Highlights:First kitchen job and working my way up to be a kitchen manager within 6months.

Skills:Teamwork, Leadership, Communication, Initiative, I.T, Sales analysis, Management, Customer service

Goal:Short term goal to be able to get a visa and work for your company. Grow and learn from the best people in your organisation while helping other like me to get where l am. Long term goal to be able to take the skills I have learnt and be the best future Chief Executive Officer of your company.

Certification:BA (HONS) in Business and Tourism Management Human Resource Management Food Safety in Catering Level 3. Speciality Coffee Association of Europe - Diploma

Honor:Young Enterprise Scheme award

Head Chef 07/2017 - current
Yo! Sushi, Richmond, London United Kingdom
Manage the daily operations of the kitchen and the back of house team.
Responsible for daily operations in the kitchen, comply with nutrition, sanitation regulations and safety standards,liaising with purchasing companies for food orders, maintaining or raising the profit and loss margins on food, producing new menus and new dishes. Approve and polish dishes before they reach the customers, maintain records of payroll and attendance and remedy any problems or defects. Maintaining proper rotation of food to ensure quality and freshness, ensure accurate weekly stock take and perform periodic kitchen walk-through to ensure quality--
Food and Beverage Manager 10/2016 - 08/2017
Virgin Active, Clapham, London United Kingdom
Managed and ran the Club Lounge.
Motivated staff to execute an exceptional level of service leading to a direct increase in loyal and repeat customers, maintained expenses below budget through accurate planning and waste reduction, recruited and interviews prospective team members. Strictly followed all cash, security, inventory and labor policies and procedures, conducted weekly ordering of supplies and food.--
Assistant Manager 03/2015 - 10/2016
Gourmet Burger Kitchen, , London United Kingdom
Assisted the Restuarant Manager in running the day to day functions of the Restuarant.
Managed the restaurant in the absence of the manager, directed employees through their daily routines, ensured customers are receiving a satisfactory experience. Monitoring food and labor costs effectively, responsible for daily cash counts and deposits. Responsible for opening and closing the restaurant. Interviews and screened potential employees, disciplined existing employees, supervised 20 plus employees during a shift. Ensured food safety and quality was up to satisfactory standards.--
Kitchen Manager 10/2013 - 03/2015
JD Wetherspoons, , Cambridge United Kingdom
In charge of managing the kitchen.
Prepare and post daily production sheets for the smooth operation of the kitchen and record keeping, train all kitchen team in sanitary procedures and food prep, check in orders and properly store food. Ensure sanitation in the kitchen and quality of the food being served, recruit, train new team members and promote team members. Perform stock inventories and keep track of stock items. Keep all equipment in the kitchen maintained and in good repair, ensure food is prepared and served on time according to company standard. Maintain cost of sales and labor.--

Buckinghamshire University 09/2009 - 05/2013
Buckinghamshire, London, United Kingdom
Degree: Bachelor's Degree
Major:Business and tourism management
Studied - Human Resources, Marketing, Business, Tourism,

Login to view resume: Management - Management, Chef, Teamwork, Leadership, Profit and loss analysis