Eugene Lidigu

Results-driven and highly skilled Sous Chef with over 10 years of progressive experience in fast-paced kitchen environments. Adept in menu planning, food preparation, and kitchen operations with a strong commitment to quality, consistency, and culinary creativity. Well versed in numerous cooking specials including Continental Baguettes, Japanese, Italian, Mexican, French, Thai, Chinese, Indian and Korean.

Demonstrated ability to lead and mentor kitchen staff, maintain high food safety standards, and ensure efficient workflow during peak service hours. Known for delivering exceptional dining experiences, minimizing waste, and supporting the Head Chef in achieving overall kitchen and organizational goals. Passionate about modern cooking techniques, continuous improvement, and creating memorable culinary experiences.

Sous Chef - Pullman & Marcure Hotel (Accor) - Ridge Cabin Resort Limuru, Kenya

(2026-01)

• Demonstrating reinvention and innovation in 2025 I took over in pre-opening of Ridge Cabin Resort Limuru implementing buffet standards and presentation.
• Introducing active buffet kitchen and stations, implemented HACCP, SOPS, Menu philosophy and raising the guest dining experiences significantly
• Leading flagship properties by overseeing major banquettes, international events, VIP Services and Chef brigade
• Mentoring numerous chefs

Sous Chef - Ridge Cabin Resort Limuru - Limuru, Kenya

(2025-10 - 2026-01)

Head Chef - Nairowua Café Bar

(2023-12 - 2023-10)

Chef - Sarova PanAfric

(2022-07 - 2023-11)

Head Chef - Karen Kitchen

(2021-03 - 2022-06)

Sous Chef - Tycoon Restaurant/Charlie's Kitchen

(2019-04 - 2021-02)

Grill Cook - Artcaffe Coffee & Bakery

(2016-02 - 2019-03)

Diploma - Food Preparation and Culinary Arts - Kenya Institute of Professional Studies

Kenya Certificate of Secondary Education - KCSE - St. Anthony Sirisia High School