Daniel Mutinda

I'm a dynamic culinary professional with over four years of experience crafting exquisite dishes, proven track record of excellence in kitchen operations, precision in cooking techniques, and a passion for creating exceptional dishes. Committed to maintaining a clean and organized workspace while adhering to food safety regulations.

Chef de Partie at Defence Forces Restaurant (2023-01 – Present)

Leadership role in high-demand kitchen operations with focus on precision cooking and staff development

• Spearheaded the preparation of high-demand dishes, ensuring timely and consistent execution.
• Supervised mise en place, optimizing ingredient preparation and storage for efficiency.
• Trained junior kitchen staff, improving skill sets and service speed by 25%.
• Enhanced food safety measures, reducing incidents of cross-contamination by 30%.
• Developed special menus, leading to a 15% increase in customer retention.
• Conducted quality control checks, ensuring compliance with presentation and taste standards.
• Coordinated with suppliers, ensuring the timely delivery of fresh produce and proteins.
• Managed station-specific equipment maintenance, reducing downtime and repair costs.

Junior Chef de Partie at Maggies Tavern Nairobi (2021-10 – 2022-12)

Mid-level kitchen operations supporting high-volume meal preparation across multiple stations

• Executed high-volume meal preparation, ensuring orders met brand standards and efficiency goals.
• Assisted in kitchen operations, handling grilling, frying, and baking stations as needed.
• Implemented batch cooking techniques, optimizing speed and resource management.
• Maintained ingredient stock levels, preventing shortages and ensuring continuous service.
• Conducted routine temperature checks, guaranteeing food safety compliance at all times.
• Supported quality control efforts, ensuring consistency across all prepared meals.
• Contributed to seasonal menu changes, offering insights on flavor balance and preparation methods.
• Assisted in training new hires, equipping them with essential skills for operational success.
• Collaborated with shift leaders, ensuring smooth transitions and efficient workflow during peak hours.

Trainee Cook at Lazarus Grill (2018-10 – 2020-09)

Entry-level kitchen role focused on ingredient preparation and fundamental cooking techniques

• Prepared ingredients like washing, chopping, peeling, and portioning vegetables, fruits, meats, and other ingredients.
• Cooked food using various cooking methods like grilling, frying, baking, sautéing, and boiling to prepare dishes according to recipes or standardized procedures.
• Plated food, arranged cooked food on plates in an appealing and visually pleasing manner.
• Followed recipes accurately, measured ingredients and adhered to cooking instructions to ensure consistency and quality.

Diploma in Culinary Arts – Boma International Hospitality College (2021)

Certificate in Front Office Operations – Kenya Utali College (2017)