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
