Samuel Etim
Chef
Abuja,FCT
Summary
Skilled culinary professional specialising in sauce creation and food presentation, with strong communication and conflict resolution abilities. Manages kitchen stress effectively while upholding food hygiene standards. Focused on delivering high-quality catering experiences and enhancing customer satisfaction through responsive feedback. Aspires to advance culinary skills and contribute to innovative dining experiences.
Overview
22
22
years of post-secondary education
9
9
years of professional experience
Work history
Chef
Private Chef
Abuja, FCT
2023.10 - Current
- Demonstrated proficiency in various cooking techniques, enhancing dish presentation quality.
- Created balanced meal plans abiding by dietary restrictions.
- Streamlined kitchen operations, improving workflow and reducing preparation time.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Maintained high safety standards during food preparation and serving procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Conducted regular equipment maintenance to extend kitchen appliance lifespan.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Implemented strategies to minimise food waste in kitchen operations. to avoid expenses.
Chef
TODAYS BUKA
Abuja, FCT
2023.03 - 2023.08
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Streamlined kitchen operations for enhanced efficiency.
- Coordinated prep work, streamlined the cooking process.
- Maintained high safety standards during food preparation and serving procedures.
Chef
November Cubes Grills and Takeout
Abuja, FCT
2017.02 - 2022.12
- Improved customer satisfaction by creating innovative and appetising menu items.
- Developed customised meal plans tailored to specific dietary needs.
- Transformed under-utilised ingredients into special menu items.
- Trained junior chefs to enhance their professional skills.
Education
Higher National Diploma - Hospitality and Catering (Food Service Management)
Nico School of Catering and Hotel Management
Calabar, Cross River State 2006.05 - 2027.11
Skills
- Sauce creation
- Food hygiene standards
- Dedication to cleanliness
- Catering experience
- Handling kitchen stress
- Multitasking under pressure
- Adaptability to new recipes
- Passion for food presentation
- Waitstaff communication
- Effective communication
- Customer feedback management
- Conflict resolution prowess
Languages
English
Fluent
Affiliations
- Gym
- Swimming
- Cooking
Timeline
Chef
Private Chef
2023.10 - Current
Chef
TODAYS BUKA
2023.03 - 2023.08
Chef
November Cubes Grills and Takeout
2017.02 - 2022.12
Higher National Diploma - Hospitality and Catering (Food Service Management)
Nico School of Catering and Hotel Management
2006.05 - 2027.11