Head Chef Continental & Multi-Cuisine Expert
Resume:
FERDNAND MANONI MANONI
Street: Lilian Kibo
Ward: Goba
District: Ubungo
Region: Dar es salaam
Country: Tanzania
**************@*****.***
Skype: Ferdnand Manoni
LinkedIn: Ferdnand Manoni
OBJECTIVE
Passionate, spirited and classically trained culinary professional, skilled in building relationships and
developing high-performing teams.
Looking for challenging position as a Chef, in a reputed company with view to use my wide
Experience for the benefit of the organization. Enthusiastic to deliver high quality culinary services, Utilizing cooking skills, station coordination expertise and an aesthetic for fine dining.
WORK EXPERIENCE
HEAD CHEF {CONTINENTAL & MULTI-CUISINE}
CACTUS LOUNGE & RESTAURANT 01 August 2025 to Current
Menu Development: Creating dishes, planning menus, and setting price points.
Kitchen Management: Overseeing all food preparation, cooking, and plating to ensure quality.
Staff Leadership: Hiring, training, mentoring, and scheduling kitchen staff (sous-chefs, cooks).
Inventory & Cost Control: Ordering supplies, managing stock levels, and minimizing waste to meet budget goals.
Safety & Sanitation: Ensuring strict compliance with food hygiene and health and safety regulations.
Quality Assurance: Inspecting ingredients for freshness and approving dishes before
SOUS CHEF {CONTINENTAL & MULTI-CUISINE}
DT BEACH FRONT VILLA 01 February 2025 to 30 Jully 2025
Develop new menu options based on seasonal changes and customer demand.
Assist with the preparation and planning of meal designs.
Ensure that kitchen activities operate in a timely manner.
Resolve customer problems and concerns personally.
Monitor and record inventory, and if necessary, order new supplies.
Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Recruit and train new kitchen employees to meet restaurant and kitchen standards.
Create schedules for kitchen employees and evaluate their performance.
Adhere to and implement sanitation regulations and safety regulations.
Manage the kitchen team in the executive chef's absence.
SOUS CHEF {CONTINENTAL & MULTI-CUISINE}
ALLADIN BOUTIQUE BEACH HOTEL & SPA 14stJanuary 2022 to 31 January 2025
Overseeing All Kitchen Operations & Mainly entire Training
Delegate Tasks to kitchen staffs, Maintaining Cleanliness and Sanitation
Manage Food costs, Orders, Inventory, Stocks and Ensuring Food Quality and taste
Planning preparation of food, Portioning and Waste Control
Too ensure the efficient use of resources and that effective stock storage and controls
Taking in charge of chef when is away, and Cover day to Day completing productions tasks and cleanliness
Access the qualities, Quantities, Wastage controlling, Kitchen daily briefing
Coordinating All supplies, and access the pride of each Food Material
To respond complains, other service issues timely and professionals
CHEF DE PERTIE {CONTINENTAL & GARDMANGER}
ZANZIBAR WHITE SAND LUXURY VILLAS & SPA 08thMay 2021 to,13th January 2022
Maximize customer satisfaction and team operations by executing command-basedstructure and staff performance oversight
Leading the particular stations by oversees everything
Ensuring all preparations are done perpendicular in influences of all regarding outlets
Created diverse cuisines for full restaurant, special event, catering and tasting menus
HACCP Applies
Works Hand to Hand with Sous chef and accomplish together all responsibilities attaches
Access the qualities, Quantities, Wastage controlling, Kitchen daily briefing
Coordinating All supplies, and access the pride of each Food Material
To respond complains, other service issues timely and professionals
JUNIOR SOUS CHEF {MULTI-CUISINE & BAKERY}
KAE BEACH RESTAURANT 17st November 2020 to 18th December 2019
Support Executive chef, Sous Chef in all Daily Tasks when they are presence or not
Ensure compliance to occupational health & safety, Security, hygiene and HACCP standard
Contribute to daily confidential manager Notes log with records of staffs Training's, Services, and food issues dealt with during shift
To provide food services to all clients internal and externals in manner that is professional efficient yet friendly
Attends to all stations and access the tasks and qualities pre and after deliveries under KAE BEACH standards
COMMIS TRAINEE TO DEMI CHEF DEPERTIE {SALAD & HOT KITCHEN}
THE RESIDENCE ZANZIBAR BY CENIZARO 07st July 2016 to 18st December 2019
Maximize customer satisfaction and team operations by executing command-based structure and staff performance oversight
Leading the particular stations by oversees everything
Ensuring all preparations are done perpendicular in influences of all regarding outlets
Created diverse cuisines for full restaurant, special event, catering and tasting menus
HACCP Applies
Works Hand to Hand with Sous chef and accomplish together all responsibilities attaches
Keys for All miso en Place and Sets of Food and utensils in corresponding work stations
Closing and Opening Daily buffet outlets hand to hand with steward team
SKILLS
Food Safety, Creativity, Leadership, Communications, Time Management
Team work, Menu Creation, Multitasking, Adaptability, Nutrition
Ability to work under pressure & Organization
CERTIFICATION & COURSES
CERTIFICATE OF FOOD HYGIENE & SANITARY June 1st to 25th June, 2018
BASIC OF HACCP & FOOD HANDLERS July 1st to 30th July, 2019
HEALTH & SAFETY SHORT COURSE BASIC July 2017
FIRST AID & PPE COUSRES October 2018
EDUCATION
MUSOMA UTALII COLLEGE
Certificate of Culinary Arts (sc) 11 January 2016 to 10 April 2016
NYABISARE SECONDARY SCHOOL
Certificate of High School 2011– 2014
REFFEREE
Name: Leigh Longden
Position: General Manager
Phone number: +44-790*-******
Property: Alladin Boutique Beach Hotel & Spa
Name: Hemed Jumaa Mwandaro
Position: Executive Chef
Phone Number: +255*********
Property: Alladin Boutique Beach Hotel & Spa
Contact this candidate