AREAS OF EXPERTISE
Team building skills
Basic Food Hygiene
Customer Care & Service
English, Kiswahili speaker
Stay claim under pressure
Passion for Food
Work as part of a team
Understanding health & safety Requirement
Determined to learn
Roger Ochieng Omunga
M: +211 955 021
An ambitious and well-rounded Head Chef who is able to lead from the front by setting, following and delivering the highest culinary standards. Rogers possesses a passion for excellence, and always strives hard to improve standards and guest satisfaction. He has detailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. He has a track record of maintaining food cost while ensuring high quality standards, and is always focused on operating a kitchen so that its reaches maximum profitability. In the past he has work in high- volume upscale restaurants, where he easily coped with the pressures and demands of the job. Right now he is looking for a suitable position with a great company that offers superb benefits and fantastic surroundings.
Hotel Restaurant – Panaoma Hotel
HEAD CHEF 2015 – Present
Juba Grand Hotel Sous Chef – 2010 – 2015
Prime Catering Services (Kenya) – Head Cook 2006 -2010
Green Corner Restaurant (Kenya) – Cook 2004 – 2006
Visa Place Restaurant (Kenya) – Cook 1998 – 2004
Fern Restaurant (Kenya) – Cook 1997 – 1998
In charge of running a large-scale commercial kitchen, and responsible for ensuring that the restaurant operates efficiently and profitably, and that its customers are given a world-class culinary experience.
Sourcing and purchasing cost effective supplies and cooking equipment.
Setting the highest culinary and service standards for staff to follow.
Developing supervisors and staff to become future leaders of the company.
Cultivating and maintaining a positive working environment for kitchen staff.
Regularly checking the quality of cooked meals to ensure that standards are met.
Defining expectations & setting goals for staff, then holding individuals accountable for any failings.
Coordinating & supervising the activities of all cooks and kitchen staff.
Maintaining a close relationship between the kitchen and other hotel departments.
KEY SKILLS AND COMPETENCIES
Culinary and managerial attributes
Comprehensive knowledge of budgets, labor costs, inventory controls.
Readily adjusting to circumstances and managing change effectively.
Proven judgement and decision making skills.
Knowledge of the systems, methods and processes that contribute to running a successful kitchen and food preparation area.
Self-starter, innovative and having the ability to multitask.
Training up new kitchen team members.
Ambira Boys High School
KCSE – C+
REFERENCES – Available on request.