Arthur Osur

Results-oriented Kitchen Operations Supervisor and Chief Steward with over 5 years of progressive experience in hospitality, food production support, kitchen operations, inventory control, food safety compliance, and team leadership. I am skilled in food purchasing, stock management, meal service coordination, kitchen sanitation, HACCP implementation, waste reduction, and staff supervision. Proven ability to maintain high standards of food quality, hygiene, and operational efficiency in fast-paced hospitality environments.

Adept at supporting food preparation activities, coordinating kitchen teams, and ensuring excellent customer and patient meal service.

Chief Steward at Tha Nickolee Hotel (2025-08 – Present)

• Lead and supervise stewarding and kitchen support operations.
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Coordinate food service support during breakfast, lunch, dinner, banquets, and special events.
• Monitor inventory levels, kitchen supplies, equipment, and cleaning chemicals.
• Support food production activities and ensure smooth kitchen workflow.
• Assist in stock control, purchasing, and accountability of kitchen supplies.
• Implement waste reduction measures and cost-control initiatives.
• Train and supervise stewarding staff on food safety and sanitation procedures.
• Conduct routine inspections to ensure compliance with operational standards.
• Maintain cleanliness and organization of all food production and service areas.

Steward Captain at Sarova Maiyan Nanyuki (2023-11 – 2025-07)

• Supervised stewarding staff in a busy five-star hospitality environment.
• Worked closely with chefs during food preparation and meal service.
• Assisted in food production planning for conferences, banquets, and special events.
• Monitored food storage, stock rotation, and quality control procedures.
• Enforced HACCP and food safety standards throughout kitchen operations.
• Managed inventory of cleaning materials, kitchen equipment, and supplies.
• Supported efficient meal service while maintaining hygiene standards.
• Reduced food and operational wastage through proper handling procedures.
• Coordinated deep cleaning schedules and kitchen maintenance programs.

Kitchen Steward at The Nook Hotel (2023-03 – 2023-10)

• Assisted with food preparation and kitchen production activities.
• Maintained cleanliness and hygiene in food preparation and storage areas.
• Supported chefs during meal preparation and service periods.
• Conducted deep cleaning programs and prepared kitchens for inspections.
• Ensured proper handling and storage of food products.
• Assisted in receiving and organizing kitchen supplies.
• Collaborated with kitchen staff to ensure smooth daily operations.

Kitchen Steward at Fairmont Mount Kenya Safari Club (2022-08 – 2023-02)

• Maintained international hygiene standards in luxury kitchen operations.
• Operated industrial dishwashing and sanitation equipment.
• Supported VIP functions, conferences, and large-scale events.
• Assisted chefs during food preparation and service activities.
• Ensured compliance with food safety and hygiene procedures.
• Participated in inventory control and stock organization activities.

Kitchen Steward at Imperial Hotel (2020-12 – 2022-06)

• Maintained kitchen cleanliness and sanitation standards.
• Supported food preparation and service operations.
• Assisted in waste management and stock organization.
• Ensured proper cleaning and storage of kitchen equipment.
• Participated in routine kitchen inspections and cleaning schedules.

Kenya Certificate of Secondary Education (KCSE) (2019)