Summary
Overview
Work history
Education
Skills
Certification
Timeline
Generic

OSAZEE UHUNMWANGHO

Birmingham,United Kingdom

Summary

Accomplished culinary professional with extensive expertise in sauté, grill, lade, wok, and pastry techniques. Demonstrates proficiency in inventory management, cost control, and food safety compliance while excelling under high-pressure environments. Skilled in menu planning, recipe development, and diverse cuisine preparation, including seafood pairing and advanced cooking methods. Adept at leadership, team coordination, staff training, and fostering collaboration to achieve operational excellence. Committed to delivering exceptional dining experiences through innovative culinary practices and meticulous attention to detail.

Overview

3
3
years of professional experience
6
6
years of post-secondary education
1
1
Certification

Work history

Chef de partie various location

M&C Recruitment Agency LTD Birmingham
Birmingham
09.2024 - 09.2025
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Prepared sauces, stocks and soups whilst following traditional recipes.
  • Streamlined kitchen operations, leading to smoother service during busy periods.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Ensured all dishes met restaurant quality and presentation standards.
  • Collaborated with other chefs for special events and banquets.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Supported stock rotation and ingredient management.
  • Plated completed meals with meticulous attention to presentation and portion control.

Chef de Partie

Warner Leisure Hotels Hereford
Hereford
07.2024 - 09.2025
  • Managed every kitchen section, ensuring consistency and quality of food meets restaurant standards.
  • Trained and supervised junior staff, upholding high culinary standards.
  • Oversee inventory, reducing waste and optimizing ingredient use.
  • Ensured strict compliance with HACCP and food safety regulations.
  • Assisted in designing new seasonal menus to enhance guest experience.
  • Worked closely with suppliers to source fresh, high-quality ingredients.
  • Maintained efficiency in a high-volume kitchen, ensuring timely and smooth service.
  • Developed new dessert recipes resulting in positive customer feedback.
  • Streamlined kitchen operations, leading to smoother service during busy periods.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Chef de Partie

The Clerk and Well, Stonegate pub company London
London
10.2022 - 07.2024
  • Assisted in menu development alongside sous and head chefs.
  • Supervised food preparation (fresh and seasonal), ensuring efficiency and quality.
  • Trained and led a team of four junior chefs ensuring smooth operations and timely service.
  • Maintained high hygiene and safety standards with compliance to health and safety.
  • Managed stock levels and controlled food costs to maximize profitability.
  • Created innovative weekly specials to boost customer engagement.
  • Collaborated with front-of-house staff to ensure seamless service.
  • Led kitchen operations during peak hours, handling high customer volume.

Education

BSc - Microbiology

Ambrose Ali university
Nigeria
01.2014 - 01.2020

Skills

  • Expertise in sauté, grill, lade, wok and pastry
  • Inventory management and cost control
  • Teamwork
  • Menu planning and recipe development
  • Leadership and team coordination
  • Food safety and sanitation compliance
  • High-pressure time management
  • Diverse cuisine knowledge and techniques
  • Excellent communication
  • Seafood preparation expertise
  • Food pairing knowledge
  • Staff training experience

Certification

  • QLS Level 7 Advanced Diploma in Cooking with Kitchen Management (in progress)
  • ServSafe Food Handler
  • Level 2 HACCP Training
  • Level 3 Food Hygiene and Safety
  • Health and safety level 3
  • Allergy awareness level 3

Timeline

Chef de partie various location

M&C Recruitment Agency LTD Birmingham
09.2024 - 09.2025

Chef de Partie

Warner Leisure Hotels Hereford
07.2024 - 09.2025

Chef de Partie

The Clerk and Well, Stonegate pub company London
10.2022 - 07.2024

BSc - Microbiology

Ambrose Ali university
01.2014 - 01.2020

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OSAZEE UHUNMWANGHO