Nationality: Cameroonian
Nom : Thierry Ntyama
Mobile: +966 50 610 4209/+966535337905
Visa : resident
Email: kenda27@yahoo.com
Sous chef
Profile
A hardworking, pro-active sous chef with an upbeat and positive attitude, who is passionate about food
and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for
detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations
and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory
requirements for food handling, sanitation and cleanliness.
Ready and qualified for the next stage imn a successful career and currently looking for a suitable chef
position with a ambitious & exciting company.
KEY SKILLS AND COMPETENCIES
Having financial control of the kitchen.
Friendly personality with a 'can do' attitude.
Previous experience as a Senior Chef de Parties
. Responsible for stock control, purchasing and menu planning.
Ability to quickly identify and resolve problems.
Able to work overtime at short notice if required.
Ensuring that all HACCAP CoSHH reports are maintained and monitored.
Employment Summary
Forty investments
from October 2018 to mow
Position : VVIP SOUS CHEF; CPU manager food production (Italian and general production)
COUNTRY: Saudi Arabia (Riyadh )
FUNCTIONS AND RESPONSIBILITIES
Prepares food to specifications before and during operations.
Properly measure and portion all food items. Complies with all portion sizes, quality standards,
department rules, policies and procedures.
Cook all food to Proper specifications in a timely manner.
Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,
warmers, steamers, grills, ovens, etc.
Ensures proper food temperatures are maintained and food is stored correctly.
Ensures freshness and quality of all menu items.
Packages all products to proper specifications.
Performs opening, closing and side work duties as instructed and according proper guidelines.
Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
Follows and upholds all health codes and sanitation regulations.
Sets up and operates kitchen equipment.
Uses waste control guidelines and records all waste on spoilage sheets .
Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
Performs other duties assigned.
SUPERVISORY RESPONSIBILITIES
Plans the activities of and schedules all food production and foodservice sanitation employees to
maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines.
Hires, disciplines, and when necessary, recommends termination of food production and foodservice
sanitation employees according to venue guidelines and policies.
TAKE Restaurant
from June 2018 to oct 2018
Position : SOUS CHEF
Country : United Arabic Emirates (abu Dhabi )
Duties:
Assisting with the preparation of all foods required for visitors, staff & guests. Keeping all working areas
and surfaces clean and tidy.
Ensuring that all foods are produced in a safe and hygienic manner at all times. Making sure meals are
prepared and presented on time.
Responsible for completing all audit and quality standards documentation. Cooking fresh food in a high
volume environment.
Assisting with some administration duties and management of the catering staff. Deputising when the
Chef Manager is absent.
Ensuring that brand standards are maintained.
Involved in catering for large conferences and je banquets.
Monitoring employee productivity & kitchen related costs to ensure efficiency. Dealing with any
employee issues and queries.
Making sure stock control and rotation procedures are implemented.
Assisting with the training, management and development of catering staff.
Falla restaurant:
from July 2017 to June 2018
Position: SOUS CHEF
Country : united Arabic Emirates (Dubai)
Duties
Responsible for all food production , food tasting , assures that the taste is same and standard service
Creating innovative and authentic dishes.
Occasionally approving timesheets for junior kitchen staff.
Writing up annual performance reviews of all kitchen staff.
Inspecting meals and trays for attractiveness as well as palatability.
Monitoring portion control, with the aim of ensuring that all meals are profitable.
Ordering and coordinating the delivery of food supplies.
Carrying out all other duties deemed necessary by the Head Chef.
Preparing food for special diets, kid meals and diabetics etc.
Shakespeare :
from May 2017 to July 2017
Position:SOUS CHEF
Country : ( Irak) Baghdad mall
Duties :
Food preparation, cooking ,
Make the principal food standards and follow the right size for each dish, be sure that my team is been
to do correct and good jobs recommended by the chef
Assure that the kitchen is good condition ( cleaning , food safety methods are correctly following )
MARKA company
fromApril ;2016 to April 2017
Restaurant: Harpers Bazaar cafe
Position: CHEF DE PARTIE
Country : united arabic Emirates (Dubai )
Duties :
Identify correct ingredients and portion sizes for each dish in line with recipe specification Identify the
principal of basic food preparation and cooking ;taste ;allergens; diet and nutrition Recognize and
understand sources and quality points of common food groups and commodities
MARKA company
March 2016 to April 2016
restaurant :Taste of Italy
Position: DEMI CHEF DE PARTIE
Country : united Arabic Emirates (Dubai )
Duties:
Identify traditional cuts of ; and basic preparation methods for , meat ,poultry ,fish and vegetables
Identify commonly used knives and kitchen equipment and their specific function
Pay attention to detail and work consistently to achieve standards
MARKA company
Nov 2015 to Feb 2016
Restaurant : Real Madrid cafe
position: CHEF DE PARTIE
Country:United Arabic Emirates (Dubai)
Duties :
Ensure that production is done according to the standard recipes at all times
Check fridge and Products thoroughly to avoid spoilage
Reporting to Sous Chef and head chef
Ensures consistency in presentation of prepared food items
Encourage potential and apprentice chefs in their work, offering guidance in
accordance with culinary standards, recipes and menus of hotel
Liaise with Sous Chef and head chef on communication between food and beverage
production and service
Check all food is stored and handled as per food control plan
Oversees the preparation, cooking, and presentation of food in the outdoor
kitchen & executing the cheese & deli program
Assists with daily kitchen prep work and station set-up prior to service and
maintains the highest quality food preparation standards
MARKA company
June 2015 Nov 2015
Restaurant: Champions league experience
Position: COMMI chef
Country :United Arabic Emirates (ABU DHABI)
Duties :
Follow Follow a high standard of culinary services offered to our guests, with
attention to detail for preparation and presentation
• Be flexible and solution orientated
• Perform duties according to a daily production sheet
• Perform duties at designated station or other area as decided by the
Executive Chef, Sous Chef or Senior Chef on Duty
• Reading recipes and be able to prepare & cook the dishes as specified in the
recipe
Working within a vibrant environment
• Maintaining safe and hygienic work environment
Responsible for the mise en place
• Preparing and presenting dishes to high standard levels
• Required to follow standard recipes and plate presentations in order to
maintain quality standards of production and presentation a high standard of culinary services offered to our
guests, with
attention to detail for preparation and presentation
• Be flexible and solution orientated
• Perform duties according to a daily production sheet
• Perform duties at designated station or other area as decided by the
Executive Chef, Sous Chef or Senior Chef on Duty
• Reading recipes and be able to prepare & cook the dishes as specified in the
recipe
Working within a vibrant environment
• Maintaining safe and hygienic work environment
Responsible for the mise en place
• Preparing and presenting dishes to high standard levels
• Required to follow standard recipes and plate presentations in order to
maintain quality standards of production and presentation
Ginza
from: sept 2014 to May 2015
restaurant: Serafina restaurant
Position: COMMI
Country :united Arabic Emirates (Dubai )
Duties :
• Performs other related tasks as assigned by management
Assist other departments wherever necessary and maintain good working relationships
To work closely with the chefs de party and sous chef to ensure the smooth running of the business
• Manage and maintain a clean working environment
Hard worker who thrives on working under pressure
Ensure that any a safe working environment is maintained at all times, reporting any hazards to line
management immediately
Assisting and supporting colleagues and managers in a team environment
food preparation ,cutting , dry store controlling , chiller and freezer updating ,
Education Summary
School name : Lycée de bependa
From : September 1998 to may 2003
Degree: BACHELOR's DEGREE (mathematics and life and earth science)
Country: Douala, Cameroon
NDI SAMBA university :
From:October 2004 to – June 2006
Course : Food chemistry
Country: Yaoundé, Cameroon
NDI SAMBA university
From: September 2006 to August 2007
Course :
Intensive studying of Microsoft Excel, Microsoft word, PowerPoint, Publisher .
Country: Yaoundé, Cameroon
