Peter Nguru

I possess a pleasant personality maintaining calmness even when under pressure. I have a passion for great dishes through exploration and preparation of new recipes. A busy kitchen is my forte, where as a natural born leader, I organize, delegate and execute tasks, meeting timelines and customer expectations.

I use my vast experience and skill to curate existing and new dishes for a lasting impression. I have trained and practiced in a variety of cuisines which include continental, pan Asian and most recently peruvian cuisines.

Chef de Partie - Scotts – Greenock (Buzzworks Holdings) - Greenock, Scotland, United Kingdom

(2023-11)

Our team at Buzzworks Holdings thrives on crafting exceptional dining experiences, where my role as Chef De Partie allows us to fuse traditional flavors with innovative techniques. Educated at Top Chefs Culinary Institute, my foundation in culinary arts propels our kitchen's creative endeavors.

• Overseeing the preparation and cooking of dishes while ensuring quality and consistency.
• Assiting in the creation of menus, suggesting new dishes and improving existing recipes.
• Assisting junior staff to maintain high standards for food preparation and hygiene.
• Monitoring stock levels, ordering supplies and ensuring kitchen operates within budget.
• Ensuring all dishes meets restaurant standards.
• Working closely with other chefs and kitchen staffs to ensure smooth kitchen operation.
• Stepped in for Head Chef during absence, ensuring smooth kitchen operations.
• Supervised and trained kitchen staff to maintain high cooking and hygiene standards.
• Improved kitchen workflow by implementing better preparation systems.
• Monitored food costs and assisted in budgeting and cost-reduction initiaves.
• Collaborated with suppliers to order ingredients and negotiate pricing.
• Controlled food wastage.
• Ensured equipment was correctly maintined and reported issues promptly.

Chef de Partie - The Social House Nairobi - Nairobi, Kenya

(2019-11 - 2023-08)

At The Social House Nairobi, we specialize in unusual cuisine, showcasing my expertise in fine dining and food safety. Here, my passion for recipe testing enriches our menu offerings, ensuring each dish meets the high standards our patrons have come to expect.

• Assisting kitchen staff on health and safety practices
• Ensuring food hygiene practices in the kitchen are met to the core.
• Monitoring portion and waste control.
• Overseeing the maintenance of the kitchen and food safety standards.
• Stock taking and ordering supplies for the whole kitchen
• Assisting in other areas of the kitchen when required.
• Managing the kitchen team in the absence of the head chef.
• Making the weekly schedule for the staff
• Making the monthly and weekly inventory and summary report emailing them to the executive chef.
• Checking cleaning less of the kitchen equipment chillers and freezers
• Making sure FIFO is always followed and there are no expired items
• Working as a chef taunant which included working in all the kitchen departments and marinating the standard.
• Ensuring the line cooks are well trained in their respective stations and adhering to the high standards of food preparation and service.

Commis Chef - Hilton Garden Inn JKIA - Nairobi, Kenya

(2018-10 - 2019-10)

In charge of the butchery department.

• Preparing sauces and portioning following HACCP
• Marking daily ordering of all the meats and kitchen vegetables.
• Making sure equal portion as per the company standards
• Assisting in the main kitchen when necessary this included lunch and dinner service.

Apprentice - Hilton Garden Inn JKIA - Nairobi, Kenya

(2018-04 - 2018-09)

• Preparation of ingredients for the grill section which included sauces and garnishes.
• Preparing all kinds of dishes on the ala carte menu and buffet including banqueting, lunch buffet, brunch and breakfast.
• Preparation of all meats in the butchery which includes deboning, portioning and marinations for the grill department.

Apprentice - Dusit D2 Nairobi - Nairobi, Kenya

(2017-04 - 2017-09)

• Preparing ingredients for cooking, including portioning, chopping and storing food
• Preparing and cooking food according to recipes, quality standards
• Preparing cold foods and operating ovens, grills, microwaves and fryers.
• Monitoring food quality while preparing and breaking down the work

Steward - Cafe Deli Restaurant - Nairobi, Kenya

(2016-02 - 2016-09)

I worked in ensuring utmost cleanliness in the kitchen while also assisting the cooks in food preparation.

Diploma - Culinary Arts - Top Chef Culinary Institute (2016-10 - 2018-12)

Kenya Certificate of Secondary Education - Divine Word Boys' High School (2011 - 2014)

Kenya Certificate of Primary Education - Hospital Hill Primary School (2003 - 2010)