Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic
CYPRIEN ABI TABANG

CYPRIEN ABI TABANG

ABU DHABI

Summary

Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

8
8
years of professional experience

Work History

Chef De Partie

BACH CAFE RESTAURANT
10.2022 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Acted as head chef when required to maintain continuity of service and quality.

Chef De Partie/Line Cook/Trainer

Emirates International Restaurant CHILIS
01.2017 - 10.2022
  • Trained cooks to maintain clean, organized and sanitary workstations.
  • Supported management strategies to build cooperative and skilled kitchen team.
  • Cooked same meals over and over during shifts with exact quality results.
  • Monitored and managed kitchen staff during busy rush periods to maintain service levels.
  • Enforced cooking, plating and garnishing rules across shifts and staff members.
  • Supervised and monitored students' use of tools and equipment.
  • Coordinated group training to share kitchen procedure changes.
  • Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.

Commis Chef

Marriot Hotel
01.2016 - 10.2017
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Placed orders to restock items before supplies ran out.

Education

High School Diploma -

SCAFA Institute of Culinary And Art Finishing
DUBAI
05.2019

Skills

  • Chef Consultations
  • Disposal Management
  • Hospitality Management
  • Food Spoilage Prevention
  • Proper Food Handling
  • Portion Sizes
  • Safety Standards

Languages

English
Bilingual or Proficient (C2)

Timeline

Chef De Partie

BACH CAFE RESTAURANT
10.2022 - Current

Chef De Partie/Line Cook/Trainer

Emirates International Restaurant CHILIS
01.2017 - 10.2022

Commis Chef

Marriot Hotel
01.2016 - 10.2017

High School Diploma -

SCAFA Institute of Culinary And Art Finishing

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CYPRIEN ABI TABANG