Joel Agbenu Nyarko
Accra
Summary
Organized and dependable sous chef successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Country Club
08.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Plated meals paying special attention to garnishes and overall presentation, to meet the standard of the restaurant
Chef De Partie
Fatfish Fine Dinning Restaurant
09.2021 - 08.2022
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Complied with portion and serving sizes as per restaurant standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
Demi Chef
Fatfish Fine Dinning Restaurant
11.2019 - 09.2021
- Assisted with food preparation prior to service.
- Made sure food aty station was ready and on time whenever needed.
- Supported the Chef departee in daily mise-en-place, assigned preparation projects and inventory activities.
Commis Chef
Tribeca Hotel
06.2017 - 11.2019
- 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.
- Assisted with routine stock rotation to keep ingredients fresh.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Food Science
Saint Peters SHS
05.2017
La Bawaleshie Presbyterian JHS
06.2014
Skills
- Stocking and Replenishing
- Verbal and Written Communication
- Catering Events
- Collaborative Relationships
- Budgeting and Cost Control
- Recipe Development
- Safe Food Handling
- Food Preparing, Plating and Presentation
- Menu Planning
- Customer Service
- Profit Target Achievement
- Coaching and Mentoring
- Guest Satisfaction
- Temperature Monitoring
Certification
- BECE Certificate
- WASSCE Certificate
Languages
English
Advanced (C1)
Timeline
Sous Chef
Country Club
08.2022 - Current
Chef De Partie
Fatfish Fine Dinning Restaurant
09.2021 - 08.2022
Demi Chef
Fatfish Fine Dinning Restaurant
11.2019 - 09.2021
Commis Chef
Tribeca Hotel
06.2017 - 11.2019
Food Science
Saint Peters SHS
La Bawaleshie Presbyterian JHS
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