Summary
Overview
Work History
Education
Skills
Languages
Websites
Timeline
Generic

Komlan Agbonson

cook
Vancouver,BC

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams with 12 years of experience in food industry, specializing in French, America and Asian cuisine, a leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

22
22
years of professional experience

Work History

Sous Chef

Rick Kim
Vancouver, British Columbia
08.2020 - 11.2024
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Trained new hires in proper cooking techniques and recipes.
  • Maintained accurate records for cost analysis purposes.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Line Cook

North Vancouver, British Columbia
02.2020 - 04.2020
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Placed frequently used food such as vegetables, dried foods and diaries in proper storage containers and placed perishable items in refrigerator.
  • Maintain cleanness and sanitized

Cook, Sous Chef and Kitchen Administrator

Christophe Bouvresse
Wan Chai, Hong Kong Island
05.2016 - 12.2019
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Garnished and arranged dishes into creative presentations.

Cook

Lori Granito
Sheung Wan, North-West Of Hong Kong Island
04.2009 - 04.2016
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Set up and performed initial prep work for food items such as soups, sauces and salads. i was trained how to make canapes for cocktail parties for both large and small catering events, and specializing in Cajun foods.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.

Cook

Kouhe Messan
Lome-Togo, Nyekonakpoe
01.2003 - 05.2004
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • The fundamental and concept of kitchen, learning name of equipment and they uses.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.

Education

Culinary Arts Diploma -

LaSalle College
Vancouver BC
12.2020

Food Hygiene Manager Certificate -

Hong Kong Management Association
Wan Chai Hong Kong
03.2018

High School Diploma -

St. Paul's Secondary School
Volta Region
07.2001

Skills

  • Food storage
  • Communication skill
  • Recipe creation
  • Food presentation
  • Cutting and slicing techniques
  • Sauce preparation
  • Foodservice sanitation
  • Cleaning and organization
  • Highly motivated
  • Multitasking
  • Contamination control
  • Equipment cleaning and maintenance

Languages

English
Professional
French
Professional

Websites

Timeline

Sous Chef

Rick Kim
08.2020 - 11.2024

Line Cook

02.2020 - 04.2020

Cook, Sous Chef and Kitchen Administrator

Christophe Bouvresse
05.2016 - 12.2019

Cook

Lori Granito
04.2009 - 04.2016

Cook

Kouhe Messan
01.2003 - 05.2004

Culinary Arts Diploma -

LaSalle College

Food Hygiene Manager Certificate -

Hong Kong Management Association

High School Diploma -

St. Paul's Secondary School

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