Sous-chef - GEM FORREST MGALLARY - Westlands, Kenya
(2024-02)
In charge of Echante bistro a mediterranean cuisine restaurant.
- Led a team of cooks in executing daily menu items with precision and attention to detail.
- Collaborated with head chef to develop new recipes and seasonal menu offerings.
- Managed inventory and ordering of kitchen supplies to ensure smooth operations.
Sous-chef - IBIS STYLES - Westland, Kenya
(2016-06 - 2024-02)
- Implemented new cooking techniques to enhance flavor profiles and presentation of dishes
- Managed kitchen staff, delegating tasks and ensuring proper training for all team members
- Collaborated with head chef to develop seasonal menus and create daily specials
- Maintained inventory of kitchen supplies and ingredients, ensuring efficient ordering and restocking processes
BANQUET CHEF - RADDISSON BLU - Upper Hill, Kenya
(2015-10 - 2016-06)
- Planned and executed menus for banquets serving up to 500 guests, ensuring high quality of food and presentation.
- Managed kitchen staff, delegating tasks and overseeing food preparation to ensure timely service for events.
- Collaborated with event planners and clients to customize menus and accommodate dietary restrictions for special events.
- Implemented cost-saving measures through efficient inventory management and vendor negotiations, resulting in a 10% decrease in food costs.
CHEF DE PARTIE - HILTON NAIROBI - Nairobi, Kenya
(2003-04 - 2015-10)
- Collaborated with head chef to develop seasonal menus, resulting in a 10% increase in customer satisfaction and repeat business.
- Oversaw kitchen operations, including food preparation, staff supervision, and inventory management, ensuring efficient workflow and adherence to food safety standards.
- Trained and mentored junior kitchen staff on cooking techniques and kitchen procedures, leading to improved team performance and morale.
- Assisted in the creation of specialty dishes and daily specials, contributing to a 15% increase in overall sales.
