Project Manager Food Production
Resume:
CHARLES O. NYABUTO
P.O box ***
Kiganjo, Kenya
adythh@r.postjobfree.com
adythh@r.postjobfree.com
skpe:charles.nyabuto1
ABOUT ME
Culinary professional with over 15 years of experience in establishments that include a world-class resort and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality.
SKILLS
WORK
COSTS & QUALITY CONTROL CONPHOTOSHOP
PLANING
WESTERN/CONTINENTAL CUISINE C
HACCP
BAKERY
PERSONAL
COMMUNICATION
ORGANIZATION
TEAM PLAYER
CREATIVITY
SOCIAL
CHARLES N.OKONGI
Chef
EDUCATION
(1974 - 1980)
Kenya Certificate of Primary Education
Nyaronge Primary School
(1981 - 1984)
Kenya Certificate of Secondary Education
NyamacheSecondary School
(1989 – 1991)
Diploma
Kenya Utalii College
Culinary arts(Food production)
(15th.03.1994 - 19th.05.1994)
Train a trainer course
Alliance Hotels
(August 1993)
Certificate in essentials of Food Hygiene
Alliance Hotels (Royal Society of London)
(30th.Jan.1996)
Certificate of Recognition in the Spirit of Hospitality
Alliance Hotels (Royal Society of London)
(7th.-9th.March 1996)
Certificate in Customer Relations
Eureka Training Consultants
(5th.7th.1996)
Industrial Relations Course
Professional Personnel Services
(26th.-28th.May 1997)
Kenya Institute of management
Effective management Course
HIGHFIELD (GCCS)
HABC (HACCP) – LEVEL 2
EXPERIENCE
Camp/Cafeteria Supevisor (Consultancy) (1st.April 2021 to present)
Ecolog Seervices, UNISFA, Abyei, Sudan.
Camp Supervisor/Chef (17th.July2017–7th.March2021)
GCC Seervices, UNISFA, Abyei, Sudan.
(19thJune 2015 – 2nd.July 2017)
Camp Supervisor/Chef (Consultancy)
Tacforce International Mogadishu, Somalia
(17tMay 2014 -12thJune 2015)
Executive Chef
Hotel Aturukan, Kitale
Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing. Supervised entire kitchen staff of 22.
Controlled food and operating expenses while enhancing food quality and improving kitchen techniques:
Maintained operating food costs at an average of33%, in line with industry standard of 32 - 35%
Cut kitchen labor costs to 10.5%, far surpassing industry standard of 17-18%
(19th March-2013 – 15th April 2014)
Hospitality Supervisor/
Atlantean Worldwide, Kismayo, Somalia
Costs control (budget allocation management)
Provide operations guidance to Kitchen &housekeeping personnel
Menu planning and implementation (cooking, presentation and service)
Attends to clients and allocates rooms and provides other hospitality services
Supervise production &timely service of quality food (Ala’carte &Buffets)
Supervise housekeeping &laundry personnel to ensure cleanliness & tidiness in rooms, linen, laundry, ablutions unit, toilets and public areas.
Supervise the use and care of company machineries, tools and equipment
General hygiene management in the kitchen, storage facilities, dinning and conference rooms.
Repairs and maintenance of furniture &premises
Management reports and meetings.
Rapid response to emergence issues.
To ensure water and electricity are available to camp residents at all times.
Food and cleaning materials procurement from local vendors.
Any other duty as need may arise to support overall company
(17th –Jan--2010 to April2012)
Camp Administrator
Pan African Mining Services, Buzwagi, Tanzania
To direct &guide the Kitchen and house keeping staff in providing the highest level of quality food production, service, house keeping, laundry and general cleaning at the lowest possible cost &hospitality service to guests and ensure impeccable standard of cleanliness and hygiene in all kitchen, mess, rooms &public areas, as per international standards (HACCP), thereby achieving maximum guest satisfaction &organizational profitability, in an atmosphere of high employee morale.
To plan menus and procurement of food stuff and cleaning materials for the camp.
To cook and guide the cooking activities for specialized engineers from South Korea, Japan and Philippine among other countries, working on the plant and Komatsu machines.
To control costs and quality of all services delivered to the camp residents
(15th -06-2008 – 10th- 01-2010)
Continental Head Chef
Pangea Minerals Ltd, Kahama, Tanzania
Procurement and receiving of food staff
Training kitchen staff on healthy and safety, (HACCP), food knowledge and assessment of the same to make sure it is understood.
Making menus and supervising production of continental cuisine.
Making proposal for promotions and incentives for hard working and disciplined staff for motivation.
Giving instructions on kitchen operations and making sure that the staff are working according to the set rules and regulations.
Peparing duty Roster for kitchen brigade depending on the demand of operations in terms of functions, off days etc.
Put measures in place to minimize wastage pilferage
And handling of kitchen equipment to avoid breakages.
Supervising the opening and closing duties of the kitchen brigade to make sure everything is in order before they leave.
Controlling and checking food flow from the kitchen to the mess/restaurant and checking quality
consistency, colour combination and presentation.
.
(01-10-2005 – 10-06-2008)
Chef Manager
Allterrain Services (ATS)
Regular “face at meal times supervising or assisting wherever need arises.
Supervise staff and ensure the maintain high degree of discipline.
To lead, guide and supervise staff in food production in order to achieve quality of food for customer satisfaction.
Liaise with maintenance staff in regular inspection of kitchen buildings and facilities &follow up to ensure necessary repairs and maintenance work is satisfactorily carried out.
Establish control measures in all kitchen operations and to enforce them to ensure cost effectiveness.
Assist the project manager in the preparation of annual budget and to control the usage of food, kitchen equipment, materials, staff uniforms etc.
Liaise with the healthy &safety manager in daily audit of the kitchen to ensure high standard of hygiene are adhered to.
Planning of 28 days cyclical menu depending on availability of raw materials..
(21-03-2002 – 31-08-2005)
Ambassador’s Chef
Ministry of Foreign Affairs & International Cooperation, Kigali, Rwanda
(10-12-2000 – 22-02-2002)
Executive Chef
Marble Arch Hotel
Managed kitchen staff and functions that included scheduling, menu planning and purchasing for the hotel’s two restaurants.
Instrumental in keeping expenses in check while preserving reputation for excellence and quality: ER
Lowered banquet food costs to 29.75%, below industry standard of 32%
Kept restaurant food costs at 33.5%, in line with industry standard of 32-35%
Evened out banquet labor costs to 4.5%, in line with industry standard of 4-6%
Held kitchen labor costs at 17% versus industry standard of 17-20%
(28-01-1998 - 05-08-2000)
Head Chef – Simba Restaurant
Nas Airport Services
Planning of duty Rota.
Planning menus and costing according to margin.
Allocating duties to staff depending on arising needs.
Ordering and receiving of goods and controlling to ensure proper storage and usage.
Controlling wastages and pilferage.
Selection of competent suppliers.
Controlling the use and care of kitchen tools, equipment and entire company assets.
Recipe preparation and staff training.
Attending to guest requests, suggestions and complaints in relation to dishes served and take them positively for changes required.
Make sure food cost percentage is achieved and maintained according to the set goals
(01-01-1993- 27-01-1998)
Sous Chef
Alliance Hotels
(Oct 1991 - 05-08-2000)
Cook/Chef de Partie
Hotel Inter-continental
- Practical cooking of dishes according to menus – ala carte, buffets e.t.c according to the chef’s recipes.
- Requisitioning items from the stores.
- Making sauces, soups, butchery, desserts and main course accompaniments.
- Controlling of wastage and pilferage.
- Cleaning working tables and arranging food storage facilities.
- Monitoring temperatures in storage facilities e.g. fridges, freezers and reporting to chef.
- Reporting any mal-functioning cooking range to the chef.
- Kitchen hygiene officer – conducting hygiene training sessions and reporting to the chef
(October 1989 to September 1991)
Commis /Trainee cook
Alliance Hotels
(04-09-1991 – 23-09-1991)
Cook
Carnivor Restaurant, Nairobi
REFEREES
Sammy Murugan
Tel. +255*********
Parts manager,
Panafrican mining services, Buzwagi
Email: adythh@r.postjobfree.com
Hassan Srour
Chief Cafeteria, GCC Services.
adythh@r.postjobfree.com
Tel.+249-***-***-***
Email: adythh@r.postjobfree.com
Stephen Anyanje
General Manager
Aturukan Hotel
P. o. box 2960-30200
Kitale
Tel.+254-***-***-***
E mail: adythh@r.postjobfree.com
Contact this candidate