Joseph Kamau

I am a result-driven professional who aspires for a growing career. I am able to prioritize assignments and make effective decisions to meet guests deadlines and needs. I can work in a team as well as independently. Performance excellence is a value I treasure. Above all, I am a gentleman of integrity and honesty.

ASSISTANT HEAD CHEF - THE HACIENDA BAR AND RESTAURANT

(2022-09)

• Ensure all food produced are of correct quality in line with set standard.
• Menu creation and maintaining quality production.
• Checking periodically expiry dates and proper storage of food items in the section.
• Controlling the food cost and any other related cost.
• Making sure all kitchen equipment and machines are used correctly and with care
• Organize all stations and ensure that all food items are prepared and are available during service.
• Supervise junior staff, keep tab of their performance and ensure discipline is maintained.
• On job training of junior staff in recipe interpretation, meal presentation and portion control.
• Ensure high level of hygiene (food, kitchen and personal) at the unit.
• Issue reports and advise to supervisors on issues/challenges/changes within the unit.
• Report for duty punctually, in the correct uniform, clean and neatly pressed.
• Communicate to supervisors on all kitchen operations.
• Station allocation and management of duty schedule.
• Coordinate daily work plan production.
• Preparation and design of all food menus
• Resourcefully solve any issues that arise and of any problematic situation
• Ensure fridge is checked prior to production and cleaned.
• Taking inventory of Kitchen supplies for both food and cutleries and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the refrigerators and freezers.
• Recording wastages and ensure proper waste management
• Identify and report hazards, incident and accidents.
• Adhere to the company's principles and industry best practices

HEAD CHEF - SHEREHEZ KITCHEN AND BAR

(2022-02 - 2022-09)

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other kitchen staff of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practice

HEAD CHEF - 1759 SPIRAL LOUNGE AND RESTAURANT

(2020-10 - 2021-12)

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers' needs and requests (e.g., reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

CHEF - THE CARNIVORE RESTAURANT

(2016-01 - 2020-04)

• Bake, grill, steam and boil meats, vegetables, fish, poultry, and other foods
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area including handling utensils equipment and dishes
• Handle and store ingredients and food.
• Maintain food safety and sanitation standards
• Controlling and directing the food preparation process
• Approving and polishing dishes before reaching the customers
• Managing and working closely with other chefs of all levels
• Creating menu items, recipes and developing variety and quality dishes.
• Determining food inventory needs, stocking and ordering.
• Adhere to the company's principles and industry best practices

COMMIS CHEF - KAREN COUNTRY CLUB

(2015-07 - 2015-12)

• Setting up and stocking stations with all necessary supplies.
• Preparing food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
• Cooking menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow executive or sous chef's instructions.
• Clean up the station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards

Diploma - Food Production - NAIROBI AVIATION COLLEGE (2014 - 2015)

Uganda Advanced Certificate of Education - CHWA 11 MEMORIAL COLLEGE (2011 - 2012)

Uganda Certificate of Education - KAPUJAN SECONDARY SCHOOL (2006 - 2007)

Kenya certificate of primary education - KIMENDE PRIMARY SCHOOL (1997 - 2006)