Lisa David Akumagba
Chef And Nutritionist
Port Harcourt,RI
Summary
Exceptional Head Chef and Consultant with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Seasoned Consultant with 7 years of culinary experience. Maintains and handles all operations for establishment and staff. Kitchen/Restaurant equipping, setup, staffing and maintenance ETC.
Overview
11
11
years of professional experience
5
5
years of post-secondary education
17
17
Certificates
Work History
Head Chef and Manager
Seven Oases Center
Port Harcourt, Rivers
11.2021 - Current
- Specialize in efficient staff management and training
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Hired, managed and trained kitchen staff
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Handled and stored food to eliminate illness and prevent cross-contamination
- Collaborated with other personnel to produce and modify menus and selections
- Supervised and enhanced work of 15person team producing more than 83 plates per day
- Coordinated employee schedules and developed staff teams to boost productivity
- Arranged for kitchen equipment maintenance and repair when needed
- Aligned seasonal promotions with ingredient availability to maximize profits
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Cooked memorable dishes that brought new customers into establishment
- Interacted with guests to obtain feedback on product quality and service levels
- Created recipes and prepared advanced dishes
- Maintained well-organized mise en place to keep work consistent
- Trained kitchen staff to perform various preparation tasks under pressure
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Placed orders to restock items before supplies ran out
- Verified compliance in preparation of menu items and customer special requests
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Developed kitchen staff through training, disciplinary action and performance reviews
- Collaborated with staff members to create meals for large banquets
- Modernized work processes to reduce guest wait times and boost daily output
- Forecasted supply needs and estimated costs
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
Head Chef
Limo Restaurant
Port Harcourt, Rivers
01.2020 - 11.2021
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Implemented successful cross-marketing strategies such as food and wine pairings
- Maintained well-organized mise en place to keep work consistent
- Collaborated with staff members to create meals for large banquets
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Cooked memorable dishes that brought new customers into establishment
- Developed kitchen staff through training, disciplinary action and performance reviews
- Trained kitchen staff to perform various preparation tasks under pressure
- Placed orders to restock items before supplies ran out
- Hired, managed and trained kitchen staff
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Modernized work processes to reduce guest wait times and boost daily output
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Handled and stored food to eliminate illness and prevent cross-contamination
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Supervised and enhanced work of 8 person team producing more than 60 plates per day
Head Chef and Manager
Radiance Restaurant
Warri, Delta
05.2015 - 10.2019
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Collaborated with other personnel to produce and modify menus and selections
- Supervised and enhanced work of 10-person team producing more than 100 plates per day
- Handled and stored food to eliminate illness and prevent cross-contamination
- Coordinated employee schedules and developed staff teams to boost productivity
- Arranged for kitchen equipment maintenance and repair when needed
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Cooked memorable dishes that brought new customers into establishment
- Interacted with guests to obtain feedback on product quality and service levels
- Created recipes and prepared advanced dishes
- Maintained well-organized mise en place to keep work consistent
- Trained kitchen staff to perform various preparation tasks under pressure
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Placed orders to restock items before supplies ran out
- Verified compliance in preparation of menu items and customer special requests
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Developed kitchen staff through training, disciplinary action and performance reviews
Private Chef
SPDC Residential Quarters
Warri, Delta
02.2012 - 12.2015
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to budgets
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Handled and stored food to eliminate illness and prevent cross-contamination
- Arranged for kitchen equipment maintenance and repair when needed
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Created recipes and prepared advanced dishes
- Maintained well-organized mise en place to keep work consistent
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Forecasted supply needs and estimated costs
- Managed team of 3 persons to produced at least 20 plates daily
- Created customized meal plans based on client dietary restrictions and preferences
- Safely packaged and labeled each individual meal
Education
Bachelor of Arts - English And Literary Studies
Ambrose Ali University
Ekpoma, Edo Sstate 04.2003 - 08.2008
Skills
Guest Services
undefinedAccomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Created signature dish which generated high-interest and became best-selling dinner entrée for (December 2020 to 2022)
- Prepared (Over 200) meals, including appetizers and desserts, for high-volume catering event.
- Reduced food costs 23% by sourcing and securing new [live chicken and other livestock from farms] suppliers
- Designed whole new menu, including meal selections, beverages and pricing.
- Documented and resolved Inventory issues which led to having the right quantity of supply at all times
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 14 staff members.
Certification
How To Run A Restaurant Business(ALISON)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
How many ideas have there been in the history of the human race that were unthinkable ten years before they appeared?
Fyodor Dostoevsky
Timeline
How To Run A Restaurant Business(ALISON)
07-2022
Developing Quality Customer Service(ALISON)
05-2022
Diploma In Food Skills And Techniques(ALISON)
02-2022
Head Chef and Manager
Seven Oases Center
11.2021 - Current
Food Hygiene(ALISON)
11-2021
Diploma In Hospitality And Tourism Management(ALISON)
10-2021
Diploma In Hospitality Management
10-2021
Human Resources In The Food Service And Hospitality Sector(ALISON)
10-2021
Hospitality In Management Studies-Hotel Operations(ALISON)
09-2021
Diploma In Food Safety(ALISON)
09-2021
Meal Planning, Sanitation And Therapeutic Nutrition(ALISON)
11-2020
Hospitality Management-How To Analyze And Maximize Your Restaurant Profitability(ALISON)
07-2020
Diploma In Human Nutrition(ALISON)
06-2020
Head Chef
Limo Restaurant
01.2020 - 11.2021
Hospitality Management Studies-Food And Beverage Services(ALISON)
01-2017
Human Nutrition And Diet Nutrition(ALISON)
06-2016
Introduction To Hospitality Management Studies(ALISON)
06-2016
Healthy Living(ALISON)
08-2015
Kings Culinary School, Warri Delta State
06-2015
Head Chef and Manager
Radiance Restaurant
05.2015 - 10.2019
Private Chef
SPDC Residential Quarters
02.2012 - 12.2015
Bachelor of Arts - English And Literary Studies
Ambrose Ali University
04.2003 - 08.2008
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