Sous Chef Executive
Resume:
Email: **************@*****.***
Location: Accra, Ghana GT
Nationality: Ghanaian
Languages spoken: English
Personality Code: ENTJ-A
PERSONAL
INFORMATION
Excellency talented professional in restaurant and hotel industry offering dynamic skills in meal preparation, portion sizing plating. Experienced sous Chef with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supporting chef leadership with new recipe development and suggested pairings. CAREER OBJECTIVE
EDUCATION
09/2023 Alison University (Galway Ireland)
(Diploma In Hospitality Management)
03/2016 Gina Evergreen Vocational Institute (Tema Ghana)
(Grade 1 & 2 Cookery)
04/2012 Three Town Secondary (Denu Volta Region)
(Home Economics) WASSCE
Completed professional development in Home Economics.
Continuing education in culinary studies.
04/2008 St Johns Academy (Afloa Volta Region Ghana)
(Basic Education Certificate Examination) BECE
WORK EXPERIENCE
02/03/24 - to Date Kata Garden Bristol (Dzorwulu)
Position: Executive Chef
Duties:
Designing and planning the menu to ensure it meets customer expectations and aligns with the restaurant’s theme or concept.
Creating new recipes and keeping the menu updated with seasonal and trendy dishes.
Balancing creativity with cost control to ensure profitability.
Ordering food and supplies while maintaining a good relationship with vendors and suppliers.
Ensuring that all ingredients are fresh and of high quality.
Monitoring food costs and implementing strategies to reduce waste.
Analyzing financial reports and adjusting operations to improve profitability.
Occasionally interacting with customers to receive feedback and address any concerns or special requests.
Keeping accurate records of kitchen operations, including inventory, expenses, and staff performance.
Continuously experimenting with new ingredients and cooking methods to keep the menu exciting.
Staying updated with the latest culinary trends and techniques. 1
Supervising skill
Good Communication Skill
A good team player
Good interpersonal
relationship
Culinary Arts
Sauce Preparation
Hospitality Management
Collaborative Relationships
Attention to Taste
Staff Recruiting and Hiring
Proper Food Handling
Equipment Inspection and
Maintenance
Chef Assistance
Disciplinary Action
Food Preparing, Plating and
Presentation
Organization and
Prioritization
Cooking Technique
Demonstrations
Consistent Presentations
Portion and Cost Control
Restaurant Operation
SKILLS
07/08/23 - 18/02/24 Rock City Hotel
Positon: Head Chef
Duties:
Ensured compliance with local health codes.
Tested new kitchen appliances.
Directed food plating techniques.
Attended culinary workshops.
Developed seasonal menu items.
Collaborated with restaurant management.
Updated kitchen equipment as needed.
Adhered to safety standards.
Developed new recipes.
Trained new kitchen staff.
08/2022 Alisa Hotels (Tema Ghana)
Position: Junior Sous Chef
Duties:
Maintained well-organized mise en place to keep work consistent.
Rotated stock to use items before expiration date.
Plated meals paying special attention to garnishes and overall
presentation.
Operated all kitchen equipment safely to prevent injuries.
Supervising daily operations (Breakfast, Lunch, Dinner and Ala Carte) .
Delighting tax among my junior chefs .
Led team by example in preparing items accurately and according to
high-quality standards.
Monitored recipe portioning to control food costs.
Oversaw cleanliness of each station in kitchen.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Assisted sous chef with weekly schedule drafts for Number kitchen staff.
Trained kitchen staff to perform various preparation tasks under pressure.
Modernized work processes to reduce guest wait times and boost daily output.
Planned promotional menu additions based on seasonal pricing and product availability.
Mentored kitchen staff to prepare each for demanding roles.
Obtained fresh, local ingredients to improve dish flavors and limit grocery cost.
Coordinated with vendors to order supplies and maintain high quality standards.
Led daily staff meetings to communicate expectations and review safety procedures.
08/2020 - 07/2022 Aqua Safari Resort (Accra Ada Ghana) Position: Chef De Partie
Duties:
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy suffers.
Prepared items for roasting, sautéing, frying and baking.
Modernized work processes to reduce guest wait times and boost daily output.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Collaborated with staff members to create meals for large banquets.
Acted as head chef when required to maintain continuity of service and quality.
Led daily staff meetings to communicate expectations and review safety procedures.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
2
Mr Thomas Esiape
Position: Head of Operations
Organization: Kata Garden Bristo
(Dzorwulu)
Tel: +233*********
Julien Bart Plange
Position: Operation Manager
Organization: Rock City Hotel
Tel: +233*********
REFERENCE
10/2017 - 06/2020 Peduase Valley Resort (Accra Ghana) Position: Chef De Partie
Duties:
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Maintained well-organized mise en place to keep work consistent.
Prepped daily menu items to quickly deliver upon request.
Rotated through all prep stations to learn different techniques.
Rotated stock to use items before expiration date.
Operated all kitchen equipment safely to prevent injuries.
Complied with portion and serving sizes as per restaurant standards.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Obtained fresh, local ingredients to improve dish flavors and limit grocery cost.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Developed and cooked memorable dishes that brought new customers into establishment.
06/2015 - 07/2017 Le Must Family Restaurant (Accra Ghana) Position: Junior Chef
Duties:
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Maintained well-organized mise en place to keep work consistent.
Trained kitchen staff to perform various preparation tasks under pressure.
Prepped daily menu items to quickly deliver upon request.
Collaborated with staff members to create meals for large banquets.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Planned and directed high-volume food preparation in fast-paced environment. 09/2012 - 01/2014 Bassillisa Restaurant (Tema Ghana) Position: Commis Chef
Duties:
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Maintained well-organized mise en place to keep work consistent.
Prepped daily menu items to quickly deliver upon request.
Rotated through all prep stations to learn different techniques.
Seasoned and marinated cuts of meat, poultry and fish.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking technigues.
Signed for deliveries, checked items into inventory and stocked goods into proper locations.
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