Dickens Okeyo

High energy chef who is well-trained, fundamentally sound and innovative with Cuisines. Proven ability to elevate culinary standards, drive profitability through cost control and menu engineering and inspire high performing kitchens.

Head Chef - Ilkeliani Mara Camp (THE WILDER Group of hotels)

(2025-02)

• Oversee food preparation and presentation to maintain high culinary standards while managing inventory and minimizing waste
• Managing kitchen budgets, monitor food costs and adjusting pricing or portions sizes to maintain profitability
• Engage with customers to gather feedback and address dietary requests or concerns
• Build strong vendor relationship to source high quality ingredients at competitive prices
• Enhanced community ties and creating menu story by partnering with local fisheries and farms to source most of my ingredients within 4km radius

Head Chef - Kilifi Bay Beach Resort (MADA Group of Hotels)

(2023-08 - 2025-01)

• Enforce policies and procedures, standards and safe food handling practices.
• Reviewing and action planning guest feedback
• Plan and create seasonal menus that make use of local, fresh ingredients and conduct menu costing.
• Effectively coordinate and plan the activities of the kitchen to outlined standards
• Shift management-making sure to work closely with the front of the house team to ensure guests have a great service
• Stock control-making sure the kitchen is within the company guideline for wastage, stock holding and profitability
• Reduced order to table time by 17% with the implementation of prepping of items ahead of time.

Sous Chef - Bahari Dhow Beach villas Diani

(2022-05 - 2023-07)

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and ensuring cleanliness of equipment.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of purchases.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Look for ways to reduce spoilage and wastage.
• Hire, train, manage and monitor performance standards for staff.
• Implemented cost saving measures resulting in 15% reduction in food cost.
• Developed a comprehensive training program for new chefs and apprentices resulting in 25% reduction in errors

Head Chef - Hotel Sonrisa Boutique hotel Diani

(2020-03 - 2022-01)

• Oversee all the food production, assist in daily food requirement orders, and maintenance of the highest professional food quality and sanitation standards
• Ensure meals are produced on time, and sufficient quantities are available
• Ensure end of the month inventory is accurate
• Delegate duties to kitchen staff as per the menu requirements
• Ensure wastage is minimized by careful supervision of food preparation methods
• Ensure proper hygienic storage methods are utilized to prevent food loss.
• Ensure food portions are maintained and food presentation is correct
• Provide training and professional development opportunities for all kitchen staff.
• Schedule and establish a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Reduced food waste by 20% through strategic menu planning and effective resource utilization

Head Chef - Cafe Bistro Restaurant Langata Road

(2019-01 - 2020-01)

• Plan orders of equipment or ingredients according to identified shortages
• Comply with nutrition and sanitation regulations and safety standards
• Controlling and directing the food preparation process and any other relative activities.
• Prepare and cook food in keeping with recipes, quality standards and presentation standards
• Increased sales by 10% by strategic cross marketing of slow moving food items with drinks

Head Chef - Cafe Vienna Restaurant - Westland

(2016-10 - 2018-12)

• Approving and polishing dishes before they reach the customer
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Controlling and directing the food preparation process and any other relative activities.
• Prepare and cook food in keeping with recipes, quality standards and presentation standards
• Established a new menu featuring seasonal and locally sourced ingredients resulting in a 10% increase in sales

Cook - SENTRIM (680) Hotel and Lodges

(2014-02 - 2016-01)

• Preparation and cooking of food items as scheduled by the head chef
• Wash, cut and prepare foods designated for cooking Pre-cook food items in order to prepare them for a later use.

Apprentice - Methodist Guest House and Conference Centre

• Prepared all the prep work for soups, salads, sauces and entrees
• Supplied assigned work area with all required products and utensils used for production..
• Stored all food items in appropriate storage area.
• Interacted with patrons so as to provide for special requests.

Diploma - Hospitality Management - Mount Kenya University (MKU) (2011-01 - 2013-12)

Kenya Certificate of Secondary Education - Thurdibuoro Secondary School (2006-02 - 2009-11)

Kenya Certificate of Primary Education - Mvuke Primary School (1998-01 - 2005-11)