Mbye kuyateh is a motivated and experienced sous chef from Gambia seeking a full-time position. He has over 10 years of experience in kitchen management roles in hotels in Abu Dhabi, Maldives, Qatar, Gambia, and the UAE. His experience includes supervising food preparation, ensuring quality standards, inventory management, and training kitchen staff. He is skilled in team leadership, food safety, and maintaining high standards of culinary production.
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 whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
• With 17 years of experience in, F&B Production Management in Hospitality industry.
• Currently associated with Citrus Hotel gulbarga as Executive chef understanding and knowledge of all food items in the menu and the ability to recommend food
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 whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
• With 17 years of experience in, F&B Production Management in Hospitality industry.
• Currently associated with Citrus Hotel gulbarga as Executive chef understanding and knowledge of all food items in the menu and the ability to recommend food
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.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
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