Ramadhani Hassani Mwidege is seeking a position as Chef de Partie. He has over 25 years of experience in various kitchen roles, most recently as Chef de Partie at Atana Hotel in Dubai since 2015. His responsibilities have included ensuring food safety standards, supervising staff, minimizing food costs and waste, and training other chefs. He has a diploma in catering and hotel management and has received several awards for his work. He is fluent in English and Swahili and has the necessary skills and experience to succeed as a Chef de Partie.

1. RAMADHANI HASSANI MWIDEGE
PERSONAL INFORMATION
Name(s) : Ramadhani Hassani
Surname : Mwidege
Sex : Male
Date of Birth : 07th
July1967
Marital Status : Married
Number of Dependant (s) : 4 Kids
Nationality : Tanzanian
Passport Number : AB359485
Current Residence : Dubai (United Arab Emirates)
Contact Details :
Telephone : +971554820163
E-mail : rmwidege@gmail.com
: rmwidege25@yahoo.com
Skype : ramadhan.hassani.mwidege
Objectives
Seeking a rewarding position as Chef de Partie, progressive environment involving high
degree of responsibility, offering challenging assignment which will capitalize on my
accumulated knowledge skills and experience and to provide an atmosphere for professional
growth based on performance and accomplishments with matching on the following:
• Recognized for outstanding performance, working ethics thoroughness and
commitment to corporate goals.

2. • Hardworking, Dynamic, sincere, enthusiastic and confident approach to all new
challenges.
• Self-motivated willingness, to learn more high level of adaptability.
• Ability to work independently, handling multiple tasks and assignments simultaneously.
• Analytical and problem solving mind and above all, having a desire and willingness to
success.
WORK EXPERIENCE
Company : Atana Hotel llc
Position : Chef de Partie
Country : Dubai,
: United Arab Emirates
; May 2015 until now
Responsibility:
• To ensure that all purchasing is placed with the executive chef to order,maintain
• The highest possible hygiene and maintenance standards ensure the highest degree
• In applied hygiene food safety as per the ADFCA,HACCP,guidelines to insure that
• The food served to the guest is highest quality and standard
• To approve planning in strict accordance with outlet in order to receive order from
supply and to make sure all items standard quality,to check quality of food before
being send to guest,to ensure that over/under preparation of production of keep to
minimum,to exceeded,before use using,to keep all food westage to a minimum and
reporting all westage to executive chef any sub-starndard items,
• Knowledge and ability to train other in galley equipment ,utensil and small wares
• Able to understand follow and train other on besic recipe preparation execution and
presentation
• To understand follow and train on rules and regulation I have 100%responsibilty of
culinary team.
• Knowledge of making,soup,soucier,thai,continatel,French,Italian,grill,sea food grill
butchery technique.
• According to take order from all outlet, preparation defrosting, cutting, staffing,
deboning,strimming to make roster for butchery staff
• To arranging storage, update HACCP for all out let
• To avoid wastage and food poisoning, check temperature chiller, freezer, to minimize
food cost
• To make sure all staff to follow, hygiene & sanitation and all item available and
training for butchery culinary team.consult and check and on daily requirements, in
food preparation and actively take part in supervising of specialy function coordinate
April 2010 up to December 2014
Company : Crowne Plaza Hotel Resort & Spars –
Ihg,Intercontinental Hotel Of Group
Position : Chef de Partie
: United Arab E mirates

3. Responsibility:
• To make order for all outlet pressor to sous chef and planning instrict accordance
without let in order to proved
• Maintain the highest possible hygiene and maintenance standard ensure the highestd
degree in applied hygiene food safety as per the ADFCA,HACCP,guidelines to ensure
that the food served to the quest is highest quality and standard, up date log book
HACCP for all out let in kitchen.
• Received order from supply and to make sure all items starndard and quality &
quantity,check tempreture before receved
• Preparation order for all outlet & banqueting, deboning, cutting, staffing, roster for
staff butchery,
• Arranging storage for defrosting & cutting,report immediately delays on duty or
illness of the staff,report any problem on timing or improperly operating equipment
or misconduct of staff to the sous chef or executive chef
• Know fire fighting instruction fast aids and saferty regulation
• To avoid wastage & food poisoning, minimize food cost to make sure all items
available, hygiene sanitation
• To check temperature frizer & chiller working to assist sous chef, ensure consult and
on check requirements function and last minute avent,ensure proper standard
position maintain food log,monitar the quality and quantity food that is prepared
communication assintance need duiring busy period inform sous chef or executive
chef to axcess food items for use in daily specialy
Nov 2007 to March 2010
Company : The Table bay Hotel Victoria & Alfred Water Front
Position : Junior Sous Chef
: Cap Towne
; South Africa
Responsibility:
• To carry out contrary of production, quality food, preparation few food production
handling norms joint responsibility for quality food production produced by
kitchen.coordinates daily with sous chef or executive chef follow the the instraction
and recommendation from the immediate to complete the daily issue,Ensure that all
the leaving the kitchen are of appropriate portion and prepared as per recipies and
• Presentation standard set by the executive sous chef.
• Work in close cooperation with all other key department in the hotel to ensure a
smooth operation
• Control the food cost by preparing/reviewing all the store requisition and direct
purchasing and ensure the accurate delivery of good in order to achieve the budget
profitability
• Handle guest complain/sugguetion/request directy to achieve highest quest
satisfication.
• Ensure employee development in your kitchen culinary team in order to
train/guide/motivate your team members to achieve highest quality standard set by
employee development department and the department head.
• Plan effectively all FF&E and operating equipment for the kitchen to ensure smooth
operation.

4. • Conduct competition check (as instructed)to assist the hotel in being update and
competitive in local market
July 2006 to August, 2007
Company : Cap Grace Hotel Resort & Spar
Position : Senior Chef de partie
: Cap Towne
: South Africa
Responsibility:
• Menu preparation adviser,preapare menu and costing,specialy dish for all out
let,knowledge and ability to train other in galley equipment,utensil and small
wares,insure all culinary team andurstand to follow and train other on rules and
regualation ,ability to carry out all the job,function responsibility within their
specific galley operation(I,e,hot galley,butchery,gard-manger all out let)
• Knowledge of making,soup,soucier,thai,continatel, Italian,French,grill, sea food
grill.butchery technique, taking order for conference, cocktail parties. Assistive in
organizing, management,
• Daily roster for staff kitchen preparing budget, costing and organizing food storage
• Instruct and lead surbordinates through their daily reqruitment in food production
and preparation and actively take part in set up supervisior of buffet and specialy
function co-ordinates and participate,cleanless,westage and to minimize and
controlling food costing.
Jan 2004 to June, 2006
Company : Kempinski Kilimanjaro Hotel – Dar es Salaam, Tanzania
Position : As Chef de Partie, in this prestigious (5) Star Hotel for large
Number A la Carte Service Breackfast & Catering
Responsibility:
• Preparing menu and coasting, special dishes for all out let,knowledge and ability to
train other in galley equipment,utensil and small wares, ensure all the culinary team
Understand follow and train other on rules and regulation,ability to carry out
all the jobs function and responsibilitie within their specific galley operation(I,e hot
• Knowledge of making sauce,soup.continatel,Italian,grill,roasting,staffing,French
preparing technique and butchery
• Able the train and superviser 2nd
.3rd
and4th,level cooks
• To provide permanent control food technology standard of food purchasing,
production quality, hygiene sanitation and decoration.carry out on a regural basis
food spoilage and westage and correspondence with orbited receipies and calculation
patients consisted quality in food production
• Ensure adherence to organization standard of food quality,hygiene proparatiom and
presentation in all the kitchen
• Ensure all the kitchen equipment and machinery is good working order at all time in
their area of work
Jan 2001 to December 2003
Company : Courtyard Apartment Hotel
Position : Senior Chef De Partie

5. : Dar es salam
Tanzania
Responsibility:
• Carry out on a regular basis food spoilage and wastage and correspondence with
orbited receipies and calculation patients consisted quality in food production.
• Ensure adherence to organization standard of food quality,hygiene preparation and
presentation in all the kitchen,
• Ensure all the kitchen equipment and machinery is good working order at all time in
their area of work
• Control food wastage,with out compromising on food quality recommends changes in
the systems and procedures to encreace efficiency and emprove service level
• Co-ordinates with out let manager/F&B manager in the operation budgeting process.
• Ensure all buffet/food display.are set up and maintained profesonnal per
organization standard
• Ensure the quality and availability of raw ingridience at all for smooth operation.
• Ensure the hygiene standard all the kitchen and storage areas,equipment and
machinery
• Ensure constant on-the-job and classroom training for all kitchen
employees,identifies and develops,new chef de partie and commis.
• Make recommendation on the hiring,promoting,encrements and disciplinary action
for subordinates
April 1999 to December 2000
Company : New Africa Hotel Resort Spar & Casino
Position : Chef De Partie
: Dar es Salam
: Tanzania
Responsibility:
• Cook supervisor, preparing soup, sauce preparing, butcher, cuts meat,
• Fish, cuts trims, deborning and mess-en place for outlet, organizing and
communication for function and conference.
• Responsible for actual of all food items, there accomplished in his/her section under
the guidance of executive chef ,maintaining a safe and practical envorment all time
• Report immediately delay on duties illness the staff kitchen
• Report any problem on time or improperly operating equipment or misconduct of
the staff to sous chef or executive chef
August 1997 to Feb 1999
Company : Fisherman Beach Resort Hotel & Spar
Position : Chef De Partie
; Dar es salam
: Tanzania
Responsibility:
• Preparing and cooking meals ordered for AlaCarte menu
• Preparation fruit, vegetable, butcher and preparation all items from supplier in
reserved.
• Responsbility to take care of there daily food preparation and duites assigned to
meet the set standard

6. • Ensure prepare tha daily mes-en place and food production in different section in
main kitchen
• Cordinates daily with sous chef or executive chef follow the instraction an
recommendation from immediate supervisior to complit the daily tusk
• Ensure the highest standard and consistant quality in the daily preparation and keep
Up date with the new production,recipies and preparation technique
July 1992 to June 1997
Company : Karibu Hotel Resort
Position : Demi chef de partie
: Dar es salam
: Tanzania
Responsibility:
• All around to cook butcher preparation implements develop,
• Basic kitchen duties for guide line junior sous chef and subordinate de associates,
according with outlines recipes and standard food and quality and quantities.
• Ensure proper portion,arrenginment and preparing mis-en-place food
production,garnish all raw ingridients and condimment’s, food log monitor the
quality and quantity of food that is prepared .
• Communication assistance need during busy period,inform chef to axcess food items
for use in daily specially
• Ensure to avoid food westage and food poisoning minimize and control food cost and
to make sure all product item available,
June 1984 to June 1992
Company : Motel Agip Hotel Apartment
Position : Banquet kitchen helper, Commi 3,2.1
: Dar es salam
: Tanzania
Responsibility:
• Mis-en- Place, preparing, sauce, soup, vegetable, butcher.to receved stock,cheking
thoroulghy for quality and quantity,
• Ensure all mis –en-place for ala ara carte on time fish stock,beef stock,veg
stock,chicken stock,fruit salad,veg julien,all dry engridiens
TRAINING, COURSES ATTENDED / AWARDS
Dec 2005 - Pre Opening Certificate of Kempinski Kilimanjaro Hotel Dar es
Salaam, Tanzania.
Dec 2005 - Awarded Certificates of Achievement Johnson Diversey Food Safety
Hygiene Program,Kempinski Kilimanjaro Hotel,
Dar es Salam Tanzania
Dec 2005 - Awarded Certificates for Emergence First Response Kilimanjaro
Kempinski Hotel Dar es Salaam, Tanzania.

7. Dec 2005 - The fire Safety Awareness Training Tailored for the hotel nvironment
Kempinski Kilimanjaro Hotel Dar es Salaam, Tanzania.
June 2010 - Awarded Certificates of Achievement Essential Food Safety
Completing The EFST Program,Crowne Plaza Hotel Resort & Spar
Abu Dhabi,United Arab Emirates
July 2010 - Awarded Certificate for Provide Fantastic Service Employee of the
Month Crowne Plaza Hotel Abudhabi United Arab emirates.
March -2013 - The Usa Poultry & Eggs Export Council, Recognition of Participating
In The Us Poultry Workshop Training,Certificates Abu Dhabi
United Arab Emirates
July 2013 - Awarded Certificate For Accelerated Leadership Development
Programme Leadership Fundamental at, Intercontinental Hotels
Group, Crowne Plaza Hotel Resort,Abu Dhabi,United Arab Emirates
EDUCATION SKILLS
Feb 1976 to Oct 1982
: Kisarawe Premary School ,Dar es salama,Tanzania,Certificates
Jan 1983 to May 1984
:Tambaza High School,Education,Dar es Salam,Tanzania,
PROFESSONIAL COURSES ATTENDED/AWARD
Feb 1985 – Apr 1985 Kenya Utalii College,Food Production Catering management
Practical Kitchen,Individual Stove,Nairobi -Kenya
March 1987- Nov 1987 : The institute of National Tourism & Hotel Management
Service
Catering,Certificates,Dar es Salama,Tanzania
June 1999 – Nov : The Institute of Hotel Management Bismarck Catering &
Service,Certificates,Dar es Salama,Tanzania
Feb 2007 – July 2007 The Institute of Hospitality Education in Hotel management
Kitchen Organization,Demonstration Kitchen, Cold Kitchen
Catering (SA) City & Guild Diploma –Cap Towne,South Africa
SKILLS AND LANGUAGE PROFICIENY AS FOLLOW
• Working at height,I am as well-organized,reliable,punctual and honest person.
• Team player,hardwork,confident,ability to work under pressure,good
communication,motivated,ability to maintain confidentialty of work and
enthusiastic. I know how to co-oparative different nationaliyt.
• Driving License Class A, A2, B, D, E
• Fluently Swahili Tongue mother, Fluently English
• Extra Qualification Basic in Computer,Microsoft Excel.Ms Access,Ms word
• Internet & E-mail,

8. HOBBIES
Reading, travelling, visiting historical places, movies
REFEREES
Mrs,Fatma Akida
P.O. Box 35566
Email: fatmamt@yahoo.com
Mob: +971501084772,
Abu Dhabi
Said Mnukwa
P.O. Box 354,
Email: pambarman75@hotmail.com
Mob: +971502436838,
AbuDhabi
I hereby declare that the above details furnished are true and correct to the best of my
knowledge and belief,
Place: T,com,Internet City Al Basha,Sheikh Zayed Road