CLINTON AYUK-ATAH

•Assisted in the creation of 4 seasonal menus which boosted restaurant reviews and guest satisfaction.

•created a kitchen operations system that efficiently cutting down meal prep time by 15%.

•Cultivated a wonderful working system with sellers to ensure the sourcing of premium ingredients while negotiating cost, which resulted in a 10% reduction in all expenses.

•Monitored and mentored coached junior cooks and interns , improving overall kitchen productivity and team performance.

•organise and Orchestrated the kitchen station which increase production by 20( a system that was very beneficial to the hotel especially during banquets of more 1500 guest)

•Ensure food is prepared and presented according to quality and taste standards

•Managed my own kitchen station, ensuring timely preparation of high-quality Italian and Swedish cuisine for up to 190 daily customers.

•Achieved a 10% reduction in cooking time by .

•Developed an efficient mise en place System that played a key role in a project to enhance the menu with 3 new signature dishes, receiving positive customer feedback.

•Got a 97% accuracy rate in following standard recipes, which resulted to a consistent customer dining satisfaction and experience.

•Was know for my personal hands on approach ( I like to show how to do not criticizing

•Directed team of 15 cook with the head chef during banquets and buffet resulting to high-quality service for more than 1000 diners.

•Created a waste reduction system that decreased food waste by 25%, saving the restaurant and hotel a lot of money

•Worked with the executive chef to remake the menu, costing customer satisfaction to increase by 20%

•Provided fantastic and extraordinary guest satisfaction by providing am amazing service ( making food and presentable food , talking with then overall just being a good human being while keeping it professional)

• Going the extra mile to provide guest experiences by maintaining high standards of plate presentation and always following the recipe