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
