Thomas Kalu

I'm a dedicated culinary professional with over ten years of hands-on experience working in fine dining restaurants, luxury resorts, seafood establishments and fast-paced kitchen environments. I've led kitchen teams, created fresh and inventive menus and consistently delivered memorable dining experiences. My strengths include seafood, pizza and a wide range of international cuisines, along with training staff, streamlining kitchen operations and improving overall efficiency.

I'm known for maintaining top-tier food safety and hygiene standards while keeping costs under control and exceeding guest expectations. Above all, I'm passionate about cooking, mentoring teams and crafting dishes that balance flavor, creativity and beautiful presentation.

Chef de Partie (CDP) at Cup of Joy LTD (2024-01 – Present)

• Lead kitchen operations, overseeing preparation, cooking and plating of seafood and international dishes in a high-volume environment.
• Supervise and mentor junior chefs and kitchen staff, enhancing skill levels and efficiency.
• Innovate new menu items, including daily specials and seasonal dishes, improving customer satisfaction and repeat business.
• Maintain strict compliance with food hygiene, safety and quality standards, achieving zero non-compliance incidents.
• Manage kitchen inventory, portion control and ordering processes, reducing waste and optimizing costs.

Chef de Partie (CDP) at Mawimbi Seafood Restaurant / Cafe Amka (2023-01 – 2024-12)

• Prepared high-quality seafood and international dishes, ensuring taste and presentation consistency.
• Assisted in menu creation, recipe testing and cost control analysis.
• Trained junior kitchen staff on culinary techniques, hygiene standards and operational efficiency.
• Monitored ingredient quality, storage conditions and stock rotation to ensure freshness.

Assistant Chef at Samaki Samaki Seafood Restaurant (2018-01 – 2023-12)

• Supported the Head Chef in preparing, cooking and presenting dishes to high standards.
• Maintained inventory, implemented waste reduction measures and optimized kitchen operations.
• Trained new kitchen staff in culinary techniques, hygiene practices and safety compliance.
• Collaborated with front-of-house staff to ensure timely food service and customer satisfaction.

Cook / Pizzeria Chef at Billionaire Resort (2013-01 – 2017-12)

• Prepared a variety of pizzas including Neapolitan, Sicilian and New York-style, ensuring taste, texture and presentation consistency.
• Customized pizzas based on guest preferences while maintaining portion control and ingredient quality.
• Assisted in menu development, recipe innovation and seasonal dish planning.
• Supervised kitchen staff, ensured compliance with food safety standards and managed inventory effectively.

Cook / Assistant Chef at The Sun Hotel and Spa (2016-01 – 2017-12)

• Prepared meals following strict health, safety and hygiene regulations.
• Assisted in catering for special events and promotional activities.
• Maintained clean, organized and well-stocked kitchen operations.

Cook at Watamu Bay Beach Resort (2011-01 – 2013-12)

• Prepared, cooked and garnished dishes according to standard recipes.
• Ensured ingredient freshness, proper storage and kitchen hygiene standards.
• Worked efficiently under high-pressure conditions to meet service deadlines.

Kenya Certificate of Secondary Education (KCSE) – Lutsangani Secondary School (2004-01 – 2007-12)

Kenya Certificate of Primary Education (KCPE) – Kadzinuni Primary School (1994-01 – 2003-12)