Getu Lemma
Dubai,DU
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in demi chef de party with skills in concept development and high-quality restaurant operation.
Adaptable and enterprising demi chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Passionate and focused demi chef with four years of experience in kitchen environments. Offering culinary aptitude to facilitate productivity and promote quality in kitchen activities. Leverages strong knife skills as well as proficient recipe development and resource management.
Overview
4
4
years of professional experience
Work History
Demi Chef De Partie
Falla Restaurant
Dubai, UAE
06.2021 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Line Cook
Lime Tree Cafe & Kitchen
Dubai, UAE
06.2018 - 08.2020
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Grilled meats and seafood to customer specifications.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Handled portion control activities according to specified instructions provided by chef.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Certificate - 101 Course
Capsicum Clinical School
South African 03.2021
Bachlor Degree - Biology
Arbaminch University
Ethiopian 06.2010
Skills
- Stocking and replenishing
- Recipes and menu planning
- Food preparation and safety
- Operations support
- Sanitation guidelines
Timeline
Demi Chef De Partie
Falla Restaurant
06.2021 - Current
Line Cook
Lime Tree Cafe & Kitchen
06.2018 - 08.2020
Certificate - 101 Course
Capsicum Clinical School
Bachlor Degree - Biology
Arbaminch University
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