ONYEKA CHIKE KEN
Joppa,MD
Summary
Experienced Sous Chef with over 10 years of diverse culinary experience in reputable establishments. Known for bringing culinary expertise to support organizational goals and contribute to kitchen team success. Passionate about creating exquisite dishes and optimizing kitchen operations. Eager to continue making a meaningful impact on the culinary world and help new organizations reach their objectives.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Specialty Chef
Bken Kitchen
06.2022 - Current
- Developed and executed seasonal menus, enhancing customer satisfaction and dining experience.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Implemented food safety protocols, ensuring compliance with health regulations and standards.
- Streamlined kitchen operations, improving efficiency in food preparation and service delivery.
- Collaborated with suppliers to source high-quality ingredients, optimizing cost-effectiveness and menu quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Head Chef
SPACES RESTAURANT
05.2022 - Current
- Develop and introduced 12 new menu items per year, increasing sales by 15% within one year.
- Manage the kitchen budget, reducing food costs by 7% while maintaining quality.
- Maintained a health inspection rating of 95% or higher.
- Train kitchen staff, improving efficiency by 15% and reducing errors by 10%.
- Successfully execute 15 off-site catering events, boosting catering revenue by 20%.
Sous Chef
TGP INTERNATIONAL (Expo 2020 Dubai)
09.2021 - Current
- Develop and introduced two new menu items monthly, boosting sales by 10% in six months.
- Maintain a 98% health inspection rating, ensuring food safety and zero illness incidents.
- Reduce food wastage by 20% and cut food costs by 8% through streamline prep processes.
- Train and mentored three junior kitchen staff, improving their efficiency by 15% and reducing errors by 10%.
- Manage food costs within budget, reducing expenses by 5% through efficient inventory control.
Sous Chef
1 LIFE CAFE
04.2022 - 05.2022
- Collaborate with the Head Chef to plan and create seasonal menus, resulting in a 10% increase in customer satisfaction and a 12% boost in sales.
- Oversee food preparation, maintaining a 95% or higher customer satisfaction rating.
- Manage kitchen operations, reducing overall kitchen expenses by 8%.
- Train and supervise junior kitchen staff, improving their efficiency by 15%.
- Implement measures to reduce food wastage by 12% and maintain cost-efficiency.
Head Chef
ARYAD CAFE
06.2021 - 09.2021
- Maintain food quality, achieving a 98% customer satisfaction rate.
- Control supply costs, reducing expenses by 5%.
- Ensure consistent production and service standards, earning a 10% improvement in customer feedback.
- Design special event menus, increasing event-based revenue by 15%.
- Optimize staffing for peak times, reducing labour costs by 8%.
- Reduce food waste by 12% and boost sales by 5% through creative use of excess stock.
- Train kitchen workers on culinary techniques.
- Monitor quality, presentation and quantities of plated food across lines.
Sous Chef
HOME BAKERY KITCHEN
10.2017 - 06.2021
- Streamline kitchen operations, increasing daily production output by 15% without compromising quality.
- Maintain a consistent customer satisfaction rating of 95% or higher through quality control.
- Reduce food waste by 10% through efficient inventory management and ingredient optimization.
- Collaborate on the creation and launch of three new menu items monthly, resulting in a 20% increase in sales within six months.
- Train and mentored kitchen staff, improving their efficiency by 15% and reducing food preparation errors by 10%.
Area Sous Chef
RUSSOS NEW YORK PIZZERIA
12.2016 - 10.2017
- Train kitchen staff in cooking procedures, safety regulations, and productivity, improving efficiency by 10%.
- Assist in setting menu prices based on inventory, increasing profit margins by 5%.
- Create advanced dishes, expanding the menu and increasing customer engagement by 15%.
- Manage and train kitchen staff, maintaining an employee retention rate of 95%.
- Collaborate with other cooks to create diverse menu options, attracting new customers.
Kitchen Manager
800PIZZA
11.2015 - 12.2016
- Develop recipes and menus leading to a 10% increase in customer engagement and a 15% boost in overall sales.
- Efficiently manage inventory, resulting in a 10% reduction in food waste and a 5% decrease in supply costs.
- Order seasonal produce according to planned menus, reducing overall food costs by 7%.
- Reduce food costs by 8% through accurate estimation of purchasing needs and sourcing from approved suppliers.
Assistant Kitchen Manager
800PIZZA
06.2014 - 11.2015
- Improve service efficiency by 10% during peak times by optimizing staffing rosters.
- Achieve a 98% health inspection rating through effective discipline and motivation, ensuring compliance with restaurant requirements.
- Receive a 15% increase in positive customer feedback for food presentation by consistently plating dishes to meet restaurant standards.
Production Staff
800PIZZA
09.2013 - 06.2014
- Efficiently prepare food items, reducing food wastage by 20%.
- Ensure consistent food quality and presentation, achieving a 95% customer satisfaction rating.
- Maintain a clean and organized workspace, meeting strict hygiene standards.
Education
Diploma - Culinary Arts
Russos University
11.2017
Nursing Science, Food And Nutrition
Anambra State University College of Nursing
01.2012
Skills
- Sous Vide Machine Operation
- Junior Chef Training
- Head Chef Deputising
- Chef Support
- Knowledge of Software
- Customer-focused
- Leadership
- Communication skills
- Team building
- Menu Development and Innovation
- Food Cost Management
- Inventory Control
- Culinary Creativity
- Time Management
Certification
Person in charge certificate level 3 (pic)
LANGUAGES
English
Timeline
Specialty Chef
Bken Kitchen
06.2022 - Current
Head Chef
SPACES RESTAURANT
05.2022 - Current
Sous Chef
1 LIFE CAFE
04.2022 - 05.2022
Sous Chef
TGP INTERNATIONAL (Expo 2020 Dubai)
09.2021 - Current
Head Chef
ARYAD CAFE
06.2021 - 09.2021
Sous Chef
HOME BAKERY KITCHEN
10.2017 - 06.2021
Area Sous Chef
RUSSOS NEW YORK PIZZERIA
12.2016 - 10.2017
Kitchen Manager
800PIZZA
11.2015 - 12.2016
Assistant Kitchen Manager
800PIZZA
06.2014 - 11.2015
Production Staff
800PIZZA
09.2013 - 06.2014
Nursing Science, Food And Nutrition
Anambra State University College of Nursing
Diploma - Culinary Arts
Russos University
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