Imran Noorani

To secure a challenging position of a chef in a reputable organization to expand my learnings, knowledge and skills with a truly unique culture in order to properly utilize my organizational skills, strategic mindset, leadership techniques and social skills to contribute to the development of both the organization and my own. I am an all-rounder chef in both the hot kitchen and pastry kitchen with a culinary record of working in both local and international hotels to ensure in providing effective solutions and meeting the standards to contribute the establishments' success.

Executive Chef - Amani Angani Restaurant Diani - Diani

(2025-07)

Being in the period I am working as an executive chef and I have been able to:

• Lead full kitchen operations as an executive chef, overseeing food production, quality control, hygiene and team performance
• Successfully developed and introduced a new menu, focusing on innovation, presentation, and guest satisfaction
• Planned and executed a complete menu launch, including recipe standardization, costing and staff training
• Managing kitchen staff scheduling, delegation of duties and performance supervision
• Ensuring food cost control, stock management and supplier coordination
• Maintaining high standards of food safety, cleanliness, and kitchen organization
• Handling all key responsibilities of an executive chef including leadership, menu engineering, and operational efficiency
• Led a team of 8 kitchen staff in daily food production and service
• Developed menus and controlled food costs while maintaining quality standards
• Ensured compliance with HACCP and food safety regulations
• Managed stock control, supplier relationships, and procurement
• Trained and mentored junior chefs, improving kitchen performance and consistency
• Coordinated food preparation for events serving for more than 200 guests
• Conducted stock takes and managed kitchen budgets
• Coordinated with restaurant management to improve guest satisfaction and profitability
• Oversaw food preparation and ensured timely service during busy periods
• Implemented standard recipes and portion control procedures
• Was able to do the new opening of love garden restaurant under Amani angani
• Made the menu
• Calculated the menu prices accordingly
• Conducted the menu training

Executive Chef / Sous Chef / Chef de Partie - Hill Park hotel Upper-hill - Nairobi

(2021-09 - 2025-07)

Being in this period as an employee (chef de partie) I was able to work in multiple kitchen stations and was promoted to head of pastry department and sous chef.

• Work in the hot kitchen for four months and was able to do ala-carte in the high tea kitchen
• Did buffet services and made buffet meals
• Introduce different cuisines like Chinese, Indian etc.
• From January 2022 I was shifted to the pastry department and did conference lunches and snacks
• Created a set of baked goods, pastries and cakes for the hotel dining services
• Made different types of cakes and decorated them
• Have knowledge in using commercial baking equipment and the rational oven
• From March 2022 I was promoted to the head of pastry department and a sous chef in our kitchen brigade
• Came up with a conference menu of my own which is being used to date
• Was able to train trainees and educate them about the pastry department
• I was able to go to the branch of hill park hotels in Diani (Tiwi Hill Park) to train the pastry chef
• Was able to produce good products in Diani while working there for 2 weeks

Chef (Internship) - Radisson Blu Hotel Upper-hill - Nairobi

(2019-08 - 2019-11)

During the internship I had the privilege to work the following stations:

• Ala-carte in the larder restaurant
• Worked in the chop house restaurant (old menu)
• Learnt how to do gastronomy and molecular cooking in chop house
• Got experience on set menus
• Did chaîne de rôtisserie service
• Worked in banqueting and learnt how to do mass cooking
• Learnt how to man the buffet alone
• Learnt how to handle live stations on my own

Chef (Internship) - Sarova Whitesands Beach Resort and Spa Mombasa - Mombasa

(2018-08 - 2018-11)

During the internship I had the privilege to work at the following stations:

• Got an experience in Mass Cooking
• Handled different areas of a kitchen
• Learnt different types of pastries and cakes
• Learnt How to run the Buffet
• Learnt How to take personal orders
• Worked at the Sea Food Restaurant (Lido Seafood Grill)
• Worked at the Pizzeria
• Worked at the Minazi Restaurant

Assistant - Cold Kitchen and Johari

(2018-05 - 2018-08)

As an assistant, I had the privilege of working at the following stations:

• Got an experience in Mass Cooking
• Handled different areas of a kitchen
• Learnt different types of pastries and cakes
• Worked in the DSK with the above

Student - Individual Stove Kitchen (ISK)

(2018-01 - 2018-04)

During this period, I had the privilege to work the following stations:

• Learnt Plaiting Techniques
• Good understanding of Presentation
• Learnt Deboning
• Understood different types of Vegetable cuts
• Experienced different types of Cooking

Diploma - Culinary Arts - Boma International Hospitality College (BIHC) (2018-01 - 2019-11)

International General Certificate of Secondary Education - Secondary Education - Visionary School (2015-01 - 2017-12) Nairobi

Kenya Certificate of Primary Education - Primary Education - Fort Jesus Academy (2010-01 - 2014-12) Mombasa