Summary
Overview
Work History
Education
Skills
Hobbies and Interests
References
Timeline
Generic
Atsutse Kwasi Philip

Atsutse Kwasi Philip

Gloucester,GLS

Summary

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.

Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.

Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.

Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Overview

7
7
years of professional experience

Work History

Chef

Urla Restaurant
01.2021 - 01.2022
  • Oversaw food preparation and production to ensure 100% food safety procedures were followed
  • Developed processes that reduce waste by 39% and improve supply turnover by 50%
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.

Chef

Bharridan Royal Hotel
01.2018 - 01.2019
  • Managed relationship with vendors, negotiating price of ingredients and equipment that result in10% saving on budget
  • Collaborate with head chef on menu design and innovation recipes
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.
  • Supported senior chefs with creative meal planning and recipe development.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Cleaned and oiled kitchen equipment to maintain optimized function.
  • Trained new kitchen staff on proper food handling and preparation techniques.
  • Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.

Chef

Peduase Valley Resort
01.2015 - 01.2017
  • Re-developed the entire menu to increase sale revenue by 73%
  • Oversaw food preparation and production to ensure 100% food safety procedures were followed
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Education

Senior High School -

St Timothy Senior High School
01.2015

Junior High School - Culinary Skills

Mary Tsuru Ga Presbyterian Junior High School
01.2011

Skills

  • Food preparation
  • Cleanliness
  • Allergen awareness
  • High hygienic standards
  • Meal preparation
  • Inventory supervision
  • Mise en place
  • Pastry skills
  • Cooking techniques
  • Stock rotation
  • Recipe development
  • Cleanliness and sanitation
  • Butchery skills
  • Ingredient knowledge
  • Sanitation
  • Sauce making
  • Portion control
  • Salad making
  • Vegetable cutting
  • Rice cooking
  • Basic cooking methods
  • Work under pressure
  • Ingredient set up
  • Dessert making
  • Poultry cooking
  • Seafood cooking
  • Fish filleting
  • Food preparing, plating, and presentation
  • Teamwork
  • Meat cooking
  • Stock control
  • Cleaning and sanitation
  • Food safety
  • Food prep planning
  • Teamwork and collaboration
  • Problem-solving abilities
  • Customer service
  • Safe food handling
  • Problem-solving
  • Kitchen safety
  • Time management
  • Food quality
  • Kitchen equipment operation and maintenance
  • Food service operations
  • Hospitality service expertise

Hobbies and Interests

  • Watching movies at leisure time
  • Reading motivational books
  • Playing football

References

  • Chef Daniel, +34660560168, d.tornos@urlarestaurant.com
  • Mark Hall, +447908875006, m.hall33@yahoo.com

Timeline

Chef

Urla Restaurant
01.2021 - 01.2022

Chef

Bharridan Royal Hotel
01.2018 - 01.2019

Chef

Peduase Valley Resort
01.2015 - 01.2017

Senior High School -

St Timothy Senior High School

Junior High School - Culinary Skills

Mary Tsuru Ga Presbyterian Junior High School

Similar Profiles

CREATE PROFILE
Atsutse Kwasi Philip