This document is a resume for Christian Bernard Ahanda, a Cameroonian national seeking a position in the food service industry. He has over 10 years of experience in kitchen roles such as Commis I, II, Demi Chef de Partie, and Chef de Partie in hotels and restaurants in Dubai and Cameroon. His experience includes duties like food preparation, quality control, ordering, training, and menu planning. He has received culinary awards and holds qualifications in food and beverage from the Yaounde Institute of Hotel Management. References are available upon request.

1. CHRISTIAN BERNARD AHANDA.
CONTACT
Mobile : 971528787126
E –mail : christ80bernah@yahoo.fr
PERSONAL INFORMATION
NATIONALITY : Cameroonian
VISA STATUS : Residence
PASSPORT NO. : 01678350
MARITAL STATUS: Single
LANGUAGE SKILLS: Fluent French and English
CAREER OBJECTIVE
 To develop competitive skills to contribute towards meeting the
organization goals.
 To work in a company / organization that gives me an enabling
environment to utilize my core competence and strengths, so as to
deliver exceptional results and to make a positive contribution,
while building my experience in order to enhance my career.

2. WORK EXPERIENCE
JAN 2013-UP TO DATE: SOFITEL LUXURY HOTELS,DUBAI.
A.O.C French brassiere Restaurant
Position held: Commis I
Duties &responsibilities
 To implement all the food and beverage policies and procedures.
 Recognize good quality products and presentation.
 Maintain high sanitation standard throughout the working station.
 To know and understand all the Basic policies and procedures in food
production.
 Maintain all service standards established for the Kitchen.
 Follow up and comply with the cleaning schedule established for the
Kitchen.
 Assist the chef de party in the productionof the en mise-en-place for the
elaboration of the all menu according to receipt and fiche technique.
NOV2012;SOFITEL LUXURY HOTELS DUBAI
Positon held;commis2
 Assist the demi chef de parti in the productionof the mise-en-place
for the elaboration of all the menu a la carte
2009;2012;chefde parti at belaviehotel douala
Duties &responsibilities
 Organise work with commi and demi chef de partie.
 Ordering products.
 Giving training.
 Check all a la carte
 Organising chiller according to HACCP
 Procedures and rules.
 Inventory tracking
 Elaboration of the work program and leave.
 Elaboration of menu.

3. DEC 2007-2008 BISTRO LATIN RESTAURANT,
CAMEROON
Position held: Demi chef de partie
Duties & responsibilities
 Controlling mise en place.
 Ordering Items
 Organizing chiller.
 Checking HACCP procedures.
 Making food for a la carte and buffet.
JAN 2006-NOV2007 BISTRO LATIN
RESTAURANT.
Positionheld: commis I
Making mise en place for a la carte
JUNE 2005:ACADEMIC INTERNSHIP IN MERIDIEN HOTEL.
{Cameroon, Douala}
ACHIEVEMENTS,
2014- EMIRATES CULINARY GUILD
[A Bronze medal award for five main course seafood]
2O13- EMIRATES CULINARY GUILD
[A certificate merit award for four course vegetarian
menu]
2013- EMIRATES CULINARY GUILD.
[ A certificate merit award for five course gourmet
dinner menu.]
EDUCATION QUALIFICATIONS:
2003-2004 YAOUNDE INSTITUTE OF HOTEL MANAGEMENT.
{Certificate in food and beverage: hot kitchen}

4. 1998-2002 BILLINGUAL HIGH SCHOOL, YAOUNDE, CAMEROON.
{Certificate of secondaryschooleducation}
1990-1997 ESSOS PRIMARY SCHOOL YAUNDE, CAMEROON
{Certificate of primary schooleducation}
PERSONAL ASSESSMENT
 Creative and resourceful
 Identify and resolve problems after generating concretereasons.
 Retain sense of humour and own spaceeven under deadline and pressure.
INTERESTS / HOBBIES
 Travelling
 Socializing
REFEREES
Upon request.
 Chef de cuisine ;Antoine;tel +971566949689 ; chef maher
omar;sous chef;tel+971554671004