Summary
Work History
Education
Skills
Trainingobtained
Qualificationobtained
Hobbies and Interests
Timeline
Generic
MICHEAL ADEYEMI

MICHEAL ADEYEMI

Lagos

Summary

My first job where I was trained as a Baker and later pastry , before going into cooking i have worked in restaurants, hotel and now cruise ship , I was a sous chef in hotel but decide to a lower position because I want to have galley experience and I don't regret taking the decision,

TO UTILIZE MY POTENTIAL AND TALENT IN AN ORGANISATION THAT OFFER CHALLENGES, OPPORTUNITIES AND REWARD.

Work History

Demi Chef Departie

Tui Cruise Sea Chef
Hamburg, Germany
  • Responsible for the up-to-standard workflow in the assigned work area of the galley and the related administrative tasks, in close cooperation with the Chef de partie
  • Food preparation in strict adherence to the given standard
  • Contribution to the food, beverages and consumables orders for the work area in strict adherences to budget related and other requirements etc.

Sous chef

Providence by mantis (accor)
Ikeja, Lagos
  • Take charge of the kitchen in absence of the executive chef, making sure all standard procedures are adhered to, make cleaning schedule ensure occupational health safety procedures are adhere to, monitor chiller temperature organise training for Kitchen staff manage food cost to minimise cost and maximise profit.

Head chef

LA COUR BOUTIQUE HOTEL
IKOYI, LAGOS
  • Manage the daily operations of the kitchen and oversee the kitchen staff to ensure that the highest quality of cuisine is served to guests, and to ensure that all food and labor cost goals are met.

Sous chef

CONFERENCE HOTEL AND SUITS
SAGAMU, OGUN
  • Works with the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking
  • Provides meal quality and consistency by following designated recipes.

Chef de partie

RADISSON BLU LAGOS
VICTORIA ISLAND, LAGOS
  • Assisting the Head Chef and Sous Chef in creating menu items, preparing food, platting, recipes and developing dishes
  • Preparing meat, fish, hoffa, pasta and soup
  • Assisting with the management of health and safety
  • Assisting with the management of food hygiene practices.

Cook

GOLDEN TULIP HOTEL AND CONFERENCE CENTER
FESTAC, LAGOS
  • Cleans food preparation areas as determined by law and company policy
  • Prepares foods to the specifications of the client
  • Prepares food before the arrival of guests
  • Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
  • Manages other employees in the kitchen.

Cook

NEWS CAFÉ RESTAURANT
LEKKI PALM SHOPPING MALL, LAGOS
  • Cleans food preparation areas as determined by law and company policy
  • Prepares foods to the specifications of the client
  • Prepares food before the arrival of guests
  • Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
  • Manages other employees in the kitchen.

Pastry Chef

CACTUS RESTAURANT AND PATISSERIE
Victoria island, Lagos
  • Preparing a wide variety of goods such as cakes, cookies, pies, bread etc
  • Following traditional and modern recipes
  • Creating new and exciting desserts to renew our menus and engage the interest of customers.

Education

Diploma - Food Preparation And Cooking Culinary Art

City And Guild of London Institute
United Kingdom
09.2019

Lwvel 2 Certificate - Food Safety in Catering

City And Guild of London Institute
United Kingdom
09.2019

Skills

  • HIGH LEVEL OF INTERPERSONAL RELATIONSHIP
  • PROVEN ABILITY TO WORK UNDER PRESSURE
  • COMPUTER LITERACY
  • KEEN INTEREST IN INTERNET
  • Grilling Techniques
  • Menu development
  • Allergen awareness
  • Food presentation
  • Food safety knowledge
  • Stock management
  • Pastry Techniques
  • Recipe Adaptation
  • Cooking methods
  • Portion Control
  • Mise en place
  • Sauce preparation
  • Garnishing Techniques
  • Meat butchery
  • Roasting mastery
  • Fish filleting
  • Food Safety
  • Kitchen Organization
  • Detail Oriented
  • Supervising Food Prep
  • Customer Service

Trainingobtained

  • HAZARD ANALYSIS CRITICAL CONTROL POINT (H A C C P TYPSY CERTIFICATE)
  • FOOD SAFETY AND HYGIENE (TYPSY CERTIFICATE)
  • FOOD ALLERGIES (TYPSY CERTIFICATE)
  • GUEST EXPERIENCE (TYPSY CERTIFCATE)
  • PERSONAL PROTECTIVE EQUIPMENT (TYPSY CERTIFICATE)
  • TIME MANAGEMENT FOR SERVERS (TYPSY CERTIFICATE)
  • THREATS AND SECURITY AWARENESS FOR FRONT LINE STAFF (TYPSY CERTIFICATE)
  • STCW CROWD MANAGEMENT (ROYAL CARIBBEAN CRUISES LTD CERTIFICATE)
  • CRISIS MANAGEMENT AND HUMAN BEHAVIOUR (ROYAL CARIBBEAN CRUISES LTD CERTIFICATE)
  • MARINE EVACUATION SYSTEM DEPLOYMENT (TUI CRUISE CERTIFICATE)
  • STCW BASIC SAFETY TRAINI (ROYAL CARIBBEAN CRUISES LTD CERTIFICATE)

Qualificationobtained

  • The city and guild of London institute, Diploma in Food preparation and cooking culinary art
  • The city and guild of London institute..level 2 Certificate in Food safety in catering.
  • The city and guild of London institute . Level 2 certificate in Culinary arts principle
  • SENIOR SECONDARY SCHOOL (CERTIFICATE)

Hobbies and Interests

  • MEETING PEOPLE
  • TRAVELING
  • READING

Timeline

Demi Chef Departie

Tui Cruise Sea Chef

Sous chef

Providence by mantis (accor)

Head chef

LA COUR BOUTIQUE HOTEL

Sous chef

CONFERENCE HOTEL AND SUITS

Chef de partie

RADISSON BLU LAGOS

Cook

GOLDEN TULIP HOTEL AND CONFERENCE CENTER

Cook

NEWS CAFÉ RESTAURANT

Pastry Chef

CACTUS RESTAURANT AND PATISSERIE

Diploma - Food Preparation And Cooking Culinary Art

City And Guild of London Institute

Lwvel 2 Certificate - Food Safety in Catering

City And Guild of London Institute

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MICHEAL ADEYEMI