Experience

Economic and Financial Crimes Commission

• 100 - 200 Employee

• Head Chef

  • Sep 2014 - Present

  Providing quality meals to Staff of the Commission and suspects in custody of the Commission pending their hearings. Also delivering Coffee and Lunch breaks during Executive meetings in the Organization. I am in charge of making sure food cost is properly in check while ensuring suppliers deliver the best quality of raw materials to the kitchen. I ensure market surveys are carried out at intervals to be sure suppliers are not ripping off the organization. I lead a team of 19 permanent staff and 4 casual staff. These and many more are my job description. Show less



Transcorp Hilton Abuja

• Nigeria
• Hospitality
• 200 - 300 Employee

• Chef De Partie

  • Apr 2011 - Aug 2014

  I worked in the very heart of Transcorp Hilton Hotel Abuja as a (Chef Trainee)/ Kitchen apprentice from September 2011 and graduated in November 2013 after which I have worked as a proper Chef and risen to the level of handling the Main Kitchen, catering for room service orders. Transcorp Hilton Hotel is one of the foremost hotels in the Nigeria. The hotel is well recognized for its high level of standard it delivers to its guests at anytime. I also work within a team-based culture. I have worked in all the kitchens therefore mastering all kinds of dishes emanating from either the Orient (Asia), Continental, Pastry and or local Nigerian dishes. Menu planning is also an area I am good at. Below are some of the dishes I have mastered: Bouillabaisse, Chicken and beef Consumes, Seafood Bisque, Beef Bourguignon, Beef Goulash with Dumplings, Paella rice, Arabian Shawarma, Sandwiches, Beef Kebabs, All kinds of Barbeques, African Chicken Peanut Stew, Breakfast dishes, Cakes, Mousses, Pizzas, Terrine, Ice cream, Egusi, Oha, Edika Ikong, Miyan Kuka, Miyan Taushe Etc. Show less