Owen Asewe

 .I have always had a passion for food with my 6 years cooking experience and a deep understanding of kitchen operation, team player, very organized, as well as good communication skills. I have the capacity to work perfectly and exceed the expectations required. I am well versed to an array of kitchen operation. I have trained and supervised culinary staff to prepare, cook and display food in keeping with the service standards. Most prominently, I have a working knowledge of the legal requirement regarding health and safety, kitchen cleanliness, proper fire procedures, safe use of chemicals and HACCP.

I would enjoy the challenge of working in a more prestigious establishment and which my skills is recognized for high standards throughout every department.

 HEAD CHEF                                                                                       05/2020 to 12/2022  Mara Bush Camp 

• Planning and directing food preparation and culinary activities. • Slightly modify recipes to meet guest’s needs and requests. • Ensure compliance with all health and safety regulations within the kitchen area. • Discuss daily food cost reports with the manager. • Follow and enforce all applicable safety procedures specified for kitchen and food servers. • Monitored line processes to maintain consistency in quality, quantity and presentation. • Modernized processes for kitchen staff to reduce guest wait times and boost daily output. • Collaborated with staff members to create meals for large banquets. • Created recipes and prepared advanced dishes. • Maintained high food quality standards by checking delivery contents to verify product quality and quantity. • Handled and stored food to eliminate illness and prevent cross-contamination   DEMI CHEF                                                                                 01/2018 to 01/2020      Talisman Restaurant  

• To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of customers. • To liaise with the head chef and implement new menus/dishes/systems where applicable. • To ensure knowledge of the product is maintained and communicated to all relevant personnel. • Ensure assigned section is cleaned as the Health Standards. • Ensure the labelling of Food items and blast Chiller logs are correct and maintained. • Ensure the Recipes are followed correctly. • Training and development of commis. • Monitored stock levels of both ingredients and seasonings, notifying of low levels to support ordering. 

      COMMIS I                                                                                  01/2016 to 01/2018        House of Tarah   

• To assist and monitor food stocks and stock movement • To follow the cleaning schedules for the kitchen and clean the section and other areas as directed. • To ensure minimum kitchen wastage. • To comply with the condition of the food hygiene policies. • Maintains the image, Concept and products of the company by adopting the standards of the brand quality. • Maintained well-organized mise en place to keep work consistent. 

     COMMIS II PASTRY                                                                01/2011 to 01/2016       Paul’s Bakery (Dubai) 

• To ensure stock is controlled and rotated. • Accept and store deliveries. • Help in making mousses, dry cakes. • Chocolate pudding, salt dough, sugar dough 

7th April 2008- 1st April 2010, Top Chef Culinary Institute Diploma in Professional Chef Course