Demar Obula
Dubai,UAE
Summary
Experienced Chef with a passion for fresh ingredients and innovative ideas. Skilled in effective kitchen management and producing highquality food. Committed to achieving excellence and supporting the delivery of financial targets.
Overview
13
13
years of professional experience
Work history
Cdp
Five hotel
Palm Jumiera
2024.10 - 2025.04
- Developing menus for sushi bars and restaurants, prepping ingredients and adhering to food safety, health and hygiene standard.
- Prepares food properly.
- Orders foods supplies.
- Trains new employees.
Sous chef
The blaze dxb
2023.09 - 2024.05
- Managed the kitchen operation for large-scale events resulting in successful execution and positive customer feedback.
- Produced high-quality food from scratch for all menus, ensuring timely delivery and adherence to food safety standards.
- Coordinated with event planners and vendors to ensure smooth execution of events.
- Directs food preparation and collaborates with executive chef.
- Helps in the design of food and drink menu.
- Produces high quality plates, including both design and taste.
- Keeps stations clean and complies with food safety standards.
- Monitors and maintains kitchen equipment.
Sr,Chef de partie
Cafe de paris
2023.05 - 2023.09
- Produced high-quality food from scratch for all menus, managing a section in the kitchen cooking from fresh ingredients.
- Ensured food safety standards were adhered to, controlling the order and storage of food supplies.
- Assisted the Sous Chef and Head Chef with effective kitchen management.
- Managed inventory resulting in a 10% reduction in waste.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef de partie/Butcher
Leen's restaurant
2021.01 - 2023.05
- Worked in a high-pressure culinary environment, responsible for preparing and supervising the main courses section.
- Designed and executed a tasting menu for a special event, receiving positive feedback from guest.
- Collaborated with the pastry team to create innovative dessert.
- Maintained a clean and organized workstation, adhering to food safety and hygiene standards.
Line cook/Butchery
Puerto99
2020.08 - 2021.01
- Sets up and stocks food items and other necessary supplies.
- Prepares food items by cutting, chopping, mixing, and preparing sauces.
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes.
Chef de partie
3bk restaurant
2019.11 - 2020.03
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Chef de partie/sushi
catch 22
2017.11 - 2019.11
- Prepared and cooked sushi dishes, ensuring high quality and presentation standards.
- Collaborated with team members to create new sushi recipes.
- Managed inventory and maintained food safety guidelines.
- Prepared sushi rolls, nigiri, and sashimi, consistently meeting customer satisfaction.
- Collaborated with chefs to develop innovative sushi menu items, resulting in a increase in sales.
- Maintained proper storage and rotation of ingredients, reducing food waste.
Chef de partie
Chez sushi restaurant
2015.03 - 2017.10
- Created visually appealing sushi platters and assisted in the preparation of Japanese dishes.
- Maintained cleanliness and organization of the sushi bar.
- Uphold strict food safety standards.
- Crafted beautiful and intricate sushi platters for catering events, resulting in positive customer feedback and repeat business.
- Assisted in training new sushi chefs on proper techniques and ingredient selection, ensuring consistent quality.
- Implemented an inventory management system, reducing ingredient cost.
Commis sushi
Chez sushi restaurant
2014.11 - 2015.03
- Supported the kitchen team in various sections, ensuring the efficient preparation and presentation of dishes.
- Assisted in the preparation of ingredients for daily service, maintaining consistency and quality.
- Collaborated with senior chefs on menu development, contributing innovative ideas and flavor combinations.
- Managed multiple orders simultaneously, ensuring timely and accurate delivery to customers.
Butcher
Abu Dhabi Cooperative Society
Abu Dhabi, UAE
2012.03 - 2014.09
- Receive and inspected 1000 kg incoming shipments of beef, lamb, camel daily.
- Verified proper inventory levels, product quality and freshness to prevent sale of spoiled product.
Butcher
Casper and gambinis restaurant and catering services
2012.03 - 2014.09
- Conducted proper operation of tenderizer, injector and smoking ovens.
- Used boning knife, skewers and twine to shape, lace and tie toast.
Education
High School Diploma - Undergrad
Naga College Foundation
Naga City Philippines 04/2000 - 03/2001
Skills
- Butchery
- Dish coasting
- Efficient multi tasking
- Fish and seafood cutting skill
- Grill operation
- Kitchen organisation
- Meat and poultry cutting skills
- Menu development
- Menu planning
- Staff rota
Timeline
Cdp
Five hotel
2024.10 - 2025.04
Sous chef
The blaze dxb
2023.09 - 2024.05
Sr,Chef de partie
Cafe de paris
2023.05 - 2023.09
Chef de partie/Butcher
Leen's restaurant
2021.01 - 2023.05
Line cook/Butchery
Puerto99
2020.08 - 2021.01
Chef de partie
3bk restaurant
2019.11 - 2020.03
Chef de partie/sushi
catch 22
2017.11 - 2019.11
Chef de partie
Chez sushi restaurant
2015.03 - 2017.10
Commis sushi
Chez sushi restaurant
2014.11 - 2015.03
Butcher
Abu Dhabi Cooperative Society
2012.03 - 2014.09
Butcher
Casper and gambinis restaurant and catering services
2012.03 - 2014.09
High School Diploma - Undergrad
Naga College Foundation
04/2000 - 03/2001