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.
