Sharon Kinuthia

Operations and hospitality professional with 7+ years of experience across hospitality, food service, private-chef services and high-volume operations. Experienced in customer service, team leadership, inventory and stock control, procurement, supplier coordination, quality and food-safety standards, menu development and day-to-day operational management. Strong ability to coordinate multiple priorities, resolve problems quickly, communicate with clients and teams, maintain accurate records and deliver consistent service in fast-paced environments.

Private Chef (Present)

• Planned and executed customised meal services according to individual client requirements, preferences and schedules.
• Managed purchasing, stock requirements, preparation and day-to-day kitchen operations.
• Communicated directly with clients to understand requirements and deliver consistent service.
• Managed multiple priorities while maintaining quality, presentation and hygiene standards.
• Adapted menus and service according to changing client needs and available resources.

Head Chef at SARAYA KENYA (2024-04 – 2026-01)

• Led day-to-day kitchen operations while coordinating staff, production schedules and service requirements.
• Supervised team members and delegated responsibilities to maintain smooth daily operations.
• Managed stock, inventory and receiving of goods while monitoring quality and quantities.
• Coordinated ordering and procurement of ingredients and operational supplies.
• Developed, tested and implemented menus according to operational and customer requirements.
• Maintained HACCP, food-safety and hygiene standards throughout operations.
• Managed high-volume food production and service while maintaining consistency and quality.
• Coordinated with management and other departments to resolve operational issues and meet service requirements.
• Monitored stock usage and helped control waste and operational costs.

Chef de Partie at JKIA BOSPORUS TURKISH LOUNGE (2023-05 – 2024-03)

• Supported daily kitchen operations in a high-volume airport hospitality environment.
• Prepared food to established quality, presentation and food-safety standards.
• Coordinated with kitchen team members to maintain efficient service during busy periods.
• Assisted with preparation, stock requirements and kitchen organisation.
• Maintained HACCP and hygiene standards in a time-sensitive service environment.

Head Chef at LITTLE SCHOLARS ACADEMY (2022-05 – 2023-04)

• Managed daily food production and kitchen operations for the institution.
• Planned menus and organised ingredients and production requirements.
• Managed stock levels, purchasing requirements and receiving of supplies.
• Maintained hygiene, food-safety and quality standards.
• Coordinated kitchen activities and ensured meals were prepared and served according to schedule.
• Managed operational challenges and adjusted production according to changing requirements.

Higher National Diploma in Culinary Arts – International Hotel and Tourism Institute (2017 – 2019)