Gideon Boateng
Birmingham
Summary
Graduated from University College Birmingham. I enjoy working with people from diverse cultures and a diligent worker. I have learned teamwork and strong communication skills over the course of years of expertise. I'm willing to acquire knowledge and abilities that will enable me to adapt, grow and advance professionally. I am willing to participate in any essential training to improve my abilities to implement growth for the team and for myself.
Overview
6
6
years of professional experience
1
1
Certification
Work history
Junior sous chef
TROPEA
Birmingham, West Midlands
11.2023 - 11.2025
- Assist the head chef in all his duties.
- Responsible for the efficient day to day functioning of the kitchen.
- Make ad hoc staff changes during the working day to relieve pressure.
- Maintained clean and tidy food preparation areas.
- Aided management to practice food hygiene standards.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Trained and mentored employees to maximize team performance.
- Maintained high standards of food preparation by following recipes accurately.
Chef de partie
M Eat Macelleria
Brescia, Italy, Lombardia
02.2023 - 08.2023
- Trained under experienced chefs increasing professional culinary skills.
- Entree and Antipasto prepping
- Sanitized counters and utensils for raw meat
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Cooking with sous vide machine and regulate temperature.
- Demonstrated consistent hard work and dedication to achieve results and improve operations.
- Plated completed meals with meticulous attention to presentation and portion control.
- Temporary as I was there to gain more experience with Italian Cuisine.
Chef de partie
Castello Malvezzi
Brescia, Italy, Lombardia
08.2022 - 01.2023
- Responsible for making fresh pasta.
- Quality-checked items for quantity and presentation.
- Cooking and preparing elements of high quality dishes.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Assisting in food preparation
- Responsible for as a chef de parties: grill, fish, meat and butcher.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Temporary as I was there to gain experience with Italian cuisine.
Commis chef
Moor Hall Hotel and SPa
Four Oaks, Birmingham
07.2019 - 09.2022
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Responsible for as a chef de partie: grill, fish, meat and butcher.
Education
Culinary Art Management Certificate of Higher Education -
University College Birmingham
BirminghamSummerfield Center
Winson, BirminghamHigher National Diploma - Graphic Designer
C.F.P Artigianelli
BresciaSkills
- Flexible
- Able to adapt to change
- Reliable
- Work under pressure
- Great communication
- Able to multitask
- Great team player
- Active listener
- Motivational
- Grilling and deep frying skills
- Culinary arts
- Meal preparation
- Cleaning and sanitizing methods
- Food plating and presentation
- Problem-solving
- Leadership
- Willingness to learn
- Attention to Detail
Personal Information
Nationality: Italian
Languages
English
Italian
Certification
- Degree in Culinary Arts - University College Birmingham
- Diploma in Graphic Design
Hobbies and interests
- Football
- Cooking
Timeline
Junior sous chef
TROPEA
11.2023 - 11.2025
Chef de partie
M Eat Macelleria
02.2023 - 08.2023
Chef de partie
Castello Malvezzi
08.2022 - 01.2023
Commis chef
Moor Hall Hotel and SPa
07.2019 - 09.2022
Summerfield Center
Higher National Diploma - Graphic Designer
C.F.P Artigianelli
Culinary Art Management Certificate of Higher Education -
University College Birmingham