Manchester College Of Art And Technology United Kingdom

DOF Institute of Hotel and Catering Management In Nigeria

Chef I Founder & Consultant at Passport Chef

Etobicoke, Ontario, Canada

Formerly known as The Super Kitchen, Passport Chefs is an organization dedicated to connecting both seasoned and starting-out professionals with a passion for hospitality & culinary arts to the world stage through culinary school, work placement opportunities, and expert guidance. Our vision is to be the most rewarding and most transformative hospitality and culinary arts community on the world stage. To be the leading voice and affect change in the hospitality and culinary arts industry. To guide, connect, impact and inspire new professionals in the hospitality and culinary arts industry, while bringing about positive change through expert guidance, culinary school, work placement opportunities, events, and resources.

Passport Chefs

Founder & Consultant

- Training and consulting of hotels and restaurants.•	Supervising all stations in the kitchen for effective service.•	Ensuring efficient and smooth running of food production line in banquets and a ‘la cart service.•	Working with a team in the hot and cold section in the kitchen•	High volume production and presentation of plated dinners and buffets for large-scale events for over 300 guests – banquets.•	Oversee the evening shift activity in the kitchen for a ‘la cart/ banquets service. •	Working on hot line (grill, fry and sauté) in a busy restaurant kitchen.•	Taking inventory and handled requisitions for supplies and food items for production in work stations.•	Maintaining high standards of hygiene in the kitchen.•	Ensuring proper storage of all food items in refrigerators and freezers in order to maintain product freshness.•	Effective communication with the head Chef for any new developments.

Royal Equitor Inc/ O/A Four Points by Sheraton Toronto Airport

Chef

- Supervised cooks and coordinated work assignments in all kitchen sections - hot line, grill, fry, sauté, cold line, and pantry – maintaining high standards of hygiene.•	Supervised set-up and maintenance of stations in an AAA rating Four-Diamond hotel. •	Involved in high volume production and presentation of plated dinners and buffets for large-scale events for over 1000 guests – banquets.•	Managed the ‘Gardemanger’ section in preparation of cold food items for buffet (deli)  Sunday brunch, banquet and restaurant use according to standard recipes.•	Led a 5-man brigade in the cold section in production and presentation of assorted salad, sandwiches, fruit trays, cheese platters, crudités, canapés, dressing and dip.•	In charge of visually inspecting appearance of all cold food for proper color combination and overall presentation.•	Prepared requisitions for food items for production in work stations and ensured proper storage of food items in refrigerators and freezers maintaining product freshness. •	Provided leadership support in the sauce/soup station which involved preparation of sauce cookery, all basic stocks, diverse types of soups and sauces.•	Observing and practicing food production practices that meet industry standards and government regulations.

Grand Hotel Marriott Resort, Golf Club & Spa

Chef De Partie

- Catered for over 1000 guests in the banquet kitchen of a four-star city center hotel. •	Managed the associate canteen of the hotel.•	Adept at preparing three course meals in stipulated time maintaining high standard of food hygiene.•	Managed inventory and handled requisitions for supplies and food items for production in work stations.•	Prepared cold and hot food items for about 150 hotel staff for lunch and dinner according to standard recipes.•	Planned menu and made my mise en place after each service.•	Monitored cold food items ensuring proper color combination is maintained. •	Worked in the gardemanger / larder and vegetable section of the main kitchen, for a’ la carte services.

Renaissance Manchester City Centre Hotel

Culinary Management Trainee

- Worked with a team of fourteen to provide a’ la cart service in the hot and cold section of the kitchen at the hotel’s Italian restaurant. •	Took inventory and prepared requisitions for supplies and food items in kitchen.•	Prepared various Italian pasta dishes, sauces and pizzas.•	Assisted and trained commis cooks / trainees.•	Catered for ambassadors, sport and entertainment celebrities, politicians, etc in a 5-diamond AAA rating, dining restaurant.•	Fried and prepared egg dishes for 500 guests in less than an hour. •	Prepared cold and hot food items for the buffet, restaurant and banquet according to standard recipes.•	Ensured proper storage of all food items in refrigerators and freezers in order to maintain product freshness.

Eko Hotel & Suites

Breakfast Chef & Demi Chef de Partie

- Worked with the Chef De Partie as a continental cook in a 4-diamond AAA rated hotel. •	Prepared breakfast (full english and continental) and lunch, including different kinds of soup and sauce using standard recipes while maintaining high levels of hygiene.

Femi Ayeni