Bernard Musau

Dear Sir/Madam

Re: Application for the Sous Chef position.

I wish to apply for a Sous Chef position at your hotel.

Very briefly, I have over 20 years experience working as a chef – both locally and internationally. My international experience comes from working in 4 and 5 star hotels in both Lausanne, Switzerland, South Africa and Mombasa, Kenya. In Switzerland, I worked as Sous Chef in Hotel Mirabeau.

I have worked as Head Chef in South Africa in various hotels and game lodges. I have also worked as a Head Chef in Sanbona Game Reserve, Blaauwbosch Game Reserve and Shamwari Game Reserve at Eagles Cragg Lodge. I was working as a Sous Chef at Panari Hotel (5 Star) on Mombasa Road.

At the moment am working at The Emory hotel in Nairobi west land as senior sous chef.

Please find attached my Curriculum Vitae.

Thank you for your consideration and I look forward to hearing from you.

Kind Regards

Chef Bernard Musau

Utalii College: Nairobi Kenya Certificate of Saucier and Entrementier 1997

Topics Included preparation and presentation of various dishes, organizational set-up of the hot kitchen, preparation of basic stocks and sauces, Hygienic aspects of handling food, economic use of raw materials, basic cooking methods.

SGS Kenya Limited Catercare Services Certificate, November 1997

Topics included: Food Delivery, food storage, personal hygiene, pest control and basic cleaning techniques.

Utalii College: Nairobi Kenya Certificate of Buffet Preparation and Presentation 1990

Topics included preparation and presentation of buffet dishes and salads, hygienic aspects of handling food, economic use of raw materials and planning of buffet menus.

Work Experience

Executive Sous Chef.

The Emory

Hotel.

Nairobi

Kenya. December 2018 – present date

 Supervise food ordering of vegetables, fruits, meat and fish

 Train other Chefs

 Allocate duties and supervise kitchen staff on food production and presentation

 Inspect proper storage of food, equipment

 Co – ordinate cleaning procedures of food equipment, kitchen facilities

 Mediate staff disputes, administer fair discipline

 Menu planning and food costing

 Create new menus and recipes

Sous Chef.

Panari

Hotel (5 Star).

Nairobi

Kenya. January 2016 – February 2018

 Create new menu items and recipes

 Menu planning and food costing

 Supervise food ordering of vegetables, fruits, meat and fish

 Allocate duties and supervise kitchen staff on food production and presentation

 Co – ordinate cleaning procedures of food equipment, kitchen facilities

 Inspection of facilities for proper storage of food and equipment

 Mediate staff disputes, administer fair discipline

 Train other Chefs

Head Chef.

Sanbona Wildlife

Reserve (5 Star) South Africa. September 2011 – January 2016

 Allocate duties and supervise kitchen staff on food production and presentation

 Menu planning and food costing

 Create new menus and recipes

 Supervise food ordering of vegetables, fruits, meat and fish

 Inspect proper storage of food, equipment

 Mediate staff disputes, administer fair discipline

 Co – ordinate cleaning procedures of food equipment, kitchen facilities

 Train other Chefs

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Head Chef.

Blaauwbosch Game

Reserve (5 Star) South Africa. September 2009 – June 2011

 Supervise kitchen staff on food production and presentation

 Supervise food ordering of meat, fish, vegetables and fruits

 Menu planning and food costing

 Create new menus and recipes

 Inspect proper storage of food, equipment

 Co – ordinate cleaning procedures of food equipment, kitchen facilities

 Allocate duties to all kitchen staff

 Mediate staff disputes and administer discipline

 Train the Sous Chefs

Head Chef.

Shamwari Game

Reserve at Eagles Cragg Lodge (5 Star) South Africa.

December 2006 - July 2008

Assisted the Executive Chef in:

 Menu Planning, food costing

 Supervising in food production

 Food ordering/purchasing

 Supervising cleaning procedures of kitchen facilities and equipment

 Creating, testing new recipes and implementing them in the menu

 Training new chefs

Sous Chef Hotel Mirabeau, (5 Star) Lausanne Switzerland, March - June 2005

 Teach, demonstrate to Swiss Chefs East African Cuisine

 Assist in Kitchen operations for restaurant, banqueting, breakfast and room service

 Create new recipes.

Acting Executive Chef Southern Palms Beach Resort, (4 Star)

May – July 1999, Aug 2000, May 2001, May – July 2002 June - July 2003 Mombasa, Kenya.

 Menu planning and food costing

 Supervise kitchen staff on food production and presentation

 Supervise food ordering of meat, fish, vegetables and fruits

 Inspect proper storage of food, equipment

 Co – ordinate cleaning procedures of food equipment, kitchen facilities

 Create new menus and recipes

 Allocate duties to all kitchen staff

 Mediate staff disputes and administer discipline

 Train the Sous Chefs

Sous Chef, Southern Palms Beach Resort, (4 Star) May 1997 – March 2005 Mombasa, Kenya.

 Assisted the Executive chef in:

 Menu Planning and food costing

 Supervision of kitchen staff in food production

 Food ordering

 Supervising cleaning procedures of kitchen facilities and equipment

 Creating and testing new recipes, implementing them in the menu

 Training the new Sous Chefs

Cook Serena Beach Hotel, (5 Star) 1994 – 1997, Mombasa, Kenya.

 Preparation of all cold starters and soups

 Prepared and presented Buffet food

 Prepared cold sauces and dressing

 Ensured proper usage of all local materials

 Filled food orders from the store to the gard manager section

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Supervising Larder Chef Hemingway’s Hotel, (5 Star) 1989 – 1994, Watamu, Malindi, Kenya.

 Supervised all the larder cooks

 Ensured all orders are properly prepared from snack kitchen

 Prepared, presented cold buffet, starters, soups and sauces

 Inspected and ensured proper storage of cold foods and sauces

Computer skills

 Internet: Email

 Microsoft Office Access, Excel, Word

References Available Upon Request

Very briefly, I have over 20 years experience working as a chef – both locally and internationally. My international experience comes from working in 4 and 5 star hotels in both Lausanne, Switzerland, South Africa and Mombasa, Kenya. In Switzerland, I worked as Sous Chef in Hotel Mirabeau.

I have worked as Head Chef in South Africa in various hotels and game lodges. I have also worked as a Head Chef in Sanbona Game Reserve, Blaauwbosch Game Reserve and Shamwari Game Reserve at Eagles Cragg Lodge. I was working as a Sous Chef at Panari Hotel (5 Star) on Mombasa Road.

At the moment am working at The Emory hotel As Senior sous chef in Nairobi west land