Janet Mshai

Experienced Sous Chef with strong skills in kitchen operations, food preparation, team supervision, and food safety compliance. Holds a Diploma in Hotel Management and HACCP Level 3/PIC certification. Passionate about delivering high-quality cuisine, maintaining hygiene standards, and working efficiently in fast-paced hospitality environments.

Sous Chef at Bar Du Port Café (2026-01 – Present)

• Managing daily kitchen operations and food preparation
• Supervising kitchen staff and maintaining workflow efficiency
• Ensuring food quality, presentation, and hygiene standards
• Monitoring stock control and kitchen cleanliness
• Following HACCP and food safety procedures at all times

Chef de Partie at Ting Irie Restaurant (2021-01 – 2026-01)

• Led and supervised a team of 12+ chefs and cooks, fostering a collaborative work culture that improved kitchen efficiency
• Played a vital role in developing seasonal and themed menus, integrating market trends and guest preferences
• Delivered monthly in-house training on advanced culinary techniques, safety standards, and plating presentation
• Conducted performance reviews and skill assessments, contributing to staff development and internal promotions

Line Chef at Four Seasons Hotel (2019-02 – 2020-12)

• Prepared and presented high-quality dishes for a luxury clientele in a high-volume, five-star hotel kitchen
• Performed mise en place for à la carte and banquet service, minimizing prep time and improving service flow
• Maintained pristine workstation cleanliness and organization, adhering strictly to HACCP and hygiene protocols
• Supported the sous chef in mentoring junior staff and new hires on kitchen operations and standards

Chef at California Pizza Kitchen (2018-03 – 2019-01)

• Supervised daily kitchen activities, ensuring smooth and timely service during high-volume shifts
• Developed and launched new dishes and themed promotions, resulting in a 15% increase in customer retention
• Coordinated with procurement to manage stock levels, reducing ingredient shortages and overstocking
• Trained junior staff on standard operating procedures, food presentation, and safety compliance

Junior at Kitopi Catering Kitchen (2015-04 – 2018-02)

• Oversaw production of 1,500+ daily meals across various cuisines in a high-volume cloud kitchen environment
• Collaborated in the planning and rollout of custom meal plans for corporate and event catering clients
• Trained a team of 20+ kitchen staff on operational procedures, plating, and customer-specific dietary needs
• Standardized cooking procedures across shifts, ensuring quality control and consistent output

Line Chef at Al Manara Resort (2012-01 – 2015-03)

• Assisted in executing daily service for breakfast, lunch, and dinner across multiple dining venues
• Prepared international and local cuisine in line with the resort's fine dining standards
• Partnered with head chef on daily specials and holiday-themed menus that enhanced guest experience
• Implemented improved inventory and labeling systems that minimized spoilage and improved cost tracking

Diploma in Culinary Arts – Utalii College (2009-01 – 2011-01)

Certificate in Culinary Arts – Utalii College (2008-01 – 2009-01)