Emmanuel Ekanem
Famagusta
Summary
Dynamic Chef De Partie at Raica Restaurant, renowned for crafting memorable dishes that attracted new clientele. Expert in proper food handling and counter sanitization, while effectively training kitchen staff under pressure. Committed to maintaining high standards of food safety and quality, ensuring a safe dining experience for all guests.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef De Partie
Raica Restaurant
03.2025 - Current
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Zagato Restaurant and Lounge
03.2023 - 03.2025
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef
Flexiland Group of Companies
06.2023 - 03.2024
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
Restaurant Chef
Food Art Restaurant
04.2020 - 06.2021
- Determined which items needed to be ordered from suppliers and took into account budgetary requirements.
- Developed weekly specials that were created with fresh, local ingredients.
- Oversaw cleaning and maintenance of kitchen to boost safety and prevent accidents.
- Trained and coached culinary team, resulting in improved employee knowledge and increased productivity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
Chef De Partie, Sous Chef
Coffeemania Restaurant
02.2016 - 08.2020
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
Education
Master of Science - Tourism And Hospitality Management
Cyprus International University
Lefkosa02-2021
Bachelor of Science - Tourism And Hospitality Management
Redeemers University
Lagos, Nigeria06-2010
Skills
- Proper food handling
- Dish preparation
- Counter sanitization
- Recruiting and training
- Food spoilage prevention
- Special events
- Skilled in [skill]
- Soup preparation
- Food presentation
- Inventory oversight
- Grilling techniques
- Plating and presentation
- Knife skills
- Proficiency in [skill]
- Pizza making
- Team management
- Ingredient sourcing
- Food allergy safety
- Culinary arts
- Sauce preparation
- Menu development
- Salad preparation
- Food cost control
- Hospitality
- Kitchen organization
Certification
- Certified [Job Title], [Company Name] - [Timeframe]
Languages
Turkish
Advanced (C1)
English
Advanced (C1)
Interests
contributing to a growing or established organization
reading
travelling
sports
cooking
Timeline
Chef De Partie
Raica Restaurant
03.2025 - Current
Sous Chef
Flexiland Group of Companies
06.2023 - 03.2024
Head Chef
Zagato Restaurant and Lounge
03.2023 - 03.2025
Restaurant Chef
Food Art Restaurant
04.2020 - 06.2021
Chef De Partie, Sous Chef
Coffeemania Restaurant
02.2016 - 08.2020
Master of Science - Tourism And Hospitality Management
Cyprus International University
Bachelor of Science - Tourism And Hospitality Management
Redeemers University