Samuel Asiamah
Chef de partie
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About
Experienced Chef de Partie with a strong background in Italian Cuisine, French Gastronomy, Sushi Making and butchery and kitchen management. Notable for training apprentice butchers and supervising kitchen staff to uphold stringent food quality and safety standards. Committed to delivering exceptional culinary experiences through meticulous preparation and presentation of meats, while ensuring compliance with health regulations.
Proven ability to maintain high-quality standards in fast-paced environments.
Experience
Assistant Head chef - Food Court Sushi Restuarant - Skurup, Sweden
(2025-01)
- Lead a team to provide food quality and presentation
- Developed and implemented new sushi recipes, increasing customer satisfaction ratings by 95%
- Streamlined food preparation processes, reducing average service time by 10 minutes during peak hours
- Collaborated with the head chef to create seasonal menus, boosting sales
- Managed inventory and ordering of supplies, decreasing food waste by 40% within [timeframe]
- Monitored freshness and condition of prepared food
Butcher - GADO MEAT FACTORY - Cape Coast, Ghana
(2011-01 - 2013-01)
- Monitored freshness and condition of prepared food
- Prepared special cuts ordered by chefs
- Cut, trimmed, deboned, and wrapped meat
- Maintained cleanliness and temperature control in storage
- Minimized waste through precise meat cutting
Butcher - AVIPRO Co LTD
(2014-01 - 2016-01)
- Prepared, packaged, and displayed meats focusing on quality and appearance
- Slaughtered livestock using stunning devices and knives
- Skinned, cleaned, trimmed, and removed inedible parts from carcasses
- Slaughtered poultry, removed feathers and prepared for processing
- Tracked inventory, shipments, and sales to maintain supply
Butcher - Hennessy Park Hotel - Ebene, Mauritius
(2016-01 - 2019-01)
- Prepared, packaged, and displayed meats for retail with quality focus
- Supervised and trained apprentice butchers on safety and techniques
- Monitored meat freshness and quality
- Sharpened and maintained knives and cleaned equipment daily
- Handled viscera removal and carcass splitting according to religious laws
Cook - C Mauritius Resort & Spa
(2019-01 - 2022-01)
- Received, inspected, and stored meat while rigorously monitoring temperatures for quality control
- Ensured high sanitation standards by meticulously cleaning equipment and work areas
- Sharpened and adjusted cutting equipment to maintain optimal performance and precision
- Executed the slaughtering and deboning of poultry and beef carcasses with skill and efficiency
- Organized and maintained a comprehensive inventory of fresh, frozen, and cured meats
- Prepared beef, pork, veal, lamb, and poultry cuts according to precise chef specifications
Chef De Partie in French Cuisine - Constance Belle Mare Plage - Mauritius
(2022-01 - 2023-03)
- Prepared beef, pork, veal, lamb and poultry cuts per customer specifications
- Cut meat products according to sizing guidelines and arranged trays
- Trained personnel on cleanliness and meat cutting techniques
- Instructed employees on safety and protective clothing to reduce injuries
- Cleaned, trimmed, and split carcasses for easier handling
- Removed viscera and inedible parts from carcasses
- Executed daily production schedule from chef
Chef De Partie Cold Kitchen - Anahita Residence and Villa Limited
(2023-04 - 2023-06)
- Adhered to health and safety regulations in kitchen food preparation
- Conducted regular inspections of kitchen areas, equipment, and storage for hygiene
- Supervised and trained kitchen staff for food quality standards
- Organized daily mise en place for efficient meal preparation
- Oversaw staff filleting, deboning, trimming, and cleaning of carcasses
- Salad and starters Making like amuse Bouche
- Sauce Preparation and Food Plating
Chef De Partie (Italian Cuisine) - Amber Sunlife Resort - Mauritius
(2023-06)
- Supervise staff in the cold kitchen to maintain quality standards
- Monitor food preparation techniques to ensure consistent high-quality products
- Regularly check temperatures in fish and meat areas
- Debone and fillet various types of fish
- Develop menus for special occasions following recipes and standards
- Inspect finished plates to ensure quality before serving
Education
Certificate - Meat Cutting And Processing - Alison Institute Online Courses (2021-08)
National Certificate in Butchery NC3 - Butchery - Sir Gaetan Duval Hotel School (2021-06)
Certificate - Formation Charcutier Et De La Boucherie - Service A La Francaise Exportateur De Talents (2019-08)
Higher National Diploma SQA - PR School of Management (2017-06)
High School Certificate - Preset Pacesetters Senior High School (2012-07)
National Certificate in Food Production NC3 - Food Production - Sir Gaetan Duval Hotel School
