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.
