Nick Ongere

Experienced professional with nearly a decade in butcher and upscale dining, specializing in customer service excellence and operational efficiency. Proven track record in team leadership and strategic planning to surpass industry benchmarks. Skilled in managing kitchen staff, handling high-volume operations, and optimizing ingredient sourcing and budget management. Collaborates with management to analyze food costs and forecast trends, driving revenue growth and customer satisfaction

Demi Chef De Partie at Mandarin Oriental Doha (2023-09 – Present)

The Mandarin cake shop

• Enforces portion control guidelines to minimize costs associated with overproduction.
• Adjusts recipes as needed to accommodate dietary restrictions, or allergies.
• Coordinates ordering, receiving, storage, and distribution of food items.
• Trains new hires in proper cooking techniques and recipes.
• Conducts regular performance reviews with line cooks, while providing constructive feedback where necessary.
• Monitored inventory levels to ensure adequate supplies on hand.
• Supervises cooks and other kitchen personnel during meal services.
• Assists in menu development and recipe testing.
• Ensures that food preparation and presentation meet high standards of quality and sanitation.
• Establishes standard procedures for plating presentations.
• Oversees colleagues' scheduling to meet coverage needs.

Butcher at Mandarin Oriental Doha (2023-09 – 2024-05)

• Managed waste disposal processes aligned with company policies.
• Responsible for handling, deboning, trimming, tying, grinding or tenderizing cuts of meats, both poultry, beef, and fish products
• Ensures that all equipment is properly maintained before each shift.
• Control portion size to reduce wastages and maintain food cost
• Maintained food handling, safety & sanitization standards
• Receive inspect and store meat deliveries according to hotel standards
• Assist with menu planning advising on suitable cuts and yields

Butcher at Burger King Kenya (2020-02 – Present)

• Cut, grind, and prepare meats for sale
• Clean and maintain tools & equipment and ensure displays and signage are accurate and attractive
• Weigh, package, price and display the product
• Negotiate and confirm orders with the supplier
• Can work in a cold environment
• Knowledge of meat preparation techniques and cuts
• Strong communications, task management, and customer service skills
• Organizing sanitary dishes, maintaining a clean, safe environment for both the customer & employees
• Maintaining a positive attitude & exhibiting professional customer service skills
• Demonstrating a consistent positive attitude, which helps to translate to co-workers
• Maintaining kitchen equipment and inventory of food preparation and non-food related it

Breakfast Chef at Alps Hotel Nakuru (2019-04 – 2019-10)

• Operated consciously throughout my shift to provide excellent customer service and timely deliveries
• Preparation of menu items in compliance with the establishment
• Performed food preparation procedures following the health code safety policy
• Cook and serve breakfast at the required service time and standards
• Undertook any catering task as directed by the line manager
• Ensured all stocks are kept in optimum condition
• Ensured all Mise-en-place is always freshly prepared and on time

Butcher at HOTEL WATERBUCK (2017-01 – 2019-01)

• Prepared, cooked, and assembled food to its best standards
• Responsible for handling, deboning, trimming, tying, grinding or tenderizing cuts of meats, both poultry, beef, and fish products.
• Arranged cuts of meat and placed them in an attractive manner
• Maintained food handling, safety & sanitization standards
• Managed and maintained kitchen operations and functions
• Trained new staff members regarding the restaurant procedures, culture, and practices. worked with staff members to provide team-oriented service

Commis1 at EKA HOTEL (2015-01 – 2016-01)

• Worked as a member of the kitchen staff, which involved cooking, cleaning, dishes, serving, and meal preparation while in attachment
• Monitored the daily operations of the kitchen
• Received deliveries of meat products and inspected them, ensuring they are of high standards and not expired

Certificate in Hospitality, food and beverage sales and production services – Kitale Technical Training Institute (2016-01 – 2016-01)

Kenya Certificate of Secondary Education – ST. GEORGES MUTHAITI SCHOOL (2012-01 – 2012-01)