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Accomplished culinary professional with extensive expertise in diverse cooking techniques, ethnic cuisines, and high-volume production. Demonstrates proficiency in food hygiene standards, HACCP compliance, and kitchen safety regulations while excelling in menu development and recipe modification to meet dietary requirements. Adept at cost calculation, waste control, and stock level optimisation to ensure efficient operations and customer satisfaction. Skilled in advanced garnishing, food presentation, and farm-to-table cuisine with a strong focus on quality control and compliance with food laws. Career goals include leveraging culinary creativity to innovate menus that align with emerging food trends while maintaining operational excellence.
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.

Accomplished culinary professional with extensive expertise in special dietary cooking, pastry production, and ethnic cuisines. Demonstrates exceptional skills in menu creation, food pairing, and advanced garnishing, ensuring customer satisfaction and compliance with food safety legislation. Proficient in kitchen safety regulations, HACCP principles, and allergen awareness, with a strong focus on quality control and health standards. Adept at managing commis chefs and overseeing ingredient preparation while maintaining high standards of dish presentation. Career goals include advancing culinary creativity within a dynamic restaurant environment.
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.

Culinary professional with expertise in recipe development, menu planning, and baking techniques. Strong command of quality control, cost management, and hygiene standards. Proficient in food and beverage inventory management and team coordination, with a proven track record in training staff for events. Career goals focus on advancing to senior culinary leadership to enhance skills and in waste control.

A culinary professional with a strong foundation in compliance with food laws and nutritional knowledge, dedicated to enhancing customer satisfaction through innovative recipe modification and menu creation. Proficient in culinary software and adept at various vegetable cutting styles, with a comprehensive understanding of restaurant operations. Skilled in sommelier basics, food pairing expertise, and kitchen safety regulations, including HACCP principles. Committed to promoting health and safety while leveraging upselling techniques to maximise revenue. Career aspirations include advancing expertise in nutrition awareness and further developing skills in knife techniques.

CHIAMAKA AMANDA OKOLI

Summary

Overview

Work history

Demi chef de partie (Assistant chef de partie)

Restaurant Operations manager

Junior Chef (Commis Chef)

Kitchen assistant

Internship ( Hotel Operations Manager)

Education

Bachelor of Arts - International Business in Culinary Arts and Hospitality

Certificate of Higher Education - International Business in Culinary Arts and HospitalityH

GCSEs - Secondary Education

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Timeline

Demi chef de partie (Assistant chef de partie)

Restaurant Operations manager

Junior Chef (Commis Chef)

Kitchen assistant

Bachelor of Arts - International Business in Culinary Arts and Hospitality

Certificate of Higher Education - International Business in Culinary Arts and HospitalityH

Internship ( Hotel Operations Manager)

GCSEs - Secondary Education

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