I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
Successful professional qualified by more than 9 years of visible achievements in the food service / hospitality industry looking for new challenges in restaurant business where my background and my experience can be applied.
• To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
• To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer determination and commitment.
Successful professional qualified by more than 9 years of visible achievements in the food service / hospitality industry looking for new challenges in restaurant business where my background and my experience can be applied.
• To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
• To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer determination and commitment.
Episode 4: PRODUCTION OF 60, 000 MTPA OF OLEOCHEMICAL METHYL ESTER FROM RBD P...SAJJAD KHUDHUR ABBAS
Episode 4: PRODUCTION OF 60, 000 MTPA OF OLEOCHEMICAL METHYL ESTER FROM RBD PALM KERNEL OIL
Micro-emulsion
Process of reducing the viscosity of vegetable oil by the means of solvent (methanol, ethanol as well as normal butanol).
Ejemplos de relaciones entre imagenes y textos; redundancia, aclaración, convención, desconexión, referencial, meta referencial. compañia, anclaje, identificación, relevo.
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
