LAMIDE FADAIRO
Toronto,Canada
Summary
Enthusiastic and detail-oriented culinary professional with a thorough understanding of health and safety regulations. Positive and reliable team player dedicated to efficiency and punctuality, with a proven ability to work well under pressure. Comprehensive knowledge of seasoning and preparing food for maximum effect.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
La Vecchia Restaurant
2024.07 - Current
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
Line Cook II
Aberdeen Tavern
2024.03 - 2024.05
- Prepared and produced diverse menu items for brunch and lunch service, adhering to standardized recipes and portioning requirements
- Played a key role in maintaining high-volume kitchen efficiency by meticulously preparing mise-en-place in advance of rush periods
- Ensured adherence to stringent sanitation, health, and safety standards, contributing to a clean and safe work environment
- Supported private party services, showcasing adaptability and experience in catering to special events
1st Cook
Age Care Regina Gardens
2023.12 - 2024.04
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.
- Cultivated strong relationships with vendors, negotiating favorable pricing terms for bulk purchases without sacrificing quality or freshness of ingredients.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
Head Chef
Dejavu Lounge Downtown Toronto
2023.04 - 2023.12
- Constructed new and existing menus creating a variety of dishes from diverse cultures
- Ensure that all food safety and sanitation regulations are followed to maintain a clean and safe kitchen environment
- Also monitor and manage kitchen inventory and costs to ensure efficient operations and profitability
- Collaborated with other departments, such as purchasing and marketing, to coordinate and plan food-related events and promotions
- Overall, my role was to oversee all aspects of the kitchen operation to ensure high-quality food and customer satisfaction
Head Chef, CEO
Chef Lamii
2016.01 - 2023.01
- Implemented cost-saving measures such as inventory control and portion management to maximize profitability
- I ensured smooth service and timely delivery of meals
- Maintained a clean and organized kitchen environment, adhering to health and safety standards
- Developed and implemented training programs for kitchen staff to improve skills and efficiency
- Managed vendor relationships and negotiated contracts for food and equipment purchases
- Participated in menu planning meetings and contributed ideas for new dishes and specials
- Handled customer inquiries and concerns regarding food quality and service, ensuring prompt resolution and customer satisfaction
Education
GRADUATE CERTIFICATE - CULINARY ARTS
Niagara College
Niagara-on-lake, ON04.2023
DIPLOMA - CULINARY ARTS
International Centre For Culinary Arts
Dubai, UEA09.2014
Skills
- Recipes and menu planning
- Kitchen Management
- Food safety
- Recipe Development
- Team Building
- Cost Control
- Quality control
- Food handling
- Safety and sanitation
- Food production
Certification
- Basic Food handler certification, Canada, 01/01/23
- Workers Health and safety Awareness, Canada, 01/01/23
- WHMIS, Canada, 01/01/23
- Basic Food safety and hygiene training course, Dubai, UAE, 12/01/14
- H.R.I Texas Beef training workshop, Dubai, UAE, 08/01/14
- U.S Poultry workshop, Dubai, UAE, 08/01/14
Timeline
Senior Chef De Partie
La Vecchia Restaurant
2024.07 - Current
Line Cook II
Aberdeen Tavern
2024.03 - 2024.05
1st Cook
Age Care Regina Gardens
2023.12 - 2024.04
Head Chef
Dejavu Lounge Downtown Toronto
2023.04 - 2023.12
Head Chef, CEO
Chef Lamii
2016.01 - 2023.01
GRADUATE CERTIFICATE - CULINARY ARTS
Niagara College
DIPLOMA - CULINARY ARTS
International Centre For Culinary Arts
- Basic Food handler certification, Canada, 01/01/23
- Workers Health and safety Awareness, Canada, 01/01/23
- WHMIS, Canada, 01/01/23
- Basic Food safety and hygiene training course, Dubai, UAE, 12/01/14
- H.R.I Texas Beef training workshop, Dubai, UAE, 08/01/14
- U.S Poultry workshop, Dubai, UAE, 08/01/14