLACE OF BIRTH : 21 Mai 1981 Douala GERDER : MaleMARITAL STATUS : marriedVISA STATUT : Employment

VisaNationality : CameroonianContact : Phone: 802-***-****

E-mail : jacquesmpellefr@ yahoo.com- Cameroon general Certificate Education of Education Ordinary Level- Cameroon general Certificate of Education Advance Level- Two years of training for the Certificate of higher Technician and accounting (Cameroon)- Food Hygiene safety certificate (2) UAE: Work as a burger maker, sandwich maker and AL Mugtha cafeteria from February 2017 To present: Make different soup of burgers and another, kitchen in charge. Kichen incharge in DX steak restaurant Al Ain : july 2021- june 2022 Make toast sandwich, sandwich, burgers, pasta, briskets, hotdog Commis chef in dolce hospitality DIFC Dubaï Commis chef /Demi chef de partie la voile rouge french restaurant DIFC since july 2022 Apiring Demi chef de partie july 2022 - December 2023 :Demi chef de partie at dolce hospitality, la voile rouge (french kitchen) in Dubaï international financial centre(DIFC). Since january 2024, work Patty and bun burgers UAE

PROFESSIONAL OBJECTIVESSignificant Responsibilities Maintain a high standard of specified work in accordance with the Executive instructions Prepare, cook and serve food delegated, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times. Mentor stock movement and be responsible for ordering on my section Aid in achieving food cost, kitchen standard and overall objectives Carry out daily and weekly procedures, including temperature checks, food labelling /dating and storage company procedure in regards to temperature checks, food tabling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained. Assist with the acceptance and storage of deliveries and that all relevant company procedures importance of good stock management, and how this enables the kitchen to meet gross profit Familiar with the opening and closing procedure of the kitchen and carry them out as rotated. To keep high standards of cleanliness on section where employed, also to assist in to carry out and assist in the smooth running of the kitchen. Attend all meeting and training sessions as required Comply with any reasonable request from my superiors.To find a challenging in a progressive and ambitious company where my competence and skills can be utilized. Provide excellent contribution in achieving and vision of the company.Profile Summary 7 years of experience in hospitality management field with the excellent knowledge of guest service operations and food operations. Accustomed to working in fast paced environment with the ability to think quickly and successfully execute work.

KEY SKILLS AND COMPETENCES To maximize all my potentials on food & beverage services, especially in the food production area. To be able to expand my knowledge in culinary Arts, by being active again in the hotel and restaurant operation aspects of my art. To reach the expectations of my employers, on my abilities and credentials Admirable interpersonal skills, ability to work well with others in both supervisory or support staff roles. Excellent French, and English communications skills (spoken and written). Food, hygiene and culinary training Enthusiastic, knowledge-hungry learner, eager to meet challenges and assimilate new concepts. works at the fine dining restaurant, French cuisine. The motivation to learn new knowledge and skills Good Housekeeping duties Have a full knowledge of all food & beverage policies and proceduresSignificant Responsibilities- Clean food process using facilities storage ROOMS, walk in fridges KITCHEN utensils, immediate corridors and holding areas as well as the operation equipment.- Work in close cooperation with all KITCHEN and service employees- Work as per duty schedule and shifts- Perform all stewarding tasks as per given instructions ensure minimum wastage, breakage and spoilage.- Responsible for preparing some such as sausage, eggs, bacon, toast and many more.- Prepare vegetables, meats, fish and various other foods for serving.- Responsible for preparing salads and desserts.

- Responsible for cleaning kitchen and kitchen equipment and utensils- Arranged ingredients attractively to cold plate combinate- Performed various other duties as assigned- setting up and set UP of the sections.- prepares sauces and salads, good knowledge of kitchen hygiene.References: available upon request