Dear Sir/Madam
APPLICATION FOR EMPLOYMENT AS EXECUTIVE CHEF OR SOUS CHEF
I wish to apply to be considered as an Executive Chef or a sous chef in your reputable
organization. I am an energetic young man of major working experience in the hospitality
industry, catering services and kitchen management.
.My ability to work under intense pressure, and to cook for a large number of people for parties
and conferences resulted in my services been recommended to Newmont Mining where I was
serving as the executive chef for 3000 people a day. I am able to offer general managerial
assistance to my superiors for the achievement of short and long term goals.
I have worked as a private chef in Nigeria, Benin, Libya and Egypt, where I gained a lot of cross
cultural experience and learned how to work with all caliber of peoples across the world. I have
14 years working experience in Hospitality Management Industry
Please find attached my Curriculum Vitae, which detail list of my working experiences and
skills.
Thank you in advance for your time and consideration. I look forward to hearing from you soon.
Yours sincerely,
EKOUE HAMZA KOUESSAN
CURRICULUM VITAE
PERSONAL DETAILS
Name: EKOUE HAMZA KOUESSAN
Phone:+233244607869/+233506432061/+233553379513 / +233533036638
E-mail:ekoue581@gmail.com
Nationality: Togolese /Ghanaian
Languages spoken: English, French and Ewe
OBJECTIVE
To secure progressive and long term position as an Executive chef in a well-organized
establishment that do understand the real professionalism, and encourage teamwork in
maximizing productivity in kitchen management to achieve one goals.
CERTIFICATIONS AND EDUCATIONAL BACKGROUND
DATE: 2007-2009
INSTITUTION: Ecole Hotel La Reference Notables, Quartier Attikpa, Lome-Togo West
Africa
CERTIFICATION: Certificate Aptitude Professionals Hotelier
COURSE CONTENT: Hotel management, kitchen management, food economics, pastries
management, food science, stock management, financial accounting, housekeeping, English
language, sales and marketing, introduction to restaurant and hotel management and front office
management.
DATE: September 1996 – June 2001
INSTITUTION: Notre Dame Horal, Togo Ville Togo West Africa
CERTIFICATION: Baccalaureate Certificate Diploma
COURSE CONTENT: Biology, Mathematics and Physics, Microsoft Office (Excel, Word and
Internet Explorer) French and English
TRAININGS/SEMINARS ATTENDED
August 5th 2014
One day professional development training program in food safety and hygiene training,
organized by the Food and Drugs Authority in Maestro restaurant, Accra
April 1st, 2015
Three days professional training program in culinary, organized by Elle & Vive from France, at
Maestro Restaurant, Accra
.WORK EXPERIENCE
Ike,s Cafe and Grill Restaurant
September 2023 still now
Executive Chef
November 2021-2023
Executive Chef
Newco Catering Logistic (Newmont Mining Company)
Duties: Planning buffet menu, cooking, training chefs and kitchen staffs, control food cost, stock
management, kitchen management, leading briefings with kitchen staff before daily task.
January 2020 -2021
Executive Chef
Hotel Ghana, West Africa
Duties: Appraising Kitchen Staff, Supervising stock, preparing budget, organizing buffet,
forwarding reports to management, composing duty roster, and training staff in general
hospitality best practices, and hygiene. Together with my team, we increased our kitchen
management rating by 33%
November 2019 – 2020
Sous Chef
Safari Valley Resort, Ghana, West Africa
Duties: Planning buffet menu, cooking, training, stock management, accounting, kitchen
management and leading briefings with staff.
June 2018 – 2019
Executive Chef
Ex-Tee Crystal Hotel, Bolgatanga (120 room’s capacity Hotel with 3 Conference halls)
Duties: Appraising Kitchen Staff, Supervising stock, preparing budget, organizing buffet,
forwarding reports to management, composing duty roster, and training staff in general
hospitality best practices, and Hygiene .Together with my team, we increased our kitchen
management rating by 33%.
January 2017 – 2018
Executive Chef
Axim Beach Hotel, Ghana West Africa
Duties: Appraising Kitchen Staff, Supervising stock, preparing budget, organizing buffet,
forwarding reports to Management Together with my team, we increased our kitchen
management rating by 40%.
December 2015 – January 2017
Executive Sous Chef
Aqua Safari Resort Hotel Ada Accra – Ghana, West Africa
Duties: Planning buffet menu, cooking, training, stock management, accounting, kitchen
management and leading briefings with staff.
January, 2013-September 2015
Head chef
The Honey Suckle Pup & Restaurant Osu-Accra, Ghana, West Africa
Duties: Master of culinary arts, selecting ingredients, kitchen management, liaising with clients
and ingredient wholesalers. Together with my team, we increased our kitchen management rating
by 35%.
April 2012 – December 2012
Head chef
Zanzibar Restaurant Accra – Ghana, West Africa
Duties: Trained and appraised cooks, supervised stock, checked on captain orders, planned
budgets, wrote reports to the executive chef and supervised kitchen hygiene.
April 2008 – December 2008
Head Cook: Carinthia Hotel 2 Fevrier: Lome – Togo. West Africa (A 452 room’s hotel with
modern facilities)
Duties: food inspection, organizing dining area and ensuring sanitary food handling practices,
cooking local and international delicacies. With my assistance, we were able to increase our
rating in kitchen management practices.
Attachment: Hotel Nice Aurore (In France)
Year: (For Six Months) after Education
January 2009 – December 2011
Chef
Saint Hotel Cotonou – Benin, West Africa. (A 60 room’s capacity hotel with ultra-modern
facilities)
Duties: Record keeping, stock management, inspection of food, cooking, and kitchen
management.
I am regularly called by Marriot Hotel, Golden Tulip Hotel etc. to cook during their big events
and conferences.
SKILLS
Computer literacy
Ability to work with different ethnic groups of people from different cultural background
worldwide
Ability to train chefs and kitchen staff and call for briefing before daily tasks
Team management skills
Multitasking
Confidentiality
Good communicator
HOBBIES
Cooking, listening to music, watching movies, playing football and researching about my job.
REFEREES
1. Mr. Johnny
Manager
Aqua Safari Resort Hotel Ada-Accra Ghana West Africa
Tel: (+233)249273737
2. Zenabu Issaka
Reception Manager
+233553379513
