Rosemary Ajah Adekoya
Chef
Lagos
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Also experience at Butcher field. Well-versed in working according to orders and guidelines with extensive knowledge of culinary cutting methods to provide excellent products. Committed to best-in-class services and high-quality meats. Talented chef implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
Overview
12
12
years of professional experience
3
3
Languages
Work History
Cook
The Safron Hotel
12.2023 - Current
- Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Commis II Chef
Southernsun Hotel / Movenpick Hotel
04.2019 - 07.2023
- Read through recipes and set up all ingredients in advance for Chef
- Checked expiration dates, rotated food and removed any items that were no longer usable
- Cleaned kitchen areas, including counters, workspaces, shelves, refrigerators, and freezers
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Oversaw grill, stove, and oven and cleaned all equipment after every shift
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency
- Learned new menu offerings and options easily to assist customers with selecting items
- Trained and assisted new kitchen staff members
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
Cook
D Place Smackers Ltd
01.2014 - 01.2015
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Verified proper portion sizes and consistently attained high food quality standards
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Cook
Taste Fried Chicken
03.2012 - 10.2014
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Partnered with restaurant owners to create new menu items using locally sourced ingredients.
Industrial Trainee
Westown Hotel
02.2012 - 05.2012
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
- Oversaw preparation and serving of more than 100 daily meals
- Tracked activities in daily logs and weekly update reports
- Prepared meals in accordance with operational policies, food safety guidelines and health code requirements
- Cleaned kitchen work area to maximize kitchen efficiency and cleanliness
- Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies
- Assisted head chef by preparing cooking ingredients for over 50 nightly dishes
- Set up and performed initial prep work for food items such as soups, sauces, and salads.
Education
Higher National Diploma ( In View ) - Hospitality Management And Tourism
Yaba College Of Technology
Yaba, Lagos, Nigeria07.2023
National Diploma ,Lower Credit - Hospitality Management And Tourism
Yaba College Of Technology
Yaba, Lagos, Nigeria10.2018
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Hospitality Management And Tourism
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LAGOS STATE GOVERNMENT. Skills Acquisition Center - Anthony, Lagos
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Victoria Island Senior Secondary School - Lagos
Skills
Banquets and catering Food preparation
undefinedAwards
- CERTIFICATE, 05/2018, National Diploma Hospitality Management
- The Nigerian Hotel, 09/2015 - 01/2015
References
Available on request
Timeline
Cook
The Safron Hotel
12.2023 - Current
Commis II Chef
Southernsun Hotel / Movenpick Hotel
04.2019 - 07.2023
Cook
D Place Smackers Ltd
01.2014 - 01.2015
Cook
Taste Fried Chicken
03.2012 - 10.2014
Industrial Trainee
Westown Hotel
02.2012 - 05.2012
Higher National Diploma ( In View ) - Hospitality Management And Tourism
Yaba College Of Technology
National Diploma ,Lower Credit - Hospitality Management And Tourism
Yaba College Of Technology
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Hospitality Management And Tourism
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LAGOS STATE GOVERNMENT. Skills Acquisition Center - Anthony, Lagos
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Victoria Island Senior Secondary School - Lagos
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