Head Chef Quality Assurance

THEOPHILUS ABLADE NEE – OKPEY

Address: P.O. Box TS 47, Teshie – Accra, Ghana

Email: ******************@*****.*** Telephone: +233-**-***-**** PERSONAL STATEMENT

I am a highly resourceful, flexible and motivated Head Chef with an enduring passion for cooking. I understand that a successful business is the one that is efficient in using its resource to make profit. I also firmly believe that Customer satisfaction is the most important aspect of running a restaurant, hence I like to ensure that the food that comes from my kitchen is prepared and presented to the highest standard. My practical experience working in busy kitchens and my ever-growing passion towards food have made me flawless in executing culinary arts, management and customer relations. KEY ACHIEVEMENTS

Hotel: Long Service of Excellence Award.

EMPLOYMENT HISTORY

2021 – 2022

Head Chef Evans Hotel

Overall responsibility for the kitchen’s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Taking care of the kitchen’s accounts and creating a work roster. 2022 Till Date

Head Chef Eli Beach Resort

Leads kitchen team in Executive chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking,

food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well- managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen

efficiency and staffing.

2020

Senior Sous Chef JEWIMA HOTEL

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Manages food and product ordering by keeping detailed records and minimizes waste, plus

works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Verifies that food storage units all meet standards and are consistently well- managed.

2010 – 2020

Chef de Patie Holiday Inn Hotel Accra Airport, Ghana Purchasing/Store man until becoming Commi 3 in June 2012 and was later promoted to Chef de Patie in 2017. Responsible for overall daily kitchen operation of the Restaurant which seats 100, as well as for the hotel’s other catering services.

Ensure maintenance of the highest possible standards throughout the restaurant, bar, room service, conferences, events and staff restaurant.

Plan and design menus for the hotel’s outlets, keeping items current and in line with market trends.

Carry out costing and create standard operating procedures for dishes.

Conduct work on development plans for staff including direct reports.

Actively involved in devising training and development programs.

Ensure compliance with health and safety policies, as well as completion of all documentation.

Achieved and improved upon guest satisfaction scores for 2010, 2011 and 2012

Preparing specific food items and meal components at your station.

Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Keeping your area of the kitchen safe and sanitary.

Stocktaking and ordering supplies for your station.

Improving your food preparation methods based on feedback.

Assisting in other areas of the kitchen when required. EDUCATION

01/2020 – 07/2021

Hotel Catering and Tourism Training Institute (Diploma in Culinary Arts) 08/2004 – 07/2007

West African Senior School Certificate Examination (WASSCE) Nungua Senior High School

(NUNSEC)

09/2001 – 07/2004

Basic Education Certificate Examination Teshie A.M.A 7 Junior High School REFERENCES:

Joe Wilson Tetteh, Lecturer

Hotel Catering and Tourism Training Institute (HOTCATT) Contact: 024*******

Bryant Addy, Senior Sous Chef.

Holiday Inn Hotel, Accra Airport

Contact: 023*******

Abraham Attram, General Manager

Eli Beach Hotel/Resort

Contact: 024-***-****

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