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COOKING

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Associate Principal Engineer

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I've been in hospitality for years staring in restaurants and hotels. I've spent the last 11 years in the hospital environment and have spent alot of this time with modified diets . I've also managed to do home cooking for a clientele of 400 people. I've also done alot of salads and sandwiches in the cold larder section. I can manage a batch of 200 scones if required as well

Dynamic Chef De Partie at Samoa Stevensons Manase Hotel, adept in ingredient sourcing and food safety. Successfully built vendor relationships, ensuring high-quality supplies at competitive prices. Recognized for creating delightful dishes that enhanced customer satisfaction and repeat business, while fostering a collaborative team environment to elevate kitchen efficiency.

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. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Accomplished Chef De Partie and Kitchen Manager with a proven track record at Chipotle Restaurant, adept in kitchen leadership and culinary excellence. Skilled in team collaboration and kitchen management, I have significantly enhanced kitchen efficiency and food quality. My expertise in food safety and staff training has fostered a positive and productive work environment, contributing to sustained customer satisfaction.

Adept at kitchen organization and fostering team collaboration, I significantly enhanced dining experiences at Yardie Kitchen & Tasty's by developing innovative recipes and reducing food waste. My expertise in culinary arts and leadership has consistently elevated service standards, showcasing my commitment to excellence and ability to thrive in fast-paced environments. Detail-oriented Chef de Partie with experience working in several Type restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in Type equipment and Type cuisine. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Type restaurant. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. 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.

LUBINGA SIMON PETER

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COMMIE 2

CERTIFICATE - CULINARY STUDIES

CHEF DE PARTIE

HOT LINE COOK

CERTIFICATE - O LEVEL

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CHEF DE PARTIE

HOT LINE COOK

COMMIE 2

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CERTIFICATE - CULINARY STUDIES

CERTIFICATE - O LEVEL

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COOKING

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