Grandeur School of Catering 2020\r\nUniversity of Uyo 2021\r\n
Cooking \r\nReading \r\nAcquiring new and relevant knowledge in my field of study
Senior Sous chef (Protea by Marriott)\r\nOct 2022-Dec 2022\r\nDirect food preparation and collaborates with executive chef\r\nMaintained well organized mise en place to keep work consistent \r\nHandled and stored food to eliminate illness and prevent cross contamination \r\n\r\nSous chef (Nobsandberries)\r\nMarch 2022-September 2022\r\nMonitor inventory of commonly used items \r\nObtained fresh, local ingredients to improve dish flavors and limit groceries cost \r\nCultivated positive relationships with vendors to source best ingredients at best prices \r\nDisciplined and dedicated to meeting high-quality standards \r\n\r\nChef De Partie ( Chicken Republic)\r\nSeptember 2020-April 2021\r\nFollow the directions of the sous and executive chef \r\nPlace orders in a timely manner \r\nEnsure adherence to all relevant health, safety and hygiene standards \r\nCollaborate with other colleagues and seniors
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