Owen Asewe

.I have always had a passion for food with my 6 years cooking experience and a deep understanding of kitchen operation, team player, very organized, as well as good communication skills. I have the capacity to work perfectly and exceed the expectations required. I am well versed to an array of kitchen operation.

I have trained and supervised culinary staff to prepare, cook and display food in keeping with the service standards. Most prominently, I have a working knowledge of the legal requirement regarding health and safety, kitchen cleanliness, proper fire procedures, safe use of chemicals and HACCP.

I would enjoy the challenge of working in a more prestigious establishment and which my skills is recognized for high standards throughout every department.

HEAD CHEF 05/2020 to 12/2022 Mara Bush Camp

• Planning and directing food preparation and culinary activities.
• Slightly modify recipes to meet guest’s needs and requests.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Discuss daily food cost reports with the manager.
• Follow and enforce all applicable safety procedures specified for kitchen and food servers.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Collaborated with staff members to create meals for large banquets.
• Created recipes and prepared advanced dishes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination DEMI CHEF 01/2018 to 01/2020 Talisman Restaurant
• To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of customers.
• To liaise with the head chef and implement new menus/dishes/systems where applicable.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• Ensure assigned section is cleaned as the Health Standards.
• Ensure the labelling of Food items and blast Chiller logs are correct and maintained.
• Ensure the Recipes are followed correctly.
• Training and development of commis.
• Monitored stock levels of both ingredients and seasonings, notifying of low levels to support ordering.

COMMIS I 01/2016 to 01/2018 House of Tarah

• To assist and monitor food stocks and stock movement • To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure minimum kitchen wastage.
• To comply with the condition of the food hygiene policies.
• Maintains the image, Concept and products of the company by adopting the standards of the brand quality.
• Maintained well-organized mise en place to keep work consistent.

COMMIS II PASTRY 01/2011 to 01/2016 Paul’s Bakery (Dubai)

• To ensure stock is controlled and rotated.
• Accept and store deliveries.
• Help in making mousses, dry cakes.
• Chocolate pudding, salt dough, sugar dough

7th April 2008- 1st April 2010, Top Chef Culinary Institute Diploma in Professional Chef Course