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CURRICULUM OFMR MBYE KUYATEH
Passport No PC480837
Name Mbye kuyateh
Language English
Nationality Gambian
Contacts +971568678091
Skype Mbye.kuyateh1
Email mbye_kuyateh@yahoo.com
Marital Status Married
Gender Male
Religion Muslim
PERSONAL INFORMATION
Motivated person in pursuitof a business oriented full time, career position
supporting the mission and operational needs of the organization .Ability to
established priorities, work independently and execute complex duties. Highly
developed organization and time management skills .Excellent team player with
demonstrated and experience of work diplomatically and collaboratively with all
level of staffs to ensure successfulimplementation of a mission.
EXPERIENCES
Junior Sous chef : Southern Sun Hotel Abu Dhabi 6/08/15 to Date
 Responsible for the supervision and coordination of activities of cooks and
workers engaged in food preparation.
 Inspects supplies, equipment, and work areas to ensure conformance to
established standards.
 Expected to do the task designated and decided for each station by the Sous
Chefs
 Records productionand operational data on specified forms.
 Checks the delivered food materials if it is the same quality that was
ordered.
 To ensure that each dish leaving the kitchen is checked for quality, quantity,
presentation and correcttemperature.
 To ensure that regular on-the-job training is carried so that subordinate staff
perform their duties effectively and efficiently
 Assist Sous Chef with ordering, scheduling, inventory, menu development
including costcontrols, recipes, food productionschedules and production
consistency.
 Maintain and contribute to a positive work environment.
 Records productionand operational data on specified forms.
 Checks the delivered food materials if it is the same quality that was
ordered.
 Checks inventory daily and send requisitions to the purchasing department
as required.
 To consistently update your knowledge and skills for the benefit of the
establishment and profession. Assists the Sous chef in food preparations
according to the set recipe standard
Junior Sous Chef :Kurumba Resort & Spa Maldives 5/02/15 to 5/08/15
 Provides direction to the Kitchen staff, including Chef de Parties, Commis,
Cooks, Kitchen Attendants and Kitchen Porters.
 Assists the sous chef in controlling and analyzing, on an on-going basis, the
following:
 Guest satisfaction
 Merchandising and marketing
 Operating, payroll and food cost
 Cleanliness, sanitation and hygiene.
 Ensure optimum performance in all of the above areas
 Quality levels of production and presentation including employee cafeteria
 Assists the sous chef in the preparation of menus and participates in the
pricing policy in consultation with the Food and Beverage Manager,
Restaurant Managers, Banquet Manager, and CostController, by taking into
consideration the following:
 Market needs
 Competition
 Trends
 Recipes
 Potential costs
 Availability of food products
 Merchandising and promotion
Junior sous chef : Millennium Hotel Doha: 2011 TO 2015
 Ensures, supervises,plans,determineallfood production for banguet
functions,
restaurants,guestrooms and outsidecatering.
 Maintains communications with the kitchen team as well as with all other
department.
 Conducts daily servicebriefing.
 Ensures that minimum standards and policies are followed.
 Check all set ups for restauranta la carte ensures the quality and freshness
of food is always up to the highest standard,
 Report to the Ex-chef all staff matters including behavior.
 Learns and execute the hotels fire and safty regulations
 Coordinates in details the operation and planning of banquet
functions,restauranta la carte operation with all kitchen staff.
CHEF DEPARTIE : Fauchon Café & Fine Dining Rest U.A.E: 2010 TO 2011
 Understands the executes the importanceof covering and labelling food
 Reduces and avoid wastageand spoilage.
 Reduces wasteand re – use as much as possible.
 Maintains a healthy and clean surrounding.
 Fromtime to time,may be ask to take on special task and to perform
additional duties to those outlined above.
 Responsibleto ensureemployee,s performanceare up to the hotel-
required standards.
 Responsiblefor instructing the staff on correctuse of utensils and
equipment,monitor and controls productivity.
 Check constantly the taste,flavor,décor and design of food served
CHEF DEPARTIE : Coco Ocean Resort& Spa Gambia: 2008 to 2010
 Develops and train all section employee
 Takes care of all equipment and train employee on proper usage.
 Develop team spirit.
 Reviews quest complaints and develops actions to preventrepetition of
such complaints.
DEMI CHEF : Sheraton Hotel Gambia: 2006 TO 2008
 Ensures that all mis-en-placeis ready before service.
 Ensures that all detainls are taken care of i.e check all set ups for banquet
functions
 Achieves highness standards through strictadherence to the hygiene and
sanitation rules.
 Responsiblefor cleanness of all working areas including corridors.
 Monitor portion control established with standard recipes.
 Ensures uniformappearanceof food served in the hotel and maintains
presentation and decoration standards.
COOK SUPERVISOR : Quality Catering Gambia: 2005 TO 2006
 Maintains logbooks of the kitchen sections supervises allpersonnel
engaged in the food production of the section he/she is in charge for.
 Check quality controlof incoming food is constantly alert of freshness and
new products.
 Checks storerooms,refrigerators& freezers and is responsiblefor proper
storing and recycling of food left-over.
 Communicat standards to employee on a regular basis
EDUCATION
The Gambia Hospitality School: 2005 to 2006
The Gambia Home Economic: 2003 to 2005
Ndows ComprehensiveJunior School: 1991 to 2003
Sos Senior Secondary School: 2003 to 2005
INTEREST
Cooking, Reading recipes and putting it to practice, working as a team and
working with different national’s .Willing to learn fromdifferent chefs and
experts’
OTHER TRAININGS: I haveattended courses in the Sheraton service culture
training, management skills, welcome host, handling drug awareness, fraud
awareness .Basic firstaid training, fire safety and basic hygiene training.
REFERENCES :
Mr Ahmad Fraijeh : Executive chef
Contact : +966568132840
Email : ahmad.fraijeh@hotmail.com
MBYE NEW CV

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MBYE NEW CV

  • 1. CURRICULUM OFMR MBYE KUYATEH Passport No PC480837 Name Mbye kuyateh Language English Nationality Gambian Contacts +971568678091 Skype Mbye.kuyateh1 Email mbye_kuyateh@yahoo.com Marital Status Married Gender Male Religion Muslim PERSONAL INFORMATION Motivated person in pursuitof a business oriented full time, career position supporting the mission and operational needs of the organization .Ability to established priorities, work independently and execute complex duties. Highly developed organization and time management skills .Excellent team player with demonstrated and experience of work diplomatically and collaboratively with all level of staffs to ensure successfulimplementation of a mission. EXPERIENCES Junior Sous chef : Southern Sun Hotel Abu Dhabi 6/08/15 to Date  Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation.  Inspects supplies, equipment, and work areas to ensure conformance to established standards.  Expected to do the task designated and decided for each station by the Sous Chefs  Records productionand operational data on specified forms.  Checks the delivered food materials if it is the same quality that was ordered.  To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correcttemperature.  To ensure that regular on-the-job training is carried so that subordinate staff perform their duties effectively and efficiently
  • 2.  Assist Sous Chef with ordering, scheduling, inventory, menu development including costcontrols, recipes, food productionschedules and production consistency.  Maintain and contribute to a positive work environment.  Records productionand operational data on specified forms.  Checks the delivered food materials if it is the same quality that was ordered.  Checks inventory daily and send requisitions to the purchasing department as required.  To consistently update your knowledge and skills for the benefit of the establishment and profession. Assists the Sous chef in food preparations according to the set recipe standard Junior Sous Chef :Kurumba Resort & Spa Maldives 5/02/15 to 5/08/15  Provides direction to the Kitchen staff, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Kitchen Porters.  Assists the sous chef in controlling and analyzing, on an on-going basis, the following:  Guest satisfaction  Merchandising and marketing  Operating, payroll and food cost  Cleanliness, sanitation and hygiene.  Ensure optimum performance in all of the above areas  Quality levels of production and presentation including employee cafeteria  Assists the sous chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Managers, Banquet Manager, and CostController, by taking into consideration the following:  Market needs  Competition  Trends  Recipes  Potential costs  Availability of food products  Merchandising and promotion Junior sous chef : Millennium Hotel Doha: 2011 TO 2015  Ensures, supervises,plans,determineallfood production for banguet functions,
  • 3. restaurants,guestrooms and outsidecatering.  Maintains communications with the kitchen team as well as with all other department.  Conducts daily servicebriefing.  Ensures that minimum standards and policies are followed.  Check all set ups for restauranta la carte ensures the quality and freshness of food is always up to the highest standard,  Report to the Ex-chef all staff matters including behavior.  Learns and execute the hotels fire and safty regulations  Coordinates in details the operation and planning of banquet functions,restauranta la carte operation with all kitchen staff. CHEF DEPARTIE : Fauchon Café & Fine Dining Rest U.A.E: 2010 TO 2011  Understands the executes the importanceof covering and labelling food  Reduces and avoid wastageand spoilage.  Reduces wasteand re – use as much as possible.  Maintains a healthy and clean surrounding.  Fromtime to time,may be ask to take on special task and to perform additional duties to those outlined above.  Responsibleto ensureemployee,s performanceare up to the hotel- required standards.  Responsiblefor instructing the staff on correctuse of utensils and equipment,monitor and controls productivity.  Check constantly the taste,flavor,décor and design of food served CHEF DEPARTIE : Coco Ocean Resort& Spa Gambia: 2008 to 2010  Develops and train all section employee  Takes care of all equipment and train employee on proper usage.  Develop team spirit.  Reviews quest complaints and develops actions to preventrepetition of such complaints. DEMI CHEF : Sheraton Hotel Gambia: 2006 TO 2008  Ensures that all mis-en-placeis ready before service.  Ensures that all detainls are taken care of i.e check all set ups for banquet functions
  • 4.  Achieves highness standards through strictadherence to the hygiene and sanitation rules.  Responsiblefor cleanness of all working areas including corridors.  Monitor portion control established with standard recipes.  Ensures uniformappearanceof food served in the hotel and maintains presentation and decoration standards. COOK SUPERVISOR : Quality Catering Gambia: 2005 TO 2006  Maintains logbooks of the kitchen sections supervises allpersonnel engaged in the food production of the section he/she is in charge for.  Check quality controlof incoming food is constantly alert of freshness and new products.  Checks storerooms,refrigerators& freezers and is responsiblefor proper storing and recycling of food left-over.  Communicat standards to employee on a regular basis EDUCATION The Gambia Hospitality School: 2005 to 2006 The Gambia Home Economic: 2003 to 2005 Ndows ComprehensiveJunior School: 1991 to 2003 Sos Senior Secondary School: 2003 to 2005 INTEREST Cooking, Reading recipes and putting it to practice, working as a team and working with different national’s .Willing to learn fromdifferent chefs and experts’ OTHER TRAININGS: I haveattended courses in the Sheraton service culture training, management skills, welcome host, handling drug awareness, fraud awareness .Basic firstaid training, fire safety and basic hygiene training. REFERENCES : Mr Ahmad Fraijeh : Executive chef Contact : +966568132840 Email : ahmad.fraijeh@hotmail.com