Abdourahman Timene tchouala

In Hotels and restaurant ship environments
Private chef and sous chef
In high-pressure settings
On high standards for taste and quality while maintaining profitable margins
•Support Chef de Partie or Demi Chef de Partie in the daily operation
•Work according to the menu specifications by the Chef de Parties
•Keep work area at all times in the best hygienic conditions
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Possess great attention to detail
Solid knowledge of culinary terminology and techniques
Excellent ability to communicate clearly, concisely, and openly in all interactions
Abdourahman
HOURS
SOUS_CHEF

Chef’s Special
Work experiences - Dubai
Key Skills
8 Years of experience in food industry
Hills house brasserie
Clerk 1 - British Cuisine


Prior work
Dynamic leader
Focused

In Hotels and restaurant ship environments
Private chef and sous chef
In high-pressure settings
On high standards for taste and quality while maintaining profitable margins
•Support

french cuisine

Private chef to UWHNI family in KSA




Private chef to UWHNI family in KSA



•Prepare and present high-quality dishes within company guidelines
•Keep all working areas clean and tidy and ensure no cross contamination
•Prepare all miss-en-place for all relevant menus
•Assist other departments wherever necessary and maintain good working relationships
•Report maintenance, hygiene and hazard issues
•Prepare and present high-quality dishes within company guidelines
•Keep all working areas clean and tidy and ensure no cross contamination
•Prepare all miss-en-place for all relevant menus
•Assist other departments wherever necessary and maintain good working relationships
•Report maintenance, hygiene and hazard issues
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete the daily
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete the daily
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
One & Only the Palm
Kitchen Clerk - French Cuisine


One & Only the Palm
Kitchen Clerk - French Cuisine


Rue Royal Restaurant By Mathieu
Clerk 1 - French Cuisine


Rue Royal Restaurant By Mathieu
Clerk 1 - French Cuisine