Summary
Overview
Work History
Education
Skills
Certification
References
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Emmanúel S Amos

Summary

Motivated and passionate culinary professionals seeking a challenge role in the field of culinary. I am to apply modern cooking techniques and contribute to the growth of the organisation through my dedication, energy and knowledge, I bring positive altitude, excellent interpersonal and communication skills, and strong communication to the team success.

A professional chef with experience with 5+ years in culinary arts. Currently am working at the best dive Star resort in Tanzania Zanzibar, And it was ranked as the best resort in Africa in 2025 by trip advisers.

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Chef de Partie

Elewana Kilindi Zanzibar Resort
01.2025 - Current
  • Company Overview: Best dive Star resort in Tanzania Zanzibar, ranked as the best resort in Africa in 2025 by Trip Advisers.
  • Promotion from Demi chef to chef partie.
  • I was in charge of all sections in the kitchen including grill section at the beach and I led three assistant commis chef.
  • I followed the guidance of sous chef and recipes from head chef Senzo Mlambo.
  • I had ideas on how to input new ways of presenting food.
  • Provided ideas on how we can create a new menu.
  • Best dive Star resort in Tanzania Zanzibar, ranked as the best resort in Africa in 2025 by Trip Advisers.

Demi Chef

Residence Hotel
Zanzibar
01.2023 - 01.2024
  • I got promoted from commis chef to demi chef.
  • I worked in the kitchen with the guidance of chef de partie and sous chef.
  • I worked in the kitchen through various sections, butcher, vegetable and starters.
  • Preparing and cooking dishes within the specific area and led 5 commis chef.
  • Ensuring the food meets the required quality, hygiene and safety standards.

Commis Chef

Mount Meru Hotel
01.2021 - 01.2023
  • Worked with a lot of motivation from other chefs with a lot of inspiration.
  • Improved solid culinary skills and methods by working under the guidance of demi chef and sous chef.
  • Assisted in food preparation and producing menu ideas.
  • Able to gain skills through the rotation of the kitchen section pastry, meat, vegetables, to gain a broad understanding of the kitchen operations.
  • Effective communication and teamwork among the kitchen staff.

Education

Certificate - culinary art

National college of tourism
Arusha
01.2020

Skills

  • Also i have ideas and skills of menu ideas and presentation
  • Cooking different kinds of food
  • Skill in leadership t
  • Learning different sections of the kitchen
  • Also ideas in pastry and bakery
  • Creative thinking

Certification

  • Certificate in Culinary Art
  • Certificate of Internship Trainee Mount Meru Hotel

References

  • Grayson Agapty, Chef, +255 787 409 436
  • James Msimbe, Head of Hospitality NCT, +255 785 587 360
  • Senzo Mlambo, Head Chef, +255 607 054 987

<Enter your own>

Date of Birth: 12/21/99

Languages

English
First Language

Timeline

Chef de Partie

Elewana Kilindi Zanzibar Resort
01.2025 - Current

Demi Chef

Residence Hotel
01.2023 - 01.2024

Commis Chef

Mount Meru Hotel
01.2021 - 01.2023

Certificate - culinary art

National college of tourism

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Emmanúel S Amos