Summary
Overview
Work history
Education
Skills
Languages
Certification
reference
Timeline
Generic
ERICK OMONDI RESSA

ERICK OMONDI RESSA

Dubai,uae

Summary

Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.

Overview

11
11
years of professional experience
1
1
Certification

Work history

Commis Chef

Amazone restaurant LLC
Dubai
09.2022 - Current
  • Quality-checked items for quantity and presentation.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Accurately measured dish ingredients to support precise portioning.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Stored foodstuffs and ingredients in established manner.
  • Prepared and presented innovative dishes of exceptional quality and uniformity.
  • Controlled and minimised food waste.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Carried out tasks assigned by Chef De Partie.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Periodically cleaned kitchen stations in line with sanitation regulations.
  • Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
  • Complied with food safety regulations.
  • Cooked and presented dished in line with standardised recipes.
  • Supported food service in busy restaurant environment.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Followed precise recipe cards and food preparation procedures.
  • Met high standards of food hygiene and safety.

Commis pastry and bakery

Ibis styles hotel Jumeirah
Dubai
02.2018 - 08.2022
  • Commis 1 pastry and bakery from, Duties and responsibilities
  • Controlling food stock in the section
  • Prepare dairly mis-enplus and food production in different section in the kitchen
  • Ensure the highest standard and consistent quality in dairly production
  • Maintaining hygiene at all times
  • Supporting fellow in dairly operation
  • Taking proper control on westage
  • Imdad food catering
  • Trained and mentored junior team members, instilling capability and confidence to deliver excellent results consistent with company standards.
  • Managed all day-to-day operations of kitchen bakery and pastry section.
  • Met with customers to discuss details and planning of custom-made pastries and desserts for special occasions.
  • Executed strict quality control measures to maintain high standards of baked goods.
  • Determined best way to present food and created decorative food displays.
  • Prepared and presented pastry section budget to management for review and approval.
  • Checked quality of raw and cooked food products to verify high standards.
  • Decorated pastries and desserts using different icings for beautiful and exciting food presentations.
  • Closely followed recipes, maintaining consistency across baking processes.
  • Kept all work areas clean and organised for hygiene purposes.
  • Reported equipment problems, known safety hazards and unsafe practices to supervisor.
  • Communicated new standards from management to kitchen staff members.
  • Identified staffing needs and helped recruit and train personnel.
  • Upheld first-class health and safety levels for continued high quality output and compliance with regulations.
  • Attended workshops to update knowledge and skills in pastry arts and ingredients.
  • Liaised with suppliers and carefully chose ingredients to use in baking.
  • Performed pastry trend and industry development research to offer innovative product offerings.
  • Maintained and controlled pastry kitchen supply inventory to minimise waste.

Commis 2 pastry

Imdad food catering
Sharjah
10.2016 - 12.2017
  • Assisting chefs on buffet se
  • Taking part in the fmc
  • Ensuring proper hygiene in the kitchen at all times
  • Ensuring dirt free,sanitized and complete organized cooking area
  • Provide assistance in receiving ordersin the kitchen.
  • Stored foodstuffs and ingredients in established manner.
  • Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
  • Quality-checked items for quantity and presentation.
  • Supported food service in busy restaurant environment.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Met high standards of food hygiene and safety.
  • Periodically cleaned kitchen stations in line with sanitation regulations.
  • Carried out tasks assigned by Chef De Partie.
  • Cooked and presented dished in line with standardised recipes.
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Followed precise recipe cards and food preparation procedures.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Accurately measured dish ingredients to support precise portioning.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Complied with food safety regulations.
  • Controlled and minimised food waste.
  • Prepared and presented innovative dishes of exceptional quality and uniformity.

Stewarding supervisor

Manzil and Vida hotels and Resort
Dubai
07.2012 - 08.2016
  • When there is outside catering we help in services of putting the needed foods in the hotel vehicle
  • Maintaining of hygiene in the kitchen at all times
  • Doing outside catering
  • Facilitate and represent the hotel to clients who need assistance in planning of events such as parties.
  • Doing the FMC.Conducting training on stewarding staffs on how to use diferetnt types of chemicals
  • Allocating duties to stewarding staffs and ensuring they run smoothlly
  • Conduct ongoing training on new staffs on thework procedures
  • ACHIEVEMENTS
  • TCL chemical training certificate
  • Certificate of associate of the quarter
  • Basic food hygiene certificate
  • Report writing and work hand over
  • Ensuring grooming standards of staff is observed
  • Conducting team talk to refresh training and get new ideas on hygiene
  • Supporting new employees during their training, to get them up to speed
  • Confirmed all order changes in writing with customer to ensure accuracy.
  • Established safe and secure dining environment with strong sanitation standards.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Analysed operations to improve restaurant efficiency and service levels.
  • Interacted positively with customers, effectively promoting restaurant facilities and services.
  • Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
  • Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
  • Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
  • Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
  • Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
  • Developed, implemented and communicated business plans to promote profitable food and beverage sales.
  • Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
  • Cultivated positive working and dining environment for up to [Number] guests.

Education

B+ Kenya Certificate of Primary Education -

Migori Muslim primary school
Migori kenya, Migori county
11.2005

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Kenya Utalli College
2012

Kenya Certificate of Secondary Education -

Migori high school
2009

Skills

  • Hospitality business management

Languages

English
Advanced
C1

Certification

  • [Area of certification] Training - [Timeframe]

reference

References

Marlo Sta Ana Arellano.

Head Chef Amazone MBR Restaurant LLC

Contact 0552637358.

John Sarmiento

Head Bakery passajo Restaurant

Contact 0558145118.

Timeline

Commis Chef

Amazone restaurant LLC
09.2022 - Current

Commis pastry and bakery

Ibis styles hotel Jumeirah
02.2018 - 08.2022

Commis 2 pastry

Imdad food catering
10.2016 - 12.2017

Stewarding supervisor

Manzil and Vida hotels and Resort
07.2012 - 08.2016

B+ Kenya Certificate of Primary Education -

Migori Muslim primary school

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Kenya Utalli College

Kenya Certificate of Secondary Education -

Migori high school

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ERICK OMONDI RESSA