Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic
Jiofack Dongmo Chira

Jiofack Dongmo Chira

Abu Dhabi

Summary

Accomplished Senior Chef de Partie with expertise in food safety and inventory management at Kitopi restaurant. Enhanced kitchen efficiency by training staff and implementing innovative menu changes. Proven track record in maintaining high-quality standards and achieving financial targets, demonstrating strong leadership and communication skills. Successfully reduced food waste by 20% through strategic stock rotation.

Overview

6
6
years of professional experience
2019
2019
years of post-secondary education
1
1
Certification

Work History

Senior Chef de Partie

Kitopi restaurant
Dubai
08.2024 - Current
  • Implemented food safety practices to maintain a safe kitchen environment.
  • Executed daily prep tasks to ensure timely service during peak hours.
  • Monitored portion control to ensure consistency across the menu items.
  • Provided input on menu changes when requested by management.
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
  • Identified areas for improvement within the kitchen environment.
  • Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
  • Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
  • Assisted in training new employees on proper culinary techniques and methods for preparing dishes.
  • Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
  • Adhered to strict budgetary requirements set out by management.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Determined schedules and staff requirements necessary to prepare and plate food.

Senior Chef de Partie

Arabysk restaurant
Abu Dhabi
06.2022 - 07.2024
  • Collaborated with the head chef to develop seasonal menu items.
  • Maintained cleanliness and organization of workstations during food preparation.
  • Monitored ingredient inventory and communicated needs to kitchen staff.
  • Assisted in training junior chefs on proper cooking techniques and safety standards.
  • Implemented food safety practices to maintain a safe kitchen environment.
  • Coordinated with front-of-house staff to streamline service and enhance guest experience.
  • Monitored portion control to ensure consistency across the menu items.
  • Conducted regular taste tests during preparation stages to guarantee high-quality results.
  • Maintained records of food costs and inventory levels for budgeting purposes.
  • Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.

Chef de Partie

Big bite restaurant
Abu Dhabi
02.2020 - 05.2022
  • Prepared and presented high-quality dishes in a fast-paced kitchen environment.
  • Assisted in managing kitchen operations during peak service hours.
  • Collaborated with the head chef to develop new menu items.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Supported inventory management by tracking ingredient supplies and freshness.
  • Trained junior kitchen staff on cooking techniques and procedures.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.

Education

Highfield International Award Of HACCP Level 3 For Catering - HACCP Level 3 Catering

Immaculate Training Center
05.2025 - 07.2025

GBHS Limbe
Limbe, Cameroon

Skills

  • Food safety
  • Inventory management
  • Quality assurance
  • Positive and professional
  • Food preparation supervision

Accomplishments

  • Highfield international award of HACCP level 3 in catering

Certification

  • UAE manual driving license
  • First aid certificate

Languages

English
First Language
French
Advanced (C1)
C1

Timeline

Highfield International Award Of HACCP Level 3 For Catering - HACCP Level 3 Catering

Immaculate Training Center
05.2025 - 07.2025

Senior Chef de Partie

Kitopi restaurant
08.2024 - Current

Senior Chef de Partie

Arabysk restaurant
06.2022 - 07.2024

Chef de Partie

Big bite restaurant
02.2020 - 05.2022

GBHS Limbe

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Jiofack Dongmo Chira