Pohognaki Abizou Tako
West Jordan
Summary
23 years expertise in all aspects of hospitality industry like hotels, restaurants, and resorts. Oversaw multi-million-dollar food and beverage establishments throughout United States.
A dynamic opportunity utilizing my 23 years of diversified leadership and portable expertise in culinary field or hospitality industry.
Overview
29
29
years of professional experience
Work History
Executive Chef
Conestoga Ranch
Bear Lake ,Utah
05.2022 - Current
- Designed and implemented seasonal menus to optimize food variety and nutritional value.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored culinary staff, enhancing team skills and productivity.
- Streamlined food preparation processes, reducing waste and improving efficiency.
CHEF
MARKET STREET GRILL
SLC, UT
06.2014 - 07.2022
- Hire and supervised 20+ cooks.
- Composed and authorized daily work schedules.
- Develop and execute seasonal menus.
- Pioneered special dishes
- Managed Food ordering
COOK 1
MONTAGE DEER VALLEY
PARK CITY, UTAH
11.2010 - 05.2012
- Managed 20+ cooks.
GM/FOOD AND BEVERAGE DIRECTOR
JACKS BAR
SLC, UT
04.2007 - 09.2010
- Manage all aspect of interviewing and hiring all potential employees
- Order all liquor and club and restaurants needs
- Make the schedules for every shift
- Food cost and beverage cost
- Create Special drinks and dishes
EXECUTIVE CHEF
UTAH FOOD BANK
SLC, UT
07.2005 - 10.2006
- Manage the cooking of 1500 meals a day
- Create new menus
- Teach cooking to a class of 10-15 people
- Order food / food cost
EXECUTIVE CHEF
BOULEVARD RESTAURAT
MURRAY, UT
01.2003 - 06.2005
- Manage 10 cooks
- Make the schedules for every shift
- Create menus
- Create Special dishes
- Food ordering / food cost
LEAD COOK
THE CANYON RESORT
PARK CITY, UT
03.2001 - 01.2003
- Manage 30 cooks.
- Create Special dishes
- Food ordering / food cost
EXECUTIVE CHEF
YAFA
NEW YORK, NY
02.1998 - 01.2001
- Manage 10 cooks
- Make the schedules for every shift
- Food ordering /food cost
- Create New dishes
- Boosted Outlet revenues by 11%
SOUS-CHEF
1 5TH
NEW YORK, NY
01.1997 - 01.1998
- Manage 10+ cooks.
- Create specialty dishes
- Worked under Anthony Bourdain
Education
A.S. - Mathematics, Physics
University of Lomé
Skills
- Executive Chef experience with million-dollar, upscale establishments
- Training and development specialist; teaching instructor
- Successful catering experience (1,200 people)
- Maximizing kitchen productivity and staff performance
- Performance Management
- Total Quality Assurance
- Capacity Management
- Budgeting/ P&L Management
- Modern Menu Concepts
- Forecasting/ Scheduling
- HACCP and Food Sanitation
- Staff Selection and Training
- Nutrition and Special Diets
Languages
French
Spanish
5 African Languages
Timeline
Executive Chef
Conestoga Ranch
05.2022 - Current
CHEF
MARKET STREET GRILL
06.2014 - 07.2022
COOK 1
MONTAGE DEER VALLEY
11.2010 - 05.2012
GM/FOOD AND BEVERAGE DIRECTOR
JACKS BAR
04.2007 - 09.2010
EXECUTIVE CHEF
UTAH FOOD BANK
07.2005 - 10.2006
EXECUTIVE CHEF
BOULEVARD RESTAURAT
01.2003 - 06.2005
LEAD COOK
THE CANYON RESORT
03.2001 - 01.2003
EXECUTIVE CHEF
YAFA
02.1998 - 01.2001
SOUS-CHEF
1 5TH
01.1997 - 01.1998
A.S. - Mathematics, Physics
University of Lomé
Awards & Recognitions
JUL 2005 - OCT 2006 EXECUTIVE CHEF (International Cuisine ) UTAH FOOD BANK SLC, UT, Ref : Articles (Salt lake tribune Friday April 21,2006 ) (ucwm Dec 7 ,2005 ) (salt lake tribune Friday Dec 12, 2005 ) (Channel 2 news w/Gephardt), JAN 2004 - JUN 2005 : EXECUTIVE CHEF ( French cuisine ) BOULEVARD RESTAURAT, Ref :Articles (Salt Lake Tribune Friday Feb 4, 2005 / Friday march 8 2005 )