Edward Juma Oketch

Skilled and dedicated Chef de Partie with over 10 years of progressive culinary experience, including a distinguished tenure at Avolta, Abu Dhabi, United Arab Emirates. Demonstrates mastery in station management, mise en place execution, and delivering consistently high-quality dishes in high-volume, upscale dining environments. Adept at working across multiple stations including grill, sauté, pastry, and cold kitchen, with a strong command of international and regional cuisines.

Known for upholding rigorous food safety and hygiene standards (HACCP), mentoring junior kitchen staff, and collaborating seamlessly with senior chefs to execute flawless service. Brings a passion for culinary excellence, precision, and a relentless commitment to quality that elevates every plate.

Chef de partie - Avolta - Abu Dhabi, United Arab Emirates

(2023-10)

• Managed and executed daily station operations across grill, sauté, and cold kitchen, overseeing precise mise en place preparation and ensuring consistent plate presentation and quality standards throughout high-volume lunch and dinner services exceeding 300 covers
• Collaborated directly with the Sous Chef and Head Chef to develop and execute seasonal menu rotations, contributing original recipe ideas and plating concepts that aligned with the restaurant's upscale dining standards and guest expectations
• Maintained strict compliance with HACCP food safety and hygiene protocols, conducting daily temperature checks, proper food storage procedures, and station sanitation routines, consistently passing internal and municipal health inspections with zero violations
• Mentored and supervised a team of 3 commis chefs, providing hands-on training in knife skills, classical cooking techniques, station management, and time efficiency, resulting in a measurable improvement in kitchen output and reduced preparation errors during peak service

Branch Chef (Sarit Center Mall, Garden City Mall, Orbit) - Java House Africa [Unafriq] - Nairobi, Kenya

(2020-04 - 2023-05)

• Oversaw daily station operations in a high-energy, multi-outlet casual dining environment, maintaining consistent food quality and presentation standards across a diverse menu spanning breakfast, all-day dining, and specialty coffee accompaniments for 200+ daily covers
• Assisted in the preparation and execution of seasonal and promotional menu rollouts across multiple Java House locations, ensuring standardized recipes, portion control, and plating guidelines were strictly followed by all kitchen team members
• Enforced rigorous food safety and hygiene standards in compliance with HACCP regulations and Java House internal quality control procedures, maintaining proper food storage, station cleanliness, and daily temperature logging with zero recorded violations
• Trained and guided a team of commis chefs and kitchen assistants in core cooking techniques, station efficiency, and brand recipe standards, contributing to a consistently smooth and timely service flow during peak breakfast and lunch rushes

Line cook - Radisson Blu Hotel - Nairobi

(2016-01 - 2019-12)

• Executed daily food preparation and cooking responsibilities across multiple stations including grill, fry, and sauté, ensuring consistent quality, accurate portioning, and timely plating throughout high-volume lunch and dinner services in a fast-paced kitchen environment
• Prepared and maintained thorough mise en place for each service, organizing ingredients, sauces, and garnishes to recipe specifications, reducing preparation time and ensuring seamless station readiness ahead of peak service periods
• Operated and maintained kitchen equipment including grills, fryers, ovens, and stovetops with precision and care, adhering to strict safety and sanitation protocols and reporting equipment faults promptly to minimize service disruptions

Cook - Sarova hotels - Kenya

(2011-11 - 2012-09)

• Collaborated closely with the Head Chef and senior kitchen staff to execute menu items to exact recipe standards, consistently delivering dishes that met the restaurant's quality benchmarks and contributed to positive guest dining experiences
• Adhered to all food safety and hygiene regulations including proper food handling, FIFO stock rotation, correct storage temperatures, and daily station cleaning routines, ensuring full compliance with Kenya Bureau of Standards food safety requirements
• Demonstrated adaptability and reliability by stepping into multiple station roles as needed during staff shortages and peak service periods, maintaining composure and output quality under pressure while supporting overall kitchen team performance

Commis chef - Gugz Restaurant - Kenya

(2008-06 - 2009-05)

• Supported senior chefs in daily food preparation tasks including vegetable butchery, stock production, sauce preparation, and protein portioning, developing foundational culinary skills and building familiarity with professional kitchen standards and workflows
• Maintained a clean, organized, and fully stocked workstation throughout service, assisting with mise en place setup, proper ingredient labeling, and post-service kitchen cleaning in strict accordance with HACCP food safety and hygiene guidelines

Certificate - Catering - Bridge College (2006-01 - 2006-01)

Certificate - Computer studies - Multi-face Computer College (2006-01 - 2006-01)

Kenya certificate of secondary education - Kabsabet Boys School (2005-01 - 2005-01)