Microsoft Word and Excel
BENSON TEDDY OGOSU
Chef
Aberdeen
Summary
Personal Profile:
As a highly motivated and passionate Chef with a strong work ethic, I have gained valuable experience in the hospitality industry. I am committed to delivering high-quality dishes and ensuring customer satisfaction. I am a fast learner and enjoy working in a fast-paced environment.
Overview
5
5
years of professional experience
5
5
years of post-secondary education
3
3
Certifications
2
2
Languages
Work History
Commis Chef
Union Kirk and Soul
Aberdeen, Scotland
09.2022 - Current
- Assist the Head Chef in preparing and cooking dishes to the highest standard
- Ensure all food is prepared and cooked to the required standards
- Assist in the ordering and management of food supplies and ingredients
- Clean and maintain the kitchen and equipment to a high standard
- Follow health and safety regulations and ensure food hygiene standards are maintained
- Preparing basic salads and sauces for meals, as directed by the Head chef
- Cooking and preparing elements of high-quality dishes
- Contributing to maintaining kitchen and food safety standards.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organised mise en place to keep work consistent.
- Maintained well-organized mise en place to keep work consistent.
Junior Sous Chef
Bole Republic Kitchen
Port Harcourt, Nigeria
06.2019 - 08.2022
- Sourced local ingredients to design seasonal menu items, specialising in modern African cuisine.
- Ensure that working areas are always kept clean
- Supervise performance of kitchen staff to ensure proper activity Perform other administrative tasks as will be communicated by superiors
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Work towards exceeding customer's expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Managed purchasing of supplies and ingredients for normal operations and special events
- Assisted sous chef with weekly schedule drafts for 4 kitchen staff.
- Developed unique menu items and plating presentations.
- Ordered new ingredients and supplies to meet expected needs.
Kitchen Assistant Intern/Chef Assistant
Helena Haven Hotel and Restaurant
Port Harcourt, Nigeria
02.2019 - 08.2022
- Making sure that all health and safety requirements are met
- Wrapped, dated, and stored food in refrigerators under standardised temperature for future uses.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- In charge of the cooking, preparation and serving of meals and refreshments
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards
- Checking food items on delivery and tidy them into cold storage
- Prepare and present dishes so they are ready for guests at the right time
- Responsible for food stock control, ordering high quality vegetables and meat
- Preparing food for both public visitors and private event guests i.e., weddings etc
- Ensuring the kitchen is maintained and cleaned to the highest level
- Developed new recipes and menus incorporating local produce
Hospitality Team Member
Helena Haven Hotel
Port Harcourt, Nigeria
06.2018 - 09.2019
- Enabled smooth service delivery by participating in daily pre-shift briefings
- Mentored and coached five new hires who became supervisors within three months of employment
- Maintained service efficiencies by ensuring effective communication between management and floor staff
- Managed incoming calls effectively using switchboard systems
- Processed and provided clear, accurate receipts for guest payments
- Issued guest room keys with advice on location and access
- Coordinated housekeeping staff to prepare rooms for guest arrivals
- Supervised front desk operations to ensure that all guests received superior customer service from hotel employees
- Ran reports detailing daily actions, including guest numbers, accounting expenses and income and room service usage
- Collaborated with various team members to meet guests' requests.
- Planned, organised and managed events, following client specifications to enhance satisfaction.
Education
Master of Science - International Tourism And Hospitality Management
Robert Gordon University
Aberdeen, United Kingdom 09.2022 - 09.2023
Bachelor of Arts - Cultural Anthropology
University of Port Harcourt
Choba, Nigeria 01.2013 - 09.2016
Skills
Proficient in food preparation and cooking techniques
Good understanding of food hygiene and safety regulations
Ability to work in a fast-paced environment and handle pressure
Good communication and teamwork skills
Able to multitask and manage time effectively
Strong attention to detail
Knife Skills
Software
Customer service skills
Recipe management software
Menu design software
Point of Sale (POS) software
Certification
Food Hygiene Training Certificate E-learning,- Florence Academy
Timeline
Food Hygiene Training Certificate E-learning,- Florence Academy
10-2022
Master of Science - International Tourism And Hospitality Management
Robert Gordon University
09.2022 - 09.2023
Diploma in Food Industry Roles and Responsibilities E-Learning, Alison
09-2022
Commis Chef
Union Kirk and Soul
09.2022 - Current
Basic Culinary Arts Certificate Culinary School, CMK Culinary School
06-2019
Junior Sous Chef
Bole Republic Kitchen
06.2019 - 08.2022
Kitchen Assistant Intern/Chef Assistant
Helena Haven Hotel and Restaurant
02.2019 - 08.2022
Hospitality Team Member
Helena Haven Hotel
06.2018 - 09.2019
Bachelor of Arts - Cultural Anthropology
University of Port Harcourt
01.2013 - 09.2016