Friday Tiku

Certified Cook with strong experience in high-volume culinary environments serving over 200 daily guests. Expert in food safety protocols, inventory organization, and efficient station preparation. Reliable, safety-conscious, and adaptable to fast-paced seasonal or institutional kitchen structures.

Willing to relocate: Anywhere

Cook at Cogir Senior Living (2026-01 – Present)

On Call position

• To prepare and responsible for the preparation/delivery of all foods for residents
• To ensure use of proper food handling techniques
• To make menu substitutions as necessary and record these in designated place.
• To assist in serving meals, following resident's diet and food preferences using proper portion sizes
• To review menus and production sheets before preparing meals and prepare and serve them properly and attractively.
• To uphold and promote the organization's values and philosophy relating particularly to ethics, morality, and integrity.

Cook at Belong Ottawa (2025-04 – Present)

• Maintained an A rating with the Department of Health by standardizing cleaning procedures
• Prepared meals for lunch and dining services with an average of 200 people per day.
• Collaborated with Head Chef on menu design and innovative recipes.
• Leaving clear, accurate notes for the next shift regarding inventory levels, prepped food, or equipment issues.

Cook / placement at Cogir Senior Living Canada (2025-04 – 2025-05)

• Prepared menu items during breakfast, lunch, and dinner according to health regulations and restaurant standards
• Labeled, organized, and re-stocked food & supply items 2 times per week, reducing food waste by 28%
• Maintained a clean work area and sanitizing station by washing, drying, and sanitizing tools and surfaces
• Work along side with the chef and diatery aid as term

Cook at Farm boy (2024-01 – 2025-04)

• Cook food for customers in a friendly and efficient manner.
• Assist in food preparation and cooking as required, following established recipes and guidelines.
• Maintain cleanliness and organization of the kitchen and dish area adhering to health and safety regulations.
• Handle food items safely, ensuring proper storage and handling techniques are followed.
• Collaborate with kitchen staff to ensure timely meal preparation and service.
• Provide excellent customer service by addressing guest inquiries and concerns promptly.

Fruit Juice/ Smoothies produce at Haile Selassies Hotel (2017-01 – 2020-12)

• Prepared and organized workstations for daily juicing operations.
• Crafted fresh juices according to customer orders, ensuring quality and taste.
• Maintained cleanliness and compliance with hygiene standards throughout the production process.
• Conducted regular inventory checks to ensure availability of fresh ingredients
• Maintain food safety standards

Cook at Chefvys Fast food / Restaurant (2014-03 – 2016-12)

• Washing, peeling, chopping vegetables, and portioning ingredients for the main cooks.
• Setting up salad bars, buffet lines, or tray lines for service.
• Unloading food deliveries, rotating stock using the FIFO (First In, First Out) method, and organizing walk-in coolers.
• Prepare entrée and appetizer ingredients, using precision trimming skills to de-bone poultry and maximize meat yield
• Monitor food storage to ensure optimal freshness, helping reduce spoilage by 14%
• Measure and regulate oven, broiler, and roaster temperatures to ensure cooking at correct temperatures
• Sanitize working surfaces, utensils, and kitchen equipment in accordance with kitchen safety regulations
• Manage and track ingredients, rotating stock as necessary to reduce seasonal food costs by 11%

High school diploma or GED in Science (Secondary School) – Community Secondary school Bamba (2004-03 – 2013-06)

Science (Secondary School) in Science – Community secondary school okwa (2004-09 – 2010-09)