Bernard Ohiku

Provided expert guidance and training to chefs for a new restaurant opening, ensuring a successful launch and high-quality culinary experience. Shared industry best practices to enhance kitchen operations and food safety protocols.

Implemented efficient inventory management systems, reducing food waste by 25% and optimizing stock levels. Spearheaded menu development, resulting in a 20% increase in customer satisfaction.

Spearheaded culinary operations for both The House and The Terrace, overseeing kitchen staff, food quality, and presentation. Developed an automated inventory system using Excel, reducing food waste by 20% and optimizing stock levels.

Spearheaded menu development, creating and curating dishes that resulted in a 20% increase in customer satisfaction. Recruited, trained, and managed a high-performing kitchen team, improving staff retention by 30%.

Spearheaded day-to-day kitchen operations, ensuring seamless service delivery for up to 200 guests per day. Curated cyclic menus, resulting in a 25% increase in customer satisfaction and a 15% increase in sales.

Supervised day-to-day kitchen operations, ensuring seamless service delivery for up to 500 guests per day. Designed and implemented a new menu, resulting in a 20% increase in customer satisfaction and a 15% increase in sales.

Supervised and coordinated day-to-day kitchen operations, ensuring seamless service delivery for up to 500 guests per day. Led a high-performing team of 10+ chefs and kitchen assistants, providing guidance, training, and mentorship.

Prepared healthy, fresh, and seasonal organic meals for guests, ensuring exceptional quality and presentation. Successfully prepared high-volume meals for social and professional gatherings, meeting tight deadlines and exceeding customer expectations.

Spearheaded the launch of Ate Eat, creating the business from scratch and driving its growth and success. Supervised day-to-day kitchen operations, leading a team of 3 staff members and managing 30 tables.

Prepared healthy, fresh, and seasonal organic meals for private clients, ensuring exceptional quality and presentation. Developed and implemented customized menus for weekly meals, special events, and social gatherings.

Completed CTH Level 3 and Level 2 Award Certificates in Culinary Skills.

Completed CTH Level 2 Award Certificate in Culinary Skills.

Earned a B.A. in Audio Production from SAE Institute London.

Studied Politics as part of a BSc program.

Studied Automobile Design Engineering as part of a BSc program.

Completed a Foundation program in Science and Engineering.

Completed A-Levels.

Completed WAEC/NECO examinations.