Ameh Emmanuel

I am a highly energetic, resourceful, flexible, innovative, calm, pleasant, hardworking, motivated and enthusiastic individual who have a real passion for preparing popular, healthy and nutritious meals, and enjoys cooking mouthwatering dishes. I am a kind of person who gets real buzz out of working in a busy kitchen, and have great pleasure out of seeing happy faces enjoying good meal that I cooked. As a natural leader I am not only able to give orders and delegate tasks, but also able to reliably carry out orders as well.

As a well experienced Chef I have a proven track record of making great food that will entice diners and leave them wanting more. A kind of person whose absence is easily notices because no one can cook the way I do. The fact is that I truly love the freedom of expression that cooking gives me and I am willing to work hard to build a career in the culinary world.

Now looking for a new and challenging kitchen position, one which I will make best use of my existing skills and experience and also further advance an already successful career

CHEF DE PARTIE - Gigla Catering Services LTD - Warri, Delta State

(2024-01)

• assist the head and sous chef in a food service establishment
• create and organize daily tasks with the sous chef
• supervise junior chefs within the business
• prepare dishes properly and in accordance with a customer's request
• implement recommendations from superiors and senior chefs
• establish, regulate, and maintain a secure and friendly working environment
• perform extra duties at the request of management
• ensure that the quality of raw and prepared food adheres to compliance regulations
• periodically monitor the expiration dates of cooking resources
• preserve food items in the appropriate storage facility
• maintain a healthy work relationship with colleagues in other departments of the kitchen

DEMI CHEF DE PARTIE - Golden Tulip Warri Airport Hotel - Warri

(2021-06 - 2024-06)

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

SENIOR CHEF DE PARTIE - Best Western Plus Elomaz Hotel

(2017-11 - 2021-02)

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• aware of all financial budgets and goals.
• Ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

LINE COOK - AROMA FAST FOOD NIGERIA - Benin City, Edo State, Nigeria

(2015-01 - 2017-12)

• Project a positive and motivated attitude among-st all associates.
• Spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• Frequently verify that only the highest quality products are used in food preparation.
• Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• Delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Act as manager on duty for the hotel as scheduled.

COOK I - Mr. Biggs Fast food - Benin City, Edo State, Nigeria

(2014-01 - 2015-12)

• Manage my Kitchen section with regard to supervision of food preparation and service according to set standards, customer satisfaction and high level of sales in line with company policies and regulations.
• Responsible for guiding the Cooks and Commis and in the performance of their jobs in accordance to Hotel policies and procedures.
• Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation are rotated and used in a FIFO system.
• Responsible for the proper maintenance and good working order of all equipment.
• Responsible for consistently implementing Policies and Procedures in operating the Kitchen.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen.
• Implement all the food policies and procedures in the Kitchen.

Primary School Leaving Certificate - Warri Local Government Primary School, Great grace montessori school

Private NECO

National Diploma (ND) - FEDERAL POLYTENIC IDAH KOGI STATE