AREAS OF EXPERTISE

Function catering

Staff scheduling

Fusion cooking

Menu pricing

Team building skills

Buffet food

Supervising shifts

Cooking procedures

Portion control

PROFESSIONAL

Basic Food Hygiene

Customer Care & Service

First Aider

English, Kiswahili speaker

PERSONAL SKILLS

Stay claim under pressure

Creative flair

Passion for Food

Self-motivated

Work as part of a team

Understanding health & safety Requirement

Determined to learn

Good communicator

PERSONAL DETAILS

Roger Ochieng Omunga

M: +211 955 021

254 070*******

E: ac7ap6@r.postjobfree.com

ROGERS OCHEING

Head Chef

PERSONAL SUMMARY

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.

CAREER HISTORY

Professional

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.

Duties:

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.

ACADEMIC QUALIFICATIONS

Ambira Boys High School

KCSE – C+

REFERENCES – Available on request.

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