As a passionate chef, hospitality has been at the heart of every of my decision-making. Working in a fast-paced environment, I have come to appreciate the value of excellent skills and outstanding service to clients. While working as a head chef, I designed and implemented international menus and trained staff with both cooking and communication skills to ensure effective service delivery. Through outstanding leadership, planning, teamwork and consistency, the company's sales increased alongside customer satisfaction.
As a chef consultant for a hotel, I introduced international cuisines focused on promoting healthy eating. I achieved this through extensive research and customer surveys. The addition of this facility lead to a 50% increase in revenue over three months.
While working as a kitchen manager, I was assigned to lead a committee responsible for planning and decorating rooms' interiors. This was due to my creativity, attention to detail and excellent planning skills. I ensured cost efficiency and timely delivery of targets.
Diploma in Cuisine and Pastry
Level 3 HACCP Training for Catering & Retail, High-Speed Training
Level 2 Food Hygiene and Safety for Catering
PGD Aviation Management, Nigerian College of Aviation Technology
Basic Training in intercontinental Cuisine and Menu Plan, Tranquillity training School Accra
Diploma Catering and Hotel Management, El-Hyatt School of Catering
B.A. English Literature, Ahmadu Bello University, Zaria
Head Chef at Pocho Cafe and grill, Gwarimpa (2012 - Till Date)
Responsible for plating, taste vetting and managing the presentation of dishes. Overall kitchen management including staff training, Hygiene and maintenance. Menu formulation, standardisation and procurement of spices, herbs and garnishes.
Chef Consultant at Nitori Restaurant Abuja (April 2021-June 2021).
Creation and execution of fast food menu and recipe. Purchased and supervised kitchen set-up and standardization. Recruitment and training of new kitchen staff members. Marketing strategy to boost sales and increase the turnover by up to N1,200,000 in three days.
Chef consultant at Whitefield hotel Ilorin (December 2019 - December 2022)
3-year contract to redesign restaurant menu and incorporate fine dining cuisines. I also set up a salad bar with a wide range of creative recipes centred around health, fitness and wellness.
Manager/Chef at Flames Restaurant Churasco Grills and Bar (June 2019 - March 2021)
Oversee the running of the kitchen and restaurant. Developed and monitor the execution of a continental menu speciality in Brazilian churrasco. Marketing and revenue generation through active research and customer engagement.
Cooking, reading, dancing
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