Evans Livingstone

Assistant Chef

Old MombasaMember since May 1, 2023

Food preparation & menu executionKitchen hygiene & food safety complianceTeam supervision & staff trainingMenu planning & recipe developmentStock control & inventory managementTime management & multitaskingCustomer service & guest relations

About

Hardworking and dependable hospitality professional with over 5 years of experience in food production and kitchen operations. Skilled in preparing high-quality meals, supervising staff, and maintaining strict hygiene standards. Recognized for strong teamwork, adaptability, and leadership in fast-paced hospitality environments. Passionate about delivering excellent service and contributing to organizational success

Experience

Assistant Chef - Wine & Bottle - Westlands, Nairobi

(2025-07)

Support head chef in daily kitchen operations within a high-end, fast-paced restaurant environment.
Prepare and present dishes to established quality, portion, and presentation standards.
Coordinate food preparation schedules to ensure timely service during peak hours.
Enforce hygiene, sanitation, and food safety procedures in compliance with company and health regulations.
Assist in inventory monitoring, stock rotation, and requisition to minimize wastage and control costs.
Mentor junior kitchen staff and promote teamwork for smooth service delivery.

Head Chef - Marques Hotel - Bondo

(2024-11 - 2025-06)

Supervised, trained, and motivated kitchen staff, ensuring efficient workflow and consistent service quality.
Monitored food preparation, cooking techniques, and presentation to maintain high culinary standards.
Managed inventory, supplier orders, and stock rotation to reduce waste and control food costs.
Developed new recipes, seasonal menus, and innovative dishes to enhance customer satisfaction.
Ensured kitchen equipment maintenance and coordinated timely repairs and replacements.
Maintained strict cleanliness and hygiene standards in line with food safety regulations.

Head Chef & Supervisor - Del Mahal - Garden City, Nairobi

(2023-01 - 2024-08)

Directed the preparation of diverse cuisines for high-profile clientele.
Managed kitchen operations, procurement, and inventory management.
Provided training and mentorship to junior chefs and wait staff.
Collaborated with management in menu engineering to maximize profitability.
Ensured compliance with food safety regulations and company policies.
Responded to customer preferences by tailoring dishes and service.
Oversaw catering for special events, ensuring timely and professional service.

Head Chef - Royal Star Mazeras Restaurant

(2023-01 - 2023-12)

Led the preparation of traditional Swahili cuisines and specialty dishes.
Oversaw day-to-day kitchen operations including food costing and portion control.
Coordinated with management to design seasonal menus and promotional dishes.
Ensured all meals were delivered on time while maintaining top quality standards.
Handled customer feedback and customized dishes to meet client preferences.
Supervised cleanliness and organization of the kitchen and storage areas.
Maintained supplier relationships to ensure availability of fresh ingredients.

Chef - Waqanda Restaurant - Mombasa

(2022-01 - 2022-12)

Managed kitchen staff and acted as a supervisor ensuring smooth service flow.
Designed daily menus and ensured dishes were prepared to company standards.
Trained staff in cooking techniques, plating, and presentation.
Monitored expenses, reduced wastage, and supported management in cost control.
Maintained strong focus on customer satisfaction by ensuring food quality.
Implemented safety and hygiene protocols across the kitchen.

Chef - Royal Court Hotel - Mombasa

(2019-01 - 2022-12)

Prepared, cooked, and presented meals to meet hotel and guest expectations.
Supervised kitchen staff, delegated duties, and monitored performance.
Assisted in menu planning and development of Swahili and continental dishes.
Monitored food quality, portion sizes, and presentation to ensure consistency.
Maintained hygiene, health, and safety standards in line with HACCP regulations.
Conducted inventory checks, managed stock rotation, and minimized wastage.
Trained junior chefs and kitchen assistants in food preparation and safety procedures.
Worked efficiently under pressure during high-volume service periods.