Gerard Siaba

Enthusiastic and creative sous-chef who has been working at a fast pace and meeting deadlines. Able to work under pressure and a very good team player in the kitchen. Proven culinary professional in the restaurant industry with exceptional skills in meal preparation, portion sizing and plating. Seeking position as next sous-chef or junior sous-chef with an establishment that appreciates extensive cuisine expertise.

Sous-chef (The depot) at Mosaic pub and dinning (2025-06 – Present)

• Working along head chef and making sure of preparation of wedding up to 180 covers.
• Organising the mise-en-place on the weddings days and serving the food to an high standards quality.

Chef de partie (the oystercatcher) at Mosaic pub and dinning (2024-02 – 2025-06)

Chef de partie at InterContinental hotel o2 (2022-10 – 2023-12)

• In charge of a section and also making sure its clean and tidy
• Working alongside head chef, assisting sous chef and able to assist other chefs when needed
• Delivering of quality pre-prepared food in time
• Assisting in creating, designing and delivering new dishes for our menus and daily specials.
• Monitoring food operations and controlling wastage.
• Making sure all food preparations are properly labelled and dated to allow correct stock rotation.
• Following all guidelines on the work premises outlined by the head chef.
• Ensuring all mise-en-place are prepared and carry the same consistency and standards.
• Preparing an order list for the chef in charge, for items to be submitted for the next day delivery.
• Followed strict health and safety guidelines in kitchen.
• Health and hygiene enforcement
• Inventory oversight
• Ingredient pairing
• Garnish prep
• Stocktaking
• Sanitation management

Chef de partie at Frontline club (2016-10 – 2022-03)

• In charge of a section and also making sure its clean and tidy
• Working alongside head chef, assisting sous chef and able to assist other chefs when needed
• Delivering of quality pre-prepared food in time
• Assisting in creating, designing and delivering new dishes for our menus and daily specials.
• Monitoring food operations and controlling wastage.
• Making sure all food preparations are properly labelled and dated to allow correct stock rotation.
• Following all guidelines on the work premises outlined by the head chef.
• Ensuring all mise-en-place are prepared and carry the same consistency and standards.
• Preparing an order list for the chef in charge, for items to be submitted for the next day delivery.
• Followed strict health and safety guidelines in kitchen.
• Health and hygiene enforcement
• Inventory oversight
• Ingredient pairing
• Garnish prep
• Stocktaking
• Sanitation management

Telephone Interviewer at Ugam research (2011-02 – 2014-07)

• Carrying out a survey in France for Orange about internet broadband.
• Dealing with customers such as doctors or IT managers.
• Conducted interviews with target audiences through methods including phone, face to face and email.
• Reviewed all data obtained from interviews following phone calls for completeness of data and accuracy.
• Negotiated respondents' participation in surveys using active listening and persuasive language.
• Delivered exceptional client-focused customer service, receiving outstanding feedback on phone manners. Used expert conflict resolution skills to manage difficult respondents and complete surveys.
• Produced heavy amounts of data, logging all respondents' answers for census surveys.
• Good communication skills.

Beng hons in civil engineering – University of East London