Solomon Ndung'u

Culinary professional with 10+ years of experience across hotels, resorts, restaurants, banquet operations and airline catering, including high-volume production for 300+ guests. Skilled in HACCP, food safety, hygiene, portion control and food presentation across hot and cold kitchen stations. City & Guilds Diploma in Culinary Arts.

Experienced working within multicultural, fast-paced kitchen teams and eager to bring this discipline to a structured shipboard kitchen brigade as a Commis Chef. CAREER OBJECTIVE To join a cruise line's shipboard kitchen brigade as a Commis Chef, contributing strong hands-on culinary experience and a disciplined, team-first work ethic — supporting senior chefs, maintaining the highest standards of food safety and presentation, and adapting quickly to the demands of life and service at sea.

Head Chef at THE KAFFEEHAUS RESTAURANT (2025-10 – Present)

• Prepare and supervise daily food production and kitchen operations.
• Plan menus and assist with recipe costing and portion control.
• Maintain high standards of food quality, hygiene and presentation.
• Supervise and train kitchen staff.
• Manage mise en place and ensure service readiness.
• Monitor inventory, suppliers and food cost.
• Maintain HACCP-based food safety and sanitation practices.
• Support smooth and timely service during busy periods.

Chef de Partie at DOCOL GROUP (2024-11 – 2025-05)

• Managed assigned kitchen station and maintained consistent food quality.
• Prepared ingredients and completed mise en place for daily service.
• Produced dishes according to established recipes and presentation standards.
• Supported buffet, banquet and high-volume food production.
• Maintained food hygiene, sanitation and safe working practices.
• Controlled portions and minimized food waste.
• Worked effectively as part of a multicultural kitchen team.

Chef de Partie at ASYANA GARDENS (2021-03 – 2024-09)

• Prepared and presented food for buffet, banquet and à la carte service.
• Supported high-volume operations serving 300+ guests.
• Managed assigned section during busy service periods.
• Prepared meat, poultry, seafood, vegetables and other ingredients.
• Maintained mise en place and ensured timely service.
• Followed HACCP, food safety and hygiene procedures.
• Maintained portion control, presentation and product consistency.
• Worked closely with other kitchen sections to maintain smooth service.

Line Cook at HENNESSIS HOTEL (2017-12 – 2019-11)

• Prepared ingredients and completed daily mise en place.
• Supported hot kitchen food production and service.
• Prepared dishes according to recipes and established standards.
• Maintained clean and organized workstations.
• Followed food safety, hygiene and sanitation procedures.
• Assisted senior chefs during busy service periods.
• Supported efficient kitchen operations and timely food service.

Commis Chef I & II at PALM OASIS RESORT (FORMERLY ALMOND RESORT) (2013 – 2017-10)

• Assisted with daily food preparation and kitchen production.
• Completed mise en place for assigned kitchen sections.
• Supported hot and cold kitchen operations.
• Assisted with buffet and à la carte service.
• Prepared meat, poultry, seafood and vegetable dishes.
• Maintained food hygiene and sanitation standards.
• Followed FIFO and proper food storage procedures.
• Supported senior chefs and maintained an organized workstation.

Cook Trainee at NAS SERVAIR (2010-11 – 2011-02)

• Assisted with large-scale food preparation for airline catering operations.
• Completed ingredient preparation and mise en place.
• Followed food safety, hygiene and sanitation procedures.
• Assisted with portioning, packing and food production.
• Worked efficiently in a high-volume catering environment.

Diploma in Culinary Arts – City & Guilds of London Institute (2010-06 – 2011-07)

Diploma in Food & Beverage Service – City & Guilds of London Institute (2010-06 – 2011-07)

Certificate in Computerized Secretarial Studies – Data Center College (2009-01 – 2009-03)