Samantha NKODIA
Birmingham,United Kingdom
Summary
Experienced culinary professional with a strong background in high-volume kitchens, specialising in creative menu development, sous-vide cooking, and pastry making. Demonstrates exceptional problem-solving skills in high-pressure environments, coupled with meticulous attention to detail and a commitment to health and safety compliance. Adept at collaborative kitchen brigade management, multitasking, and time management, ensuring seamless service preparation and delivery. Known for adaptability to new recipes, a supportive team-oriented approach, and a reliable work ethic. Dedicated to delivering innovative dining experiences while maintaining the highest standards of quality and organisation.
Overview
6
6
years of professional experience
9
9
years of post-secondary education
Work history
Chef
Verdo Lounge
Birmingham, West Midlands
06.2024 - 03.2026
- Prepare and present a high volume of cold dishes, including fresh salads, breakfast items, gourmet burgers and tapes, ensuring consistency and speed during service.
- Competently executed all prep duties in the kitchen, including portioning meats, preparing ingredients and organising stations for service to ensure chef efficiency.
- Maintain the highest standards of cleanliness and organisation across all sections.
- Managed waste effectively and performed equipment maintenance, ensuring full compliance with health and safety regulations.
- Reduced food waste to improve profitability.
Prep Chef
Cosy Club
Birmingham, West Midlands
11.2024 - 01.2025
- Provided crucial support to all kitchen sections by preparing high-quality mise en place.
- Assisted the labour (Cold) section during peak service hours to maintain pace and quality.
- Thrived in a fast-paced environment, utilising exceptional multitasking and time management skills.
- Prepared vegetables, meats, sauces for quick assembly during busy hours.
- Supported kitchen staff by promptly preparing ingredients as per chef's request.
- Prepared mise-en-place daily, sped up cooking process during rush hours.
- Stored food items properly preventing spoilage or cross-contamination.
Chef (Intern)
Coworth Park
Ascot, Berkshire
07.2023 - 01.2024
- Managed the pastry section, preparing and plating desserts for a neighbouring restaurant within Coworth Park Hotel.
- Supported all Kitchen sections by efficiently preparing mise en place (Chopping vegetables and preparing garnishes) during high-volume services to ensure seamless kitchen operation.
- Strictly adhered to all HACCP, Health & Safety Protocols, maintaining a flawless hygiene record.
- Developed and executed high-quality dishes, including starters, mains and desserts for guests, adhering to the hotel’s standards.
- Followed recipes meticulously to ensure consistency in dish presentation and taste.
- Improved versatility as a chef intern by rotating across different sections of the kitchen.
- Demonstrated ability to work under pressure during peak dining times.
- Met high standards of food hygiene and safety.
Commis Chef
Birmingham College of Food
Birmingham
10.2022 - 05.2023
- Gained comprehensive experience in a high-demand, live restaurant environment that rotates between pastry and front of house roles.
- Demonstrated efficient time management and multitasking skills by effectively managing designated sections during services.
- Prepared ingredients for head chef to ensure efficient service.
- Managed waste efficiently to minimise restaurant costs.
- Followed recipes meticulously, ensuring consistent dish quality.
- Cooked and presented dished in line with standardised recipes.
Pastry Assistant
Halex Pastry Shop
London, England
07.2020 - 10.2021
- Assisted the Head Pastry Chef in planning and executing the dessert menu.
- Precisely measured mixed ingredients to ensure consistent quality and recipe adherence.
- Maintained an incredibly clean and organised workstation in compliance with food safety standards.
- Monitored baking times and temperature diligently to produce well-received results.
- Followed recipes meticulously, ensuring consistency in taste and texture of products.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
Education
BA (Hons) - Professional Chef - TopUp
University College Birmingham
Birmingham 09.2025 - 05.2026
FDA - Culinary Art Management
University College Birmingham
Birmingham 09.2022 - 05.2025
NQV Level 3 - Professional Cookery
Waltham Forest College
London 09.2019 - 06.2022
GCSEs - French, Sport, Catering, Mathematics
Alexandra Park School
London 01.2017 - 07.2019
Skills
- Creative Menu Development & Innovation, Problem-Solving in High-Pressure Environments
- Attention To Detail & Focus, Supportive & Inclusive Team, Reliable & Consistent Performer
- Collaborative Kitchen Brigade Management, Multitasking & Time Management, Adaptable Supportive Team Player
- Planning & Prioritisation, Strong Work Ethic & Determination, Clean Organisation for Service Preparation
- Customer service experience and Experience in high-volume kitchens
- Experience with sous-vide cooking
- Food preparation
- Health and Safety Compliance
- Pastry making
- Adaptability to new recipes
Languages
English
Advanced
French
Native
Timeline
BA (Hons) - Professional Chef - TopUp
University College Birmingham
09.2025 - 05.2026
Prep Chef
Cosy Club
11.2024 - 01.2025
Chef
Verdo Lounge
06.2024 - 03.2026
Chef (Intern)
Coworth Park
07.2023 - 01.2024
Commis Chef
Birmingham College of Food
10.2022 - 05.2023
FDA - Culinary Art Management
University College Birmingham
09.2022 - 05.2025
Pastry Assistant
Halex Pastry Shop
07.2020 - 10.2021
NQV Level 3 - Professional Cookery
Waltham Forest College
09.2019 - 06.2022
GCSEs - French, Sport, Catering, Mathematics
Alexandra Park School
01.2017 - 07.2019