Curriculum Vitae Chef in Ivory Coast Abidjan – Free Word Template Download with AI

Contact Information

Name: Alassane Kone
Email: [email protected]
Phone: +225 07 89 01 23 45
Location: Abidjan, Ivory Coast

Professional Summary

A seasoned Chef with over a decade of experience in the hospitality industry, specializing in Ivorian and West African cuisine. A graduate of the Ecole Hôtelière de Lausanne (EHL) and a certified culinary instructor, I have dedicated my career to promoting traditional Ivorian flavors while innovating modern gastronomic experiences. My work in Abidjan has been recognized for its cultural authenticity and dedication to local ingredients. As a Chef based in Ivory Coast Abidjan, I strive to create menus that reflect the region’s rich culinary heritage while catering to international palates.

Professional Experience

Executive Chef | Le Jardin des Saveurs, Abidjan (2018–Present)

Oversee the entire culinary operations of a high-end restaurant in Abidjan, focusing on Ivorian and Mediterranean fusion cuisine. Collaborate with local farmers to source seasonal ingredients, ensuring sustainability and quality. Developed signature dishes such as "Zoé Zoumou" (a modern take on traditional cassava fritters) and "Mafé au Lait de Coco," which received acclaim from food critics in Ivory Coast Abidjan. Managed a team of 15 chefs, implementing training programs to enhance culinary skills and hygiene standards. Hosted monthly food festivals celebrating the diversity of Ivorian regional cuisines.

Sous Chef | Hotel Ivoire Resort, Abidjan (2014–2018)

Assisted in the development of banquet menus for international events and weddings. Led kitchen operations during peak seasons, ensuring efficiency and adherence to safety protocols. Introduced a “Chef’s Table” experience featuring Ivorian street foods reimagined for fine dining. Coordinated with suppliers to reduce food waste by 20% through inventory management techniques tailored for the Ivory Coast Abidjan market.

Chef de Cuisine | Restaurant Tropicana, Abidjan (2010–2014)

Designed and executed daily menus that blended Ivorian staples with global culinary trends. Trained junior chefs in the preparation of traditional dishes like "Kedjenou" (chicken stew) and "Attieke" (cassava flour). Organized a charity gala in Ivory Coast Abidjan, donating 10% of proceeds to local food banks. Earned recognition for maintaining a zero-food-safety-violation record during my tenure.

Educational Background

Ecole Hôtelière de Lausanne (EHL), Switzerland (2006–2010)

Bachelor’s Degree in Culinary Arts and Hotel Management. Specialized in international cuisine, with a focus on African gastronomy. Participated in a research project on the nutritional value of Ivorian crops like yam and plantain.

Chef’s Academy of Côte d’Ivoire, Abidjan (2005–2006)

Professional certification in French and Ivorian cooking techniques. Completed a 6-month internship at a Michelin-starred restaurant in Paris, refining skills in pastry and sauce preparation.

Skills and Competencies

• Expertise in Ivorian, West African, and French culinary traditions.
• Fluency in French, English, and Dioula (local language of Ivory Coast Abidjan).
• Skill in menu development with a focus on sustainability and local sourcing.
• Strong leadership and team management abilities.
• Familiarity with modern kitchen equipment and food safety regulations.
• Creative ability to adapt traditional recipes for contemporary dining experiences.

Languages Spoken

French (native), English (fluent), Dioula (intermediate), Arabic (basic).

Certifications and Awards

• Chef de Cuisine Certification – Côte d’Ivoire Culinary Institute, 2015.
• Food Safety Management System (FSMS) Certification – World Health Organization, 2017.
• Award for Excellence in Local Cuisine – Ivory Coast Food Association, 2020.
• Chef of the Year (Abidjan Region) – Culinary Awards Ceremony, 2019.

Projects and Special Achievements

“Taste of Abidjan” Food Festival (2021): Organized a month-long event in Ivory Coast Abidjan featuring 50+ local chefs. Highlighted dishes from the three regions of Côte d’Ivoire, attracting over 10,000 attendees.
“Sustainable Kitchens Initiative”: Launched a program in partnership with Abidjan’s municipal government to reduce kitchen waste by 30% through composting and redistribution of surplus food.
“Young Chefs Mentorship Program”: Established a free training initiative for 20 aspiring chefs from underserved communities in Ivory Coast Abidjan, providing them with culinary skills and job placement opportunities.

References

Available upon request. Contact: [email protected].