new jules resume (1)
TRANSCRIPT
Personnel summary of Jules Bertrand Tchouffon
A hardworking , proactive sous Chef de Cuisine whit positive attitude, who is actually passionate , creative inspired about food. Possessing an excellent organization skills , highly efficient and methodical whit a good eye for detail
Having a good food team spirit deadline orientated and able to efficiently manage a kitchen operations and also supervise an advise a staff as well fully aware of health and safety issues and compliant whit the regulatory requirements for food handing sanitation and cleanliness .
Ready and qualified for the next stage in a successful career and currently looking for suitable sous chef position whit a ambition and exiting company .
Duties:
Assisting the preparation of the food required for Guest visitors
keeping all working areas and surfaces clean and tidy , ensuring that all the food are produced at time , in a safe hygienic manner ,make sure that the meal are prepared , served and presented on time , responsible for completing all audit and the quality standard documentation .
Cooking fresh food in the high volume environment , assisting whit some administration duties an management of the catering staff , deputing when the sous chef or executive chef are absent . Ensure that the brand standard are maintained , involved in catering for large conference and banquets as well.
Monitoring employee an productivity , in kitchen related of cost to ensure the efficiently , and dealing whit the employee issues and queries . making sure that the stock control and the rotation procedures are implemented
Assisting the training management and de development of catering staff .
School academic :
2000 still 2005 I attended the high school in Cameroon
( Mathematic , Geographic , health course , computers skills , sciences , physic course , hygiene course , grammar , French , English , Spanish , language , management skill )
2005 still 2007 I attended the institute College in Cameroon (CE.FOR.PRA)
( Hygiene course , computers skill , pastry course , hotel management course kitchen skill , reception course , French English course language , stock control in kitchen , bar restaurant course , practical cooking , administration conduct attitude )
2010 I attended a course in South Africa Johannesburg ( MULTI-TECH institute )
( Mathematics , French English , technology , sciences , hospitality management , computers skill , food and beverage , book keeping tourism management , and knowledge of wine , food treatment )
Responsible for the smooth and efficient running of the kitchen including the routine operation food preparation and production as well , supervising staff in accordance whit the standard of the Hotel an Restaurant
Work expertise:
Restaurant Jardin des saveurs ( Congo Brazzaville )
• Position : Demi Chef de partie hot kithcen • Duration : September 2008 to December 2009
• Contact references : Chef Eric Mikiti
Southern Sun Hotel ( south Africa Cape town )
• Position : Chef de Parties fine dining • Duration : February 2010 to 2013 may • Contact references : Mr. Kurt
The Business boutique Hotel ( Saudi Arabia Riyadh)
Position : Junior Sous Chef fusion cuisine Duration : September 2013 to Mars 2015Contact references :Mr Philippos Stamelos
Berlesque restaurant (Abu Dhabi Yas island ) UAE
• Position : Sous Chef de cuisine fine dining • Reference : Mr Tommaso Ciancio• from May 2015 still now
area of expertise: Food planning and Production kitchen management banquets specials , wastage control and classic dishes planning menus .
intermediate food hygiene Diplomat city and guideline as well .
Cook certificate { IOSH} managing safety .
Personnel Contact :
Number: (+971) 557 119 257
Email address :
Nationality : Cameroonian .