George Osae has over 20 years of experience working in kitchens in Ghana and South Africa. He includes his educational background which includes certificates in HACCP and as a Master Chef, as well as diplomas in catering. The bulk of the document lists his work experience starting from his current role as Senior Sous Chef at Best Western Plus Atlantic Hotel in 2014 to his first role as Commis Chef at Golden Hotel. For each role, he includes his duties and responsibilities such as planning menus, training staff, ensuring food quality and safety standards are met. He provides two references to contact for further information.

1. CURRICULUM VITE
GEORGE OSAE
P O BOX 514 MADINA CENTRAL ACCRA.
Email: George.osae@yahoo.com
+233243298697 OR+233268526121
PERSONAL DATA:
Place of Birth: Awutu-BaWjiaseCentralRegion
Marital Status: Married
Sex: Male
Nationality: Ghanaian
Religion: Christian
Language: English
EDUCATIONALBACKGROUND
HACCP Certificate 2010
HIAA Master Chef Competition Certificate of Achievement 2009
Goram Institute Customer Service 2002
Fordham Hospitality Institute (Ghana) Diplomain Catering 1998
WORKINGEXPERIENCE POSITION DATE
BEST WESTERN PLUS ATLANTIC HOTEL SNR SOUS CHEF 2014 TO DATE
Coral Blue SeafoodRestaurant Sous Chef 2013 to 2014
Victoria Island Lagos
DUTIES:
 To plan menu for the restaurantand also set up proper presentation.
 To supportcolleguesat all the times to ensureteam work is maintained
 To ensureall suppliers give better to company standard
 Reportto the head chef.
WestownHotel Head Chef 2012
Ikeja Lagos
DUTIES:
 Oversee all aspect of food preparation for kitchen, also trainingthe kitchen
staff up to the standard of the kitchen and the hotel.
 Planningmenu for all eventin the restaurantsand banquet functions.

2.  Set a proper presentation of all food that goes out and makesure that kitchen
stock stand level.
MovenpickAmbassador Hotel BreakfastJunior Sous Chef 2011-2012
Ghana
DUTIES:
 Reportto the Executive souschef
 As partof kitchen team to prepareand presentfood for the consumption by
guest that conform to company and kitchen standards.
 To maintain personalequipmentused to fulfill the job, i.e. knives, shoes to the
required standard
 To carry out all mis-en-place need to the standard laid down
 To ensurethe food is ready on time and presented to the company standards.
 To ensurework place is kept to a safe and hygienic state at all time
Personal Cookto Jeanette Tndhiovu 2010-2011
South African High Commissioner to Ghanna
Holliday Inn Ghana Sous Chef 2008-2011
DUTIES:
 To supportcolleagues at all time to ensureteam work is maintained.
 To ensurethe food ready on time and presented to the company standard
 Assist in the smooth of kitchen service
 To ensurework area is kept to a safe and hygiene state at all time
 To carry out any other dutiesas requested by the Head Chef.
 Reportto head chef.
The Grace Hotel SouthAfrica 2010
African Sun I won 1st prizeand i Sent to South Africa for training for three months.
Sonant Court Hotel Head Chef 2007-2008
DUTIES:
 To superviseall aspect of food preparation for kitchen, also trainingthe
Kitchen staff up the standard of the kitchen and the Hotel.

3.  Planningmenu for the restaurant and to set up proper presentation
AscensionHotels Head Chef 2004-2007
(NowProteaHotel,Ghana)
DUTIES:
 To superviseall aspect of food preparation for kitchen, also training the
Kitchen staff up to the standard of the kitchen and the Hotel.
 Also makesure I servegood quality of food.
New Cococ BeachResort Chef De-Parties 2000-2004
DUTIES:
 Responsiblefor creation of High Quality dishes in the kitchen team
 Help in creating and cooking to perfection the seasonal, all fresh course
 Modern gourmetmenu and thesmall selection of signatureA La Carte
 Makesure station and (C) environment(Kitchen and store rooms ) are spotless
clean and hygiene is kept at all time
Goklen Hotel CommisChef
DUTIES:
 Learning a lot of different skills in a short and practicing those skills by
implementing them
 I maintain High Standard of health and safety.
REFERENCE
Nana Brakohiapa- F& B Manager
Holiday Inn
Accra Airport.
+233244203761
CHEF DUFEI FRANCIS
HEAD CHEF GOLDEN TLIUP HOTEL ACCRA
+233246694646 OR233546307221