John Mensah
Ras al-Khaimah
Summary
Dynamic and skilled Chef with extensive experience at GLAUX, adept in food safety and kitchen management. Proven ability to enhance customer satisfaction through innovative menu development and effective team collaboration. Recognized for maintaining high culinary standards and optimizing meal preparation processes, ensuring quality and freshness in every dish.
I’m a passionate cook with 3 to 4years of experience in Italian and fusion cuisine. I specialize in handmade pasta, seasonal vegetable dishes, and creative plating. I believe in using simple ingredients with bold flavor to create memorable dining experiences. I'm currently seeking to join a team that values both tradition and innovation.
Overview
6
6
years of professional experience
Work History
Chef
GLAUX
06.2025 - Current
- Prepared diverse menu items following established recipes and presentation standards
- Assisted in inventory management, ensuring freshness of ingredients and minimizing waste
- Collaborated with kitchen staff to maintain cleanliness and organization in food preparation areas
- Executed cooking techniques while adhering to health and safety regulations
- Engaged with customers to receive feedback, enhancing culinary offerings based on preferences
- Supported daily operations by efficiently coordinating meal service timelines
- Adapted to changing menus and dietary requirements, demonstrating flexibility in food preparation
- Maintained equipment and tools, ensuring optimal functionality for kitchen operations
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Commis Chef 1
So Eatery
06.2024 - 06.2025
- Assisted in food preparation and cooking to support kitchen operations.
- Followed safety and sanitation guidelines to maintain a clean work environment.
- Collaborated with team members to ensure timely service during peak hours.
- Prepared ingredients by chopping, slicing, and measuring according to recipes.
- Maintained inventory of kitchen supplies and reported shortages to management.
- Operated kitchen equipment safely and efficiently to optimize workflow.
- Learned various cooking techniques under the guidance of senior chefs.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Developed waste reduction initiative by repurposing food scraps, contributing to sustainability efforts.
COMMIS CHEF 2
Marco Polo Hotel
09.2022 - 09.2024
- Prepared and plated dishes according to menu specifications and presentation standards.
- Assisted senior chefs in daily kitchen operations, ensuring smooth workflow during service hours.
- Maintained cleanliness and organization of kitchen stations, adhering to food safety regulations.
- Collaborated with team members to create innovative menu items that enhanced guest satisfaction.
- Monitored inventory levels, assisting in ordering supplies to minimize waste and costs.
- Trained new kitchen staff on food preparation techniques and safety protocols to ensure consistency.
- Contributed to daily specials, utilizing seasonal ingredients to elevate culinary offerings.
- Implemented efficient cooking methods, improving prep times without compromising quality or taste.
3rd Commis Chef
LUNAR HOSTEL
09.2020 - 06.2022
- Assisted in preparation of ingredients for various dishes, ensuring quality and freshness.
- Maintained cleanliness and organization of kitchen stations, adhering to health and safety standards.
- Collaborated with senior chefs to develop new menu items based on seasonal ingredients.
- Operated kitchen equipment efficiently, ensuring proper functionality and safety protocols were followed.
- Supported team during peak hours, contributing to timely meal service and customer satisfaction.
- Monitored food stock levels, assisting with inventory management and ordering supplies as needed.
- Contributed to maintaining high culinary standards through attention to detail in presentation and taste.
- Maintained proper food storage practices, reducing waste and ensuring food safety standards were met.
Kitchen Assistant
SAWAYN-BERGSTROM
02.2019 - 05.2020
- Assisted in food preparation, ensuring timely service and adherence to quality standards.
- Maintained cleanliness of kitchen equipment and workspaces, promoting a safe working environment.
- Supported senior chefs in menu planning, contributing creative ideas for seasonal dishes.
- Trained new kitchen staff on operational procedures and food safety regulations.
- Streamlined inventory management processes, reducing waste and improving supply chain efficiency.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
Education
HIGH SCHOOL DEGREE - PLUMBING
OPPORTUNITIES INDUSTRIALIZATION CENTRE GHANA
GHANA 12-2017
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Effective communications
- Team collaboration
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Food plating and presentation
cooking
Passionate culinary professional specializing in creating flavorful, visually striking dishes using seasonal ingredients, with a proven ability to execute efficiently in high-pressure kitchen environments.
music
Close listening to music strengthens my ability to analyze structure, emotion, and cultural context—skills I bring to both creative and collaborative work.
play and watching football
Football has taught me the value of trust, communication, and working toward a common goal—lessons I apply daily in team settings
Timeline
Chef
GLAUX
06.2025 - Current
Commis Chef 1
So Eatery
06.2024 - 06.2025
COMMIS CHEF 2
Marco Polo Hotel
09.2022 - 09.2024
3rd Commis Chef
LUNAR HOSTEL
09.2020 - 06.2022
Kitchen Assistant
SAWAYN-BERGSTROM
02.2019 - 05.2020
HIGH SCHOOL DEGREE - PLUMBING
OPPORTUNITIES INDUSTRIALIZATION CENTRE GHANA
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