Fidelis Ojo

Versatile culinary professional with progressive experience across restaurant, hotel, private-chef and catering environments. Experienced in leading kitchen teams, coordinating daily food production, planning menus and maintaining food quality and service standards. Skilled in Nigerian, continental and Italian cuisine, baking and small-chops production.

Brings practical knowledge of kitchen purchasing, stock control, inventory, sales and expense monitoring, food-cost control, waste reduction and HACCP-based food safety practices. Focused on efficient kitchen operations, team performance, customer satisfaction and business profitability.

HEAD CHEF at UNBOX FOOD (2025-08 – 2026-06)

• Led daily kitchen operations and coordinated food production to support smooth, timely service.
• Delegated duties to chefs and kitchen assistants, monitored performance and checked that production tasks met required standards.
• Reviewed stock at closing, identified unavailable or low-stock ingredients and prepared replenishment requirements so supplies were ready before the next day's production.
• Coordinated kitchen purchasing and monitored the receiving, storage and use of ingredients and supplies.
• Tracked sales and kitchen expenses, monitored food costs and supported gross- and net-profit performance.
• Controlled portion sizes and reduced avoidable food waste to protect margins and improve kitchen profitability.
• Maintained food quality, consistency, presentation, hygiene and production standards.
• Applied practical HACCP procedures, including separation of food-preparation equipment, prevention of cross-contamination and control of food-safety hazards.
• Promoted safe kitchen practices to reduce workplace accidents and risks associated with knives, hot equipment and kitchen work areas.

PRIVATE CHEF (2022 – 2025)

• Prepared customised daily meals for private clients and households, including menu planning and ingredient sourcing.
• Maintained high standards of food quality, presentation, cleanliness and kitchen organisation.
• Handled special dietary requirements and meal preparation for private occasions and events.

PRIVATE CHEF (2020 – 2022)

• Prepared Nigerian and continental meals for private clients.
• Managed meal planning, purchasing, food preparation and kitchen organisation.

COMPANY CHEF at ELEMEN REFINERY (2019 – 2020)

• Prepared meals for staff and supported efficient kitchen operations.
• Supported stock management, hygiene and large-scale food production.

CHEF at ABVIC EXECUTIVE HOTEL (2017 – 2019)

• Prepared hotel meals and supported banquet and restaurant service.
• Maintained food quality, kitchen hygiene and organised food preparation.

MANAGER / CHEF at MISSION INN HOTEL (2015 – 2017)

• Supervised kitchen and food-service operations.
• Coordinated food preparation, staff activities and service standards.

National Diploma (ND) in Computer Science – Federal Polytechnic, Idah, Kogi State (2009 – 2011)

Secondary School Education – Royal Crown Secondary School, Ajaokuta, Kogi State (2002 – 2008)

Primary Education – ASCO Primary School (1996 – 2002)