Momodou Saho
West Covina,CA
Summary
Professional Chef with 20 plus years of experience in European, Continental Fine-Dining and African Cuisine. Capable of managing dining services while maintaining labor and food cost. I am versatile, enthusiastic and a valuable team member with rewarding cooking experience from 5-star hotels as well fine dine restaurants.
Overview
18
18
years of professional experience
Work History
Executive Chef
BartonG Restaurant
West Hollywood, CA
03.2024 - Current
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
Private Chef
Growth Management
07.2021 - 02.2022
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Created menus with seasonal produce while maintaining a budget.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Ensured compliance with all local health department regulations regarding food handling procedures.
- Established relationships with vendors to obtain competitive pricing on supplies needed for operations.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Stocked pantry with clients' favorite items.
- Prepared meals for freezing by labeling and packaging each meal.
Executive Chef
Flemings Prime Steakhouse
03.2014 - 06.2021
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
Owner/Head Chef
Yabuoy's Catering Services
06.2012 - 04.2013
- Organized and coordinated catering events with clients to ensure their needs were met.
- Prepared food items for catering events including salads, sandwiches, appetizers, entrees, and desserts.
- Provided direction to staff during setup and service of catered events.
- Developed menus and recipes according to client requests.
- Ensured proper storage of food items prior to catering events.
- Maintained cleanliness of kitchen area before, during and after catered events.
- Kept track of all costs associated with each event in order to stay within budget parameters.
- Inspected food quality and presentation prior to delivery or service at catered events.
- Conducted taste tests with customers in order to customize menus according to individual preferences.
- Created attractive displays for buffets using a variety of garnishes and decorations.
Sous Chef
The Grove Hotel Watford
07.2006 - 02.2012
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Education
Associate of Arts - Professional Culinary
West Herts College
Watford, United KingdomSkills
- Menu creation
- Wine pairing
- Sanitation monitoring
- Cleanliness management
- Labor cost management
- Food cost management
- Quality assurance
- Staff recruitment
- Staff hiring
- Leadership
- Staff productivity optimization
- Meal preparation
- Catering services
- Banquets and catering
- Performance Assessments
- Recipe Development
- Dish preparation
- Recipe Management
Timeline
Executive Chef
BartonG Restaurant
03.2024 - Current
Private Chef
Growth Management
07.2021 - 02.2022
Executive Chef
Flemings Prime Steakhouse
03.2014 - 06.2021
Owner/Head Chef
Yabuoy's Catering Services
06.2012 - 04.2013
Sous Chef
The Grove Hotel Watford
07.2006 - 02.2012
Associate of Arts - Professional Culinary
West Herts College
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