John Kamau

A passionate and results-driven culinary professional seeking a challenging role where I can apply my leadership, kitchen operations, and menu development skills to enhance food quality, team performance, and overall guest satisfaction.

Junior Executive Chef at Maa Hotel and Suites (2025-11 – Present)

• Assisted in overseeing daily kitchen operations to ensure smooth service delivery
• Supervised kitchen staff and ensured adherence to kitchen SOPs
• Maintained high standards of food quality, hygiene, and presentation
• Supported menu execution, specials, and banqueting operations
• Monitored food preparation, portion control, and waste reduction
• Coordinated with stores and procurement on stock usage and requisitions
• Trained junior staff on cooking techniques and plating standards
• Worked closely with service team to ensure timely and efficient service

Executive Chef at Maverick's Restaurants (2024-07 – 2025-10)

• Led overall kitchen operations and food production
• Developed and implemented menus and new food concepts
• Managed food cost, portion control, and waste management
• Trained, motivated, and supervised kitchen and stewarding teams
• Ensured compliance with hygiene, sanitation, and food safety standards
• Implemented kitchen strategies to improve productivity and efficiency
• Introduced modern plating techniques and diverse cuisines
• Ensured kitchen equipment and operating tools were sufficient and well maintained
• Coordinated with procurement to source quality ingredients
• Worked closely with management to improve customer satisfaction

Chef de partie at Boulevard Hotel (2022-07 – 2023-01)

• Supported sous chef in daily operations and work
• Managed and trained all the commis chefs
• Monitored portions and waste control to maintain profit margins
• Assited the executive chef in menu planning and execution
• Providing bespoke services to guests
• Ensured proper coordination among the team members
• One on one interaction with guests in outside catering

Head Chef at Qaffe'e Spot (2021-12 – 2022-06)

• Was in charge of the restaurant
• Allocated duties to the junior staff
• Was in charge of menu planning and execution
• Was in charge of preparation and plating of various dishes
• Controlling food cost
• Monitoring portions and controlling food cost
• All the junior staff reported to me directly

Head Chef at The King's Kitchen (2021-01 – 2021-09)

• Was in charge of the restaurant
• Allocated duties to the junior staff
• Was in charge of menu planning and execution
• Was in charge of preparation and plating of various dishes
• Controlling food cost
• Monitoring portions and controlling food cost
• All the junior staff reported to me directly
• Ensured proper coordination among the team members
• Ensured at all times the kitchen is well kept and hygienic
• Ensuring the highest quality and standards of food preparation and recipes

Demi chef de partie at Nyama mama delta (2020-01 – 2020-11)

• Supporting the Jnr. Sous Chef in the daily operation and work
• Working according to the menu specifications by the Chef De' Cuisine
• Keeping working areas in hygienic conditions according to the rules set by the hotel
• Controlling food stocks and food cost in my assigned section
• Preparing the daily mise_en_place and food production for the intended day
• Ensuring the highest standards and consistent in the daily preparation and keeping up-to-date with the new products, recipe and preparation techniques
• Managing and training all Commis working under me
• Monitoring portions and waste control to maintain profit margins
• Providing Be Spoke services to guests
• Live cooking and carving stations

Culinary arts-hot kitchen chef (commis III) at Nyama mama delta (2019-01 – 2020-12)

• Supporting the junior sous chef in the daily operation and work
• Working according to the menu specification by the jr sous chef
• Preparing the daily mis-en-place and food production in different sections of the kitchen
• Monitoring portions and waste control
• Responsible for all the gents outside catering events
• Ensuring the highest quality and standards of food Preparation and recipes
• Keeping work area at all times in hygienic conditions according to the rules set by the hotel
• Controlling food stock and food cost in my section

Kitchen steward at Nyama mama delta (2017-02 – 2018-03)

• Supporting the junior sous chef in stock taking
• Controlling wastage and assisting in the food production
• Responsible for all the equipments and smooth running of outside catering
• Preparing the buffet decorations as well as serving the food to the guests during meal time e.g carving and live cooking
• Coordinate and participate with other sections of requirements, cleanliness and wastage control
• Keeping work area at all times in hygienic conditions according to the rules set by the hotel
• Preparing the buffet decoration as well as serving the food to the guests during meal times
• Coordinate and participate in recipe making with other sections of requirement
• Assisting and working according to the menu specification by the junior sous chef and the chef de partie
• Support chef de partie and demi chef de partie in the daily operation and work
• Control of wastage in various sections
• Monitoring portions and waste control to maintain profit margins
• One-on-one interaction with guests in the outside catering

Culinary arts trainee at Unknown (2018-01 – 2018-02)

• Started as a cook and helped in food preparation and production
• Helped in ensuring adequate mis-en-place to various stations in the hotel
• Helped the chef de partie and the junior sous chef in stock taking
• Ensured proper coordination among the team members
• Ensured at all times the kitchen is well kept and hygienic
• Ensuring the highest quality and standards of food preparation and recipes

Diploma in Hospitality & Hotel Management – East African Institute of Technology (2018-01 – 2018-12)

Kenya Certificate of Secondary Education – Temple Road High School (2013-01 – 2016-12)

Kenya Certificate of Primary Education – Kaloleni Primary School (2005-01 – 2013-12)