Ambroise Gankpa

Bronx, NY

acxygv@r.postjobfree.com - 347-***-****

WORK EXPERIENCE

Production Line cook

Abigail Kirsch Catering - New York, NY - 2013 to 2015 Responsibilities

Prepared seasonned meats,pooultry,seafood and fabrication of the menu items cooked a la minute plating. Accomplishments

I learned how to utilize a time frames to work with expensive product. Skills Used

I used my culinary skills and creativity to easy my duties. Line Cook

Formost Caterer - NJ NJ - November 2012 to May 2014 Responsibilities

Prapred mis en place for sauted stations and make sure I have everything that I need for my station and other stations as well station checked half hour before service begining. Accomplishments

Learned how to deal with high volume,fast pace wlen you get slamded keep the pressured and focused. Skills Used

Cowncentration,focus calmed, mind speed and quality control. Garde Manger

Plein Sud Restaurant - New York, NY - March 2010 to August 2012 Responsibilities

Prepared mis en place .Butched and fabrication of meats,poultry,seafoods and vegetables,cook and plated during the service.

Accomplishments

It's was every busy and well organize place work at. During the period working there I learned more stuff. Fresh making from the scrach,stock,soups,chacuterie,creme bruler,sauces and sushi. Skills Used

I demonstrated a creative way and fastest way to executed plating,garnishing and quality control my expatese. Banquet Cook/first Cook

Aquavit - New York, NY - February 2008 to January 2010 Responsibilities

Prepared cooked banquet daily specials.

Menu planning and food costing,food quality controle it doesn't matter how high is the volume my foods alway tasted good,look good and out on style.

Accomplishments

I used my creatvity and application to executed any domestic and international cuisine. My cooking is fool of love!

Skills Used

I used my culinary and creativity to solve any situation concerned cooking.because i'm foodie. EDUCATION

High School diploma in Academic

Washington Irving High School - New York, NY

1985 to 1988

Culinary Graduated in International cooking technique,food cost,beverage French Culinary - France country

SKILLS

Expert on sauces making,butchering, meat,vegetables,seafood fabricating and cremes .ganache,bruler

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