Assistant Head chef - Food Court Sushi Restuarant - Skurup, Sweden
(2025-01)
- Lead a team to provide food quality and presentation
- Developed and implemented new sushi recipes, increasing customer satisfaction ratings by 95%
- Streamlined food preparation processes, reducing average service time by 10 minutes during peak hours
- Collaborated with the head chef to create seasonal menus, boosting sales
- Managed inventory and ordering of supplies, decreasing food waste by 40% within [timeframe]
- Monitored freshness and condition of prepared food
Butcher - GADO MEAT FACTORY - Cape Coast, Ghana
(2011-01 - 2013-01)
- Monitored freshness and condition of prepared food
- Prepared special cuts ordered by chefs
- Cut, trimmed, deboned, and wrapped meat
- Maintained cleanliness and temperature control in storage
- Minimized waste through precise meat cutting
Butcher - AVIPRO Co LTD
(2014-01 - 2016-01)
- Prepared, packaged, and displayed meats focusing on quality and appearance
- Slaughtered livestock using stunning devices and knives
- Skinned, cleaned, trimmed, and removed inedible parts from carcasses
- Slaughtered poultry, removed feathers and prepared for processing
- Tracked inventory, shipments, and sales to maintain supply
Butcher - Hennessy Park Hotel - Ebene, Mauritius
(2016-01 - 2019-01)
- Prepared, packaged, and displayed meats for retail with quality focus
- Supervised and trained apprentice butchers on safety and techniques
- Monitored meat freshness and quality
- Sharpened and maintained knives and cleaned equipment daily
- Handled viscera removal and carcass splitting according to religious laws
Cook - C Mauritius Resort & Spa
(2019-01 - 2022-01)
- Received, inspected, and stored meat while rigorously monitoring temperatures for quality control
- Ensured high sanitation standards by meticulously cleaning equipment and work areas
- Sharpened and adjusted cutting equipment to maintain optimal performance and precision
- Executed the slaughtering and deboning of poultry and beef carcasses with skill and efficiency
- Organized and maintained a comprehensive inventory of fresh, frozen, and cured meats
- Prepared beef, pork, veal, lamb, and poultry cuts according to precise chef specifications
Chef De Partie in French Cuisine - Constance Belle Mare Plage - Mauritius
(2022-01 - 2023-03)
- Prepared beef, pork, veal, lamb and poultry cuts per customer specifications
- Cut meat products according to sizing guidelines and arranged trays
- Trained personnel on cleanliness and meat cutting techniques
- Instructed employees on safety and protective clothing to reduce injuries
- Cleaned, trimmed, and split carcasses for easier handling
- Removed viscera and inedible parts from carcasses
- Executed daily production schedule from chef
Chef De Partie Cold Kitchen - Anahita Residence and Villa Limited
(2023-04 - 2023-06)
- Adhered to health and safety regulations in kitchen food preparation
- Conducted regular inspections of kitchen areas, equipment, and storage for hygiene
- Supervised and trained kitchen staff for food quality standards
- Organized daily mise en place for efficient meal preparation
- Oversaw staff filleting, deboning, trimming, and cleaning of carcasses
- Salad and starters Making like amuse Bouche
- Sauce Preparation and Food Plating
Chef De Partie (Italian Cuisine) - Amber Sunlife Resort - Mauritius
(2023-06)
- Supervise staff in the cold kitchen to maintain quality standards
- Monitor food preparation techniques to ensure consistent high-quality products
- Regularly check temperatures in fish and meat areas
- Debone and fillet various types of fish
- Develop menus for special occasions following recipes and standards
- Inspect finished plates to ensure quality before serving
