Daniel Dan

Innovative, energetic and dedicated Executive Chef with 22 years of international experience across luxury hotels, resorts, cruise lines and high-volume operations in Kenya, Zanzibar, Rwanda, Ethiopia, Qatar and USA. Specializing in Pan Asian, Continental, African and Latin American cuisines. Skilled in creative menu development, pastry and dessert innovation, kitchen leadership, cost control, and delivering exceptional guest experiences.

Strong team leader with excellent communication skills. Seeking a senior culinary leadership role.

Kitchen Trainer / Consultant at Central Residence (2025-01 – Present)

Acting Executive Chef / Executive Sous Chef at The Mora (TUI Hotels) (2022-11 – 2025-01)

Executive Chef at Zalu Essque Hotel (2019-12 – 2022-10)

Executive Chef at Kurifto Resort (2018-10 – 2019-12)

Sous Chef at Pouchine Restaurant (2017-11 – 2018-10)

Junior Sous Chef at Royal Caribbean Cruise Line (2016-04 – 2017-11)

Senior Sous Chef at Panari Hotel (2013-06 – 2016-04)

Chef de Partie at Sankara Hotel (2010-03 – 2013-04)

Junior Sous Chef at Windsor Hotel and Country Club (2009-03 – 2010-07)

Chef de Partie at Windsor Hotel and Country Club (2007-09 – 2009-03)

Demi Chef at Panari Hotel (2005-08 – 2007-07)

Demi Chef at Six Eighty Hotel (2004-01 – 2005-08)

Pastry & Cakes Training at Metzs Cakes and Pastries (2004 – 2005)

Commis Chef (Casual) at Innscor Mass Market (Bakers Inn, Pizza Inn, Chicken Inn) (2002-01 – 2003-11)

Trainee at Bakers Inn, Pizza Inn, Cream Inn & Restaurant (South African Franchise) (2002-09 – 2002-12)

Apprentice / Commis at Marcarol Bakery (2002-05 – 2002-08)

Professional Experience Summary (2004 – Present)

Served as Executive Chef, Executive Sous Chef, and in senior kitchen leadership roles across multiple international properties.

• Overall kitchen management, menu planning, recipe development, and execution of breakfast, lunch, dinner, à la carte, and banquet services.
• Leading and mentoring multi-national culinary teams while ensuring high performance, discipline, and continuous training.
• Maintaining strict HACCP, food safety, hygiene, and quality standards.
• Implementing cost control, inventory management, and portion control to maximize profitability.
• Developing creative menus with international and fusion influences, including signature desserts, pastries, ice creams, and sorbets.
• Successfully managing high-volume operations and large-scale events (up to 3000 pax).
• Collaborating with F&B management to enhance guest satisfaction and adapt to multicultural preferences.
• Demonstrating adaptability in challenging environments including cruise ships and international postings.

Supervision & Management in Organization (Kitchen) in Kitchen Management – Kenya Utalii College (2008 – 2008)

Refresher Course in Food Production in Food Production – Kenya Utalii College (2009-05 – 2009-06)

Kenya Certificate of Secondary Education (KCSE) in General Education – Ebusiratsi Secondary School (1998 – 2001)

Computer Packages Certificate in Computer Skills – Sparkle Computer College (2009 – 2009)

Certificate in Food Allergy & Dinnerware in Food Safety – RCL University (2016 – 2017)

Student – Food Production (Short Course) in Food Production – Thika School of Business Studies (2001-11 – 2002)