Sadiat Tairu

Dedicated and highly skilled Culinary Professional with over ten years of experience in restaurant operations, food preparation, menu development, and kitchen management within fine dining and hospitality environments. Adept at preparing both local and international cuisines while maintaining exceptional standards of food quality, hygiene, and presentation. Demonstrated ability to lead kitchen teams, manage inventory, control food costs, and ensure compliance with health and safety regulations.

Passionate about culinary innovation and creating memorable dining experiences through creativity, consistency, and attention to detail.

Head Chef - AMBER LAGOS RESTAURANT - Lagos

(2024-01)

• Lead and oversee all kitchen operations to ensure efficient service delivery and food quality.
• Develop innovative menus and recipes aligned with customer preferences and market trends.
• Supervise, train, and mentor kitchen staff to maintain operational excellence.
• Monitor inventory levels and coordinate procurement of food supplies and kitchen equipment.
• Ensure strict compliance with food safety, sanitation, and health regulations.
• Manage kitchen budgets, food costs, and waste reduction initiatives.
• Maintain consistency in food preparation, presentation, and customer satisfaction.
• Improved operational efficiency through effective inventory management and kitchen organization.
• Maintained high food quality standards and customer satisfaction ratings.

Chef/Cook - LAGOSIAN RESTAURANT & BAR - Lagos

(2024-01 - 2024-12)

• Prepared local and continental dishes in line with customer orders.
• Participated in ingredient preparation, food production, and kitchen organization.
• Assisted in procurement and inventory monitoring.
• Ensured timely delivery of meals while maintaining quality standards.
• Supported front-of-house service when required.

Sous Chef - ATHENA LAGOS LOUNGE - Lagos

(2021-01 - 2024-12)

• Prepared a variety of dishes while maintaining consistency in quality and presentation.
• Ensured compliance with food safety and hygiene standards.
• Managed ingredient preparation and daily kitchen operations.
• Maintained clean and organized food preparation areas.
• Contributed to menu execution and customer satisfaction initiatives.

Kitchen Staff - PURPLE BISTRO FINE DINING RESTAURANT - Lagos

(2017-01 - 2021-12)

• Assisted senior chefs in food preparation and kitchen operations.
• Prepared vegetables, sauces, and ingredients for daily production.
• Supported the preparation of local and international dishes.
• Participated in inventory management and stock reconciliation.
• Verified deliveries against purchase orders and supplier invoices.
• Maintained proper storage procedures and inventory records.
• Gained practical experience in fine dining culinary standards and international cuisine preparation.

Spicy craft academy (2025-01)

Apprenticeship - International & Continental Cuisine - Purple Bistro Fine Dining Restaurant (2017-01 - 2017-12)

National Diploma - Yaba College of Technology (2015-01 - 2015-12)

SSCE/WAEC - Santa Maria College (2009-01 - 2009-12)

First School Leaving Certificate - Command Children Nursery & Primary School (2002-01 - 2002-12)