JOSEPH BAUDOUIN ELOUNDOU ETEME
Toronto,ON
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
12
12
years of professional experience
Work History
Executive Chef
KIDS CUISINE SANTE
Toronto
02.2017 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
Chef De Cuisine
IPHT YAOUNDE
YAOUNDE
08.2015 - 02.2017
- Analyzed financial statements to identify cost-saving opportunities.
- Monitored inventory levels and placed orders as needed.
- Ordered supplies and equipment when necessary.
- Resolved conflicts among team members quickly and effectively.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Provided guidance and direction on plating techniques for staff.
- Evaluated employee performance regularly and provided feedback.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Developed and implemented new menu items to meet customer needs.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
Cuisinier
hôtel Makepe palace
DOUALA
08.2012 - 07.2015
- Maintained cleanliness of kitchen and food preparation areas to meet safety standards.
- Prepared ingredients for cooking, including washing, peeling, cutting and shredding fruits and vegetables.
- Monitored food stock levels and placed orders when necessary.
- Cooked meals according to recipes using various kitchen utensils and equipment.
- Tested foods to determine if they were cooked properly.
- Followed health and safety regulations while preparing food.
- Assisted in the development of new menus based on seasonal availability of ingredients.
Education
BTS gestion des entreprises de restauration -
ISTTAM de douala
Baccalauréat de BT hôtellerie-restauration -
Institut Professionnelle d’Hôtellerie (IPH)
Probatoire de BT hôtellerie-restauration -
Institut Professionnelle d’Hôtellerie (IPH)
Skills
- Performance Assessments
- Staff Scheduling
- Food preparation techniques
- Hiring, Training, and Development
- Food and beverage pairing
- Team Leadership
- Inventory Management
- Vendor Relationship Management
- Food Prep Planning
Activities
musique, voyage, sport et lecture
Timeline
Executive Chef
KIDS CUISINE SANTE
02.2017 - Current
Chef De Cuisine
IPHT YAOUNDE
08.2015 - 02.2017
Cuisinier
hôtel Makepe palace
08.2012 - 07.2015
BTS gestion des entreprises de restauration -
ISTTAM de douala
Baccalauréat de BT hôtellerie-restauration -
Institut Professionnelle d’Hôtellerie (IPH)
Probatoire de BT hôtellerie-restauration -
Institut Professionnelle d’Hôtellerie (IPH)
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