Charles Owuor

Demi Chef de Partie with 6+ years of experience across multiple kitchen sections, skilled in both high-volume and fine-dining (5-star) environments. Known for strong technical proficiency, reliability, and efficient station management. Delivers consistent high-quality output under pressure, while remaining adaptable and supportive in mentoring junior team members.

Demi Chef De Partie - Celebrity Cruises

(2025-01 - 2026)

• Worked collaboratively with the kitchen team to deliver smooth and efficient service
• Increased section prep speed by 20% by restructuring mise-en-place processes during high-volume service
• Reduced food wastage by 15% through meticulous ingredient management, accurate forecasting and strict FIFO/FEFO inventory rotation.
• Maintained strict hygiene, sanitation, and food safety standards at all times, sustained 100% compliance with HACCP and USPH standards.
• Assisted in developing 5+ new seasonal menu items that contributed to a 10% increase in customer satisfaction
• Coordinated with a brigade of 10+ kitchen staff to maintain on-time service for 500+ guests per shift with minimal delays.
• Prepared, cooked, and presented dishes to high standards in line with menu specifications.
• Demonstrated flexibility by working across multiple kitchen sections when needed.

Demi Chef de Partie - Qatar Airways Business and 1st Classes lounges

(2022-07 - 2024-10)

• Maintained expert control over the sauce/fish/roast station during busy services, ensuring consistent food quality and timely plating
• Prepared and presented high-quality dishes in line with established standards and recipes.
• Improved service speed by 10% during peak hours by redesigning kitchen workflow
• Demonstrated versatility by working across multiple kitchen sections (e.g., hot kitchen, grill, or pastry) when required.

1st Commis Chef - Sun Africa Hotels Mombasa

(2019-10 - 2022-03)

• Supported high-volume service while meeting tight deadlines under pressure
• Managed mise en place and ensured proper stock rotation (FIFO)
• Maintained a clean, organized workstation at all times
• Followed recipes and presentation standards set by the kitchen leadership
• Maintained exceptional food hygiene and safety standards (HACCP compliant), contributing to consistently high audit scores.
• Demonstrated strong attention to detail in plating and presentation, aligning with 5-star brand standards.
• Assisted in the preparation of à la carte and banquet menus, ensuring consistency and quality across all services
• Delivered consistent performance that contributed to guest satisfaction and positive dining experiences.

Diploma - Culinary Arts - TSAVO INSTITUTE OF TECHNOLOGY (2017-10 - 2019-03)

Certificate - Pro DJ - HOME BOYS' ENTERTAINMENT INSTITUTE (2018 - 2019)

Kenya Certificate of Secondary Education - JEHOVA JIREH SECONDARY SCHOOL (2012 - 2016)