KOFFI BOKO
COTONOU
Summary
Highly motivated, dedicated loyal & honest, team player. Coordinating and delegating complete control on the work in the kitchen. Working at present in a multi-cultural environment and having a strong ability liaise very effectively with all level of management and staff. Looking for a challenging position to achieve a new goal that will help me grow in my professional career.
Overview
10
10
years of professional experience
Work History
Chef De Partie
Grand Millennium Al Wahda
10.2017 - 12.2022
- Led team of 17 crew members so create and present the highest quality menu items
- Coordinated schedules assigned tasks and supervised staff
- Managed inventory for large 24-hours at sea kitchen
- Trained crew members provided continuous coaching on recipe instructions presentation sanitation food safety and cost control
- Controlled inventory
- Designed menus for banquets and special events
Chef De Partie
Millennium Corniche Hotel Abu Dhabi
08.2015 - 02.2017
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies ay all time
- Place orders in a timely manner
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Suggest new ways of presentation for dishes
- Suggest new rules and procedures optimizing the cooking process
- Give attention productivity of the kitchen such as speed and food quality
- Ensure adherence to all relevant health, safety and hygiene standards
Chef De Partie
Bob’s Fish & Chips Restaurant
11.2012 - 07.2014
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Education
Diplomat - Hotel Management
C.G.C.P (Centre Des Genies De La Cuisine Et De La
BENIN2010
Certicat - Hotel Management
Institute of Technology And Hospitality (CACP)
BENIN2004
Brevet D'Etude Secondaire (BEPC) - Hotel Management
Secondary High School
BENIN2004
Skills
- Counter Sanitization
- Proper Food Handling
- Portion Standards
- Recruiting and Training
- Food Allergy Understanding
- Inventory Oversight
- Menu development
- Food presentation
- Team management
POSITION TITLE
Chef de partie
Kitchen Specialist : French-Continental
Accomplishments
Recognized the food rotation procedure by employing a “time log” for each type of food item – 2020
Awarded by Lobster Ink Prochef @ 1, 2019
PIC (Person in charge Training) . Level – 3, 2016
Awarded employee of the year 2016
D.P.S. (Department of Protective System) 2011 –2012
Languages
French
Native language
English
Advanced
C1
Timeline
Chef De Partie
Grand Millennium Al Wahda
10.2017 - 12.2022
Chef De Partie
Millennium Corniche Hotel Abu Dhabi
08.2015 - 02.2017
Chef De Partie
Bob’s Fish & Chips Restaurant
11.2012 - 07.2014
Diplomat - Hotel Management
C.G.C.P (Centre Des Genies De La Cuisine Et De La
Certicat - Hotel Management
Institute of Technology And Hospitality (CACP)
Brevet D'Etude Secondaire (BEPC) - Hotel Management
Secondary High School
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