CV Profile No.46135

Experience in the following industries :

• Hotel business, catering

Professional experience

• Chef cook
• Restauration
• Since 01.2019
• EXPÉRIENCE PRO • Chef 2019 - now Company ": Restaurants (3 stars) Djibouti ➢ Hiring, training and management of kitchen staff. ➢ Worked effectively with all kitchen staff to promote a happy and healthy work environment. Worked in compliance with regulations on the safety and health of food while maintaining the cleanliness and quality of our products and the hea customers at the forefront of our business. ➢ Have brought passion and dedication to my profession on a daily basis. ➢ Have prepared between 60 to 100 covers daily ➢ During the weekends (happy hours) buy one beer and one offer Prepared Ai between 150 to 200 covers per weekend. ➢ Have excellent knowledge of menu, whilst maintaining quality and controlling costs in a volume food business. ➢ Personally, responsible for hygiene, safety and correct use of equipment and utensils. ➢ Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. ➢ Checks periodically expiry dates and proper storage of food items in the section. ➢ Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events.

• Assistant chef
• Restauration
• 01.2013 - 01.2019
• • Sous chef ": 2019 - 2013 Company ": Restaurants (3 stars) Djibouti. ➢ Assistance with the chef in the supervision of a brigade of 17 people. Creation of high-end menus adapted to restaurant customers ➢ Supply and inventory management for restaurants a week in a row ➢ Training of brigade and team for service and presentation dishes. Reason for leaving:  I've learned a lot in my current position, including valuable communication and conflict management skills. I'd like for my next opportunity to give me a chance to build on my leadership skills.” “I know that I do my best work when I can balance my work and personal responsibilities.