Soliu Mustapha

• Specialty: Protein Salads,Breakfast Healthy food such as egg benedicts,oriental shaksuka,omelettes,oatmeal,Avocado toast,french toast,kale white bean toast etc.
• Healthy drinks: granola yoghurts',fitness,overnights,muesli fitness drinks etc
• Practiced safe food methods to avoid disease and prevent food poisoning.
• Introduced farm-to-table options such as Egg benedict food and fresh produce enabling creation of new entrees.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Supervised staff of eight and assisted with technique, food prep and presentation.
• Cooked specialty quiches, challah French toast and omelets for breakfast buffet.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally Maintain quality control for all food served by overseeing and coordinating front and back-of-the-house restaurant operations

• To review potential cost reductions, seek ways to cut waste and decrease operational costs and service improvements to the highest standards and as required and discuss with the staff
• Description: Food health and safety certificate main point of contact of the front house team members: hostess, reception agent, waiters, runners, bar employees and cleaners.
• Transported food items from storage areas to kitchen for prepping.
• Managed time to juggle multiple tasks simultaneously with ease.
• Monitored food preparation, production, and plating for quality control.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Set and oversaw weekly and special event menu plans.

• Cooking all kinds of burgers and pasta with appetizers,making variety of sauces for burgers and pasta.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

• Maintained food safety and sanitation standards.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Managed opening and closing shift kitchen tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.