Spencer Nyangena

Proactive and performance-driven Junior Sous Chef with over five years of culinary experience in high-end, fast-paced kitchens across the UAE and Kenya. Adept at leading back-of-house operations, overseeing grill, entremetier and garde manger stations, and ensuring consistent execution of high-quality dishes. Well-versed in menu planning, team supervision, HACCP compliance and cost-efficient food production.

Known for strong kitchen leadership, effective delegation, and the ability to train and inspire diverse culinary teams. Experienced in supporting executive chefs in both à la carte and large-scale event service while maintaining exceptional food quality and timely delivery. Currently seeking to advance into a sous chef position where I can contribute strategic kitchen leadership, creativity, and operational excellence to help drive guest satisfaction and team success.

Junior Sous Chef at Atelier M Restaurant (2021-10 – Present)

Supervise daily kitchen operations in a high-end fine dining environment ensuring quality, consistency and timely food preparation.

• Supervise daily kitchen operations in a high-end fine dining environment ensuring quality, consistency and timely food preparation.
• Assist the Sous Chef and Executive Chef in menu planning, recipe development and implementing seasonal specials with attention to presentation and flavor balance.
• Lead and motivate kitchen staff during service coordinating station responsibilities and maintaining efficient workflow under pressure.
• Oversee mis-en-place preparation, portion control and plating standards to maintain excellence during lunch and dinner service
• Ensure strict adherence to hygiene and food safety standards in compliance with UAE food regulations (HACCP).
• Monitor stock levels, conduct inventory checks and collaborate with purchasing to maintain proper supply levels and minimize waste.
• Train and mentor junior chefs and commis in knife skills, cooking techniques and plating to improve kitchen productivity and consistency.
• Support in staff scheduling, kitchen audits and maintaining equipment to ensure smooth kitchen operations.
• Participate in private events, VIP dining and large-scale banquets managing multiple courses with precision and attention to guest experience.

Chef de Partie at Nairobi Serena Hotel (2020-02 – 2020-05)

Prepared gourmet meals in a luxury setting at Mandhari Restaurant.

• Prepared gourmet meals in a luxury setting at Mandhari Restaurant, maintaining a 95% guest satisfaction rating as per the brand internal audit.
• Trained new kitchen staff on plating techniques and food safety protocols.
• Conducted quality control on hot station output, reducing guest complaints by 30% the brand internal audit.
• Participated in stock management and daily requisitions, minimizing kitchen shortages and over-ordering by 15%.

Demi Chef de Partie at Crowne Plaza Hotel Nairobi Upper Hill (2019-07 – 2020-01)

Worked in entremetier and grill sections during high-volume service.

• Promoted from Commis to Demi Chef within 5 months based on performance and reliability.
• Worked in entremetier and grill sections during high-volume service, executing over 100 plates per shift.
• Implemented FIFO stock rotation method, contributing to a 10% drop in spoilage and waste.

Trainee Chef, Hot Kitchen at InterContinental Hotel (2018-12 – 2019-05)

Assisted CDP and Sous Chef in preparation of hot dishes for buffet and à la carte service.

• Assisted CDP and Sous Chef in preparation of hot dishes for buffet and à la carte service.
• Followed hygiene and sanitation procedures, ensuring compliance with HACCP standards.
• Participated in daily kitchen briefings and gained exposure to all line stations.

Certificate in Food Production – Kenya Utalii College (2017-09 – 2019-09)

Kenya Certificate of Secondary Education – Hospital hill high school (2013-01 – 2016-12)

Kenya Certificate of Primary Education – Unity Primary School (2004-01 – 2012-12)