Experience

Chez Charles

• Food and Beverage Manufacturing
• 1 - 100 Employee

• CDP

  • Aug 2019 - Present

  Dubai, United Arab Emirates



ASHNIL HOTELS LIMITED

• 1 - 100 Employee

• jnr sous chef

  • Dec 2017 - May 2019

  tsavo east



Ocean Basket

• Head Chef

  • Aug 2015 - Apr 2016

  ) Control and manage kitchen duties, environment and statutory requirements. ii) Plan and implement menu selections ensuring that all dietary requirements are met. iii) Control and administer the ordering, receiving and storage of goods, including the completion of relevant HACCP documentation. iv) Control and co-ordinate food production and presentation to ensure correctly portioned, garnished and standards of food are available to meet meal times and numbers. v) Co-ordinate… Show more ) Control and manage kitchen duties, environment and statutory requirements. ii) Plan and implement menu selections ensuring that all dietary requirements are met. iii) Control and administer the ordering, receiving and storage of goods, including the completion of relevant HACCP documentation. iv) Control and co-ordinate food production and presentation to ensure correctly portioned, garnished and standards of food are available to meet meal times and numbers. v) Co-ordinate with management the effective utilization of staff and staff within the kitchen, including budgetary control. • vi) Act as line manager to all kitchen staff. viii) Carry out appraisals and development plans of all kitchen staff. ix) Responsible for ensuring that all service equipment, utensils and crockery are washed, dried and stored correctly. • x) Communicate and liaise with all staff in the unit furnishing them with all information required in order to maintain standards xi) Bring to the attention of the senior unit management unethical and unsatisfactory behavior or performance of staff. • xii) Under the supervision of the General Manager, place relevant orders for food, cleaning material etc.; and ensure corresponding invoices are administered in accordance with Company policy. xiii) Maintain an excellent standard of communication with other internal departments and external contacts Show less



hoggers limited

• Assistant Head chef

  • Apr 2014 - Mar 2015

  i) Portion sea food products prior to cooking according to standard portion sizes and recipe specifications. ii) Stock and maintain sufficient levels of food products at line station to assure a smooth dinner service. iii) Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. iv) Prepares a variety of seafood, sandwich, vegetables and other food items for cooking in broilers, ovens, grills… Show more i) Portion sea food products prior to cooking according to standard portion sizes and recipe specifications. ii) Stock and maintain sufficient levels of food products at line station to assure a smooth dinner service. iii) Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. iv) Prepares a variety of seafood, sandwich, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. v) Maintain kitchen and food logs and recipes. vi) Use kitchen tools safely and appropriately. vii) Prepare all potentially hazardous foods at the correct temperature (i.e. HACCP guidelines). viii) Prepare ingredients for cooking. Weigh, measure, and mix ingredients. ix) Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. x) Test foods to determine if they have been cooked sufficiently. Show less



Soho Cafe

• Chef de Partie

  • Feb 2011 - Dec 2013

  i) Prepared , cooked and presented dishes within the specialty ii) Managed and trained any demi-chef de parties or commis working with you iii) Helped the sous chef and head chef to develop new dishes and menus iv) Ensured the team have high standards of food hygiene and follow the rules of health and safety v) Monitored portion and waste control to maintain profit margins vi) Effectively managed and developed the kitchen team, provided training and development fellow team… Show more i) Prepared , cooked and presented dishes within the specialty ii) Managed and trained any demi-chef de parties or commis working with you iii) Helped the sous chef and head chef to develop new dishes and menus iv) Ensured the team have high standards of food hygiene and follow the rules of health and safety v) Monitored portion and waste control to maintain profit margins vi) Effectively managed and developed the kitchen team, provided training and development fellow team members to ensure best practice across the kitchen and staffs. vii) Worked with the team to minimize wastage through poor management or over preparation of produce. Fresh food means fresh food and running out of menu items occasionally is not a problem. viii) Ensured the ordering on behalf of the Company, obtained the most competitive price. Show less



protea hotel

• commis 1

  • Mar 2011 - Sep 2011

  Kampala, Uganda.