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.