Resume kitchen manager in Nigeria Port-Harcourt

DATE- FEBRUARY 2010 – AUGUST 2020 ESTABLISHMENT: SIZZLERS FAST FOOD AND RESTAURANT LIMITED , WARRI POSITION: MANAGER RESTURANTS Responsibilities: 1. Assist Regional, Area and Outlets Managers in achieving their targets 2. Periodic inspection and visitation of Outlets and Personnel’s operation 3. Make suggestion based on market survey as related to Outlets and their environment. 4. Ensure staff compliance to company standard operations procedure 5. To recognize training needs and make recommendations to management. 6. Regular monthly meetings with all managers. 7. Ensure that products standard is sustained to maintain Customers satisfaction. 8. Prepare monthly production forecast, budgets and Management reports 9. Competitors analysis and making business plans in accordance to meeting company’s target. DATE: DECEMBER 2008- FEBRUARY 2010 ESTABLISHMENT: SIZZLERS FAST FOOD AND RESTAURANT LIMITED , WARRI POSITION: PERSONNEL MANAGER Responsibilities: 1.Formulation of human resources , Management polices. 2. Staff Management and hiring and firing , salary preparation 3.Human capital development 4. Enforcement of Company human resources policies 5. Preparation of monthly personnel reports 6. Provision of leadership qualities for staff in the Company and other duties that may be assigned by Management. DATE: JULY 2007 –DEC.30 2008 ESTABLISHMENT:SIZZLERS FAST FOOD AND RESTAURANT LIMITED , WARRI POSITION: AREA MANAGER Responsibilities: 1. Coordinate activities of the Outlet within the area 2. Plan and coordinate production activities in the area 3. Ensure that product standard are sustained to maintain customers satisfaction 4. Follow-up company’s policies as it pertain to production and sales 5. Liase with the Managing Director on area of benefit to the overall goals of the company 6. Maintain close contact with customers and reports sales performance, market trend and other environmental factors. 7. Ensures profitable Management of Restaurants while maintaining high product , efficient services and maintenance of low waste Febuary 2001- MAY 2007 Establishment: MR BIGGS UACN PLC WARRI Position: QUALITY ASSURANCE SUPERVISOR/ CENTRAL KITCHEN UNIT MANAGER Responsibilities: 1 Inspection of Raw / Packaging Material Inspection – could be physical, chemical and / or microbiological, based on specified standard. 1 to 5% of consignment will be inspected before approval. 2 Process Audit in line with the Hazard analysis and critical control point and ensured all laid down procedure are strictly followed with a view to producing the best quality products. 3 Formulated checklist for the Central Kitchen which include pastries, meat, chicken, baking, wrapping and storage. 4 Weight checks analysis and organoleptic session on finished products. 5 Microbiological analysis to ascertain the microbial state of raw material, finished products, water, work surfaces and equipment. This was done using Pour plate method - for total viable cont (TVC) and Gram’s staining method - used to make primary identification of the bacteria isolated on general purpose media. 6 Tested different types of food friendly organisms for and possible source of contamination if any and prevention. 7 Evaluated standard microbiological assays for sanitation of food contact surface using SWAB analysis 8 Carried out chemical analysis on water to ensure use of portable water in food production and it is also carried out on raw material to further ascertain their conformity. 9 Visited various MR. BIGG’S RESTAURANT to monitor finished products handling at the retail end, audit on the production process of the products produced fully in the Restaurants with a view to customer satisfaction and as well as monitoring the hygiene level of Restaurants. 10 Audited staff personal hygiene, equipment, machines and surroundings 11 Carried out periodic audits on various suppliers to ensure they are operating within the specified standard for each material and distributors to also ensure proper handling of finished products. 12 Ensuring use of personal protective wears (PPW) and safety of all members of staff. 13 Responsible for the planning and production of high quality products sold in restaurants and co-ordination of Mr. Biggs Central Kitchen Unit (CKU) to ensure that the CKU operation is efficient and profitable in line with business objective. 14 Develop weekly and daily production plan to achieve set targets and ensure the supply of raw materials, and personnel requirements as needed; schedule and supervise inventories of materials and equipment. 15 Prepare weekly and monthly production report to include: order fill, factors that affected production, technical issues, equipment utilization, logistics issues, staff issues and quality/hygiene issues for regional management. 16 Ensures maintenance of safe work environment in the CKU by ensuring adequate provision of safety tools and gadgets. 17 Plan and conduct periodic meetings with subordinates to ensure compliance with established procedures, to implement new policies, and to keep operatives abreast of changes and current standards.

EDUCATION: GRADE 1991 – 1993 Federal Polytechnic, Ado Ekiti, Nigeria, Higher National Diploma (Food Technology) Grade: Upper Credit 1989 – 1990 Federal Polytechnic, Ilaro, Ogun State Nigeria, Ordinary National Diploma (Food Technology) Grade: Lower Credit 1983 – 1988 Onireke High School, Ibadan West African School Certificate

PROFESSIONAL TRAINING 1Chartered Institute of Personnel Management of Nigeria- Performance Evaluation workshop. 2.Wavecrest College of Catering and Hospitality Management- Cake anad pastry production 3. HICON- Manufacturing Excellent

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INTERESTS: Travelling, Writing, cooking , Meeting People