Over the years, I have acquired relevant skills and experiences in my field. I have also worked tirelessly on my communication abilities and teamwork skills, which I will put to use in my future career.
I have given my 100% effort in my previous organizations and this has enabled me to recognize my capabilities and limitations
Grandeur School of Catering 2020
University of Uyo 2021
Senior Sous chef (Protea by Marriott)
Oct 2022-Dec 2022
Direct food preparation and collaborates with executive chef
Maintained well organized mise en place to keep work consistent
Handled and stored food to eliminate illness and prevent cross contamination
Sous chef (Nobsandberries)
March 2022-September 2022
Monitor inventory of commonly used items
Obtained fresh, local ingredients to improve dish flavors and limit groceries cost
Cultivated positive relationships with vendors to source best ingredients at best prices
Disciplined and dedicated to meeting high-quality standards
Chef De Partie ( Chicken Republic)
September 2020-April 2021
Follow the directions of the sous and executive chef
Place orders in a timely manner
Ensure adherence to all relevant health, safety and hygiene standards
Collaborate with other colleagues and seniors
Cooking
Reading
Acquiring new and relevant knowledge in my field of study
