Sous Chef - Ridge Cabin Resort - Kenya
(2025-06 - 2026-08)
- Supervised daily kitchen operations and ensured smooth service delivery.
- Maintained high food quality and presentation standards.
- Trained and mentored junior kitchen staff to improve performance.
- Ensured compliance with food safety and hygiene regulations.
- Assisted with menu planning and cost control initiatives.
- Managed inventory and reduced food waste through effective stock control.
Sous Chef - Sentrim Elementaita - Kenya
(2024-07 - 2025-12)
- Supervised daily kitchen operations and ensured timely service.
- Maintained high food quality and presentation standards.
- Trained and mentored junior kitchen staff to enhance skills.
- Ensured compliance with food safety and hygiene standards.
- Assisted with menu planning and cost control measures.
- Coordinated with suppliers to ensure fresh ingredient availability.
Head Chef - Muthu Warwick Mount Kenya Hotel - Kenya
(2003 - 2024-06)
- Managed all kitchen operations and supervised kitchen staff.
- Developed menus and supervised food production to meet guest expectations.
- Controlled food costs and inventory to achieve budget targets.
- Led and trained kitchen personnel to maintain high performance.
- Ensured compliance with health and safety regulations.
- Implemented quality control measures to maintain consistency.
- Coordinated with management to align kitchen goals with hotel objectives.
Sous Chef - Superior Hotels - Kenya
(2021 - 2023)
- Assisted in managing kitchen operations and staff supervision.
- Supervised food preparation and quality control processes.
- Coordinated banquet and restaurant services for large events.
- Ensured adherence to food safety and hygiene standards.
- Assisted in menu development and cost control.
- Trained kitchen staff on proper cooking techniques and presentation.
Sous Chef - Ciala Resort, Kisumu - Kisumu, Kenya
(2018 - 2021)
- Managed food production for hotel restaurants and events.
- Maintained high standards of hygiene and food quality.
- Assisted in menu development and staff supervision.
- Coordinated with event planners to ensure timely service.
- Monitored inventory and placed orders for kitchen supplies.
- Trained new kitchen staff on recipes and safety procedures.
Sous Chef - Serena Kilaguni Lodge, Tsavo - Tsavo, Kenya
(2016 - 2018)
- Assisted the Executive Chef in daily kitchen operations.
- Ensured consistent food quality and guest satisfaction.
- Supervised kitchen staff and maintained food safety standards.
- Managed inventory and reduced food waste through proper storage.
- Coordinated with front-of-house staff to ensure smooth service.
- Assisted in menu planning and special event catering.
Chef de Partie - The Noble Conference Centre, Eldoret - Eldoret, Kenya
(2014 - 2015)
- Managed assigned kitchen section and ensured timely preparation.
- Prepared high-quality dishes according to recipes and standards.
- Maintained cleanliness and food safety standards.
- Assisted in inventory management and stock rotation.
- Collaborated with other chefs to ensure efficient kitchen operations.
- Trained junior staff on section-specific tasks.
Demi Chef - Eldoret Golf Club - Eldoret, Kenya
(2006 - 2009)
- Assisted senior chefs in food preparation and plating.
- Maintained kitchen hygiene and stock control.
- Prepared ingredients for cooking and ensured freshness.
- Followed recipes and presentation guidelines accurately.
- Assisted in inventory checks and reporting shortages.
- Supported kitchen team during peak service hours.
Commis III - Eldoret Golf Club - Eldoret, Kenya
(2001 - 2003)
- Assisted in food preparation and basic cooking tasks.
- Maintained kitchen cleanliness and organization.
- Supported senior chefs during service periods.
- Followed food safety and hygiene procedures.
- Assisted in receiving and storing kitchen supplies.
- Performed basic knife skills and ingredient preparation.
Industrial Attachment - Eldoret Golf Club - Eldoret, Kenya
(2000 - 2000)
- Completed practical hospitality and culinary training.
- Assisted in food preparation and kitchen operations.
- Learned basic cooking techniques and kitchen safety.
- Observed and supported senior chefs during service.
- Maintained cleanliness and organization in the kitchen.
- Gained exposure to various kitchen sections and equipment.
