NSAMBU JOHNSON
Toronto,ON
Summary
Resourceful CHEF with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and skills.
Overview
9
9
years of professional experience
Work History
Junior Sous Chef
LAVECCIA RESTORANTE
09.2022 - Current
- Communicated effectively with all front-of-house team to deliver seamless service.
- Worked confidently in all kitchen sections including pan, grill and hot section.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Monitored line production to achieve consistent quality.
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Monitored recipe portioning to control food costs.
- Ordered new ingredients and supplies to meet expected needs.
- Ordered food items for upcoming events per sous chef request.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Developed unique menu items and plating presentations.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Participated in food tastings and taste tests.
Junior Sous Chef
THE LONDON PROJECT
03.2018 - 08.2021
- Placed orders for the kitchen required items from the central kitchen
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Successfully completed kitchen product inventory as assigned.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
CAFE BATEEL
DUBAI, DUBAI
04.2017 - 03.2018
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Inspected and strictly followed recipes to ensure first-class meal quality and consistency.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Verified proper portion sizes and consistently attained high food quality standards.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Accounted for individual diets and allergens when cooking personal meals.
- Presented dishes with creative plating and merchandising.
- Reduced food costs with proper budgeting and inventory management.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
Demi Chef De Partie
KITOPI LLC RESTAURANT
09.2015 - 03.2017
- Stored foodstuffs and ingredients in established manner.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Accurately measured dish ingredients to support precise portioning.
- Followed precise recipe cards and food preparation procedures.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Education
Hotel Managment
MAKERERE UNIVERSTY
Skills
- Section management
- Volume cooking
- Food hygiene
- Dish presentation
- Menu development
- Recipe documentation
- Fine dining standards
- Food allergy understanding
- Culinary arts
- Butchery
- Efficient multitasking
Languages
English
Master or proficient
C2
Timeline
Junior Sous Chef
LAVECCIA RESTORANTE
09.2022 - Current
Junior Sous Chef
THE LONDON PROJECT
03.2018 - 08.2021
Chef De Partie
CAFE BATEEL
04.2017 - 03.2018
Demi Chef De Partie
KITOPI LLC RESTAURANT
09.2015 - 03.2017
Hotel Managment
MAKERERE UNIVERSTY
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