Igweogu Chukwunonso Olisaeloka

Managed and directed cooking techniques, food service and distribution.

Led on general upkeep during trading hours and after closing, including maintaining cleanliness, organising tables and chairs for customers.

Achieved 99% sales from the opening day and maintained it constantly ever since.

Developed process that reduced waste by 40% and improved supply turnover by 70%.

Collaborated with suppliers to source high-quality ingredients while maintaining cost-effectiveness, resulting in a 5% decrease in food cost.

Developed and executed new menu items, incorporating local and seasonal ingredients, resulting in increased customer engagement and positive feedback.

Implemented training programs to enhance culinary skills and improve productivity, resulting in a 20% reduction in food preparation time.

Prepared daily task lists and recipes for timely food production, increasing productivity during shifts by 30%.

Oversaw quality of meals by checking dishes before they went out, reducing the number of orders sent back by 28%.

Ensured accurate portioning and attractive plating of food, reducing food waste by 30%.

Maintained compliance with all audit and quality standards documentation.

Handled and stored raw materials, cooked food and non-food supplies.

Shop for groceries and products as needed for meal preparation.

Lead a crew of 5-6 during any given shift.

Labelled and stored raw food ingredients.

Collaborate with team members.

Tasting food that has been cooked to ensure it's fit to be served.

Encouraging kitchen staff to act with integrity at all time.

Supervised food prep and cooking.

Established the menu and ensured consistent quality.