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CV Profile No.69983

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Last name : ******
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Profile details

Job category searched
» Tourism, hotel business and catering
» Tourism, leisure activities
Professional experience . More than 10 years
Professional Experience: 
Executive Sous Chef
USAID American Embassy Juba
Since 06.2021
Completely responsible for the Food Service Operation which includes: • 3 International outlets and Room Service, • Training, and presentations of food. • Ambassadors entertaining • VIP functions and Banquets (up to 500 pax) • Concept reviews and Menu engineering. • Private Chef for the US Ambassador with Butler Service. • Also in charge of the UN (United Nations) Camp.
Executive Chef
Nairobi Club
05.2019 - 07.2021
• Leads operations of all the two outlet kitchens. Implemented ergonomic and energy-efficient design for the kitchen and dining area layout. • Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations. • Implemented procurement strategies to minimize costs and ensure timely delivery. Developed food preparation techniques and supplies ordering system that minimized wastage. • Assigns stations and work shifts of Executive Sous Chef, Sous Chefs, line cooks and all kitchen crew for maximum productivity. • Safeguards excellent food quality and presentation to ensure the restaurant standards are kept and maintained. • Ensures HACCP is followed at all times, seeking input from the QHSE officer if necessary
Executive Chef
Royal Tulips
03.2018 - 02.2019
• Supervised 37 staff involved in full Kitchen-service operations – sous chefs, line cooks, and Kitchen stewards. Directed all food preparation and catering activities. • Switched to MC restaurant management software which improved customer service and led to a 50% sales increase. • Developed an international fusion menu which was instrumental in the Royal Tulip’s turn-around and 70% increase in guest traffic. This oversaw service operations for two outlets generating KES 37M annual food sales revenue. • Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising the quality of food and customer service.
Executive Chef
Best Western Coral Beach Hotel
01.2015 - 09.2017
• Planned the menu and executed daily breakfast, lunch and dinner buffet in the two restaurants with 300 seating capacity. • Achieved TSH200 million in gross sales revenues within one month i.e. December 2015. • I hired, trained and supervised 60 kitchen staff. Coordinated with shift leaders on rotating work shifts and performance evaluation of the kitchen crew. • Collaborated with Sous Chefs on buffet menu development, layout and themes for the daily, weekend and special occasions. • Served plated lunches and dinners for up to 1,000 people and buffet lunches for up to 3,000 people almost on a daily basis.
Executive Chef
Chobe Safari Lodge
08.2011 - 01.2015
• Re-developed the Lodge menu in 2012 that helped in increasing revenue by 100% • Developed a process to reduce food waste tremendously boosting the supply turnover by 70% • I interviewed, trained and guided all direct kitchen staff since 2011 improving kitchen operational flow by 40% • Maintained 100% employee retention through positive interaction, guidance, and motivation • Maintaining a safe and hygienic working environment including proper storage and labeling of food, equipment, utensils • Conducts regular training and coaching for my team. Ensure HACCP records of food safety are duly filled and complied with.
I am a passionate Level 1 & 2 HACCP certified Executive Chef with over 25 years of culinary experience as I seek the opportunity to join your professional team as an Executive Chef. I am recognized for innovative recipes and cost-effective kitchen management. I have a passion for cooking and an awareness of contemporary and innovative developments within the food and Hotel industry as well as the international standards. I am an award-winning executive chef with experience in menu planning, effective cost controls, employee training and development, and Microsoft skills. I ensure positive kitchen operational flow and strong F&B revenue record while maintaining employee retention through continuous staff engagement, training, and innovation. I am a result-oriented Executive Chef who manages the kitchen and monitors the standards and quality of food in line with the service vision and creative concepts of the Hotel Industry at heart.
Education . Bachelor
Culinary Arts and Molecular Gastronomy
Le Cordon Bleu
07.2009 - 07.2011
1st Class honors Bachelor degree in Culinary Arts and Molecular Gastronomy
Culinary Arts Academy
05.2008 - 05.2009
More information
in 2 months
Arusha - Dar es Salaam - Zanzibar - International
Permanent contract

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