Jules Bertrand Tchouffon is a hardworking and proactive sous chef with a positive attitude who is passionate about food. He has excellent organizational skills and is efficient, methodical, and pays close attention to detail. He works well in a team, meets deadlines, and can efficiently manage kitchen operations and supervise staff. He has experience in several kitchen roles in restaurants and hotels in Cameroon, South Africa, Saudi Arabia, and Abu Dhabi. He is looking for a new sous chef position with an ambitious company.

1. Personnelsummary of Jules Bertrand Tchouffon
A hardworking, proactive sousChef deCuisine whit positive attitude, who
is actually passionate , creative inspired about food. Possessingan excellent
organization skills , highly efficient and methodical whit a good eyefor detail
Having a good food team spirit deadline orientated and able to efficiently
manage a kitchen operations and also supervise an advisea staff as well fully
aware of health and safety issuesand compliant whit the regulatory
requirementsfor food handing sanitation and cleanliness .
Ready and qualified for the next stage in a successful career and currently
looking for suitable souschef position whit a ambition and exiting
company .
Duties:
Assisting the preparation of the food required for Guest visitors
keepingall workingareas and surfacesclean and tidy , ensuringthat all the
food are produced at time , in a safe hygienic manner ,makesurethat the
meal are prepared , served and presented on time , responsible for
completing all auditand the quality standard documentation .

2. Cookingfresh food in the high volumeenvironment, assisting whit some
administration dutiesan managementof the catering staff , deputing when
the sous chef or executive chef are absent . Ensurethat the brand standard
are maintained , involved in catering for large conferenceand banquets as
well.
Monitoringemployeean productivity , in kitchen related of cost to ensurethe
efficiently , and dealing whit the employeeissues and queries . makingsure
that the stock control and the rotation proceduresareimplemented
Assisting the training managementand de developmentof catering staff .
School academic :
2000 still 2005 Iattended the high school in Cameroon
( Mathematic , Geographic , health course , computers skills , sciences ,
physic course , hygiene course , grammar , French , English , Spanish ,
language , management skill )
2005 still 2007 Iattended the institute College in Cameroon
(CE.FOR.PRA)
( Hygiene course , computers skill , pastry course , hotel management
course kitchen skill , reception course , French English course
language , stockcontrol in kitchen , bar restaurant course , practical
cooking , administration conduct attitude )
2010 I attended a course in SouthAfrica Johannesburg ( MULTI-TECH
institute )
( Mathematics , French English , technology , sciences , hospitality
management , computers skill , food and beverage , book keeping
tourism management , and knowledge of wine , food treatment )

3. Responsible for the smooth and efficient running of the kitchen including
the routine operation food preparation and production as well ,
supervising staff in accordance whit the standard of the Hotel an
Restaurant
Workexpertise:
Restaurant Jardin des saveurs( Congo Brazzaville)
• Position : DemiChef de partie hot kithcen
• Duration : September 2008 to December 2009
• Contact references : Chef Eric Mikiti
Southern Sun Hotel ( south Africa Capetown )
• Position : Chef deParties finedining
• Duration : February 2010 to 2013 may
• Contact references : Mr.Kurt
The BusinessboutiqueHotel ( SaudiArabia Riyadh)
Position : Junior SousChef fusion cuisine
Duration : September 2013 to Mars 2015
Contact references :Mr Philippos Stamelos
Berlesquerestaurant (Abu Dhabi Yas island ) UAE
• Position : SousChef de cuisine finedining
• Reference: Mr Tommaso Ciancio
• from May 2015 stillnow

4. area ofexpertise:
Food planning and Production kitchen management banquets specials ,
wastage control and classic dishes planning menus.
intermediate food hygiene Diplomat city and guideline as well .
Cook certificate { IOSH} managing safety .
Personnel Contact :
Number:(+971) 557 119 257
Email address :
julesbertrand2011@yahoo.com
julesmilly@gmail.com
Nationality : Cameroonian.