Manager Quality
Resume:
Richard Kwarteng
**** ********** **, **********, ** 703-***-**** (h) *****************@*****.***
Education and Certifications
Certificate, Self Safe Nutritional and Food safety. VA Dept of Health, Annual Renewal
Diploma, Food Nutrition and Safety Management, The Culinary Institute of America, Nov 1999
Diploma, Food Preparation in Culinary Industry, The Culinary Institute of America, Nov 1998
Professional Strengths
• Proven track record of excellent managerial skills; ability to manage various teams with great efficiency as
well as train staff
• Have the capability to produce cost effective quality healthy delicious dishes by appropriate planning
• Achieved numerous awards, recognition and certification for excelling in the culinary arts
• Possess great carving and image production of ice sculptures
• Able to create imaginative variety of fruit arrangements to suit various occasions
• Have the ability and rich experience to prepare quality variety of dishes in a stipulated time
• Have expertise in variety of techniques in cooking healthy tasty dishes
• Efficiency in articulate menu production to attract customers
• Efficient in cost control in food productions to yield desired margin for the organization as well as satisfaction
to customers
Relevant Work Experience
The Jefferson by Sunrise, Arlington VAAug 1994 Present
Executive Chef
Sous Chef
Line Cook
• Responsible for managing and delivering quality prepared food by managing a team of 20 cooks and
chefs.
• Able to establish inventory control for the food and beverage department wherein factoring budget
analysis in effecting planning.
• I take charge of training of chefs and cooks in following procedures and rules regarding the food
industry.
• I create weekly menus and present variety of menus for different days, occasions and events.
Possess the ability to create various menus to attract specialty needs such as vegetarian meals,
diabetic and kosher meals.
• As a sous chef I took the responsibility of following directions in preparing the various menus of the
day as created by the Executive chef whom I reported directly to.
• I was appreciated for establishing concise rules and regulations while supervising the 10 cooks
assigned to me.
• I took the opportunity of learning various skills in fruit carving and ice sculpturing as offered to me.
• As a cook, I was assigned the duties of meat carving and various sea food preparations.
• Possess great expertise in roasting, grilled dishes and baking dishes as ordered by customers.
Job Related Awards
Three time recipient for Employee of the Month 2006, 2009, 2010
Two time best Manager Award recipient 2008, 2011
References
Daniel Keiper, Mark Wheelen Emylya Boateng
Food & Beverage Manager Regional Food and Beverage Director Banquet Manager
Sodexho
The Jefferson Aburi Gardens
301-***-**** 704.998.39000
Contact this candidate