Naheemlahi Atanda
Regina,SK
Summary
Detail-oriented sous chef specializing in inventory management and vendor relations. Proven track record in developing innovative menu items and ensuring exceptional dish presentation. Committed to leveraging culinary expertise to enhance dining experiences.
Overview
5
5
years of professional experience
Work History
Sous Chef
Avenue Restaurant
Regina, SK
07.2024 - Current
- Supervised kitchen staff to enhance teamwork and create a positive work environment.
- Managed kitchen operations to deliver high-quality food preparation and presentation consistently.
- Developed and updated menu items based on seasonal ingredients and culinary trends.
- Maintained inventory levels by ordering supplies for efficient kitchen functionality.
- Cultivated vendor relationships to obtain cost-effective ingredients, ensuring recipe quality.
Lead Cook
Liberty kitchen
Regina, Saskatchewan
01.2024 - 09.2024
- Supervised kitchen staff to improve meal preparation efficiency and service quality, resulting in timely meal delivery.
- Trained new cooks on food safety protocols and essential cooking techniques to ensure compliance and maintain high standards.
- Monitored quality of cooked items to uphold high culinary standards throughout service.
- Maintained cleanliness and organization of kitchen and food storage areas.
- Executed workstation setup and breakdown, properly disposing of leftover food.
- Ensured stations remained stocked to support uninterrupted workflow during peak hours.
- Consistently delivered high accuracy in preparing identical dishes daily.
Cook
The Hotel Saskatchewan Autograph collection
Regina, Saskatchewan
08.2023 - 05.2024
- Prepared diverse dishes according to standardized recipes to ensure consistent quality and flavor.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared diverse banquet menus according to client preferences and dietary restrictions.
- Managed inventory and ordered supplies to meet demands of upcoming banquets and events.
- Facilitated effective communication between kitchen and front-of-house teams to streamline service.
Junior Sous Chef
Sheraton Lagos Hotel
Lagos, NG
11.2020 - 05.2023
- Collaborated in menu planning and execution for high-volume dining services, enhancing customer satisfaction.
- Guided staff on recipes, plating techniques, garnishes, and portion control, ensuring consistency and quality.
- Developed new dishes by combining ingredients based on customer preferences, increasing menu variety.
- Trained and supervised junior cooks in proper culinary techniques.
- Prepared sauces, dressings, soups, stocks, and marinades throughout the day.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
Education
Vocational Trade - Culinary Art
Famak Confectionaries And Catering School
Nigeria,Lagos04-2019
Skills
- Menu development
- Culinary presentation
- Dish quality assurance
- Food safety
- Cost control
- Inventory control
- Kitchen management
- Event catering
- Vendor relationships
- Time management
Languages
French
Limited
Timeline
Sous Chef
Avenue Restaurant
07.2024 - Current
Lead Cook
Liberty kitchen
01.2024 - 09.2024
Cook
The Hotel Saskatchewan Autograph collection
08.2023 - 05.2024
Junior Sous Chef
Sheraton Lagos Hotel
11.2020 - 05.2023
Vocational Trade - Culinary Art
Famak Confectionaries And Catering School