Olalekan Gafar Ogundele

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Rotated stock to use items before expiration date.
• Sanitized all counters properly to prevent food-borne illness.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.

• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

Collaborating with kitchen staff to ensure smooth service.

Learning and following recipes and cooking techniques.

Monitor the quality of ingredients and cooked dishes to meet the restaurant's standards and customer expectations.

Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.

Collaborating with kitchen staff to ensure smooth service.