{ "$schema": "https://cvjson.com/schema/v1.json", "basics": { "name": "SAMUEL ASIAMAH", "label": "Chef de partie", "summary": "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.", "location": "Bel Air, Mauritius" }, "work": [ { "company": "Food Court Sushi Restuarant", "position": "Assistant Head chef", "location": "Skurup, Sweden", "startDate": "2025-01", "current": true, "highlights": [ "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]" ] }, { "company": "GADO MEAT FACTORY", "position": "Butcher", "location": "Cape Coast, Ghana", "startDate": "2011-01", "endDate": "2013-01", "highlights": [ "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" ] }, { "company": "AVIPRO Co LTD", "position": "Butcher", "startDate": "2014-01", "endDate": "2016-01", "highlights": [ "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" ] }, { "company": "Hennessy Park Hotel", "position": "Butcher", "location": "Ebene, Mauritius", "startDate": "2016-01", "endDate": "2019-01", "highlights": [ "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" ] }, { "company": "C Mauritius Resort & Spa", "position": "Cook", "startDate": "2019-01", "endDate": "2022-01", "highlights": [ "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" ] }, { "company": "Constance Belle Mare Plage", "position": "Chef De Partie in French Cuisine", "location": "Mauritius", "startDate": "2022-01", "endDate": "2023-03", "highlights": [ "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" ] }, { "company": "Anahita Residence and Villa Limited", "position": "Chef De Partie Cold Kitchen", "startDate": "2023-04", "endDate": "2023-06", "highlights": [ "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" ] }, { "company": "Amber Sunlife Resort", "position": "Chef De Partie (Italian Cuisine)", "location": "Mauritius", "startDate": "2023-06", "current": true, "highlights": [ "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": [ { "institution": "Alison Institute Online Courses", "degree": "Certificate", "field": "Meat Cutting And Processing", "startDate": "2021-08" }, { "institution": "Sir Gaetan Duval Hotel School", "degree": "National Certificate in Butchery NC3", "startDate": "2021-06" }, { "institution": "Service A La Francaise Exportateur De Talents", "degree": "Certificate Formation Charcutier Et De La Boucherie", "startDate": "2019-08" }, { "institution": "PR School of Management", "degree": "Higher National Diploma (SQA)", "startDate": "2017-06" }, { "institution": "Preset Pacesetters Senior High School", "degree": "High School Certificate", "startDate": "2012-07" }, { "institution": "Sir Gaetan Duval Hotel School", "degree": "National Certificate in Food Production (NC3)" } ], "skills": [ "Sound knowledge of all meat related health and safety.", "Able to lift up to 80 pounds", "Able to work in refrigerated rooms where meat has to be stored." ], "languages": [ { "language": "English", "fluency": "Full Professional" }, { "language": "French", "fluency": "Professional" } ], "availability": { "status": "open", "sponsorship": false }, "ats": { "keywords": [ "Assistant Head chef", "Food Court Sushi Restuarant", "Butcher", "GADO MEAT FACTORY", "AVIPRO Co LTD", "Hennessy Park Hotel", "Cook", "C Mauritius Resort & Spa", "Chef De Partie in French Cuisine", "Constance Belle Mare Plage", "Chef De Partie Cold Kitchen", "Anahita Residence and Villa Limited", "Chef De Partie (Italian Cuisine)", "Amber Sunlife Resort", "Meat Cutting And Processing", "Sound knowledge of all meat related health and safety.", "Able to lift up to 80 pounds", "English", "French", "Chef de partie" ], "yearsOfExperience": 2, "seniority": "lead", "highestEducation": "Diploma" }, "verification": { "email": true, "platform": "freecv.org" }, "i18n": { "primary": "en" }, "meta": { "version": "1.2.2", "canonical": "https://livelink.cv/samuel-asiamah/cv.json", "lastModified": "2026-08-05T18:22:04.501Z", "generator": "FreeCV.org" } }