Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Also a Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Hi, I’m
Michael Edmond Gyebi
Accra
Summary
Overview
25
years of professional experience
1
Certification
Work History
Nekter Lounge & Restaurant
Executive Chef
09.2023 - Current
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Utilized culinary techniques to create visually appealing dishes.
Naa Amokor
Private Chef
12.2021 - 08.2023
Job overview
- 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 .
MAJESTY, PRAH
Private Chef
11.2020 - 12.2021
Job overview
- 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
Kempinski Gold Coast city hotel
Commis Chef
10.2018 - 11.2020
Job overview
- 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
kempinski Gold coast city hotel
Trainee Chef
11.2017 - 09.2018
Job overview
- 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.
Ernest Jonah
Private Chef
01.2000 - 01.2015
Job overview
- 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
Obster InkACCRA GHANA
Certificate | Pro Chef 1 02/2019 from Kitchen Department
02.2019
University Overview
Flair Catering Institute ACCRA GHANA
N.V.T. from Practical Cookery
07.2017
University Overview
Skills
- Verbal and Written Communication
- Disciplinary Action
- P>Passion for culinary arts
- P>Knowledge of cooking equipment
- P>Chopping skills
- P>Signature dish creation
- P>Food plating and presentation
- P>Food spoilage prevention
- P>Fine-dining expertise
- Food Safety
- Cost Control
- Menu development
- Inventory Control
- Safe Food Handling
- Catering and Events
Certification
- N.V.T.I Certificate
- Global Alliance Training
- Health and Safety Standards
- Kitchen Cost Savings
- Pro Chef 1
Additional Information
Additional Information
- 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 .
REFERENCES
Annette Dzifa Amelorku
HR Manager
Mobile; +233277552086
Email; amelorkudzifa@gmail.com
Mahesh Girme
Executive Sous Chef
Mobile; +96894030144
Email; maheshuved08@gmail.com
Mr Kojo Ansah
CEO Of MOBUS
Mobile; +233240048058
Email; kojoansah@gmail.com
.
Timeline
Executive Chef
Nekter Lounge & Restaurant
09.2023 - Current
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
Obster Ink
Certificate | Pro Chef 1 02/2019 from Kitchen Department
Flair Catering Institute
N.V.T. from Practical Cookery
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