JOSEPHUS NII AYI OFOLIQUAYE
Adenta
Summary
Dynamic culinary professional with extensive experience at Bernhard Schulte Ship Management, excelling in menu development and food safety. Proven ability to lead teams and manage inventory efficiently, ensuring high-quality meal preparation while meeting diverse dietary needs. Recognized for exceptional multitasking skills and maintaining impeccable hygiene standards in fast-paced environments.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chief Cook
Bernhard Schulte Ship management (India ) Private
05.2022 - Current
- Allocation of daily catering personnel task
- Ensure efficient provision planning for the required periods/voyages
- Control of stock and correct storage of food items, hardware and clearing materials
- Preparation of orders for food stock
- Control of food wastage
- Assist in maintaining food budgets
- Preparation of daily mail menus, in consultation with the Master (Captain)
- Taking into account special dietary requirements, including religious needs, of crew members
- Maintaining the highest standards of cleanliness and hygiene in the galley, pantries, dishwashers, food preparation area and service areas and equipment.
Chef de Partie
The Royal Senchi Hotel
Akosombo
08.2013 - 11.2022
- Developing of buffet menu and ala cart menu as well.
- Excellent use of various cooking methods, ingredients, equipment, tools and processed
- Ability to multitask
- Ability to work efficiently under pressure
- Great time management skills
- Great communication and interpersonal skills
- Knowledge of best and latest cooking practices
- Following the sous chef guidance with the Executive chef.
- Making sauce and vegetable dishes.
- Prepared roasted and braised meats and their appropriate sauce
- Ensure adequacy of supplies at the cooking station.
Cook
Labadi Beach Hotel
Labadi Accra
11.2011 - 12.2012
- Worked at station of starters and meat station.
- Learn Italian cuisine with different cooking techniques.
- Improved solid culinary skills and methods by working under the guidance of a chef de partie.
- Assisted in food preparation and in producing menu ideas.
Waiter
Food & Beverage Coconut Groove
Elmina
12.2008 - 08.2009
- Serving of guest
- Sending orders from guest to the kitchen
- Whipping of cutleries and plate
- Setting of tables
Cook
Elmina Beach Resort
Elmina
07.2007 - 08.2008
- Preparing of dishes for all types of functions
- Working in hand in hand with the sous chef on duty
- Making sure that all banqueting dishes are served on time
- Meeting all guest demand
- Working in a good hygienic area when at post
Education
Cookery-Proficiency -
Training and Vocational Education Technical (TVET)
Ghana11.2023
MBA - MARINE
Swedru Senior High School
Ghana09-2023
Cookery Proficiency -
National Vocational Training Institute (NVTI)
Ghana03.2021
Bachelor of Technology - Hospitality and Tourism Management
University of Cape Coast
Ghana06.2019
Hotel Catering and Hospitality Management -
Polytechnic-Cape Coast
Ghana06.2010
Skills
- Menu development and recipe creation
- Culinary techniques and food presentation
- Food safety and hygiene
- Inventory management and organization
- Team collaboration
- Multitasking skills
Certification
- Customer Service, Human Capital International, 02/01/15
- Hazard Analysis Critical Control Point (HACCP), 11/01/16
Personal Information
Title: Chief Cook
Timeline
Chief Cook
Bernhard Schulte Ship management (India ) Private
05.2022 - Current
Chef de Partie
The Royal Senchi Hotel
08.2013 - 11.2022
Cook
Labadi Beach Hotel
11.2011 - 12.2012
Waiter
Food & Beverage Coconut Groove
12.2008 - 08.2009
Cook
Elmina Beach Resort
07.2007 - 08.2008
Cookery-Proficiency -
Training and Vocational Education Technical (TVET)
MBA - MARINE
Swedru Senior High School
Cookery Proficiency -
National Vocational Training Institute (NVTI)
Bachelor of Technology - Hospitality and Tourism Management
University of Cape Coast
Hotel Catering and Hospitality Management -
Polytechnic-Cape Coast
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