Tomilola Okuboyejo
Newark,NJ
Summary
Detail-oriented Food Supervisor with expertise in food safety and quality control. Proven ability to manage staff, control costs, and streamline inventory processes to enhance operational efficiency.
Overview
4
4
years of post-secondary education
8
8
years of professional experience
Work History
Food Supervisor
Hello Fresh
Newark, New Jersey
02.2022 - 11.2025
- Maintaining food safety and hygiene – Makes sure staff follow proper sanitation, cleanliness, and food-handling procedures.
- Managed staff – Assigned duties, supervised 30-100 workers per shift, trained new employees, and monitored performance to maintain high service standards.
- Tracked and organized food inventory levels – Monitored food supplies and checked inventory to prevent shortages and minimize waste.
- Cost control – Helps control food costs by monitoring portions, waste, and proper use of ingredients.
- Handled customer concerns – Responded to complaints, ensuring customer satisfaction through effective resolution.
- Following regulations – Ensures the food service operation complies with health, safety, and workplace regulations.
- Coordinating operations – Works with kitchen, serving, purchasing, and management teams to keep food service running smoothly.
- Monitoring equipment – Ensures kitchen and food-service equipment is used safely and reports faults or maintenance needs.
Food/Line Supervisor
Blue Apron LLC
Linden, New Jersey
04.2018 - 12.2022
- Manage line staff – Assign duties and supervise kitchen/serving staff during operations.
- Maintain food safety – Ensure proper hygiene, sanitation, temperature control, and safe food handling.
- Check food quality – Monitor taste, appearance, freshness, portion size, and presentation.
- Control the food line – Ensure food is replenished, properly arranged, and available for service.
- Monitor inventory – Check food supplies and report shortages or damaged items.
- Reduce food waste – Monitor portions, production quantities, and leftovers.
- Train employees – Teach staff food-handling procedures, hygiene, and workplace practices.
- Ensure equipment safety – Check that food-service equipment is used correctly and safely.
- Handle problems and complaints – Resolve operational issues and respond to customer concerns.
- Maintain records – Record temperatures, inventory, wastage, cleaning, and other required information.
- Coordinate with management – Report staff, food-quality, supply, and operational issues to the manager.
Education
Master of Arts - Communications
Caleb University
Newark, New Jersey 06.2014 - 07.2018
Skills
- Food safety
- Quality control
- Staff management
- Cost control
- Inventory management
- Team coordination
- Problem solving
- Employee training
- Effective communication
- Record keeping
- Performance monitoring
- Compliance assurance
- Sanitation procedures
- Scheduling staff
- Waste reduction
- Food safety management
Timeline
Food Supervisor
Hello Fresh
02.2022 - 11.2025
Food/Line Supervisor
Blue Apron LLC
04.2018 - 12.2022
Master of Arts - Communications
Caleb University
06.2014 - 07.2018