Michael Onama

Science Technology - Applied Chemistry Option

Coordinating catering services for meal times and all school events/ meetings
Managing inventory so that all necessary ingredients are stocked for food service.
Managing the school bakery
Hiring new staff and providing training to facilitate quick acclimation
Streamlining the kitchen processes for effective service delivery
Working with the Head Chef to develop and maintaining the school menu
Setting regular cleaning standards for the kitchen and maintaining sanitation levels
Creating schedules for all kitchen staff
Tracking kitchen finances to identify areas of potential waste
Reporting weekly operations and cost update
Monitor and manage dining at meal times

Effectively controlled the Food & Beverage Cost.
Coordinated purchasing exercise in conformity with the Procurement Policy.
Carried out market survey for food items prices’ review decision.
Controlled kitchen operation in terms of wastage, pilferage and efficiency.
Prepared variance analysis for food & beverage
Worked on menu for cost effectiveness and students’ satisfactions.
Ensured all food items are stored in good temperature.
Administered surprise spot checks in all sections of the kitchen.
Prepared daily and monthly cost report for the production operation.
Ensured that no material is issued out from the store without approval
Checked and ensured all menu items have recipe

Managed all aspects of food and beverage dining operations in the school;
Planned menus in consultation with chefs and students’ council;
Recruited and trained permanent and casual staff;
Organized, led and motivated the catering team;
Planned staff shifts and rotas;
Ensured health and safety regulations are strictly observed;
Budgeted and established financial targets and forecasts;
Monitored the quality of the product and service;
Maintained stock levels and ordering new supplies as required;
Liaising with suppliers and clients;
Monitors and controls expenditures and maintains assigned budget.