Kazeem Sola-Raji

Responsible for high-quality meal production in compliance with strict hygiene and quality standards. Led and coordinated the kitchen team during peak times to ensure smooth service and timely orders. Managed inventory and ordered fresh ingredients to minimize waste and control costs. Ensured HACCP compliance and trained new staff in food safety and preparation.

Led and managed a high-volume kitchen station, maintaining strict quality and time standards under intense pressure; Managed end-to-end station inventory, including deliveries, stock counting, and recording wastage data to inform weekly ordering decisions and resource management; Trained and mentored junior kitchen staff on station protocols, ensuring output quality and adherence to health and safety regulations.

Applied resource management skills by performing daily stock counts and wastage analysis, contributing to better cost control and optimised ordering processes; Maintained quality control across all prepared dishes, upholding the restaurant's standards across a high volume of covers per shift; Collaborated cross-functionally with management and the front-of-house team to adjust production levels based on demand forecasts and seating capacity.