Femi Ademola
Charlotte,North Carolina
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
18
18
years of professional experience
Work History
Executive Chef
Morrison Healthcare
01.2023 - Current
- Oversee all culinary operations by implementing rigorous quality control measures, maintaining the highest standards of food quality and presentation to enhance patient and family satisfaction
- Develop and implement innovative menu items through research and feedback, catering to diverse dietary needs and preferences, resulting in increased repeat customers
- Improved patient and customers meal satisfaction scores by 60% through menu innovation and focus on dietary needs
- Manage inventory and food costs by conducting regular audits, utilizing cost-effective sourcing strategies, optimizing resources to collaborated with suppliers to source fresh ingredients and maintain inventory levels, resulting in consistent availability of key ingredients
- Trained new kitchen staff on proper food handling
- Budgetary goals and reducing food waste
- Develop kitchen staff through training disciplinary action and performance reviews
- Redesigned the cafeteria's menu with a focus on diverse dishes pictures and enhancing dining that led to about 75% sales revenue
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience
Executive Sous Chef
Morrison Healthcare
10.2022 - 10.2023
- Served as second-in-command at Carolina Medical Center Charlotte NC A facility with 874 capacity
- Worked with executive chef to improve dishes and to train staffers
- Worked closely with executive chef in developing new cooking techniques and equipment upgrades for improved efficiency
- Trained kitchen staff on best practices, leading to 20% increase in overall team productivity and improved morale
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency
- Assisted Executive chef in cost analysis and budget management, optimizing profitability without compromising quality.
Sous Chef
Windsor Run by Erickson Senior Living
09.2021 - 09.2022
- Assisted executive chef in menu planning, recipe development, and food preparation for a high-volume dining of about 400 resident
- Collaborated with suppliers to source fresh ingredients and maintain inventory levels, resulting in consistent availability of key ingredients
- Trained new kitchen staff on proper food handling procedures, cooking techniques, and safety protocols
- Developed daily specials based on seasonal ingredients, resulting in increased customer satisfaction
- Managed food costs by accurately portioning ingredients during preparation while minimizing waste
- Collaborated with front-of-house staff to address customer dietary restrictions or special requests effectively
- Participated in regular meetings with management to discuss menu changes, operational improvements, and cost-saving strategies
- Conducted regular inspections of equipment functionality; coordinated repairs or replacements as needed
- Ensured compliance with sanitation guidelines by implementing rigorous cleaning schedules
- Manage the special dietary needs of the community and ensure meal and service quality in all dining facilities
- Maintain food temperatures and time controls during storage,production, and serving according to food safety standards
- Foster teamwork among coworkers, show initiative in developing effective kitchen systems, and take actions to assist co-workers beyond job responsibilities
- Contributed ideas for menu enhancements based on market trends and Residents preferences
Banquet Chef
Cypress Club Independent Senior Living
02.2019 - 09.2021
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed resident expectations
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes
- Reduced food waste by implementing efficient portion control practices during plating processes
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events
- Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence
- Developed cost-effective meal plans while maintaining high standards of quality and presentation
- Improved kitchen efficiency by streamlining the preparation process for large-scale events
- Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money
- Modified recipes to accommodate dietary restrictions and allergies.
- Ordered food and supplies used to prepare meals for 300 people.
Lead Line Cook
Singh Senior Living/ Waltonwood Cotswold
02.2013 - 01.2019
- Instructed new staff in proper food preparation storage and use of kitchen equipment and sanitation
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Cultivated positive working atmosphere among kitchen staff, fostering camaraderie and strong sense of teamwork
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting positive work environment
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Received recognition for outstanding performance in maintaining clean, organized workspace that met health department guidelines
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into t team
- Checked food temperature regularly to verify proper cooking and safety
- Contributed to development of daily specials based on available ingredients, resulting in increased revenue from sales
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying and grilling purposes
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
Head Chef
Palmview Manor
01.2007 - 09.2012
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment
- Developed and cooked memorable dishes that brought new customers into establishment
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts
Education
Associate of Arts - Culinary ART
Central Piedmont Community College
Charlotte, NC09-2018
HND - Hospitality Management
WaveCrest College of Hospitality
Lagos Nigeria05-2001
Skills
- Food safety
- Team leadership
- Strong work ethic
- Food prep planning
- Cost control
- Menu planning
- Hiring, training, and development
- Inventory control
- Catering and events
- Banquets and catering
- Fine dining
- Allergy awareness
- Waste reduction
Core Qualifications
- Kitchen equipment operation
- Recipes and menu planning
- Vendor management
- Strategic planning
- Food plating and presentation
- Business operations
- Creativity
- Critical thinking
- banquet experience
- Fine dining Wiz
- safety and Hygiene
- Kitchen Adminstration
Conference Presentations
- Kitchen, Budgets and Management Conference - Compass/Group 2023
- Creativity, Recipes and Food Presentation - Morrison Healthcare Panthers Stadium (2024)
- Kitchen 101: Food Safety - (2018)
Additional Information
- Featured in Morrison Healthcare/ Compass Group Monthly News Magazines
- Rewarded for developing the most Innovative Black history Month 2022
- Created Innovative Black History Month Menu at Carolina Medical Center which was recognized by Compass Group and featured in monthly magazine 2023 and I was promptly promoted to Executive Chef
- Won best chef of the year with Palmview Manor
Timeline
Executive Chef
Morrison Healthcare
01.2023 - Current
Executive Sous Chef
Morrison Healthcare
10.2022 - 10.2023
Sous Chef
Windsor Run by Erickson Senior Living
09.2021 - 09.2022
Banquet Chef
Cypress Club Independent Senior Living
02.2019 - 09.2021
Lead Line Cook
Singh Senior Living/ Waltonwood Cotswold
02.2013 - 01.2019
Head Chef
Palmview Manor
01.2007 - 09.2012
Associate of Arts - Culinary ART
Central Piedmont Community College
HND - Hospitality Management
WaveCrest College of Hospitality
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