Charles Adeboye

Chef De Cuisine

Klinikum Leverkusen (General Hospital Leverkusen)

NRW, Germany

09.2013 - 02.2023

Monitored line processes to maintain consistency in quality, quantity, and presentation.
Forecasted seasonal staffing levels and interviewed and hired new staff members.
Scheduled and supervised all kitchen employees such as dishwashers and waiters.
Oversaw preparation of creatively-designed recipes for Business Name.
Created menus and designed corresponding recipes for Business Name.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Created recipes and prepared advanced dishes.
Planned promotional menu additions based on seasonal pricing and product availability.
Developed and cooked memorable dishes that brought new customers into establishment.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Maintained well-organized mise en place to keep work consistent.
Hired, managed, and trained kitchen staff.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Obtained fresh, local ingredients to lower grocery costs.
Trained kitchen staff to perform various preparation tasks under pressure.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Coordinated employee schedules and developed staff teams to boost productivity.
Modernized work processes to reduce guest wait times and boost daily output.
Interacted with guests to obtain feedback on product quality and service levels.