Summary
Overview
Work History
Education
Skills
Accomplishments
Additional Information
Timeline
CustomerServiceRepresentative

Bridget Gator

Accra

Summary

Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Forward-thinking professional offering more than 5 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven chef skills.

High-performing Chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

10
10
years of professional experience

Work History

Chef

Yungtse River Company
04.2021 - Current
  • 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.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.

Chef

Green House
01.2015 - 03.2019
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Education

High School Certificate - Accounting

Awudome Senior High School
Tsito Awudome Volta Region
05.2013

Skills

  • Menu Planning
  • Food Plating and Presentation
  • Kitchen Equipment Operation
  • Waste Control
  • Banquets and Catering
  • Food Preparation Techniques
  • Verbal and Written Communication
  • Kitchen Staff Management

Accomplishments

  • Reduced food costs by 25% by sourcing and securing new supplier.

Additional Information

REFERENCES

1.MR. Gideon Arku

Bureau Of National Investigation (BNI)

Contact: +233 24 332 1176


2.Madam Regina Owusua

Teacher

+233 54 458 2761

Timeline

Chef

Yungtse River Company
04.2021 - Current

Chef

Green House
01.2015 - 03.2019

High School Certificate - Accounting

Awudome Senior High School

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Bridget Gator