Charles Wachira

Accomplished food service and hospitality professional with a strong background in catering, kitchen operations, and customer service within both local and international environments. Skilled in food preparation, hygiene compliance, and operational management, with proven experience in enhancing efficiency, maintaining cost control, and improving customer satisfaction. Demonstrates excellent communication, leadership, and teamwork abilities, combined with a commitment to continuous improvement and high-quality service delivery.

Assistant Cook at Mountain Breeze Hotel (2021-01 – Present)

Managing daily kitchen operations and supporting preparation of special meals with focus on budget control and hygiene compliance.

• Managed daily kitchen operations and supported preparation of special meals.
• Monitored food expenditure and ensured compliance with budget allocations.
• Enforced sanitation and hygiene standards across all kitchen processes.
• Set up and organized workstations with required ingredients and equipment.
• Applied plating and presentation techniques to enhance meal appeal.

Food Service Worker at DynCorp International (2017-10 – 2020-12)

Ensured compliance with food safety standards and maintained dining facility operations in international environment.

• Ensured compliance with food safety and hygiene standards.
• Maintained cleanliness, order, and visual appeal of the dining facility (DFAC).
• Managed set-up, service, replenishment, and breakdown of food lines.
• Supported food preparation, bartending, cooking, and serving functions.
• Delivered excellent customer service with a positive, professional attitude.

Housekeeping Attendant at Southern Sun Mayfair Hotel (2015-06 – 2016-05)

Managed guest and staff accommodations with focus on safety, cleanliness, and guest service.

• Assigned, inspected, and maintained guest and staff accommodations.
• Responded promptly to guest requests and resolved service issues.
• Conducted safety and cleanliness checks in line with hotel standards.
• Monitored and updated occupancy records and prepared daily reports.

Assistant Cook at Mountain Breeze Hotel (2014-11 – 2015-03)

Oversaw kitchen operations, redeveloped restaurant menu, and managed food costs while maintaining quality standards.

• Redeveloped the restaurant menu.
• Oversaw kitchen operations and assisted in preparing diverse meals.
• Controlled food costs while ensuring quality and portion standards.
• Maintained sanitation, food safety, and kitchen organization standards.
• Dressed and presented dishes to enhance overall dining experience.

Career Diploma in Hotel & Restaurant Management – Penn Foster College

Kenya Certificate of Secondary Education (KCSE) – DolDol High School