Ekene Onuoha

Talented and motivated chef with over 4 years of experience in intercontinental and local cuisine, sourcing ingredients, maintaining food budgets, managing kitchen assistants and making kitchens run efficiently. I possess organizational and problem-solving skills and the ability to perform well independently and in a team.

Kitchen Manager - Stem kitchen Food - Abuja

(2024-09)

• Training of staff, recipes and menu planning
• Seeing to daily kitchen operations and delegating duties to staff
• Record keeping records of daily input and output of food ingredients and prepared food
• Time management and food spoilage prevention

Head Chef - GO-University European Business Park

(2022-03)

• Led a team of domestic kitchen staff, including sous chefs, line cooks, and prep cooks, in executing daily food preparation, ensuring consistency in taste, presentation, and quality
• Developed and updated menus, incorporating seasonal ingredients and culinary trends to maintain a fresh and innovative dining experience
• Managed kitchen operations, including inventory control, procurement, budgeting, and cost analysis, resulting in a 30% reduction in food costs while maintaining quality
• Trained and mentored kitchen staff, fostering a culture of continuous learning and development, resulting in improved kitchen efficiency and performance
• Maintained high food safety and sanitation standards, ensuring compliance with local health regulations and conducting regular staff training on food handling and hygiene practices
• Implemented creative and unique plating techniques to elevate the presentation of dishes

Freelance Chef - Freelance

(2016-01 - 2023-02)

• Prepared a wide range of local and intercontinental dishes for clients from different backgrounds
• Managed proper food preparation, food storage, stocking of foodstuff, use of kitchen equipment and utensils, sanitation and safety issues
• Comprehensive knowledge of food and catering trends
• Accurately and efficiently prepared healthy delicious fish, meat, soups, stews and vegetable-based dishes based on the client's choice
• Developed healthy and nutritional dietary plans for clients
• Ensured compliance with safety standards and quality assurance regulations on food safety, sanitation and quality are met
• Coordinated food items on the menu and supervised catering for large-scale parties

Head Chef - Xanders Lounge - Onitsha, Anambra

(2020-01 - 2021-12)

• Responsible for all in-house cooking procedures
• Developed recipes and menus for a wide variety of guests at the lounge
• Created and prepared daily specials
• Improved the company's profit margin by sourcing new food vendors and negotiating favourable prices
• Supervised junior chefs in carrying out their daily work activities
• Ensured all food safety and company standards were met and exceeded

Head Chef - Ami Boutique Hotel - Enugu

(2018-01 - 2019-12)

• Prepared local and international dishes for breakfast, lunch and dinner in a timely and efficient manner
• Established menu, ensured quality control and minimised waste
• Built loyal clientele through friendly and professional customer interactions
• Maintained relationships and managed all ordering with reputable food purveyors/vendors
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food

Head Chef - Graceland Schools - Enugu

(2016-01 - 2018-12)

• Daily prepared a wide range of fresh meals for over 200 pupils and students
• Continuously monitored food inventory and took appropriate action to ensure food quality and service standards were met
• Interacted weekly with food vendors, and negotiated favorable prices for food stuffs and ingredients
• Trained, developed and supervised kitchen assistants
• Planned, managed and catered for special school events such as end-of-the-year parties, inter-house sports and other events

Continental Culinary Art - Red Dish Chronicles (2022-01)

Diploma In Hospitality Management - Lantana College of Hospitality (2016-01)