Frank Abeetse

I am Chef Frank, an Experienced Head Chef with a proven track record leading a 10-person kitchen team at Ann's Kitchen. I specialize in Nigerian and Continental cuisine, with strong expertise in menu development, food quality, cost control, inventory management, procurement, and HSE compliance. I am the Founder of Chef Frank's Special Home Services, offering Private Chef services, Bulk Cooking, Home Meal Delivery, and Catering in Abuja.

Head Chef - Ann's Kitchen, Abuja

Managed a team of 10 kitchen staff

• Led daily kitchen operations, menu planning, and food preparation for Nigerian and Continental dishes
• Managed food procurement, inventory control, stock rotation, and cost control
• Trained and supervised kitchen staff on food safety, hygiene, and plating standards
• Ensured consistent food quality, timely service, and compliance with HSE regulations
• Handled bulk cooking and catering orders while minimizing waste

Founder & Head Chef - The Tastes Atlas by Chef Frank, Abuja

Private Chef & Home Meal Delivery

• Provide private chef, bulk cooking, home meal delivery, and catering services for homes and events
• Manage client orders, menu customization, and timely delivery within Noble Home Estate and environs
• Handle procurement, budgeting, and quality control to ensure restaurant-quality meals at home

Education and Skills Acquisition*

For my education, I had my First School Leaving Certificate at RCN Primary School, Ayati, Benue State from 2006 to 2011, and my Senior School Certificate at Government Secondary School, Ikpayongo, Benue State from 2011 to 2017. I then proceeded to the School of Health Information Management, Benue State University Teaching Hospital, Makurdi, where I obtained a National Diploma in Health Information Management from 2018 to 2021.

For my professional skills acquisition, I completed a Professional Diploma in African and Continental Cuisines at Red Dish Chronicles Culinary School, Abuja Branch in 2024. That training built on my 5+ years of practical experience in the kitchen and strengthened my expertise in menu development, food costing, procurement, hygiene and HSE compliance, and leading kitchen team.