Patrick Mwangi

Dynamic and results-driven Head/Sous Chef with 22 years of international culinary experience across fine dining, high-volume production kitchens, banquets, and resorts in the UK, USA, Sweden, Kenya, and the Middle East. Adept at multi-cuisine menu development, kitchen and banquet operations, cost control, workflow optimization, sustainability initiatives, and team leadership. Recognized for implementing operational improvements, reducing costs, mentoring staff, and delivering exceptional culinary experiences for high-profile events serving up to 1,500 guests.

Seeking a senior culinary leadership role to contribute expertise and operational excellence in a high-end hospitality environment.

Head Chef - A Place Called Commons /Payman Club Lovelady Shield Country Hotel - Manchester, UK

(2024-06)

• Operated as a two AA Rosette restaurant establishment delivering high volume premium fine dining menus.
• Developed seasonal and event menus, boosting customer satisfaction by 15%.
• Managed kitchen operations across multiple properties using ZoSFourth, Mapol One, Alert65, and Acquire.
• Reduced food waste by 12%, maintained food costs at 29%, and optimized pizza operations achieving GP of 79–80%.
• Trained and supervised 25 kitchen staff, improving efficiency by 20% and reducing staff turnover.
• Maintained five-star EHO ratings and full HACCP/ISO compliance.
• Managed Pizza outlets ,optimizing dough,prep,and production workflows achieving a GP of 79-80%
• Introduced portion control and inventory optimization, reducing wastage to 1.75% and labour costs by 10%.

Senior Department Chef – Menu of Change Project - University of Reading - Berkshire, UK

(2023-06 - 2024-06)

• Co-led sustainable, health-conscious menu development, achieving 20% reduction in food waste.
• Managed high-volume food production serving up to 1,500 covers daily, maintaining 29% FC.
• Negotiated with suppliers to secure cost-effective, high-quality ingredients.
• Trained and mentored kitchen staff, improving efficiency and skill retention by 25%.
• Maintained 5-star food hygiene rating, adhering to HACCP and EHO standards.
• Conducted menu research integrating renewable energy and innovative culinary techniques.

Senior Sous Chef - Belfry Hotel & Resorts - Birmingham, UK

(2022-12 - 2023-06)

• Supervised 20+ staff across multiple outlets in the Golf re, ensuring consistent quality and service standards.
• Managed operations at the Ryder Grill,a two AA Rosette restaurant, maintaining premium culinary standards.
• Produced 400+ covers daily, maintaining food cost at 28% and reducing waste by 18%.
• Streamlined kitchen workflows, improving prep and service efficiency by 25%.
• Assisted Head Chef and Executive Chef in recruitment, training, and performance appraisals, improving staff retention by 15%.
• Coordinated banquets of over 1200 guests and VIP events, achieving 95% guest satisfaction.
• Introduced seasonal menu initiative sourcing local produce, reducing procurement costs by 12%.

Head Chef - The Inn Hotel - Jersey, United Kingdom

(2021-06 - 2022-12)

• Optimized workflows and inventory processes, reducing food costs by 16% and waste by 15%.
• Designed haute cuisine menus, increasing guest satisfaction scores by 12%.
• Supervised 15+ staff, reducing overtime by 40% and improving operational efficiency.

Executive Chef - KBR Inc - Johnson Space Centre US/ Baghdad Iraq

(2016-10 - 2021-05)

Reporting QA/QC Audits to PQMS

• Managed culinary operations producing 1,200+ meals daily.
• Implemented Just-in-Time procurement and EOQ inventory systems, reducing food expenditure by 25%.
• Maintained Military food Conops Menu and improved kitchen productivity by 20%.
• Established commissary operations to streamline multi-outlet meal production.
• Implemented staff training programs improving efficiency and reducing errors by 18%.

DFAC Executive Chef / Catering Manager - Saab Defense & Security - Sweden

(2015-01 - 2016-10)

• Developed menus for up to 400 guests, incorporating seasonal ingredients and modern techniques.
• Negotiated with suppliers to achieve 10% reduction in operational costs without compromising quality.

Executive Chef / Head Chef Roles /Sous Chef(Earlier Career) - Sopa Lodges & Resorts (Kenya), DynCorp International (US Embassy), Crowne Plaza Hotel (Kuwait), Atlantis –The Palm Hotel Dubai, Sarova White Sands (Kenya)

(1999 - 2014)

• Directed kitchen operations and banquets, serving up to 1,500 guests.
• Streamlined workflows, reduced service times by 20%, managed teams of 30–60 staff.
• Maintained strict food safety compliance and optimized food cost control (28–31%).
• Implemented menu standardization, portion control, and staff training programs.

Diploma in Catering and Accommodation - Kenya Polytechnic University College (1998)

Diploma in Catering &Accommodation - Majoring in food production - Kenya Polytechnic University