Chef Ephraem Angutsa

I am hardworking, enthusiastic, and creative chef with a true passion for food and vast experience of working in the restaurants, Hotels, Camps, Casino and Resorts across the Africa. At the age of 36, I had travelled to Africa and since then I have understood that being in the kitchen, preparing delicious food for others, is something that I do for the rest of my life.

After I completed my apprenticeship in 1993, I have had experience to work with numerous Tanzania restaurants before I moved to Southern Sudan/DR Congo, Central Africa Republic, where I have worked for more than 12 year as a sous chef at various Restaurants/Camps. I am highly efficient and it was this place where I learned to be productive for food prep, which was later commended by the chef de cuisine. I have had experience in pricing, ordering, managing, and handling staff roasters for large establishments.

Over the past years as a chef, I have gained professional experience in variety of restaurants and have culinary knowledge and training in different cuisines including American,Baking, Asian, African, European and Chinese food. I am highly skilled in putting my own stamp on creating new combinations of dishes, traditional dishes, and experimenting with some of the new flavors while considering that I cannot compromise with originality and freshness of the food that I make.

I am good at following orders and can work individually or in a team, but I can step up, take charge, and delegate work whenever required. I am sure that my exceptional culinary skills, absolute passion, and positive outlook for this industry will make me the ideal sous chef for Bon Appetite Restaurant.