Richard Tsetse
Accra
Summary
At Treasure Island, I spearheaded kitchen operations, enhancing food quality and presentation, which significantly boosted the restaurant's reputation. My expertise in kitchen management and effective communication led to a 15% reduction in food waste. Skilled in food safety and team training, I excel in optimizing culinary processes and staff coordination for peak performance.
Overview
6
6
years of professional experience
4
4
Years of practising before my certificate cert
Work History
Chef
Treasure Island
08.2018 - 08.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
Education
NVTI - F&B
Weekends Vocational Institute
08.2016
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Plating techniques
- Recipe creation
- Sanitation Practices
- Staff Coordination
- Menu development
- Banquets and catering
- Portion and cost control
- Menu Planning
- Cost Control
- Performance Improvement
- Vegetarian Cooking
- Garnishing Techniques
- Food spoilage prevention
- Seafood Preparation
- Butchery skills
- Forecasting and planning
- Special diets understanding
- Food Cost Analysis
Work Preference
Work Type
Full TimeWork Location
On-SiteImportant To Me
Career advancementCompany CultureFlexible work hoursTimeline
Chef
Treasure Island
08.2018 - 08.2024
NVTI - F&B
Weekends Vocational Institute
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