Ajibo Dathan
Abu Dhabi,United Arab Emirates
Summary
Experienced professional in meat handling and storage, specializing in knife techniques and special meat cuts. Demonstrates expertise in meat preparation with a strong focus on HACCP compliance and wastage reduction. Proficient in equipment maintenance and fine dining, complemented by effective communication skills. Career goals include advancing knowledge of check SCM to optimize supply chain management within the culinary industry.
Overview
19
19
years of professional experience
Work history
HEAD BUTCHER SOUS CHEF
Anantara Hotels, Resorts & Spas - U.A.E
Abu Dhabi
10.2022 - 05.2026
- Provided meat items for the 3 properties under Anantara Sir Bani Yas Island: Desert Islands Resorts and Spa, Al Sahel Villa Resort, Al Yamm Villa Resort
- Offered customers advice on cooking styles and methods for different types of meats to obtain maximum flavor
- Deboned and cut meats at high rate of speed with maximum safety
- Used hand tools and table-top equipment to debone, trim and portion meat to customer specifications
- Passed inspections by closely adhering to safety and cleanliness standards and company processes.
CHIEF BUTCHER (CHEF DE PARTE)
ANANTARA
Abu Dhabi, United Arab Emirate
03.2017 - 10.2022
CHEF DE PARTE /FINE DINING /BURCHER
Sheraton Hotels & Resorts - Lagos, Nigeria
Lagos
01.2016 - 02.2017
- Plated completed meals with meticulous attention to presentation and portion control
- Met company portion and serving size standards, maintaining kitchen cost efficiency
- Chopped and assembled ingredients for sausages, pies and prepared goods
- Maintained meat processing equipment to highest standards for optimal use and longevity
- Enforced health and safety standards for food storage, preparation and handling.
DEMI CHEF FINE DINING
Sharation Lagos hotel
Lagos
07.2014 - 01.2016
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Maintained high standards of kitchen hygiene, following food safety regulations to minimise risk.
COMMIS CHEF BANQUET KITCHEN
Sheration Lagos Hotel
Lagos
06.2012 - 06.2014
- Reduced waste by carefully measuring ingredients and forecast
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
COMMIS BAKERY/PASTRY CHEF
BIG TREAT PLC
KADUNA, NIGERIA
03.2007 - 06.2009
- Monitored product appearance and temperature to determine baking timing.
Education
Higher National Diploma - Culinary Arts Hospitality management
Starwood & Hotels
Lagos, NigeriaA-Levels - Arts
Hanat College International School
Kadunaundefined
Barking Sale Primary School
MinnaSkills
- Meat handling and storage
- Knife techniques
- Special meat cuts
- Meat preparation
- HACCP compliance
- Meat wastage reduction
- Knowledge of check SCM
- Communication skills
- Equipment maintenance
- Fine Dining
Languages
English
Affiliations
- Golf
- Football
- Reading
Timeline
HEAD BUTCHER SOUS CHEF
Anantara Hotels, Resorts & Spas - U.A.E
10.2022 - 05.2026
CHIEF BUTCHER (CHEF DE PARTE)
ANANTARA
03.2017 - 10.2022
CHEF DE PARTE /FINE DINING /BURCHER
Sheraton Hotels & Resorts - Lagos, Nigeria
01.2016 - 02.2017
DEMI CHEF FINE DINING
Sharation Lagos hotel
07.2014 - 01.2016
COMMIS CHEF BANQUET KITCHEN
Sheration Lagos Hotel
06.2012 - 06.2014
COMMIS BAKERY/PASTRY CHEF
BIG TREAT PLC
03.2007 - 06.2009
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Barking Sale Primary School
Higher National Diploma - Culinary Arts Hospitality management
Starwood & Hotels
A-Levels - Arts
Hanat College International School