Isaac Mutia

Results-driven hospitality executive with over 6 years of experience in culinary operations, guest services, and counseling. Adept at leading high-performing teams, optimizing operational efficiency, and delivering exceptional customer experiences in fast-paced environments. Proven track record of driving measurable improvements in training programs, kitchen efficiency, and patient satisfaction through strategic leadership and innovative solutions.

Combines technical expertise in food safety and menu development with strong interpersonal skills to foster collaboration, mentor talent, and exceed organizational goals. Seeking to leverage multifaceted background to elevate service standards and operational excellence in a senior hospitality role.

Hospitality Officer at National Industrial Training Authority (NITA) (2022-02 – Present)

Led comprehensive training initiatives while ensuring the operational excellence of hospitality services. Role combined curriculum development, trainee support, and facility oversight to deliver high-impact, industry-relevant programs. Provided guidance and counseling services to promote student well-being and foster a supportive learning environment.

• Supervise accommodation facilities to ensure proper upkeep, cleanliness, safety, and hygiene standards
• Oversee maintenance of furniture, fixtures, and fittings; identify issues and follow up with the maintenance department
• Manage laundry services and coordinate housekeeping teams for consistent service delivery
• Monitor and manage inventory levels for cleaning supplies and equipment; handle procurement, stocking, and usage control
• Organize logistics for institutional events, conferences, and functions, including setup and post-event cleanup
• Maintain strong oversight of hostel operations, ensuring student welfare is prioritized at all times
• Provide individual and group counseling to students dealing with stress, anxiety, depression, drug abuse, and other personal challenges
• Act as an advocate for students, guiding them through institutional policies and available support services
• Mediate conflicts between students and staff to maintain a positive and respectful institutional environment
• Collaborate with staff, administration, and parents to support student success through a holistic approach
• Keep accurate, confidential records of counseling sessions and support interventions in accordance with professional standards
• Successfully mediated sensitive cases between students and staff, restoring trust and improving communication

Cook at AAR Hospital (2021-06 – 2022-02)

Managed high-volume meal production while maintaining strict quality and safety standards. Role required meticulous attention to dietary requirements and efficient kitchen operations to serve patients and staff effectively. Implemented systems that improved both nutritional outcomes and operational efficiency.

• Prepared 200+ nutritionally balanced meals daily for patients and staff, maintaining perfect compliance with food safety protocols
• Reduced food waste through implementing precise inventory management and portion control systems
• Collaborated with dietary specialists to develop 15+ customized menu items addressing specific patient needs, improving satisfaction
• Trained and supervised kitchen assistants, optimizing team performance during peak service periods and improving efficiency
• Standardized food preparation processes to ensure consistent quality across all meal services
• Conducted regular equipment maintenance checks to minimize downtime and ensure continuous kitchen operations

Cook/Waiter at Enashipai Resort and Spa (2020-12 – 2021-02)

Played a dual role ensuring seamless coordination between kitchen operations and guest service delivery. Responsibilities spanned culinary execution, front-of-house management, and special event coordination to maintain the resort's high service standards.

• Supervised a team of 5 wait staff, improving service coordination and reducing average table turnover time
• Assisted in planning and executing 7 high-profile events, contributing to a 25% increase in catering revenue and client retention
• Developed 10 original recipes that were incorporated into the resort's menu, receiving positive feedback from more guests
• Maintained 100% compliance with food safety regulations during all internal and external inspections
• Implemented inventory control measures that reduced food costs while ensuring ingredient availability during peak periods
• Provided personalized dining recommendations and service to guests, enhancing their overall resort experience

Air Kitchen Cook at Nairobi Airport Services (NAS Servair) (2020-02 – 2020-05)

Entrusted with the preparation of high-volume in-flight meals for international airline passengers and crew. Working in a fast-paced, compliance-driven environment, consistently upheld top-tier food safety standards while optimizing kitchen workflows. Role required meticulous coordination with a large team to meet strict flight schedules and uphold customer satisfaction benchmarks.

• Delivered over 1,000 high-quality in-flight meals daily, ensuring consistency in taste, presentation, and hygiene for passengers and airline staff
• Streamlined food preparation processes, achieving a 15% reduction in prep time and enhancing meal delivery punctuality across 50+ international flights
• Worked collaboratively with a team of 15 kitchen staff, ensuring seamless coordination and 100% on-time meal dispatch during high-traffic travel periods
• Monitored and controlled kitchen inventory, leading to a 12% reduction in food waste and improving overall stock efficiency
• Actively contributed to meal adjustments based on passenger feedback, helping increase customer satisfaction scores by 8%

Trainee Cook and Waiter at Hadassah Hotel (2019-08 – 2019-11)

Underwent practical training in both culinary and front-of-house operations. Experience allowed cultivation of a deep understanding of full-cycle food service—from preparation to guest interaction. Contributed meaningfully to kitchen creativity, service efficiency, and guest satisfaction.

• Assisted in crafting and serving over 150 diverse meals daily, mastering core culinary techniques such as sautéing, roasting, and grilling
• Played a key role in introducing 3 innovative menu items, which boosted guest interest and increased orders for those dishes by 20%
• Delivered personalized and professional table service to over 100 guests daily, contributing to a 10% improvement in guest satisfaction ratings
• Partnered with senior chefs to improve kitchen workflow, increasing overall meal prep speed by 15% while maintaining food quality
• Demonstrated adaptability by handling both kitchen and service responsibilities, including stock checks and guest relations, ensuring smooth operations during peak hours

Certificate in Counseling and Psychology – East Africa Institute of Management (2023-08 – 2023-12)

Diploma in Catering and Hotel Management – The Co-operative University of Kenya (2018 – 2019)

Kenya Certificate of Secondary Education (KCSE) in General Education – St.

Patrick Migwani Boys High

School (2014 – 2017)