Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic
ERIC TANGIM NKENGANJI

ERIC TANGIM NKENGANJI

Pittsburgh

Summary

Culinary professional with extensive experience in menu development and food quality assurance at Omni Hotels & Resorts. Expertise in culinary innovation and team leadership, enhancing dining experiences through effective communication and customer feedback. Proficient in optimizing ingredient sourcing while adhering to hygiene and safety standards, focusing on sustainable practices. Proven ability to elevate guest satisfaction by delivering exceptional meals and fostering a positive kitchen environment.

Overview

9
9
years of professional experience

Work History

Sous Chef outlets Robert's restaurant

Omni Hotels & Resorts
Washington
07.2024 - 07.2025
  • Developed diverse menus using seasonal ingredients and customer preferences.
  • Collaborated with culinary teams to uphold food quality and presentation standards.
  • Analyzed market trends to identify new menu opportunities and customer demands.
  • Managed inventory levels to optimize ingredient sourcing and minimize waste.
  • Reviewed customer feedback to refine menu offerings and enhance dining experiences.
  • Researched innovative recipes and techniques to diversify menu selections.
  • Trained kitchen staff on precise preparation techniques for each dish.
  • Inspected dining areas pre-service to confirm compliance with setup and presentation standards.

Chef de Partie Italian/French Cuisine

HALASON Paris
Paris
03.2023 - 06.2024
  • Prepared and presented high-quality dishes in specialty section.
  • Assisted Head Chef and Sous Chef in menu creation and recipe development.
  • Managed preparation of meat and fish to ensure optimal quality.
  • Supported health and safety management protocols in kitchen operations.
  • Oversaw food hygiene practices to maintain compliance with regulations.
  • Trained junior staff on cooking techniques and kitchen safety protocols.
  • Maintained cleanliness and organization of kitchen stations during service hours.
  • Monitored portion control and waste reduction strategies.
  • Ensured maintenance of kitchen and food safety standards for optimal operation.

Demi Chef De Partie Mediterranean cuisine

Dolmen Hotel, Malta
Malta
10.2022 - 02.2023
  • Executed dish preparation and plating in accordance with restaurant standards and recipes.
  • Collaborated with team members to ensure efficient service during peak hours.
  • Maintained cleanliness and hygiene standards throughout kitchen areas.
  • Conducted periodic deep cleaning of all kitchen appliances.
  • Set up workstations with necessary ingredients, utensils, and cooking equipment.
  • Inspected equipment for proper operation and compliance with safety standards.
  • Prepared sauces, soups, and hot entrees following established recipes.
  • Adjusted oven, grill, and fryer temperatures as needed during service periods.

Commis 1 Italian fine dining restaurant (Vanitas)

Palazzo Versace Dubai
Dubai
08.2021 - 10.2022
  • Trained new staff on kitchen procedures to ensure efficient onboarding.
  • Contributed to daily preparation tasks to enhance kitchen operations and service flow.
  • Prepared and cooked food items per recipes, ensuring proper portioning and presentation.
  • Rotated food stock effectively, prioritizing older items and discarding expired goods.
  • Collaborated with cooks and kitchen staff during service to optimize efficiency.
  • Sanitized work areas, utensils, and cooking equipment regularly for safety compliance.
  • Executed basic knife skills for prepping vegetables and fruits ahead of peak periods.
  • Set up banquet tables according to specific event requirements.

Commis Chef 1 outlet and banquet

Fairmont Hotel and Resort, Dubai
Dubai
03.2019 - 08.2021
  • Measured meal ingredients accurately for chef de partie.
  • Prepared meals by washing, peeling, and chopping fruits and vegetables.
  • Seasoned various types of meat according to recipes.
  • Prepared basic salads and sauces as instructed by chef de partie.
  • Received deliveries and verified quality of all ordered items.
  • Took inventory of restaurant supplies and notified supervisor when stock was low.
  • Maintained cleanliness and organization of all workstations.
  • Presented meal items attractively as per chef de partie's instructions.

Commis III - Production Frist class lounge

Emirates Flight Catering Dubai Airport Lounges
Dubai
02.2018 - 03.2019
  • Monitored temperatures of prepared food and cold-storage areas to ensure safety standards.
  • Executed food deliveries by processing items and accurately placing them into inventory.
  • Demonstrated proficiency in culinary techniques including baking, roasting, and sautéing.
  • Followed directives from Lead Cooks for tasks such as ingredient preparation and dish plating.
  • Prepared and cooked various dishes within a fast-paced kitchen environment.

COMMIS III - Kitchen

Kabab Erbil, Jumeirah Dubai
Dubai
03.2016 - 01.2018
  • Facilitated food preparation processes to enhance efficiency and quality.
  • Prepared high-quality dishes through cooking and ingredient preparation.
  • Processed vegetables, meats, and fish to maintain freshness and flavor.
  • Collaborated with chefs to ensure smooth kitchen operations.
  • Managed deliveries and restocking to support inventory needs.
  • Executed stock rotation procedures to minimize waste.
  • Maintained cleanliness of workstations to uphold hygiene standards.

Education

Associate of Arts - Management FOOD SAFETY COURSE

SERSAFE
Washington, DC
08-2024

Associate of Arts - CULINARY ART

ICCA DUBAI
UNITED ARAB EMIRATES
04-2022

Associate of Arts - Hotel Management

OICI Hotel Management And Catering School
Buea Cameroon
03-2014

Skills

  • Microsoft Office proficiency
  • Menu development and pricing
  • Food quality assurance
  • Ingredient expertise
  • Culinary supervision
  • Kitchen management
  • Culinary innovation
  • Team leadership and training
  • Effective communication skills
  • Customer feedback integration
  • Hygiene and safety maintenance
  • Knife skills and preparation techniques

Languages

English -***

French**

Timeline

Sous Chef outlets Robert's restaurant

Omni Hotels & Resorts
07.2024 - 07.2025

Chef de Partie Italian/French Cuisine

HALASON Paris
03.2023 - 06.2024

Demi Chef De Partie Mediterranean cuisine

Dolmen Hotel, Malta
10.2022 - 02.2023

Commis 1 Italian fine dining restaurant (Vanitas)

Palazzo Versace Dubai
08.2021 - 10.2022

Commis Chef 1 outlet and banquet

Fairmont Hotel and Resort, Dubai
03.2019 - 08.2021

Commis III - Production Frist class lounge

Emirates Flight Catering Dubai Airport Lounges
02.2018 - 03.2019

COMMIS III - Kitchen

Kabab Erbil, Jumeirah Dubai
03.2016 - 01.2018

Associate of Arts - Management FOOD SAFETY COURSE

SERSAFE

Associate of Arts - CULINARY ART

ICCA DUBAI

Associate of Arts - Hotel Management

OICI Hotel Management And Catering School

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