LUCKY ORUKPE
Abuja
Summary
Specialize in inventory management, menu development, and staff training. Excel in communication, teamwork, and adaptability, ensuring smooth kitchen operations and quality service.. Specialists in Indian, Chinese, Italian, and Mexican cuisine. Accomplished Head Chef with 15 years of experience. Strictly planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending. Monitoring line-work processes to maintain consistency in quality, quantity, and presentation. Collaborated with catering teams to create fresh, delicious meals for large events. Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance. Monitors kitchen personal activity in the hospitality industry. Exceptional communication skills with the ability to give clear instructions to subordinates organized and reliable with outstanding menu creation. Resourceful Assistant Sous Chef known for high productivity and efficient task completion.
Overview
19
19
years of professional experience
Work History
Assistant Sous Chef
Nordic Hotel
Abuja
02.2025 - Current
- Assisted in managing daily kitchen operations and staff assignments.
- Prepared and presented high-quality dishes in a fast-paced environment.
- Collaborated with the head chef to develop new menu items and specials.
- Specialists in Indian, Chinese, Italian, and Mexican cuisine.
- Monitoring line-work processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with catering teams to create fresh, delicious meals for large events.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Monitors kitchen activities and maintains food safety and hygiene.
- Maintained accurate inventories of food, equipment, and other supplies.
- Supervised kitchen staff, including scheduling shifts and assigning tasks.
Head Chef
Prixair Hotel Limited
01.2012 - 01.2013
- Offers strong organizational and leadership skills.
- Talented Head Chef with sound knowledge of food preparation and restaurant management.
- Solid understanding of managing personal activity in the hospitality industry.
- Exceptional communication skills with the ability to give clear instructions to subordinates.
- Organized and reliable with outstanding menu creation.
- Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
- Monitoring line-work processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with catering teams to create fresh, delicious meals for large events.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Chef
Share luxury and apartment
07.2011 - 09.2011
- Checked freezer and refrigerator temperatures regularly, maintaining product quality and safety.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
Sous Chef
Caramelo lodge and suit
05.2011 - 07.2011
- Acted as head chef when required, maintaining continuity of service and quality.
- Plated food according to the restaurant's artistic guidelines for attractive presentation.
- Developed Chefs to run stations efficiently during peak service periods.
- Supported head Chef with stock control and rotation, minimizing waste with FIFO systems.
Head Chef
Mediterranean Hotel
03.2011 - 05.2011
- Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
- Monitoring line-work processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with catering teams to create fresh, delicious meals for large events.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Cook supervisor
Summerset continental Hotel
01.2010 - 01.2011
- Prepared food items to meet recipes, positioning, cooking, and waste control guidelines.
- Monitored staff in food preparation and storage best practices.
- Planned seasonal lunch, dinner and bar menus as well as bespoke menus for special in-house events.
- Prepared special menu items to attract a wider customer base.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Prepared fresh enjoyable breakfasts, lunches, and afternoon teas and dinners.
- Prepared and cooked dishes with accuracy and efficiency for well-time food service.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
Computer operator
Association of National Accountants of Nigeria
03.2008 - 08.2008
- Performed continuous checks on data access types and file permission.
- Installed new hardware and software updates and security patches.
- Ran and maintained various machines such as desktops, and printers.
Cashier
Lords way consultant
03.2007 - 06.2008
- Performed accurate cash counts as store opening and closing.
- Processed sales, exchange, and refund transactions efficiently to reduce customer waiting time.
- Opened a cash register, with proficiency during high-volume shopping times reducing customer queues.
- Completed opening and closing procedures each day.
- Handled cash payments with precision, maintaining customer confidentiality and discretion throughout.
Education
Certificate - Introduction To Cooking And Gastronomy
Alison Online Education
Online01.2023
Higher National Diploma - Accountancy
Heritage Polytechnic
Ikot Udota,Eket, Akwa Ibom State, Nigeria.09-2021
Certificate in Fire and Life Safety -
Trinity Hospitality Solution
Nigeria01-2010
Certificate in Food Hygiene - Basic Hazard
Trinity Hospitality Solution
Nigeria01-2010
Diploma - Accounting
University of Jos
Nigeria09-2006
Skills
- Concept development
- Efficient restaurant operations
- Indian cuisine
- Chinese cuisine
- Italian cuisine
- Mexican cuisine
- Promotional menu planning
- Monitoring line work processes
- Collaboration with catering teams
- Training junior chefs
- Food safety and hygiene standards
- Organizational skills
- Leadership skills
- Food preparation
- Restaurant management
- Communication skills
- Menu creation
- Inventory control
- Staff supervision
- Event catering
References
- Juliet Orukpe, Assistant Director, Ministry of Interior, 09093983041
- Pastor Caleb Adejo Samuel, Pastor, Dunamis Lugbe 2, Zone 7 Abuja, 08037802340
Timeline
Assistant Sous Chef
Nordic Hotel
02.2025 - Current
Head Chef
Prixair Hotel Limited
01.2012 - 01.2013
Chef
Share luxury and apartment
07.2011 - 09.2011
Sous Chef
Caramelo lodge and suit
05.2011 - 07.2011
Head Chef
Mediterranean Hotel
03.2011 - 05.2011
Cook supervisor
Summerset continental Hotel
01.2010 - 01.2011
Computer operator
Association of National Accountants of Nigeria
03.2008 - 08.2008
Cashier
Lords way consultant
03.2007 - 06.2008
Certificate - Introduction To Cooking And Gastronomy
Alison Online Education
Higher National Diploma - Accountancy
Heritage Polytechnic
Certificate in Fire and Life Safety -
Trinity Hospitality Solution
Certificate in Food Hygiene - Basic Hazard
Trinity Hospitality Solution
Diploma - Accounting
University of Jos