Emediong Udofot

A dedicated and hands-on Culinary Chef with hands-on experience in high-volume food production, catering operations, professional cooking, baking, pastry preparation, and kitchen support. Experienced in working within structured kitchen environments while maintaining food quality, hygiene, sanitation, portion control, and service standards. Practical exposure to HACCP and food safety requirements through professional experience at Newrest Nigeria.

Also brings previous experience in administrative support and operational management, with demonstrated communication, organization, teamwork, and leadership abilities.

Chef De Partie at Newrest Nigeria (2025-09 – Present)

• Supported daily operations across the hot kitchen and pastry sections, producing 500–1,000+ meals per shift while maintaining standards for food quality, presentation, and timely service.
• Maintained compliance with HACCP, food safety, hygiene, sanitation, and health and safety requirements within a high-volume catering environment.
• Monitored ingredient and kitchen-supply inventory, supported stock control, and coordinated with suppliers to ensure timely availability of required materials.
• Assisted with menu planning, food preparation, portion control, and plating, ensuring consistency and customer satisfaction.
• Collaborated with Sous Chefs and the wider kitchen brigade to optimize workflow, improve productivity, and consistently meet service deadlines.
• Maintained a clean, organized, and service-ready kitchen through effective mise en place, cleaning practices, and adherence to food safety procedures.

Culinary Trainee at Chef Academy (2025-06 – 2025-08)

• Completed practical culinary training covering professional cooking, baking, pastry preparation, food presentation, and kitchen operations.
• Developed hands-on skills in food preparation techniques, ingredient handling, kitchen organization, and professional culinary practices.
• Participated in practical cooking and baking sessions, gaining exposure to professional and fine-dining food preparation.
• Developed practical knowledge of kitchen hygiene, sanitation, mise en place, and safe food-handling practices.

Personal Assistant at LA-VOGUE British International Schooll (2023-07 – 2024-05)

• Provided administrative and organizational support to the Principal in the day-to-day management of school activities.
• Coordinated appointments, schedules, correspondence, and routine administrative activities.
• Assisted with communication and coordination between the Principal, staff, students, parents, and other stakeholders.
• Maintained organized records and supported the smooth execution of administrative tasks.
• Demonstrated professionalism, confidentiality, organization, and effective communication in a busy school environment.

Manager at Oduduabasi ICT World (2022-09 – 2023-02)

• Oversaw the day-to-day operations of the ICT business and supported the smooth delivery of services.
• Coordinated operational activities and ensured that established procedures were followed.
• Supported the development and implementation of operational policies and procedures.
• Monitored business resources and supported effective budget and operational management.
• Ensured data security and integrity and promoted compliance with relevant organizational requirements.
• Provided leadership and supervision to support efficient daily operations.

Catering Assistant at Joyce Global World (2021-02 – 2022-01)

• Assisted with food preparation and catering activities for events and food-service operations.
• Supported kitchen operations, including ingredient preparation, cooking assistance, food arrangement, and service.
• Assisted with maintaining cleanliness and organization of kitchen and catering work areas.
• Worked collaboratively with the catering team to ensure timely preparation and service.
• Gained practical experience in catering operations, food handling, kitchen teamwork, and customer service.

BSc. in Business Administration – National Open University (2030)