Summary
Overview
Work history
Education
Skills
Languages
Timeline
Generic

AKINTUNDE DAVID ODEDELE

Vakkaru Maldives,Maldives

Summary

A resourceful, well trained french, Mediterranean and Japanese cuisine chef. Ready to secure a challenging position as a Chef in an upscale restaurant that will allow me to utilize my skills and knowledge of the culinary arts. Proficiency in computer, good communication skills, preparing high quality dishes while maintaining food safety standards.

Overview

6
6
years of professional experience

Work history

Japanese Cuisine Chef

Vakkaru Maldives
, Maldives
11.2022 - Current
  • Effectively lead a team of 5 Chefs by example, and manage section to ensure to high standard of service.
  • Ensure food safety compliance within the kitchen to avoid poor food handling practices.
  • Prevent cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Forecast kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Build a healthy relationship with senior Chefs and sub-ordinates.
  • Minimized food wastage by 30% by efficiently managing food & stock, staff training and revising current practices.
  • Assist in innovative menu development in response to customer feedback.
  • Improved workflow efficiency by 25% through clear direction of Senior and Executive Chefs.
  • Provide feedback to the head chef daily.
  • Produce an average of 8 dishes per service, exercising strict quality control to avoid customer complaints and meal returns.
  • Develop and deliver exciting, memorable dishes, increasing repeat business.
  • Trained about 3 junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Constantly sanitize equipment and kitchenware to adhere to hygiene and cleanliness protocols.

Demi Chef De Partie

Latelier De Robuchon
Dubai, United Arab Emirates
09.2021 - 07.2022
  • Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
  • Provided customer service to staff and guests.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
  • Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
  • Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
  • Prepared, cooked and plated sensory-appealing meals in line with portion standards.
  • Assisted in all areas of the kitchen for breakfast, lunch and dinner
  • Governed kitchen activities to fully adhere to strict budgets, increasing cost-effectiveness by 15%.

Demi Chef De Partie

Baker and Spice Restaurant
Dubai, United Arab Emirate
03.2020 - 11.2021
  • Engaged in the preparation of Mis En Place.
  • Maintained a high level of Health and safety standards.
  • Assisted the Chef de Parte in general coordination of the section.
  • Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.

Commis Chef

Baker and Spice Restaurant
Dubai
03.2017 - 03.2020
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Complied with food safety regulations.
  • Learnt basic cooking skills and had to work overtime for better learning.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Carried out tasks assigned by Chef De Partie.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Engaged in the delivery of stock and food.
  • Gave account of opening and closing food production.

Education

Proficiency Certificate in Management -

Nigeria Institute of Management
Nigeria
04.2001 -

Health Security Safety and Environment (HSE III) Certificate of Competence -

Millenium Training Acquisition Limited
Nigeria
2014

Bachelor of. Tech (Hon) - Transport Management

Ladoke Akintola University of Technology
2012

Diploma - Computer Studies

Winbcen Computer Institute
2006

Certificate of Higher Education -

School Of Science, Ikirun
Osun State/ Nigeria
2004

Skills

  • Computer proficiency
  • Personal and cooking hygiene
  • Process improvements
  • Flexibility
  • Good communication skills
  • Attention to detail
  • Ability to work independently and work in a team
  • Able to respond quickly in emergency situation
  • Food quality control
  • Culinary cost management
  • Staff training and development
  • Kitchen management
  • Forecasting and planning
  • Food preparation
  • Dish presentation techniques
  • Japanese cuisine
  • French cuisine
  • Mediterranean cuisine
  • Food spoilage prevention

Languages

English
Fluent
Yoruba
Native

Timeline

Japanese Cuisine Chef

Vakkaru Maldives
11.2022 - Current

Demi Chef De Partie

Latelier De Robuchon
09.2021 - 07.2022

Demi Chef De Partie

Baker and Spice Restaurant
03.2020 - 11.2021

Commis Chef

Baker and Spice Restaurant
03.2017 - 03.2020

Proficiency Certificate in Management -

Nigeria Institute of Management
04.2001 -

Health Security Safety and Environment (HSE III) Certificate of Competence -

Millenium Training Acquisition Limited

Bachelor of. Tech (Hon) - Transport Management

Ladoke Akintola University of Technology

Diploma - Computer Studies

Winbcen Computer Institute

Certificate of Higher Education -

School Of Science, Ikirun

Similar Profiles

Create profile
AKINTUNDE DAVID ODEDELE