Peter Akpoyibo

Experience

• 

  Parkview Astoria Hotels Ikoyi

  Feb 2000 - Mar 2005

  Head Chef
• 

  Kots Catering Nigeia Limited

  Dec 2005 - May 2013

  Head Chef

  Kitchen Manager in charge.

• 

  InterContinental Hotels Group

  May 2013 - Oct 2014

  Sous Chef

  To carry out the day to day of the kitchen operations, banqueting, plan ala carte menus and supervision of staffs, engaging and training. Maintain proper food hygiene procedures,ordering,maintain a reasonable food cost.Reporting to the Executive Chef, heading the food safety and hygiene team, ensuring prompt and adequate interdepartmental relations. Generally working to achieve the set goals of the executive Chef.

• 

  Radisson Hotel Group

  Oct 2014 - Mar 2019

  To carry out the day to day of the kitchen operations, banqueting, plan ala carte menus and supervision of staffs, engaging and training. Maintain proper food hygiene procedures,ordering,maintain a reasonable food cost.Reporting to the Executive Chef, heading the food safety and hygiene team, ensuring prompt and adequate interdepartmental relations. Generally working to achieve the set goals of the executive Chef.

  • Executive Sous Chef

    Jan 2016 - Mar 2019

  • Sous Chef

    Oct 2014 - Dec 2015
• 

  Upbeat Centre

  Apr 2019 - Sept 2021

  Executive Chef
• 

  Radisson Hotel Group

  Oct 2021 - Dec 2022

  Executive Chef

  Food cost controlOrderingManaging of kitchenMenu design and costingTrainingRunning of the parseEvents planningHACCP standards and checklistsQuality control on food supply

• 

  Genesis Group Nigeria

  Nov 2022 - Dec 2023

  General Manager Culinay Operations

  Lead, mentor, and manage culinary team of the groupDevelop and plan menus and daily specials across food establisment of the groupCreate prep lists for kitchen crew.Manage food costing and inventory.Maintain standards for food storage, rotation, quality, and appearance., ensuring same principle is maintained across the group food chainsEnsure compliance with applicable health codes and regulations.Oversee service team operations, training, hiring, guest service experience. Show less

• 

  The Wine Lab Restaurant

  Dec 2023 - Jan 2025

  Executive Chef

  Managing all kitchen operations, Mentoring, Menu development, Engaging with Vendors for best quality products and best prices.

• 

  Sheraton Lagos Hotel Ikeja

  Jan 2025 - now

  Senior Executive Sous Chef

  Working with The Executive Chef in running all culinary operations, which includes menu development, recipe standardisation, budget and food cost management, mentoring and training of kitchen brigade, scheduling, activating of food concepts and promotions.Working with Food vendors for proper quality of food products delivery and ensuring price competiveness.