Emmanuel Ephraim

Emmanuel Ephraim is a seasoned cook /chef with over ten (10) years of culinary experience, aiming to leverage his skills and kitchen management expertise to contribute to the success of a reputable institution in Ghana. His unique ability to multitask under pressure and maintain routine ensures efficiency even in hectic environment. Emmanuel is committed to enhancing kitchen operations, menu planning, and portion control and cleanliness standards while delivering exceptional customer service.

Chef at Aves International Academy (2018-01 – Present)

• Lead Kitchen Operations, overseeing a team of culinary professionals.
• Utilize exceptional knife skills and culinary expertise to prepare and cook a diverse range of dishes.
• Ensure compliance with hygiene, hand washing and safety codes to maintain a clean and safe kitchen environment.
• Provide excellent customer service by addressing guest inquiries professionally and attentively.
• Demonstrate superb attention to detail in food preparation, presentation and portion control.

Headchef – Breakfast Chef at Godern Dragon Casino (2015-01 – 2018-12)

• Lead Kitchen Operatons, ensure compliance with hygience hand washing and safety.
• Committed to enhance kitchen operation, menu planning, portion control and cleanliness standards whole delivering exceptional customer service.
• Demonstrate excellent communication skills in liaising with kitchen staff and other departments.

Chef, Breakfast Chef at Hotel Majorie 'Y' (2009-01 – 2015-12)

• Assisted the head chef in managing kitchen operations, including inventory management and staff training.
• Implemented efficient cooking procedures to streamline operations and reduce processing time.
• Maintain high standards of food safety and hygiene, adhering to safety code and regulations.
• Collaborated with the culinary team to develop and execute innovative menu off springs.
• Demonstrated excellent communication skills in liaising with kitchen staff and other department.

Breakfast Chef / Cook at Tema International Hotel (2012-01 – 2013-12)

• Prepared and cook a variety of dishes according to standardized recipes and portion sizes.
• Demonstrated proficiency in various cooking techniques, including grilling and frying.
• Ensured the freshness and quality of ingredients by conducting regular checks and inspections.
• Contributed to maintaining cleanliness and organization in the kitchen area.
• Worked efficiently under pressure to meet high volume demands during peak hours.

Caterer – National Vocational Training Institute (2013-01 – 2014-12)

Upstream Oil and Gas – SIMA Business School (2013-01 – 2014-12)

SSSCE – Bompeh Secondary Technical School (2002-01 – 2005-12)

BECE – Presbyterian Junior High School (1999-01 – 2002-12)