MICHAEL EDMOND GYEBI
Accra,Ghana
Summary
Dedicated culinary professional with a strong passion for the culinary arts and extensive knowledge of cooking equipment. Demonstrates exceptional verbal and written communication skills, effectively managing kitchen operations while maintaining inventory and records of food. Skilled in food spoilage prevention and disciplinary action, ensuring a well-organised kitchen environment. Career goals include advancing expertise in culinary management and contributing to innovative kitchen practices.
Overview
26
26
years of professional experience
1
1
Certificate
1970
1970
years of post-secondary education
Work history
Sous Chef (Acting Head Chef)
Gallery Hospitality & Management (KANEI NIKKEI )
ACCRA, GHANA
11.2024 - 03.2026
- Implemented health and safety regulations, ensuring a safe work environment.
- Provided culinary training for junior staff to improve their skills.
- Streamlined kitchen operations for optimal efficiency and productivity.
- Maintained high food quality standards to ensure customer satisfaction.
- Ensured consistency in food presentation to uphold brand reputation.
- Hired, trained and mentored staff resulting in a highly skilled kitchen team.
- Managed inventory control, reducing waste and cost overruns.
- Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.
- Considered seasonal product pricing and availability when developing new dishes.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
CONSULTANT CHEF
CHOBI GHANA LIMITED
ACCRA , GHANA -TURKEY
11.2023 - 12.2025
- Used Microsoft Word and other software tools to create documents and clear communications.
- Create new menus or improve existing ones
- Design seasonal or themed menus
- Standardize recipes and portion sizes
- Ensure menu items are profitable and appealing
- Train chefs, cooks, and kitchen staff
- Teach cooking techniques and plating styles
- Develop kitchen procedures and standards
- Ensure consistency in taste, presentation, and portioning
- Set quality standards for ingredients and preparation
- Conduct tasting and performance reviews
Head chef
Gallery Hospitality & Management Company
Accra, Greater Accra Region
09.2023 - 11.2024
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Created estimates of food and labour costs to set accurate operating budgets.
- Built attractive displays of food items, enticing customers to make additional purchases.
Private Chef
Naa Amokor
ACCRA
12.2021 - 08.2023
- Created customized meal plans based on client dietary restrictions and preferences
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Shopped for ingredients
- Safely packaged and labeled each individual meal
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Provided easy-to-read cooking preparation instructions for clients
- Prepared and cooked over 15 meals per week for 200 people.
Private Chef
MAJESTY, PRAH
ACCRA
11.2020 - 12.2021
- Created customized meal plans based on client dietary restrictions and preferences
- Provided easy-to-read cooking preparation instructions for clients
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Safely packaged and labeled each individual meal
- Verified compliance in preparation of menu items and customer special requests
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Shopped for ingredients
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Prepared and cooked over 10 meals per week for 50 people
Commis Chef
Kempinski Gold Coast city hotel
ACCRA
10.2018 - 11.2020
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Cleaned kitchen counters, refrigerators and freezers
- Rotated through all prep stations to learn different techniques
- Seasoned and marinated cuts of meat, poultry and fish
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Collaborated with staff members to create meals for large banquets
- Placed orders to restock items before supplies ran out
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Assisted with menu development and planning
- Set up and broke down kitchen for service
- Monitored food production to verify quality and consistency
- Disciplined and dedicated to meeting high-quality standards
Trainee Chef
kempinski Gold coast city hotel
ACCRA
11.2017 - 09.2018
- Cleaned kitchen counters, refrigerators, and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Private Chef
Ernest Jonah
ACCRA
01.2000 - 01.2015
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Shopped for ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Planned breakfast, lunch and dinner for over 15 visitors ,as well as special menus for in-house special events and catering.
Education
Certificate - Pro Chef 1
Kitchen Department
N.V.T. - Practical Cookery
Skills
- Verbal and Written Communication
- Disciplinary Action
- Passion for culinary arts
- Knowledge of cooking equipment
- Chopping skills
- Manage kitchen operation
- Food spoilage prevention
- Maintain inventory and records of food
Certification
- N.V.T.I Certificate
- Global Alliance Training
- Health and Safety Standards
- Kitchen Cost Savings
- Pro Chef 1
Accomplishments
- ACCOMPLISHMENTS, Awarded as the overall best student at flair Catering Services Limited (2016/2017) Academic year graduation.
- Awarded the second place in the cookies competition at Kempinski Gold Coast city Accra.
Timeline
Sous Chef (Acting Head Chef) - Gallery Hospitality & Management (KANEI NIKKEI )
11.2024 - 03.2026
CONSULTANT CHEF - CHOBI GHANA LIMITED
11.2023 - 12.2025
Head chef - Gallery Hospitality & Management Company
09.2023 - 11.2024
Private Chef - Naa Amokor
12.2021 - 08.2023
Private Chef - MAJESTY, PRAH
11.2020 - 12.2021
Commis Chef - Kempinski Gold Coast city hotel
10.2018 - 11.2020
Trainee Chef - kempinski Gold coast city hotel
11.2017 - 09.2018
Private Chef - Ernest Jonah
01.2000 - 01.2015
Flair Catering Institute - N.V.T., Practical Cookery
Obster Ink - Certificate, Pro Chef 1
References
References available upon request.
REFERENCES
- Annette Dzifa, Amelorku, HR Manager, amelorkudzifa@gmail.com, +233277552086
- Mahesh, Girme, Executive Sous Chef, maheshuved08@gmail.com, +96894030144
- Mr Kojo, Ansah, CEO Of MOBUS, kojoansah@gmail.com, +233240048058
References
References available upon request.