CURRICULUM VITAE

A. PERSONAL INFORMATION

SURNAME: Haruna

FIRST NAME: Ramadhan

POSTAL ADDRESS: P.O.BOX 47641

NATIONALITY: Tanzanian

DATE OF BIRTH: 10th June 1978

SEX: Male

MARITAL STATUS: Married

LANGUAGE PROFICIENCY: Kiswahili and English

TELEPHONE: +255 755 84 76 23

+255 718 883 907

EMAIL(S): pacjuniorus@gmail.com

B. EDUCATION BACKGROUND

Year Institution Award1994 BISMARCK COLLEGE Certificate of Hotel Management1991-1994 TAQWA SECONDARY

SCHOOLOrdinary Secondary Certificates

COMPUTER SKILLS

Microsoft Word

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E-mail & InternetIntroduction to Windows and ComputerMicrosoft Excel

C. WORK EXPERIENCE

1. Commis Chef at Sea Cliff Hotel, from 1998 up to 1999

Roles and responsibility

1. To maintain a high standard of specified work in accordance with the Chef de partie/Sous Chef instructions

2. To prepare, cook and serve food delegated as my responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a Chef de partie/Sous Chef

3. To monitor stock movement and be responsible for ordering on my section

4. To aid in achieving food cost, kitchen standard and overall objectives

5. To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage

6. To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

7. To keep high standards of personal hygiene, clean uniform and overall camaraderie

8. To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

9. To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

10. To be punctual for work and report directly to the manager on duty on arrival in the kitchen

11. To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

12. To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated

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13. To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

2. Commis chef at Protea Courtyard Hotel (Dar es Salaam) from 2000 up to 2002

Roles and responsibility

1. To assist and monitor food stocks and stock movement.

2. To understand daily departmental costs and how they influence profit and loss results.

3. To ensure minimum kitchen wastage.

4. To learn and record skills and recipes from other members of the department.

5. To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.

6. To ensure stock is controlled and rotated. Accept and store deliveries

7. To ensure that mis en place is completed in my section.

8. To report any maintenance issues to the Head Chef immediately.

9. To comply with all Protea Courtyard Hotel policies and procedures to ensure that all-statutory regulations are observed.

3. Grill Master at Coral Ridge Spur (Dar es Salaam) from 2003 up to 2004

Roles and responsibility

1. Take grilled food orders from waiters/waitress

2. Season and prepare food items for grilling

3. Grill requested food items in accordance to customers’ specifications and preset recipes

4. Manage portions of grilled food items and garnish them

5. Regulate temperature of broilers, grills and roasters

6. Wash cut and peel meats and vegetables prior to preparing them for cooking

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7. Taste and evaluate food items before serving

8. Receive raw food items from suppliers

9. Ensure that all supplied items are of good quality and accurate quantity

10. Ensure refrigeration and rotation of food items

11. Label food items appropriately as per HACCP Standard etc.

4. Chef de parte at kempinski Kilimanjaro hotel from 2005 up to 2006 then promoted as Sour Chef from 2006 up to 2007

5. 2009-2010 I Joined as Executive Sous Chef then after three month was been promoted as

Executive Chef at Paradise city hotel

Roles and responsibility

1. Plan and direct food preparation and culinary activities

2. Modify menus or create new ones that meet quality standards

3. Estimate food requirements and food/labor costs

4. Supervise kitchen staff’s activities

5. Arrange for equipment purchases and repairs

6. Recruit and manage kitchen staff

7. Rectify arising problems or complaints

8. Give prepared plates the “final touch”

9. Perform administrative duties

10. Comply with nutrition and sanitation regulations and safety standards

11. Keep time and payroll records

12. Maintain a positive and professional approach with coworkers and customers

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7. 2011-I was rejoin again with KEMPINSKI KILIMANJARO HOTEL as Senior Sour Chef

up to 2013 then promoted to Chef de Cuisine up to December 2014 HYATT REGENCY

(DSM).

Roles and responsibility

1. Being in charge of the kitchen when the head chef is not around.

2. Ensuring high culinary standards are met.

3. Keeping the kitchen environment safe and hygienic as per ISO- 2200.

4. Assisting the head chef when it comes to writing menus and creating new recipes.

5. Doing market survey from different market, see others hotel what they doing.

8. December 2014 -I join with WYNDHAM HOTELS GROUP in their brunch of RAMADA

RESORT DAR ES SALAM as an Executive sous chef till to date

Roles and responsibility:

1. Assist the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards.

2. Will work with the Executive Chef to update working schedules for all chefs in line.

3. Daily application of the Culinary Check List to monitor production and correct preparation

4. Both the Culinary check list and recipe review must be attached to the culinary package for office review

5. Will monitor working hours and fill out report of overtime for payroll purposes.

6. Be present during loading, controlling quality of fresh produce.

7. Must be knowledgeable with the established quality standards and Company Policies in order to supervise his or her subordinates.

8. Will give proper training to the new crewmembers and follow up on their progress.

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9. Responsible for maintaining the quality and consistency in taste according to recipes

10. Communicates on a daily basis with the Provision Master to utilize perishable food items in due course. Check on the coolers in general to avoid shortages.

11. Monitor the food production and record leftover covers using the provided forms.

12. Ensure that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages.

13. Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.

14. Must ensure the HACCP and ISO- 2000 program is carried out correctly.

D. AWARDS/CERTIFICATES/TRAININGS SERVED

1. 2007-Conduct Training to the Trainee at KEMPINSKI

2. 2008-Hosting the Visiting of the US President Mr. George W. Bush

3. 2012-Cross Exposure-Grand Hyatt (Dubai)

4. 2013-Hosting the Visiting of US President Mr. Barack Obama

5. 2014 to July 2015-Working without Executive chef, Setting Department structure and Opening of the Five Star Hotel (RAMADA RESORT)

6. 2015-Hygiene and Food Safety Training done by ECOLAB

7. 2015-Certificate of HACCP Training done by JOHNSON DIVERSEY

8. The Summit at Ramada Resort-ISO: 2000 Training done by TIRDO

E. INTEREST AND OTHER ACTIVITIES Learning, watching Television and listening to the Radio

Personal attributes;

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Hardworking, honesty with high degree of integrity Flexible and adaptive Ability to work with different people from different background Highly developed analytical and problem solving skills

Capability;

Easy of adopting to different challenging environment Flexible to cope with changing work environment Ability to follow instructions Ability to work independently, collectively with minimum supervision

F. REFEREES

1. Kay Uwe Wolfel- General Manager- RAMADA RESORT DAR ES SALAAM

Contact: kay.wolfel@gmail.com

2. Siddhartha Chowdhry- Food and Beverage Director- HYATT REGENCY

Contact: +255 783 555676

3. Sebastian Galius Nchimbi- Human Resource manager- RAMADA RESORT D.S.M

Contact: +255 752 899038 OR +255 655 414534

CERTIFICATION

I certify that to the best of my knowledge and belief the information contained herein is

correct and truly describes me, my qualifications and my experience.

…………………………………….

Ramadhan Haruna

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