Dominic Keya

Dedicated and innovative Sous chef with over 22 years of experience in high-volume kitchens. Proficient in menu planning, food costing, and staff training. Skilled in creating exciting and delicious cuisine while maintaining high standards of quality and presentation. Seeking a challenging role in a dynamic culinary environment to further enhance my skills and creativity.

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.

Certificate - Culinary arts - Kenya utalii college (2008-03 - 2010-10)