Lawrence Kimeu

Experienced culinary professional skilled in executing a broad range of cooking techniques and recipes, dedicated to maintaining high-quality food standards and efficient kitchen operations. Proven ability to manage kitchen resources effectively, ensuring timely meal preparation and exceptional presentation. Detail-oriented chef with a strong foundation in food safety, nutrition, and kitchen management, committed to delivering delicious and nutritious meals.

Adept at working collaboratively within a team to enhance service delivery and customer satisfaction in fast-paced environments.

Cook at Maasai mara sopa lodges (2013-05 – 2018-07)

• Prepared and cooked a wide variety of dishes according to standardized recipes ensuring consistency and quality.
• Collaborated with kitchen staff to coordinate meal preparation and streamline service during peak hours.

Cook at Nokras hotel muranga (2018-08 – 2021-09)

• Prepared and cooked diverse dishes following standardized recipes to ensure consistent quality and presentation.
• Maintained strict adherence to food safety and hygiene standards to ensure a safe cooking environment.

Sous chef at Maasai lodge hotel (2021-10 – 2023-08)

• Assisted the Head Chef in planning and directing food preparation and culinary activities in a high-volume kitchen.
• Supervised and coordinated kitchen staff, ensuring efficient operation and timely service during busy periods.
• Monitored food quality and consistency, enforcing adherence to standardized recipes and presentation standards.
• Implemented and upheld strict hygiene and food safety standards in compliance with health regulations.
• Trained and mentored junior kitchen staff, fostering skill development and teamwork to maintain high culinary standards.

Head chef at Precious gem school (2023-09 – 2025-10)

• Led a team of cooks and kitchen staff to prepare high-quality meals, ensuring consistency and excellence in every dish served.
• Developed and implemented innovative menus that incorporated seasonal ingredients and met diverse dietary needs, increasing customer satisfaction.
• Managed kitchen operations including inventory control, cost management, and compliance with health and safety regulations to maximize efficiency and profitability.
• Trained and mentored junior kitchen staff on culinary techniques, food safety standards, and efficient kitchen practices, fostering a collaborative and skilled team environment.
• Coordinated with suppliers to source fresh and quality ingredients while negotiating cost-effective purchasing agreements.
• Oversaw the maintenance of kitchen equipment and ensured a clean, safe, and organized work environment to uphold quality and safety standards.
• Monitored food preparation and presentation to maintain customer satisfaction and uphold culinary standards.
• Collaborated with management to plan budgets and forecast demand to optimize kitchen resources and minimize waste.
• Implemented comprehensive training programs for kitchen staff to elevate cooking techniques and enhance overall kitchen productivity.

Sous chef at Stademak garden and recreation centre (2025-11 – Present)

• Supervised and coordinated kitchen staff to ensure timely and efficient meal preparation and service.
• Assisted the head chef in menu planning and recipe development to enhance culinary offerings.
• Maintained high standards of food quality, presentation, and consistency across all dishes served.
• Ensured strict compliance with food safety, sanitation, and hygiene regulations in the kitchen.
• Trained and mentored junior kitchen staff, fostering skill development and teamwork.
• Prepared a diverse range of dishes with precision and consistency, adhering to standardized recipes to support the head chef's vision.

Diploma in food production – Amboseli institute of hospitality and technology (2011-04 – 2012-09)

Kenya certificate of secondary Education – Kilango high school (2005-01 – 2008-10)

Kenyan certificate of primary education – Masewani primary school (1996 – 2004)