SlideShare a Scribd company logo

Executive Chef

A Chef in charge of all round dishes, camp catering, fine dining, ala carte,and menu planing, cost effective manager.

1 of 10
Download to read offline
ACQUAAH EBENEZER
Executive chef of specialties Mediterranean, African cuisine
and French cuisines, my focus is to work with fresh local products.
e_acquaah@yahoo.com/bendalcampservices@yahoo.com
+233553210763 +2349064750046/+233553210763
Dear sir,
As a highly skilled Chef I read your posting for a new Chef with interest.
My experience aligns well with the qualifications you are seeking in particular my role as an
Executive Chef and I am certain I would make a valuable addition to your organization.
With more years’ experience as an Executive Chef I am adept in employee supervision team
leadership and time management. Moreover, while my on-the-job experience has afforded me a
well-rounded skill set including first-rate communication and motivational skills I excel at:
• Budgeting and cost analysis
• Menu planning
• Hiring and training
• Team building
• Quality control inspections
In addition to my experience and personal qualities I have a solid educational foundation and a
passion for international cuisines and a highly touch of fine dining experiences.
I am extremely enthusiastic about the job and would welcome the opportunity to contribute to your
continued success.
Please review my attached cv for additional details regarding my expertise and career achievements. I
will follow up to request an appointment to discuss how my experience and background meets your
needs.
Thank you for your time and consideration.
Sincerely
Ebenezer ACQUAAH
MY FOOD PORTFOLIO
EDUCATION:
BSC. (HCIM)
ADDITIONAL
TRAINING
&
CERTIFICATIONS
:
•Intermediate In
Food Safety
Management
•Intermediate In
Hospitality
Management
• Bosiet
SKILLS:
•
Software(Cuisine )
Cufab & Cupos,
SEGE
• Excel
Spreadsheets
• Microsoft Word,
Power Point
•Procurement Act
Practices
•SAGE
LANGUAGES:
English, Twi
REFERENCES:
1.ANIPAH DAVID
KUSSI
EXCUTIVE CHEF
+234 7088800479
2 GIDEON
ACQUAAH HSE
MNGER Asanko
Mining +
233242264412
3.DAVID
HENSHAW
CATERING
MANAGER
Grange School
08038100406
Date Of Birth:
22/12/1978
EBENEZER ACQUAAH
e_acquaah@yahoo.com, +2349064750046 +233553601467/+233242264412
EXECUTIVE CHEF
•
Menu Development Costing of Menus .Food Safety& quality
•
Multioutlet Operations Pre-Opening of New Restaurant
•
Budget and Control Profit and Growth Strategies
• five-star fine dining Restaurant
OBJECTIVE:
1. To work in a reputable company that affords me with more challenging jobs which
will in effect enhance my abilities and capabilities and to develop my knowledge and
help in the overall achievement of the institutional goals.
PROFILE
1. pre-opening of new Gold coast Hub, fine dining restaurant and casual dining in
Accra Ghana-cantoment
2. pre-opening&operations-chef at seafood restaurant for Twin waters, a five-star
restaurant and entrainment center at (Lekki Lagos Nigeria) a well-trained chef at
South African, east Africa, west African countries
1. A well versed in all international cuisines and African cuisines
2. Trainer of hospitality duties with real practicalities enhancing the understanding of
doing things and the need of doing them.
3. Having worked in Hospitality for over 15 years as a chef, I have gained a wealth of
knowledge in the culinary and management field. Not only have I enjoyed working as
Executive Chef of 4 and 5-star hotels. I enjoy imparting knowledge to my colleagues
and juniors alike within the field and of course taking in more knowledge where
possible.
4. I enjoy success and achieving my goals, pressure is part of the job and being in
control is crucial to success, though this is also due to teamwork and dedication of
subordinates and colleagues
Employment History
GOLD COAST RESTAURENT HUB-ACCRA GHANA-2019
1. Worked as an Opening Executive Chef responsible for kitchen management and
sales management
2. Successfully hired and trained all newly hired opening staff
3. Created seasonal menu plan and schedule
4. Managed scheduling, payroll and food cost while ensuring all areas are
maintained
MARCH 2018 MGALLERY –ACCOR THE MOORHOUSE HOTEL 4* HOTEL
EXECUTIVE CHEF
1. Develops menu and oversees food preparation, staff supervision, quality control,
supplies inventory and vendor negotiations.
2. Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for
maximum productivity.
3. Develops food preparation techniques and supplies ordering system that minimizes
wastage.
4. Safeguards excellent food quality and presentation to ensure that restaurant
standards are kept and maintained.
5. Plans and takes corrective actions to resolve issues in a timely manner.
6. Implements procurement strategies to minimize costs and ensure timely delivery.
7. Develops guidelines for hiring staff to maximize efficiency and minimize labor costs
without compromising quality of food and customer service.
8. related culinary activities.
9. Demonstrate new cooking techniques and equipment to staff.
10. Manage kitchen personnel, estimate labor requirements coupled with hiring,
discipline & performance reviews
11. Supervise and participate in cooking and baking and the preparation of foods.
2017-FEB 2018-EXECUITIVE CHEF –5*DINING RESTUARENT –TWINWATER
Twin Waters is the first premium ultra-modern entertainment Centre of its kind in Nigeria.
Spanning five floors with awesome views of the Atlantic Ocean, it features 12 luxury stores,
two fine-dining restaurants, four modern event suites, a rooftop bar and the very first
ultimate gaming arcade in Nigeria, Rufus and Bee (R & Bee).
DUTIES
1. Pre-open for the fine dining restaurant as a chef de cuisine preparing standard
menus and platting of meals for 5 star rate restaurant
2. I am responsible for creating menus, designing corresponding recipes and
overseeing the preparation of those recipes. also manages all kitchen employees,
including waiters, dishwashers and bussers.
3. I tracks the kitchen’s inventory, places orders, monitors equipment maintenance and
condition, and ensures that a kitchen operates alongside state and federal health
and safety codes.
4. Exhibit culinary talents by personally performing day-to-day tasks, producing key
menu items,
5. while leading the staff and managing all food related functions
6. Ensure exceptional quality of all ingredients, preparation and plating of food items
7. Control labor and operating expenses through effective planning,
2017 -Executive Chef –Oleander Hospitality Group
1. Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales
manager) to ensure overall success of the hotel
2. In partnership with the General Manager, assist employees with career development strategies to
improve employee retention and build bench strength
3. Manage day to day activities of the kitchen plan and assign work and establish performance and goal for
the team members
4. Supervise and coach direct reports in the performance of their duties; complete performance reviews
and provides feedback to direct reports
5. Provides information to executive teams, managers and supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person
6. In conjunction with F&B management team, assist in maintaining a high level of service principles
in accordance with established standards
7. Create a safe and positive environment that encourages ownership and improved performance in a
unionized environment
2013-2015-EXECUTIVE CHEF- ATS-TSEBO SERVICES-
1. Menu planning, writing and training 28day menus for local and international cuisines
assist head chefs and train in ordering supplies from the stores
2. Ensure that junior kitchens are maintained clean always through the continuous practice
of clean as you go.
3. Responsible for high standards of cleanliness and hygiene as well as ensure all
your subordinates keep these standards.
4. Train, super vise and ensure food is cooked and ser ved in a t ime ly manner always
5. Report any accidents or potential accidents that may occur in the kitchen.
6. Help and train to reduce any wastage or spoilage that may occur in the kitchen and support
the project manager in maintaining the required food cost level.
2010-2012-EXECUTIVE CHEF -VANIILA STAR ABUJA-5 * RESTAURENT -
NIGERIA
1. Work with executive sous chef and sous chefs to continually monitor event execution
procedures to ensure quality, consistency, efficiency, productivity and professionalism are
at highest level.
2. Conduct hands-on teaching and at events, working closely with chefs and cooks, as well as
other staff
3. Train and educate staff on new menu items and changes in procedures for current menu
items; monitor and hold staff accountable for implementing the changes
4. Work with chef and production executive sous chef to develop production methodologies to
2008-2010-PRIVATE CHEF-BCS SOLUTION-5 STAR EXECUTIVE PROPERTY-GHANA -
ACCRA
1. Responsible for preparing and cooking meals for their employer(s).
2. Check store inventory and purchase good to Replenished stores
3. Ensure cleaning of facilities and guest rooms

More Related Content

What's hot (18)

pranath resume
pranath resumepranath resume
pranath resume
 
Bhagat resume (4)
Bhagat resume (4)Bhagat resume (4)
Bhagat resume (4)
 
Kitchen 2012
Kitchen 2012Kitchen 2012
Kitchen 2012
 
Ravi saketi cv 2015
Ravi saketi cv 2015Ravi saketi cv 2015
Ravi saketi cv 2015
 
CV SHANU SENIOR CHEF DE PARTIE.doc1
CV SHANU SENIOR CHEF DE PARTIE.doc1CV SHANU SENIOR CHEF DE PARTIE.doc1
CV SHANU SENIOR CHEF DE PARTIE.doc1
 
Commis Chef
Commis ChefCommis Chef
Commis Chef
 
Chef C V
Chef C V  Chef C V
Chef C V
 
ajez cv
ajez cvajez cv
ajez cv
 
Chef pele resume
Chef pele resumeChef pele resume
Chef pele resume
 
Tatan Farhatani_Sous Chef
Tatan Farhatani_Sous ChefTatan Farhatani_Sous Chef
Tatan Farhatani_Sous Chef
 
Lim Teng Kooi Resume
Lim Teng Kooi ResumeLim Teng Kooi Resume
Lim Teng Kooi Resume
 
ong swee hock cv(2016)
ong swee hock cv(2016)ong swee hock cv(2016)
ong swee hock cv(2016)
 
CV RIAAN VAN EYK
CV RIAAN VAN EYKCV RIAAN VAN EYK
CV RIAAN VAN EYK
 
julien Resume v6.0
julien Resume v6.0julien Resume v6.0
julien Resume v6.0
 
cv MAK YAT MENG
cv MAK YAT MENGcv MAK YAT MENG
cv MAK YAT MENG
 
Ramiro CV 2015 updated Jan 15, 2015
Ramiro CV 2015 updated Jan 15, 2015Ramiro CV 2015 updated Jan 15, 2015
Ramiro CV 2015 updated Jan 15, 2015
 
Indian Chef Roshan Xavier Resume
Indian Chef Roshan Xavier ResumeIndian Chef Roshan Xavier Resume
Indian Chef Roshan Xavier Resume
 
Leslie Greene Resume
Leslie Greene ResumeLeslie Greene Resume
Leslie Greene Resume
 

Similar to Executive Chef (20)

Asad Shaikh_19161_GR_b.pdf
Asad Shaikh_19161_GR_b.pdfAsad Shaikh_19161_GR_b.pdf
Asad Shaikh_19161_GR_b.pdf
 
HARI'S -CV
HARI'S -CVHARI'S -CV
HARI'S -CV
 
ALBORZ NIARAKI
ALBORZ NIARAKIALBORZ NIARAKI
ALBORZ NIARAKI
 
Kaustubh-Harshe
Kaustubh-HarsheKaustubh-Harshe
Kaustubh-Harshe
 
Kaustubh-Harshe
Kaustubh-HarsheKaustubh-Harshe
Kaustubh-Harshe
 
faridi fuzail cv (1)
faridi fuzail cv (1)faridi fuzail cv (1)
faridi fuzail cv (1)
 
curriculum SK
curriculum SKcurriculum SK
curriculum SK
 
Ssss cv 1
Ssss cv 1Ssss cv 1
Ssss cv 1
 
mahmoud (2)
mahmoud (2)mahmoud (2)
mahmoud (2)
 
kamaleshcv
kamaleshcvkamaleshcv
kamaleshcv
 
Raymond Curriculum Vitae
Raymond Curriculum VitaeRaymond Curriculum Vitae
Raymond Curriculum Vitae
 
RESUME_ALI_DAYOUB
RESUME_ALI_DAYOUBRESUME_ALI_DAYOUB
RESUME_ALI_DAYOUB
 
Mohamed atteya Mossad cv
 Mohamed atteya  Mossad cv Mohamed atteya  Mossad cv
Mohamed atteya Mossad cv
 
Cv orlan
Cv orlanCv orlan
Cv orlan
 
CV-orlan
CV-orlanCV-orlan
CV-orlan
 
RICARDO 3
RICARDO 3RICARDO 3
RICARDO 3
 
Andrew_CV_Draft(50
Andrew_CV_Draft(50Andrew_CV_Draft(50
Andrew_CV_Draft(50
 
Atlas Valavan
Atlas ValavanAtlas Valavan
Atlas Valavan
 
vksamy
vksamyvksamy
vksamy
 
change cv rama
change cv ramachange cv rama
change cv rama
 

Recently uploaded

We have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdfWe have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdflinks2daymegastore
 
WEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptx
WEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptxWEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptx
WEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptxjanicemonchiguing34
 
Pecan Creek Winery 2023 in Pictures Presentation
Pecan Creek Winery 2023 in Pictures PresentationPecan Creek Winery 2023 in Pictures Presentation
Pecan Creek Winery 2023 in Pictures Presentationlancepinn45
 
PDFsam_merge.pdf
PDFsam_merge.pdfPDFsam_merge.pdf
PDFsam_merge.pdfyaredabera7
 
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证l2ngjfo
 
Basic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptxBasic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptxMargePacaolDistrajo
 
Mango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's MicronutrientsMango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's MicronutrientsShahjahan Kabir
 
PDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalalaPDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalalayaredabera7
 
TOP 2024 EASTER IDEAS. BAKE, DECORATE, CREATE MEMORIES.
TOP 2024 EASTER IDEAS.  BAKE, DECORATE, CREATE MEMORIES.TOP 2024 EASTER IDEAS.  BAKE, DECORATE, CREATE MEMORIES.
TOP 2024 EASTER IDEAS. BAKE, DECORATE, CREATE MEMORIES.nadiakozma
 
Bioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptxBioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptxShahjahan Kabir
 
Pecan Creek Winery 2023 in Pictures Presentations
Pecan Creek Winery 2023 in Pictures PresentationsPecan Creek Winery 2023 in Pictures Presentations
Pecan Creek Winery 2023 in Pictures Presentationslancepinn45
 
lec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmm
lec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmmlec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmm
lec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmmRawalRafiqLeghari
 

Recently uploaded (15)

We have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdfWe have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdf
 
WEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptx
WEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptxWEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptx
WEEK 4 STORE AND RECONSTITUTE STOCKS,SAUCES AND SOUPS (4).pptx
 
Pecan Creek Winery 2023 in Pictures Presentation
Pecan Creek Winery 2023 in Pictures PresentationPecan Creek Winery 2023 in Pictures Presentation
Pecan Creek Winery 2023 in Pictures Presentation
 
PDFsam_merge.pdf
PDFsam_merge.pdfPDFsam_merge.pdf
PDFsam_merge.pdf
 
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
 
Basic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptxBasic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptx
 
Mango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's MicronutrientsMango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's Micronutrients
 
PDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalalaPDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalala
 
Drying .pdf
Drying .pdfDrying .pdf
Drying .pdf
 
TOP 2024 EASTER IDEAS. BAKE, DECORATE, CREATE MEMORIES.
TOP 2024 EASTER IDEAS.  BAKE, DECORATE, CREATE MEMORIES.TOP 2024 EASTER IDEAS.  BAKE, DECORATE, CREATE MEMORIES.
TOP 2024 EASTER IDEAS. BAKE, DECORATE, CREATE MEMORIES.
 
Bioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptxBioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptx
 
Pecan Creek Winery 2023 in Pictures Presentations
Pecan Creek Winery 2023 in Pictures PresentationsPecan Creek Winery 2023 in Pictures Presentations
Pecan Creek Winery 2023 in Pictures Presentations
 
Mam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdf
Mam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdfMam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdf
Mam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdf
 
Spirited Indulgence Menu at Makara Da Nang A5 web.pdf
Spirited Indulgence Menu at Makara Da Nang A5 web.pdfSpirited Indulgence Menu at Makara Da Nang A5 web.pdf
Spirited Indulgence Menu at Makara Da Nang A5 web.pdf
 
lec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmm
lec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmmlec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmm
lec 1 endonmkkkldkdlswfjfjkdkekdmdmdmdmm
 

Executive Chef

  • 1. ACQUAAH EBENEZER Executive chef of specialties Mediterranean, African cuisine and French cuisines, my focus is to work with fresh local products. e_acquaah@yahoo.com/bendalcampservices@yahoo.com +233553210763 +2349064750046/+233553210763 Dear sir, As a highly skilled Chef I read your posting for a new Chef with interest. My experience aligns well with the qualifications you are seeking in particular my role as an Executive Chef and I am certain I would make a valuable addition to your organization. With more years’ experience as an Executive Chef I am adept in employee supervision team leadership and time management. Moreover, while my on-the-job experience has afforded me a well-rounded skill set including first-rate communication and motivational skills I excel at: • Budgeting and cost analysis • Menu planning • Hiring and training • Team building • Quality control inspections In addition to my experience and personal qualities I have a solid educational foundation and a passion for international cuisines and a highly touch of fine dining experiences. I am extremely enthusiastic about the job and would welcome the opportunity to contribute to your continued success. Please review my attached cv for additional details regarding my expertise and career achievements. I will follow up to request an appointment to discuss how my experience and background meets your needs. Thank you for your time and consideration. Sincerely Ebenezer ACQUAAH
  • 3. EDUCATION: BSC. (HCIM) ADDITIONAL TRAINING & CERTIFICATIONS : •Intermediate In Food Safety Management •Intermediate In Hospitality Management • Bosiet SKILLS: • Software(Cuisine ) Cufab & Cupos, SEGE • Excel Spreadsheets • Microsoft Word, Power Point •Procurement Act Practices •SAGE LANGUAGES: English, Twi REFERENCES: 1.ANIPAH DAVID KUSSI EXCUTIVE CHEF +234 7088800479 2 GIDEON ACQUAAH HSE MNGER Asanko Mining + 233242264412 3.DAVID HENSHAW CATERING MANAGER Grange School 08038100406 Date Of Birth: 22/12/1978 EBENEZER ACQUAAH e_acquaah@yahoo.com, +2349064750046 +233553601467/+233242264412 EXECUTIVE CHEF • Menu Development Costing of Menus .Food Safety& quality • Multioutlet Operations Pre-Opening of New Restaurant • Budget and Control Profit and Growth Strategies • five-star fine dining Restaurant OBJECTIVE: 1. To work in a reputable company that affords me with more challenging jobs which will in effect enhance my abilities and capabilities and to develop my knowledge and help in the overall achievement of the institutional goals. PROFILE 1. pre-opening of new Gold coast Hub, fine dining restaurant and casual dining in Accra Ghana-cantoment 2. pre-opening&operations-chef at seafood restaurant for Twin waters, a five-star restaurant and entrainment center at (Lekki Lagos Nigeria) a well-trained chef at South African, east Africa, west African countries 1. A well versed in all international cuisines and African cuisines 2. Trainer of hospitality duties with real practicalities enhancing the understanding of doing things and the need of doing them. 3. Having worked in Hospitality for over 15 years as a chef, I have gained a wealth of knowledge in the culinary and management field. Not only have I enjoyed working as Executive Chef of 4 and 5-star hotels. I enjoy imparting knowledge to my colleagues and juniors alike within the field and of course taking in more knowledge where possible. 4. I enjoy success and achieving my goals, pressure is part of the job and being in control is crucial to success, though this is also due to teamwork and dedication of subordinates and colleagues
  • 4. Employment History GOLD COAST RESTAURENT HUB-ACCRA GHANA-2019 1. Worked as an Opening Executive Chef responsible for kitchen management and sales management 2. Successfully hired and trained all newly hired opening staff 3. Created seasonal menu plan and schedule 4. Managed scheduling, payroll and food cost while ensuring all areas are maintained MARCH 2018 MGALLERY –ACCOR THE MOORHOUSE HOTEL 4* HOTEL EXECUTIVE CHEF 1. Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations. 2. Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity. 3. Develops food preparation techniques and supplies ordering system that minimizes wastage. 4. Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained. 5. Plans and takes corrective actions to resolve issues in a timely manner. 6. Implements procurement strategies to minimize costs and ensure timely delivery. 7. Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service. 8. related culinary activities. 9. Demonstrate new cooking techniques and equipment to staff. 10. Manage kitchen personnel, estimate labor requirements coupled with hiring, discipline & performance reviews 11. Supervise and participate in cooking and baking and the preparation of foods. 2017-FEB 2018-EXECUITIVE CHEF –5*DINING RESTUARENT –TWINWATER Twin Waters is the first premium ultra-modern entertainment Centre of its kind in Nigeria. Spanning five floors with awesome views of the Atlantic Ocean, it features 12 luxury stores, two fine-dining restaurants, four modern event suites, a rooftop bar and the very first ultimate gaming arcade in Nigeria, Rufus and Bee (R & Bee). DUTIES 1. Pre-open for the fine dining restaurant as a chef de cuisine preparing standard menus and platting of meals for 5 star rate restaurant 2. I am responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes. also manages all kitchen employees, including waiters, dishwashers and bussers.
  • 5. 3. I tracks the kitchen’s inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes. 4. Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, 5. while leading the staff and managing all food related functions 6. Ensure exceptional quality of all ingredients, preparation and plating of food items 7. Control labor and operating expenses through effective planning,
  • 6. 2017 -Executive Chef –Oleander Hospitality Group 1. Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales manager) to ensure overall success of the hotel 2. In partnership with the General Manager, assist employees with career development strategies to improve employee retention and build bench strength 3. Manage day to day activities of the kitchen plan and assign work and establish performance and goal for the team members 4. Supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports 5. Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person 6. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards 7. Create a safe and positive environment that encourages ownership and improved performance in a unionized environment 2013-2015-EXECUTIVE CHEF- ATS-TSEBO SERVICES- 1. Menu planning, writing and training 28day menus for local and international cuisines assist head chefs and train in ordering supplies from the stores 2. Ensure that junior kitchens are maintained clean always through the continuous practice of clean as you go. 3. Responsible for high standards of cleanliness and hygiene as well as ensure all your subordinates keep these standards. 4. Train, super vise and ensure food is cooked and ser ved in a t ime ly manner always 5. Report any accidents or potential accidents that may occur in the kitchen. 6. Help and train to reduce any wastage or spoilage that may occur in the kitchen and support the project manager in maintaining the required food cost level. 2010-2012-EXECUTIVE CHEF -VANIILA STAR ABUJA-5 * RESTAURENT - NIGERIA 1. Work with executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. 2. Conduct hands-on teaching and at events, working closely with chefs and cooks, as well as other staff 3. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes 4. Work with chef and production executive sous chef to develop production methodologies to 2008-2010-PRIVATE CHEF-BCS SOLUTION-5 STAR EXECUTIVE PROPERTY-GHANA - ACCRA 1. Responsible for preparing and cooking meals for their employer(s). 2. Check store inventory and purchase good to Replenished stores 3. Ensure cleaning of facilities and guest rooms
  • 7. 2006-2008-EXECUTIVE CHEF-GLS CATERING SERVICES-IVORY COAST Duties: Responsible for the operational management of the kitchen. Making sure that all health and safety requirements are met. In charge of the cooking, preparation and serving of meals and refreshments. Keeping the kitchen organized, ensuring utensils are placed in the correct place. Ensuring the kitchen is a safe environment to work in. Advising new cooking techniques and equipment to kitchen staff. Carry out the preparatory work for creating dishes. Cooking, breakfast, lunch and evening meals. Checking food items on delivery and tidy them into cold storage. Prepare and present dishes so they are ready for guests at the right time. Ensure all the food produced is of the very highest standard and delicious. Serving classic English, French and modern European cuisine 2004-2006-F&B MANAGER-4 STAR HOTEL - AFRICN ROYAL BEACH HOTEL GHANA, ACCRA 1. Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests 2. Manages dining rooms, lounges, Halfway House, Beverage Cart, Catering and Cabana bars to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc. 3. Confirms that all service staff are in proper uniform and adhere to the Club’s appearance standards 4. Hires, manages and trains staff in all technical and non-technical aspects of their role including Club standards of quality and service 5. Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all 2001-2004-COOK-RAMANDA BEACH RESORT-4 STAR HOTEL GHANA, ACCRA 1. Measure and assemble ingredients for menu items 2. Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours 3. Maintain accurate food inventories 4. Properly store food items at appropriate temperatures 5. Rotate stock items as per established procedures 6. Restock kitchen for subsequent shifts 7. Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift 1999-2001-CLEANER-NEWREST CATERING SERVICES- GHANA, ACCRA 1. Emptying waste bins or similar receptacles, transporting waste material to designated 2. collection points. 3. Sweeping floors with brushes or dust control mops. 4. Mopping floors with wet or damp mops. 5. Suction cleaning carpeted areas and “spot” cleaning carpets.
  • 8. 6. Using electrically powered scrubbing and polishing machines to burnish, scrub, polish 7. and spray clean floors (after receiving proper instruction and training).