Summary
Overview
Work History
Education
Skills
Timeline
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Olutoyin OKERE

Gregory Hills,NSW

Summary

Accomplished chef and restaurant owner with 8 years of experience operating MamaTee, a leading West African restaurant. Expertise in managing restaurant operations, including kitchen oversight, staff management, and financial planning. Achieved consistent profitability and strong community engagement through exceptional service and quality standards. Proficient in marketing, budgeting, and strategic planning to drive revenue growth and ensure long-term success.

Overview

8
8
years of professional experience

Work History

Chef & Business Owner

self Owned
Gregory hills, NSW
03.2017 - Current
  • Founded and managed a full-home service catering specializing in African cuisine. Oversee all aspects of business operations and culinary management, ensuring quality dining experiences, and consistent business growth.
  • Operational Leadership: Manage a team of 7+ kitchen and front-of-house staff during events and all aspects of catering across Sydney. Foster a positive work environment with low staff turnover and a service-oriented culture.
  • Financial Oversight:** Oversee budgeting and finance management, including cost control, pricing strategy, and bookkeeping. Maintain healthy profit margins and positive cash flow each year through careful expense management and revenue optimization.
  • Marketing & Sales Growth: Develop and implement effective promotions, flyers (as attached), loyalty programs, and social media campaigns that consistently increase customer footfall and year-over-year sales growth.
  • Community Engagement: Represent the restaurant at major cultural events (e.g., Motherland African Festival, Africulture Festival) to enhance brand visibility, build goodwill, and attract new customers.
  • Supply Chain Management: Establish efficient supply chain and inventory systems. Negotiate with vendors for high-quality ingredients at optimal prices, reducing food costs, and minimizing waste by implementing proper inventory rotation and portion control.
  • Culinary Management: Create and update an authentic menu featuring African and fusion dishes. Ensure consistency and quality in food preparation and introduce new dishes periodically to keep the menu vibrant, and cater to customer preferences. Achieved a notable increase in repeat customers through menu excellence and innovation.
  • Customer Satisfaction: Uphold exceptional customer service standards, training staff to provide a warm, welcoming atmosphere. Address customer feedback promptly and effectively.
  • Regulatory Compliance: Ensure full compliance with health, safety, and food-handling regulations at all times. Successfully passed all health inspections with high scores, and maintain all necessary licenses and certifications (e.g., food safety) for operation.

Education

Diploma in Hospitality Mabnagement

TAFE
Sydney, NSW
03-2025

Graduate Certificate - Professional Accounting

University of Newcastle
Newcastle, NSW
03-2017

Skills

  • Customer service
  • Team leadership
  • Financial management
  • Menu development
  • Marketing strategy
  • Social perceptiveness
  • Excellent communication
  • Critical thinking
  • Supply chain management

Timeline

Chef & Business Owner

self Owned
03.2017 - Current

Diploma in Hospitality Mabnagement

TAFE

Graduate Certificate - Professional Accounting

University of Newcastle

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Olutoyin OKERE