Moses

Diligent, professional and creative chef with eighteen years of expertise in international cuisine, highly skilled of working in high pressure, quick changing restaurant environments for customers expecting the highest standards. Safety conscious and skilled in the application of health and safety procedures. Equipped with profound knowledge of food preparation and cooking techniques, able to work in main kitchen, bakery and pastry sections without straining.

Experienced in catering for large hotels conferences and events at prestigious establishments, Air BnBs, Villas and apartments and passionate about working with fresh produce, creating innovative dishes and improving restaurant ratings.

Sous chef pastry - DAMAL HOTEL AND RESTAURANT

(2024-07 - 2026)

• Menu development ; designing original,seasonal desserts menu,plating desserts and presentation
• Quality control ; ensuring every dessert meet strict aesthetic and tasting standards before it reaches the customer
• Baking and decorateing:mixing shaping dough laminating and baking dough along side finishing Pastries with precise piping, glazing with sugar works and chocolate work.
• Inventory management; tracking Ingredients, supplies monitoring per levels,placing orders with vendors and minimizing waste.
• Staff leadership; training scheduling and supervisoring pastry cooks and assistants while fostering a collaborative kitchen environment
• Health and safety;enforcing rigorous food safety, sanitation and hygiene regulations across all work place.

Chef De parti - SAROVA LION HILL LODGE

(2022-06 - 2023-06)

• Relieve sous chef when off duty or on a break
• Designing new menu options with sous chef
• Monitor food preparations and cooking procedures
• In collaboration with the sou chef to do food costing analysis
• Buffet supervision
• Staff duty allocation
• Managing relationships with food suppliers and vendors
• Supervision and coordination of kitchen activities including supervision of other kitchen staff whilst monitoring the sanitation practices following kitchen safety standards.
• Food production and presentation

Head Baker - QUICKMART CHAIN STORES (Fresh Department)

(2021-10 - 2022-05)

• Manage operations on a variety of stations including bread, pastry products, cakes, sauces in line with recipes, and also waste control
• Collaborating with bakery team members
• Labeled and stored raw food ingredients
• Monitoring stock levels and compiling inventory requisitions
• Supervise bakery cleaning and sanitizing
• Overseeing production of bread, cakes and pastry products

Assistant manager - BAKERS INN (Simbiza group)

(2018-06 - 2020-06)

• Overall management of the unit including staff management and security
• Managing merchandising and marketing of the products
• Store management including purchasing and inventory issuing
• Collaboration with the unit manager in determining food cost and pricing
• Staff hiring and interviewing.

Chef - AL MARAI CO (K.S.A) - Aldana farm

(2013-04 - 2018-04)

• Menu preparation and food costing
• Food preparation and display
• Raw food purchases and storage
• Cleaning and sanitizing procedures monitoring
• Overall canteen management functions

Chef de parti - MOMBASA BEACH HOTEL

(2008-08 - 2012-06)

• Food preparation, cooking and presentation
• Buffet supervision
• Internalfood requisition and preparation
• Section clearing and sanitization
• Food costing, food control measure supervision

Diploma - Food and Beverage Management - MACHAKOS UNIVERSITY formerly MACHAKOS TECHNICAL TRAINING INSTITUTE (2004 - 2007)