Senior Baker/Senior relief chef - Marks Cotswold Bakery Ltd/Goldstar agency
(2024-07 - 2026-07)
- Make artisan sourdough bread by hand from scratch
- Lamination
- Prepare and mix long fermented doughs using traditional techniques
- Manage the production of enriched doughs
- Prepare Bannetons and tins for shaping various dough for proving and baking
- Shape various loaves, rolls and seamless baguettes by hand
- Proper hygiene maintenance and comply with food safety standards
- Clean as you go practice
- Slicing bread and packaging
- Production of burger buns
- Weighing on scales to customers specification
- Egg washing burger buns
- Traying
Senior Chef de Partie - Champneys Health and Spa Hotel
(2022-09 - 2023-12)
- Prepare food to our high standards and ensure perfect presentation
- Be responsible for my section and offer guidance and support to our commis chefs
- Maintain an immaculate working environment
- Being fully aware of all dietary requirements and ingredients of our meals
- Being fully aware of the nutritional value of all menu items
- Maintain clear communication between the Kitchen and other Departments
- To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified
- Support the Front of House team with their food knowledge
- Answer all food related guest queries
- Running the pastry section in the absence of pastry chef
Chef de partie - La Barbarie hotel - Guernsey UK
(2021-10 - 2022-08)
- Operating and managing the sections of the kitchen and liaising with the executive and sous chef to ensure a successful working environment
- Preparing ingredients and handling baking and other kitchen equipment
- Creating pastries, baked goods and confections by following a set recipe
- Decorating pastries and desserts to ensure beautiful and tasteful presentation
- Monitoring the stock of baking ingredients
- Ordering new supplies, ingredients and equipment for the pastry section when needed and within budget
- Ensuring my section of the kitchen adheres to safety and health regulations
- Supervising and training staff members when needed
- Developing new recipes for seasonal menus
- Creating new and exciting desserts to renew our menus and engage the interest of customers
- Decoration of cakes
- Prepare ,clean and organize ingredients for use in the kitchen
- Giving a hand to other sections when there is need
Chef de partie - Peppertree restaurant - Nairobi
(2019-10 - 2021-08)
- Manage the kitchen in the absence of head chef
- Preparing cooking and presenting dishes within company's speciality
- Supervision of the juniors
- Checking food and safety measures
- Complying with HACCP principles at all time
- Proper follow up of recipes
- Monitoring portion and waste control to maintain profit margin
- Ensuring mise en place is ready as required
- Training of new staff
- Plaiting and proper presentation of the food
Commis chef - Hilton Hotel - Nairobi
(2019-05 - 2019-10)
- Works diligently in ala carte or buffet kitchen to produce food in compliance with the recipes
- Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
- Prepare all mise en place for all relevant menus
- Comply with nutrition and sanitation regulations and safety standards
- Ensure that the food is ready in good time for the guest
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure food stuffs are of good quality and stored correctly
- Assist other departments wherever necessary and maintain good working relationships e.g. Bakery
- Interact with all hotel departments for smooth running of the business
- Maintain a positive and professional approach with co-workers and customers
- Report maintenance, hygiene and hazard issues
- Ensure that food safety is always checked into (three container system, HACCP, no cross contamination
Internship (Commis chef) - Hilton Hotel
(2019-01 - 2019-05)
- Ensure working areas are sanitized before work begin
- Ensure that the raw materials used are fresh and FIFO is followed
- Following recipes to the later for good product
- Managing and arranging buffet section as required
- Reporting any faulty equipment, hazards issues encountered
- Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
- Prepare all mise en place for all relevant menus
- Assist other departments wherever necessary and maintain good working relationships
Trainee (chef in training) - Kenya Utalii Hotel
(2018-05 - 2018-12)
- Ensure proper handing over to the next shift
- Understanding of all activities done in all the sections of the kitchen example sourcie, entremetier, pastry, garde manger, butchery
- Prepare, cook and serve all food items for ala carte and or buffet menus according to the hotel's recipes and standards
- Have full knowledge of all menu items, daily features and promotions
- Supports team members in their own section to achieve optimum quality
- Follow proper safety, hygiene, and sanitation practices always
- Ensures close of section in accordance with departmental procedures and standards
Head Baker/ Hygiene Officer - Enns Valley Bakery
(2013-11 - 2017-08)
- Help maintain a safe and sanitized surfaces, cleaning up spills and other potential hazards immediately in accordance with ISO 22000
- Takes orders from the supervisor
- Supervise junior bakery staff
- Follows recipes to produce food products of specified flavour, texture, clarity or colour
- Timely production of breakfast items e.g., bread, bread rolls, samosa, pies, baguette, pizza base, puff paste in accordance with the company's standards (ISO:9001)
- Maintain and properly use all department equipment as required
- Take a complete and accurate inventory of supplies weekly and re-orders supplies and ingredients as needed
- Receive deliveries
- Report any mechanical breakdown/failure to the engineering department
- Handling any customer complaint that might occur on product quality
- Always ensuring the bakery meets health compliances by keenly monitoring HACCP principles
- Participate in new product development (NPD) as part of killing monotony and imposing an increase in profit margin
Quality assurance supervisor - Vegpro Kenya Ltd
(2009-12 - 2013-10)
- Raw vegetables from the farm and ensuring they meet the required Receiving standards
- Ensuring the storage cold rooms are at required temperature to allow the vegetables to stay fresh for the use
- Periodically check and record temperatures in the cold rooms
- Ensuring FIFO is followed in the issuing of the vegetables to the park house
- Ensuring that the final products meet customers specification according to length, diameter, stage of maturity, right packaging, well written expiry dates and manufacturing date, well-sealed and kept in good condition
- To ensure adequate safety and cleaning standards are maintained in the production floor by ensuring it's cleaned after every two hours
- Perform and or oversee HACCP and food safety audits
- Implementation, and monitoring of the HACCP, ISO: 22000-2005, ISO: 9001-2015, ISO: 14001:2015, ISO: 18001:2007, ISO 17025:2005, Quality assurance and food safety programs to assure safe food handling practices and quality products
- Maintain and update documentation to ensure that established standards of quality and food safety are met, and corrective measures undertaken
- Oversee in-house and external laboratory tests for all raw materials, products, by products throughout the production process
- Work closely with engineering maintenance personnel in facilitating and ensuring proper machines and equipment servicing and maintenance
- Implementation of Gemba-kaizen philosophy (5s)
Internship (Food Laboratory technician) - Pro-lab ltd
(2008-10 - 2008-12)
- Collecting food sample from food industry for testing their safety
- Media preparation
- Calculation of number of media needed
- Physical/chemical analysis of food products
- Sterilization and cleaning of glassware
- Conducting training in food handling and hygiene in different companies
- Advising on the correct chemicals to be used in cleaning
