Calvins Riko

My goal is to anticipate the guest needs and provision of good communication skills that hence and create create a dynamic team work with my co-workmate at the hospitality environment. To be a core player to a challenging work environment and use any skills in a professional manner to achieve high standards and advance my career. Ability to learn new and different ideas in food production and culinary art, hence building up desirable menus that lead to good food production and presentations.

CHEF DE PARTIE - Ritz Carlton Yacht Collection

(2025-01)

• Ensuring safe, quality food products and complete guest satisfaction.
• Maintain an efficient flow of production
• Monitor the production and preparation level using culinary checklist.
• Supervise and monitor the correct application of food safety procedures and food quality requirement related to all processes.
• Train and supervise USPH procedures and standards
• Training safety standards within working environment

JUNIOR SOUS CHEF - Seabourn Cruises

(2023-01 - 2024-09)

• Maintaining public health, hygiene (USPH/HACCP).
• Temperature and time control logs update.
• Equipment maintenance.
• Supervising/training junior crew members.
• Time management.

SOUS CHEF - Driftwood Inn Guernsey

(2020-01 - 2022-12)

• Collaboration with Exe chef to direct food preparation.
• Supervise and oversee the galley.
• Stock control/requisition.
• Menu planning, inventory and supply management (Manor suppliers)

CHEF DE PARTIE - Royal Caribbean and Celebrity Cruises (RCCL)

(2015-01 - 2019-08)

• Time management.
• Communicating in areas in need of attention.
• Public health.
• Ability to satisfy guest needs.

CHEF DE PARTIE - Villarosa Kempinski

(2013-06 - 2025-11)

• Time management.
• Communicating in areas in need of attention.
• Food preparation i.e. sauce, soups, meat and vegetables

Diploma - Food Production and Culinary Art - CAREER TRAINING CENTRE (2008-01 - 2010-12)

Kenya Certificate of Secondary Education - OLEMBO BOYS HIGH SCHOOL (2006-01 - 2008-12)