Senan Bienvenue BOKO
Kuwait City
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
Work History
Demie Chef Partie Bakery
FOUR SEASONS BURJ ALSHAYA
03.2023 - Current
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Proved successful working within tight deadlines and a fast-paced environment.
- Organized and detail-oriented with a strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Paid attention to detail while completing assignments.
- Worked flexible hours across night, weekend and holiday shifts.
- Developed and maintained courteous and effective working relationships.
- Cultivated interpersonal skills by building positive relationships with others.
- Proven ability to learn quickly and adapt to new situations.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
Chef De Partie Bakery
Hyatt Andaz Capital Gate HOTEL
04.2022 - 03.2023
- Trained staff to prepare consistent portions and presentations
- Researched new recipes to create distinctive bakery brands
- Takes care of the daily food preparation for the smooth operation of the Bakery section
- Ensured Bakery section in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardised menu guidelines
- Consulted and checked on daily requirements, functions and last minute events
- Coordinated daily tasks with the Sous Chef.
Demi Chef De Partie Bakery
JA Ocean View Hotel
09.2021 - 03.2022
- Filled out inventory and production sheets and informed head baker of stock levels.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
Commis1
JA OceanView Hotel
01.2020 - 08.2021
- Developed a 2-3-minute turnaround per pizza from orderto service
- Safely operated pizza oven and other kitchen equipment according to manufacturer instructions
- Utilised Biga to make neapolitan pizzas, creating authentic, high-quality results
- Counted and monitored food stock and supply levels to reorderwhen quantities ran low
- Supporting other departments in busytimes.
Commis2
JA OcéanView Hotel
02.2019 - 10.2020
- Prepared topping ingredients and sauces
- Prepared kitchen and ingredients ahead of restaurant opening for optimal ef cacy and ef ciency
- Operated hood re and gas pizza ovens safely and effectively
- Worked in a systematic way as perthe hygiene and following HACCP standards.
Commis
Hôtel Du Lac
01.2016 - 05.2019
- Maximized food production efficiency by completing preparatory work, including measuring raw ingredients and producing garnishes
- Applied mixing, folding and shaping techniques to produce high-quality bakery items, consistently exceeding customer expectations
- Prepared guests items such as cakes, artisan products and baked gifts, effectively operating specialist equipment to meet guests speci cations
- Prepared baked sweet and savoury items consistently, strictly adhering to recipes to ensure guests satisfaction
- Rotated prepared bakery items to maintain appetising,visually appealing displays
- Regularly cleaned bakery and food preparation areas, strictly following safety and disinfection guidelines to sustain a safe work environment.
Commis
GerbesD'Or
02.2015 - 09.2015
- Optimised baking results, monitoring oven temperature to prevent overcooking
- Maximised bakery ef ciencies by planning production according to baking times, supervising 3 ovens simultaneously
- Minimised risk of cross-contamination by cleaning and sanitising utensils, bowls and equipment after use.
Education
Bachelor Of Accounting - Accounting Management
Cs L’expérience
Calavi/ Cotonou 06.2013
Skills
- Teamwork
- Leadership
- Self-motivation
- Communication
- Hospitality
- Ability to work under pressure
- Time management
- Microsoft office
- Knife skills
- Food hygiene
- Food storage
- Buffet preparation
- Temperature monitoring
- Clean-as-you-go approach
- Food safety
- Bakery Display Preparation
Languages
English
Advanced (C1)
French
Advanced (C1)
African
Bilingual or Proficient (C2)
Timeline
Demie Chef Partie Bakery
FOUR SEASONS BURJ ALSHAYA
03.2023 - Current
Chef De Partie Bakery
Hyatt Andaz Capital Gate HOTEL
04.2022 - 03.2023
Demi Chef De Partie Bakery
JA Ocean View Hotel
09.2021 - 03.2022
Commis1
JA OceanView Hotel
01.2020 - 08.2021
Commis2
JA OcéanView Hotel
02.2019 - 10.2020
Commis
Hôtel Du Lac
01.2016 - 05.2019
Commis
GerbesD'Or
02.2015 - 09.2015
Bachelor Of Accounting - Accounting Management
Cs L’expérience
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