This document summarizes the qualifications and experience of Kokethomas Gamani, an 18-year veteran chef. He has extensive experience as a head chef and executive chef at several hotels in Dubai and Zimbabwe. He has achieved certifications in culinary arts, food safety, and leadership. Gamani seeks a position as a head chef where he can utilize his strong skills in menu creation, kitchen management, food ordering, staff training, and quality control.

1. Backgroundsummary
 A 18year experienced energetic chef with great sense of emergency.
 Keen to learn new things according to changes
 Attained a trophy in a completion themed “Ethinic culinary presantations”
 Has been a reliable and renowned chef de-cuisine in all HIEX hotels in United arab emirates
 Good English communication skills
 Thrived in high pressure environment. Passion for food and flawless of service.
 Multi Outlet/High Volume of Operations
 Budgeting / P & L Management
 Creative Menu Development
 Fine Dining, Ala Carte, Buffet & Banquet Service
 Price Structuring &Cost Containment
 Team Building & Training
 Special event and planning
 Sanitation & safety
 Quality Control
 Profit enhancement
 Inventory / Purchasing
 Guest Relations
 Product Development
Personal details
Forename koke Thomas
Sir name Gamani
Sex male
D.o.b 18/03/81
Status married
Religion Christian

2. Profession chef
Mobile number 00971563110600 /0509652294
Email address kokthom@hotmail.com
Kokethomas@yahoo.com
Current employer Glee hospitality(gourmet district Aldhar Hq)
Position Head chef
Passport number BN185799
Educational qualifications
G.C.E ordinary level with university of Cambridge
 Aggregate B+
Professional qualifications
 TSI certified hygienist by Dubai government
 Certificate in leadership skills development course by (8 modules by IHG)
 Attested journey man class (1)one cook
 Certificate in ethnic classic cookery and food presentation
 Certificate in basic cookery
 Certificate in cake icing and cookery
 Zimbabwe host certificate by Zimbabwe tourism authority
 Stay real by certificate by (IHG)
 Certified first aider
 Certificate in practical approach to managing food safety risk(achieved 7CPD points)
 Certificate in interviewing and selection skills (Rotana group)
 Certified UAE first aider
 PIC certificate
ACHIEVEMENTS
 Awarded acertificate by Guinness book of world records United Kingdom for participating in a
gathering of more than 3800 chefs on conquest of Emirati cuisine.
 Created successful menus in various previous hotels and restaurants ,thriving till today
 Seen in gulf news on live cooking conquests
 Won the green award by Dubai tourism authority as the best hotel in 2012 with IGH
 Holder of trophy for innovator of the year 2007 with rainbow tourism group (RTG) Zimbabwe
 Group employee of the year for 2006 (RTG)
 Pre-opening chef for middle east holiday inn express brand in united Arab Emirates
 Rose through ranks from a position of a sous chef to executive chef.
 Good track record on cost of sales, quality and quantity.

3. Work experience
 Currently employed by AnantaraSir Baniyas dessert island .Alsahel resort as chef decuisine 5**
Glee hospitality as Head chef at Aldah headquarters 5**
Key result areas
 Menu creations &costings.
 Daily events planning and kitchen organization
 Work hand in glove with restaurant manager,and reporting direct to the Owner.
 Scheduling events ahead of oncoming week
 Order all operation items from different suppliers
 Controlling food stock levels in the pantry/freezer
 Attending morning briefings to executive office.
 Conducting on job trainings.
 Haccp practices management
 Staff motivation, appraisals and disclinary measures where applicable
 Quality control
Holliday inn ***
 Holliday inn express as executive chef for the past 5 years in Dubai 2007-2011
Key result areas
 Menu creations &costings .
 Daily events planning and kitchen organization
 Work hand in glove with accounts receiving, F&B and reporting direct to the General Manager.
 Making duty roster and well updating on oasis(the log in and out system)
 Order issues using FMC.
 Controlling food stock levels in the pantry/freezer
 Attending morning briefings to executive office.
 Conducting on job trainings.
 Haccp practices management
 Staff motivation, appraisals and disclinary measures where applicable
 Quality control
Rotana group
 Burjuman arjan rotana as Head chef for 2years in Dubai 2012-2013 ****
Key result areas
 Doing food costings for the food new menus or when prizes hike in the market
 Daily menu planning and kitchen organization
 Work hand in glove with accounts receiving, F&B and reporting direct to the General Manager.

4.  Making duty roster and well updating on oasis(the log in and out system)
 Order issues using FBM.
 Controlling food stock levels in the pantry/freezer
 Attending morning briefings to executive office.
 Conducting on job trainings.
 Haccp practices management
 Staff motivation, appraisals and disclinary measures where applicable
The Victoria falls safari lodge *****
Position senior chef
Key result areas
 Hot kitchen
 Cold kitchen
 Bakery
 Kitchen organization
 Butchery
Rainbow tourism group
Position held: chef de partie
Key result areas
 Reporting to the sous chef
 Organizing duty roster
 Co-coordinating with reservations for on coming groups and itineraries.
 Running the kitchen as duty chef.
 Conducting month end inventory
 Implementing haccp sops and food presentations
It skills
 Ms word ,Xcel, Fidelio FMC