Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Hi, I’m
Richmond Doe Adekplorvi
Accra
Summary
Overview
11
years of professional experience
Work History
Alisa Hotels
Junior Sous Chef
08.2022 - Current
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Supervising daily operations (Breakfast, Lunch, Dinner and Ala Carte) .
- Delighting tax among my junior chefs .
- Led team by example in preparing items accurately and according to high-quality standards.
- Monitored recipe portioning to control food costs.
- Oversaw cleanliness of each station in kitchen.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted sous chef with weekly schedule drafts for Number kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
Aqua Safari Resort
Chef De Partie
08.2020 - 07.2022
Job overview
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Peduase Valley Resort
Chef De Partie
10.2017 - 06.2020
Job overview
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
Le Must Family Restaurant
Junior Chef
06.2015 - 07.2017
Job overview
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepped daily menu items to quickly deliver upon request.
- Collaborated with staff members to create meals for large banquets.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
Bassillisa Restaurant
Commis Chef
09.2012 - 01.2014
Job overview
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
Gina Evergreen Vocational InstituteTema Ghana
Grade 1&2 from Cookery
03.2016
University Overview
- Awarded Award Name
- Elected Captain of Team
- Member of Honor's Society Name
- Elected to Elected Position for Student Organization, Fraternity or Sorority in Year
Three Town Secondary School Denu Volta Region
SSCE from Home Economics
04.2012
University Overview
- Completed professional development in Subject
- Continuing education in Subject
St Johns Academy Aflao Volta Region Ghana
BECE from General Studies
04.2008
University Overview
- Member of Fraternity or Sorority Name
- Dean's List Semester and Year
- Awarded Award Name
- Member of Student Organization or Club Name
- Professional development completed in Subject
- Completed professional development in Subject
Skills
- PERSONAL SKILLS
- Supervising skill
- Good Communication Skill
- A good team player
- Good interpersonal relationship
- Culinary Arts
- Sauce Preparation
- Hospitality Management
- Collaborative Relationships
- Attention to Taste
- Staff Recruiting and Hiring
- Proper Food Handling
- Equipment Inspection and Maintenance
- Chef Assistance
- Disciplinary Action
- Food Preparing, Plating and Presentation
- Organization and Prioritization
- Cooking Technique Demonstrations
- Consistent Presentations
- Portion and Cost Control
- Restaurant Operation
Timeline
Junior Sous Chef
Alisa Hotels
08.2022 - Current
Chef De Partie
Aqua Safari Resort
08.2020 - 07.2022
Chef De Partie
Peduase Valley Resort
10.2017 - 06.2020
Junior Chef
Le Must Family Restaurant
06.2015 - 07.2017
Commis Chef
Bassillisa Restaurant
09.2012 - 01.2014
Gina Evergreen Vocational Institute
Grade 1&2 from Cookery
Three Town Secondary School
SSCE from Home Economics
St Johns Academy
BECE from General Studies
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