Head Chef
Inagbe Grand Resorts & Leisure
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.