Open To Work
HENRI PATRICK NJIPENDI NJANKOUO
EXPERIENCED COOK
Douala,LT
Summary
Seasoned chef with over 15 years of experience, I have developed strong expertise across multiple kitchen roles, demonstrating precision, creativity, and strict adherence to HACCP standards. Versatile and proactive, I adapt quickly to new teams and environments, consistently contributing to efficient service delivery and culinary innovation.
Overview
19
19
years of professional experience
Skills
- HACCP compliance and food safetyFood cost control and inventory management
- Strong time management skills in high-volume service environments and e team supervision
- Kitchen versatility: hot and cold sections, live stations, and pizza preparation (banquets and fine dining)
- Strong teamwork skills and the ability to perform effectively under pressure
- Inventory management and stock rotation in compliance with FIFO/LIFO standards
- Proficient in core cooking techniques and the preparation of fundamental hot, cold, and derivative sauces
Food cost control and inventory management
Strong time management skills in high-volume service environments and e team supervision
Kitchen versatility: hot and cold sections, live stations, and pizza preparation (banquets and fine dining)
Strong teamwork skills and the ability to perform effectively under pressure
Inventory management and stock rotation in compliance with FIFO/LIFO standards
Proficient in core cooking techniques and the preparation of fundamental hot, cold, and derivative sauces
Work History
DEMI CHEF DE PARTIE (rotating)
K-HOTEL****
Douala, Cameroon
01.2022 - Current
- Full responsibility for station management (hot, cold, live stations, pizza, etc.) with complete autonomy.
- Strict application and enforcement of hygiene and food safety standards (HACCP).
- Conducts quality control and ensures proper presentation of dishes prior to service, maintaining portion consistency and controlling food costs.
- Trains, mentors, and supervises junior chefs and apprentices; provides coverage for other section chefs in their absence.
MULTI-SKILLED COOK
HOTEL LA FALAISE BONAPRISO****
Douala, Cameroon
01.2021 - 01.2022
- Prepared a variety of vegetables (steamed, sautéed, braised, puréed, and gratins), starches (rice, pasta, potatoes, and cereals), soups, and broths, as well as egg-based and vegetarian dishes in accordance with the establishment’s recipes and standards.
- Prepared fundamental hot and cold sauces.
- Managed station inventory, including receiving, storage, labeling, FIFO/LIFO rotation, and waste reduction.
- Contributed to menu planning and daily specials, ensuring consideration of dietary requirements (allergies, special diets, vegetarian, and halal).
HEAD OF PARTY
HOTEL PRINCE DE GALLES***
Douala/Cameroon.
07.2011 - 01.2021
- Received deliveries, verified product quality and quantities, and ensured proper storage in cold rooms and dry reserves in compliance with standards, including organization and labeling.
- Prepared dishes based on traditional and innovative recipes, ensuring portion control, food cost management, and strict adherence to hygiene standards.
- Introduced new recipes to kitchen assistants, explaining techniques, procedures, plating, and presentation standards.
- Supervised the cleaning of workstations, equipment, and kitchen areas in accordance with current hygiene and food safety regulations (HACCP).
INTERIM HEAD CHEF
HOTEL PENÍNSULA PLAZA**
Douala/Cameroun
11.2006 - 07.2011
- Designed menus and curated wine lists; placed weekly supplier orders and negotiated delivery schedules and pricing.
- Monitored inventory levels in dry storage and cold rooms to ensure consistent ingredient availability.
- Led and supervised a team of five, delegating tasks and overseeing performance and workflow.
- Ensured strict compliance with HACCP food hygiene and safety standards to maintain a safe and sanitary kitchen environment.
Accomplishments
- K-HÔTEL: Contributed to the official opening of the gourmet restaurant and trained kitchen assistants to improve efficiency and reduce staff turnover.
- HOTEL LA FALAISE: Ensured strict adherence to HACCP standards, achieving full compliance during health inspections.
- HOTEL PRINCE DE GALLES: Reduced food costs by 15% through optimized inventory management and renegotiated supplier contracts.
- HOTEL PENÍNSULA PLAZA: Designed a menu that increased main course sales by 25%.
Education
CERTIFICATE OF COMPLETION OF TRAINING - INTERNATIONAL CUISINE
CEFOR-HOTELERIE
Douala /Cameroun 10-2005
High School Diploma -
GOVERNMENT HIGH SCHOOL KOUTABA
Koutaba, Cameroun 06-2004
LANGUAGES
FRENCH (advanced C1)
ENGLISH (Elementary A2)
SPANISH(Intermediate B1)
INTERSTS
- MUSIC
- SPORTS
- READING
- TRAVEL
Timeline
DEMI CHEF DE PARTIE (rotating)
K-HOTEL****
01.2022 - Current
MULTI-SKILLED COOK
HOTEL LA FALAISE BONAPRISO****
01.2021 - 01.2022
HEAD OF PARTY
HOTEL PRINCE DE GALLES***
07.2011 - 01.2021
INTERIM HEAD CHEF
HOTEL PENÍNSULA PLAZA**
11.2006 - 07.2011
CERTIFICATE OF COMPLETION OF TRAINING - INTERNATIONAL CUISINE
CEFOR-HOTELERIE
High School Diploma -
GOVERNMENT HIGH SCHOOL KOUTABA