Lukman Abimbola
Commerce City,CO
Summary
my goal is to be part of a dynamic organization where professionalism and integrity is portrayed thus contributing to the growth of such an organization and consequently developing my own personal attributes and skills to eventually become a highly sought after chef one day.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Assistant Banquet Chef
Colorado Convention Center
Denver, CO
05.2024 - Current
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Banquet Front and Back House
gaylord Rockies Resort And Conventional Center
aurora, CO
05.2021 - 03.2024
- Greeted guests upon arrival and provided assistance throughout the event.
- Provided prompt, friendly service to all guests during banquets or catered events.
- Replenished buffet lines with fresh foods as needed.
- Checked guest satisfaction levels throughout the event ensuring their needs were met promptly and courteously.
- Communicated with chefs regarding any special requests from guests.
- Restocked supplies such as cups, lids, straws, syrups and other beverage ingredients.
- Prepared hot and cold coffee drinks according to customer specifications.
- Checked temperatures of coffee brewing equipment regularly.
- Completed opening and closing duties such as cleaning the store before leaving each day.
- Trained new staff members on operating espresso machines, frothing milk, making specialty drinks and following proper safety procedures.
- Replenished condiments such as sugar packets, creamers, stir sticks, throughout shift.
Banquet Culinary
gaylord Rookies Resort and Convention center
Aurora, CO
12.2019 - 03.2024
- Trained kitchen staff on proper knife handling, sanitation procedures, and safety regulations.
- Implemented safety procedures in all areas of the production facility to protect personnel from hazards.
- Planned and prepared meals for large groups of people, using standardized recipes.
- Developed menus based on seasonal ingredients and customer preferences.
- Executed advanced cooking techniques such as braising, roasting, poaching, and sautéing.
- Supervised the preparation of food items according to established recipes and standards.
Executive Sous Chef
The Antlers, A Wyndham Hotel
Colorado Springs, CO
12.2018 - 12.2019
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
Banquet Chef
The Antlers, A Wyndham Hotel
Colorado Springs, CO
10.2017 - 12.2018
- Developed menus and recipes for special events according to client specifications.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Ordered ingredients and supplies as needed to ensure adequate stock levels.
- Supervised a team of cooks, providing guidance and direction on preparation techniques.
- Assisted in training new employees in the proper methods of food preparation, presentation and sanitation protocols.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Ensured quality control by tasting dishes before they were served to guests.
- Determined appropriate plate presentations based on event type and theme.
- Kept up-to-date with current trends in cuisine styles and flavors through research and experimentation.
- Worked closely with waitstaff to ensure prompt delivery of dishes from kitchen to dining room.
Lead Cook/Sous Chef
The Antlers, A Wyndham Hotel
Colorado Springs, CO
10.2016 - 10.2017
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
Culinary Intern
The Broadmoor Hotel
Colorado Springs, CO
06.2015 - 06.2016
- Assisted in the preparation of ingredients for various dishes, including chopping vegetables and slicing meats.
- Operated food processing machines to prepare sauces, dressings and other items according to recipes.
- Organized walk-in coolers and freezers to ensure that all products were properly labeled and stored correctly.
- Assisted in the development of new menu items by creating test recipes.
- Collaborated with chefs on menu planning and recipe development projects as needed.
- Attended educational seminars related to culinary arts such as knife skills, baking classes or wine tastings.
Student
Food Beverage And Institute
Bloemfontein, Free state
01.2014 - 06.2015
- Observed proper safety techniques when handling knives, kitchen tools and appliances.
- Prepared meals under the supervision of a chef, following recipes accurately and ensuring proper portion size was met.
- Conducted research on culinary trends, innovative cooking methods and new ingredient sources.
- Exhibited strong knowledge of food safety procedures while preparing all dishes according to health codes.
- Kept kitchen properly cleaned and maintained and all items put away after use.
- Rotated food stocks, using older items first and tossing expired products.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Prepared variety of foods according to exact instructions and recipe specifications.
Cook Shift Leader
Hotel Bon Voyage
ikeja, lagos
03.2011 - 11.2011
- Ensured kitchen staff followed health and safety regulations.
- Monitored food preparation to ensure quality standards were met.
- Trained new cooks on proper food handling techniques.
- Organized the work area for efficient functioning during shifts.
Cook
Black Diamond Apartment
ikeja , lagos
01.2010 - 02.2011
- Assisted in prepping ingredients for meals by washing, peeling, and cutting vegetables.
- Cleaned work areas, equipment, utensils, dishes, and silverware between tasks.
- Heated prepared foods in ovens or on grills according to recipes or instructions.
- Carried out basic cooking duties such as reducing sauces and parboiling food.
- Observed and tested foods to determine if they have been cooked sufficiently.
Cook's Assistant
La'uberge Hotel
ikeja, lagos
01.2009 - 12.2010
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
Cook's Assistant
Eko Hotel And Suite
ikeja, lagos
01.2006 - 11.2009
- Assisted in prepping ingredients for meals by washing, peeling, and cutting vegetables.
- Carried out basic cooking duties such as reducing sauces and parboiling food.
- Measured ingredients required for specific food items being prepared.
- Followed health and safety regulations while handling food and beverages.
- Prepared simple dishes like salads, sandwiches, as per instructions from the cook.
- Ensured that kitchen was kept clean at all times by sweeping floors, washing surfaces.
- Sliced meats and other ingredients according to recipe specifications using knives or machines.
- Took temperature of cooked foods to verify they were cooked thoroughly before serving them.
Education
Associate of Applied Science - Electrical And Electronics System Management
Lincoln College of Technology - Denver
Denver, CO02-2025
Matriculation - Grade 6
Wasimi Africa Church School
GED - 6
Ibadan Grammar School
Ordinary National Diploma - Business Adminstration
Federal Polytechnic Ede
Diploma in Food preparation and culinary Art - culinary art
Food Beverage And Institute
Skills
- Contemporary sauce work
- Sous vide technique
- Food handlers card
- ServSafe certified
- Focused and disciplined
- Featured in Travel and Leisure’s “Top 10 Restaurants in
- Strong butchery skills
- Sous vide technique
Accomplishments
Keeping Of The Star award ( broadmoor Hotel )
Best junior chef participation Awards ( Broadmoor Hotel)
Star Trainer Certification ( Gaylord Rockies Resort)
Certification
South Africa Chef Association Member
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Assistant Banquet Chef
Colorado Convention Center
05.2024 - Current
Banquet Front and Back House
gaylord Rockies Resort And Conventional Center
05.2021 - 03.2024
Banquet Culinary
gaylord Rookies Resort and Convention center
12.2019 - 03.2024
Executive Sous Chef
The Antlers, A Wyndham Hotel
12.2018 - 12.2019
Banquet Chef
The Antlers, A Wyndham Hotel
10.2017 - 12.2018
Lead Cook/Sous Chef
The Antlers, A Wyndham Hotel
10.2016 - 10.2017
Culinary Intern
The Broadmoor Hotel
06.2015 - 06.2016
Student
Food Beverage And Institute
01.2014 - 06.2015
Cook Shift Leader
Hotel Bon Voyage
03.2011 - 11.2011
Cook
Black Diamond Apartment
01.2010 - 02.2011
Cook's Assistant
La'uberge Hotel
01.2009 - 12.2010
Cook's Assistant
Eko Hotel And Suite
01.2006 - 11.2009
Associate of Applied Science - Electrical And Electronics System Management
Lincoln College of Technology - Denver
Matriculation - Grade 6
Wasimi Africa Church School
GED - 6
Ibadan Grammar School
Ordinary National Diploma - Business Adminstration
Federal Polytechnic Ede
Diploma in Food preparation and culinary Art - culinary art
Food Beverage And Institute
South Africa Chef Association Member
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