A Team Customer Service

CURRICULUM VITAE

Name: David Kwasi Fiagbor

Phone: . +233*********

Email: ***********@*****.***.

Gender: Male. Date Of Birth: 12 November 1979

Nationality: Ghanaian

PERSONAL AND PROFESSIONAL PROFILE.

Experienced cook actively seeking a position in the Culinary field that will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a master chef.I am a hardworking, honest, and reliable with over 18 years of experience as a cook.I have been able to develop my skills in a variety of kitchens, humbly working my way to the top as a chef.I have the ability to cook a variety of cuisines, including, European, and intercontinental dishes,I am able to prepare breakfast, lunch and dinner, soup,starters, salads,desserts,sandwishes,burgers and pizza.I am able to work in a team of pastry/ bakery chefs,I have also worked with the butchery and have reasonable experience working with livestock, poultry and sea food. No matter the type of cuisine it is,I always hold myself to a high standard.I have the ability to carefully follow recipes and deliver. I know what it takes to run a cohesive kitchen, as I have experience working in a team environment.I work under minimum supervision and always take initiative when necessary. I have developed a strong work ethic and able to do anything I put my mind to. I am always eager to pick up new skills on the job, as I am a fast learner. Skills summary:

● Food skills and technics, Breakfast, Lunch, & Dinner, starters, soups, desserts, sauces sandwiches, burgers, pasta and pizza

● Food & Pastry Preparation & Presentation

● Customer Service Skills

● Food Safety management and Hygiene Skills

● All Rounder Skills in the kitchen

● Organizational Skills

● Attention to Detail

● Knowledge of Food Preservation & Storage

● Stock Taking Ability

WORK EXPERIENCE

1)ALLIED CONTRACTING CATERING (RED SEA PROJECTS) Saudi Arabia.

Date of employment :october2022-present.

Positon:specialty cook, European intercontinental dishes. Soups, saucesMain course, sandwiches,Pasta,Pizza and Burgers, grills and fries. Collaborated in the Pre opening of Shebara resorts and Derset Rock resorts 2)Al Marai Food processing Company,Saudi Arabia.

Dates of employment: October2017 to October 2021

POSITION: (Cook) In this job I practically learnt a lot of things. Apart from cooking for unspecified number of people because, they are mostly drivers who do not have specific times of departure and arrival, I also cooked for the very difficult to handle individuals. I learnt how to solve difficult complaints.I learnt to produce food at the right quality and quantity on time.I was responsible for stock taking, purchasing,management of kitchen and dining hall, maintain hygiene to the highest standards .I had the opportunity to work with first class cooking equipments as the company always provided good equipments.

3) Cascades on the promenade,City of Cape Town,South Africa(Chef) Dates of Employment: November 2011- October 2016

Key Responsibilities: At This Design Hotel and fine dining bistro, I worked in the kitchen area as a CDP and worked my way to the position of sous chef.This entails the preparation of all the food coming out of the kitchen, assisting the head chef with cooking, and plating all food, ensuring everything is presentable, food portioning, waste control, and stock taking, responsible for ensuring a cohesive kitchen environment; that everyone is working well together. Major Achievements: learnt new methods of fast, efficient service in the kitchen and multi task many things at once. 4) La Palm royal Beach Hotel, Accra Ghana.

Dates of Employment: September 2005- December 2008 Key Responsibilities: During this job I was rotated to a different position every few months, these positions included, butchery, pastry kitchen, cold and hot kitchen, making sandwiches, burgers and pizza. Major Achievements:In each of these positions I learnt new skills in food preparation, and the ability to be flexible. I now feel confident in my ability to prepare all kinds of dishes for breakfast, lunch, and dinner.

Education/ Qualification:

1)Diploma in Food Cooking skills and technics. (Allison Training Institute ) 2)Diploma in Food Safety management. (Allison Training Institute ) 3)International award in Food Safety (Hazard Analysis and critical control point.HCCP) Certificate (HIGHFIELD)

4)Food production skills and Hygiene for food handlers. School name: Hotel, Catering And Tourism Institute,Accra-Ghana Date: 2002, 2004

5) La Palm Royal Beach Hotel Industrial training. (internship Program):during this training,I was trained in various kitchen departments such as cold and hot kitchen, pastry, butchery, a la carte,Ghanaian village, banquet kitchen.

Date: June 2005 To September 2005.

ISO Training (International Standards Organization) :Barry Callebaut, Ghana Qualification: Metric School Name: Saint Martin’s Senior High School Dates Graduated: 1997 Computer Skills & Languages:

● Office Suit and Internet

● English Language.

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