Summary
Overview
Work History
Education
Skills
Certification
References
Work Availability
Timeline
Hi, I’m

KIABEL BARINE

SOUS CHEF
Port Harcourt,RIVERS
KIABEL BARINE

Summary

Seasoned Sous Chef specializing in African,continental and chineses cuisine. Successful 5 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Overview

9
years of professional experience
4
Certificates

Work History

Hotel Presidential

Sous Chef
05.2022 - Current

Job overview

  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Amber Hotel Ikeja GRA

Sous Chef
10.2019 - 05.2021

Job overview

  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Top Rank Hotel Galaxy Asaba

Sous Chef
06.2021 - 04.2022

Job overview

  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Developed close relationships with suppliers to source best ingredients.
  • Utilized culinary techniques to create visually appealing dishes.
  • Evaluated food products to verify freshness and quality.
  • Enhanced team performance with regular skill-development workshops and hands-on training.

Sunmoon Garden

Sous Chef
01.2016 - 01.2019

Job overview

  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Education

Rivers State University of Science and Technology

B.sc (Marketing)

University Overview

Skills

Food Preparation

Certification

Safe life international oil and gas technology, Food safety, handling and hygiene., 2023

References

References

ANDRIAN MALOLOY-ON-JR, Executive Chef, 456 Chinese Restaurants, Port Harcourt, Rivers, 08055891044, chefadrian4562022@gmail.com

Availability
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Timeline

Sous Chef
Hotel Presidential
05.2022 - Current
Sous Chef
Top Rank Hotel Galaxy Asaba
06.2021 - 04.2022
Sous Chef
Amber Hotel Ikeja GRA
10.2019 - 05.2021
Sous Chef
Sunmoon Garden
01.2016 - 01.2019
Rivers State University of Science and Technology
B.sc (Marketing)
04.2015

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KIABEL BARINE SOUS CHEF