Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

PRINCE AMOAKO

Accra,AA

Summary

Adept Chef with a proven track record showcasing culinary expertise and exceptional kitchen management. Elevated guest return rates through innovative menu development and meticulous food safety practices. Excelled in team management, fostering a collaborative environment that significantly improved kitchen operations and reduced waste.

Highly experienced culinary professional with proven success in developing creative menus and recipes to attract and retain customers. skilled in kitchen management and staff supervision, as well as inventory and ordering. Ability to work in a fast-paced environment and deliver high-quality dishes in an efficient manner.

High-performing Chef offering 9 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Head Chef

TJ FOODS LTD
10.2023 - Current
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Head Chef

GENEVIEVA LODGE
02.2021 - 06.2023
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Sous Chef

Oak Plaza Hotel, East Airport
06.2022 - 03.2023
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Cook

Alisa Hotels & Conferencing
08.2015 - 02.2021
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Education

Associate of Arts - Hotel Management

ACCRA TECHNICAL UNIVERSITY
07-2014

GED -

NKAWKAW SECONDARY SCHOOL
NKAWKAW
04-2007

Skills

  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu planning
  • Waste reduction
  • Kitchen operations
  • Culinary expertise
  • Food safety regulations

Certification

Foundation Course to ISO 22000( Food Safety Management),02/2017


Higher National Diploma in Hotel catering and institutional managemet

Timeline

Head Chef

TJ FOODS LTD
10.2023 - Current

Sous Chef

Oak Plaza Hotel, East Airport
06.2022 - 03.2023

Head Chef

GENEVIEVA LODGE
02.2021 - 06.2023

Cook

Alisa Hotels & Conferencing
08.2015 - 02.2021

Associate of Arts - Hotel Management

ACCRA TECHNICAL UNIVERSITY

GED -

NKAWKAW SECONDARY SCHOOL

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