ACQUAAH EBENEZER

ad158a@r.postjobfree.com

+233********* +234**********

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 at Moorhouse house (Mercure) and I am certain I would make a valuable addition to your organisation.

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:

•HND (HCIM)

ADDITIONAL

TRAINING

&

CERTIFICATIONS:

•Intermediate In

Food Safety

Management

•Intermediate In

Hospitality

Management

• Bosiet

SKILLS:

•

Software(Cuisine

) Cufab & Cupos

• Excel

Spreadsheets

• Microsoft Word,

Power Point

•Procurement Act

Practices

•SAGE

LANGUAGES:

English,Twi

REFERENCES:

1.ANIPAH DAVID

KUSSI

EXCUTIVE CHEF

+234 708-***-****

2 GIDEON

ACQUAAH

HSE MNGER

Asanko Mining

+233*********

3.DAVID

HENSHAW

CATERING

MANAGER

Grange School

080********

Date Of Birth:

22/12/1978

Marital

Status:Married

Children:4

EBENEZER ACQUAAH

ad158a@r.postjobfree.com,+234********** +233*********/+233********* EXECUTIVE CHEF

Five Star Fine Dinning

Menu Development

Costing Of Menus.

Food Safety&quality

Multioutlet Operations

Pre-Opening Of New Restaurent

Budget And Control

Profit And Growth Strategies

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&Operations-Chef at Seafood Restaurant for Twinwaters, a Five Star Restaurant and Entainment Center at (lekki lagos Nigeria) a well trained chef at South African,East Africa, west African Countries 2. A well versed in all international cuisines and african cuisines 3. Trainer of hospitality duties with real practicalities enhancing the understanding of doing things and the need of doing them.

4. 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.

5. 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

EXECUTIVE CHEF

Employment History

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 labour requirements coupled with hiring, discipline & performance reviews

11. Supervise and participate in cooking and baking and the preparation of foods. 2017-Feb 2018-Chef De Cuisine –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 resturent

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 environmen

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, supervise and ensure food is cooked and served in a timely 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 toeplenished stores 3. Ensure cleaning of facilities and guest rooms

4. Plan and develop menu for the resturent.

2006-2008-Executive Chef Gls Catering Services-Ivory Coast 1. Plan and cook for the restaurant

2. Ensure good hygiene prectices

3. Supervise, counsel and discipline all employees in the department. 4. Provide, develop, train, and maintain a professional work force. 5. Ensure all services to members are conducted in a highly professional and efficient manner.

6. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

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. 6. Using electrically powered scrubbing and polishing machines to burnish, scrub, polish 7. and spray clean floors (after receiving proper instruction and training). 7. Using electrically powered pick up machines.

8. To dust, damp wipe, wash or polish furniture, ledges, window sills, external surfaces of 8. cupboards, radiators, shelves and fitments.

9. To replenish consumable items (soap, toilet rolls, paper towels) if required within the 10. contract.

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