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Customer Service Executive Chef

Location:
Kenya
Salary:
USD 3000
Posted:
November 16, 2018

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Resume:

CURRICULUM VITAE

NAME: SHADRACK ONGERA BOSIRE

NATIONALITY: Kenyan

MARITAL STATUS: Married.

DATE OF BIRTH: 12 Dec 1978

ADDRESS: c/o Josiah ongera

Box 4034-00100, NAIROBI

Email address- ac7pub@r.postjobfree.com

Tel. +254*********.

SUMMARY

Highly accomplished and driven culinary professional with 5+ years of diverse experience as an executive chef in various resorts and five-star restaurants. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality.

A perfectionist with inventive finesse and genuine passion for food cookery and presentation. Broad knowledge of various American, Asian and European cuisines. Strong business acumen and expertise in cost reduction and budgeting.

CORE COMPETENCIES

KEY COMPETENCIES

Excellent ‘chefing’ capabilities and culinary knowledge of all departments within the kitchen operations.

Good communication skills Excellent customer service skills Management and Leadership skills

Good sense of taste and smell

Results oriented

Time management skills

Attention to detail

Innovative and creative

Ability to multitask and adopt to change within a short time

Business acumen

Clean, with good hygiene habits Organized, accurate and reliable

Excellent problem solving skills

Team player

AREAS OF EXPERTISE

– Recipe Development

– Kitchen Operations

– Cost Control

– Quantity Conversions

– Quality Assurance

– Inventory Check

– OSHA Compliance

– Financial Planning

– Menu Recommendation

– Sanitation Maintenance

– Material Procurement

– Beverage Selection

PROFESSIONAL EXPERIENCE

Selected Accomplishments

• can maintain the restaurant food costs below 27% of the total budget as compared to standard industry costs of 32%

• Attain 100% customer satisfaction level during first six months of employment by streamlining kitchen • Qualified and capable of handling different Microsoft packages like MS-Outlook, MS-Access, MS-Excel and other MS-Office software packages

Expert and skilled to work on different computer platforms that includes Windows 98/XP, and associated Windows software, etc.

Operations and delivering high-quality food and customer service

JAN 2018- TO DATE LAKE NAIVASHA SOPA RESORT

EXECUTIVE SOUS CHEF

CORE WORK ACTIVITIES

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Regular stock takes are conducted and adequate security measures are in place and maintained.

Ensuring Culinary Standards and Responsibilities are Met

Monitors the quality of raw and cooked food products to ensure that standards are met.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

Food Standards / portion control and costing / pricing are monitored on a regular basis.

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

In conjunction with the Executive Chef, create, implement, and drive initiatives for the Kitchen Team.

Assist the Executive Chef to estimate food requirements and manage food and labour costs, control overtime, and limit waste.

Assist the Executive Chef assesses current financial trends impacting food &beverage and create cost saving initiatives.

Assist the Executive Chef to perform bi-annual staff appraisals as per hotel guidelines

Maintain a positive and professional approach with co-workers and customers.

Conduct daily pre-shift meetings and ensure active participation from all team members.

Ensure that all F&B service associated are familiar with all menu items from hand provides items for tasting by service associates as per established policy.

Assist the Executive Chef arrange for equipment purchases and repairs

Active and positive participation in rectifying arising problems or complaints related to F&B

JAN 2014 - DEC 2017 IGONGO CULTURAL CENTRE AND COUNTRY HOTEL POSITION: EXECUTIVE CHEF

Key Skills Responsibility for organization, preparation and quality of all kitchen services, daily menu creating, calculation, gastronomy actions, making lists of needed foods, responsibility for timely food supply, time management of all kitchen employees Adherence to HACCP standards

DUTIES

Directing all the kitchen staff in their operations to ensure quality meals for customer satisfaction.

Raising daily purchase requisitions and ensures that all documents are processed on time to ensure continuous supply.

Receiving daily supplies and verifying to ensure that specifications are met for quality output.

Reporting any repair requirements to the Maintenance department to ensure a good working environment for quality delivery.

Ensuring compliance with food hygiene and health and safety standards

Keeping necessary stock records upon receipt of materials which are required for references if need arise.

Ensuring quality Food services in the kitchen through proper guidance to enhance customer satisfaction.

Providing staff information on performance regularly required by the human resources for appraisals.

Developing, designing or creating new ideas and items for the kitchen

Determining how food should be presented and creating decorative food displays

Compiling menus and recipes for the client kitchen and staff kitchen.

Assisting the Camp Managers in the day to day camp operations.

Preparation of various international and local dishes.

Supervision of cooks and stewards.

Controlling Food Cost and overhead costs in the kitchen.

Conducting on-the-job training, e.g. fire-fighting and crowd management, first aid, food safety and hygiene.

Introducing and explaining menus for the day to the guests.

Ensuring hygiene standards for both staff and the kitchen are met.

Recording food and refrigerator logs.

Meet and exceeds company Food GP budget though training of all kitchen staff on dish specification and how to achieve food margins; manage and control daily food costs to ensure that food production is achieved within budgetary limits on the production of all dishes.

Work with the General Manager to ensure that the agreed budget for the department is adhered to.

Orders of food stock appropriate to sales levels and not over ordered.

Deliver the company kitchen standards as identified on Kitchen Audit

Built a team that meet & exceed customer service standards and Identify training needs and deliver training to drive sales and profits

Assist in the setup, update & completion of all staff personnel files within the time frames, ensuring terms and conditions and employee handbooks are signed and filed.

Monitor all activities in line with the Hazard Analysis Critical Control point approach.

JUNE 2009 – DEC 2012---UJIMA FOUNDATION FOR TRAINING AND DEVELOPMENT.

MAILI SABA CAMP AND KISINDI LODGE Position. Group chef

Achievement

Created and implemented creative A la carte menus in F&B outlets

Ensured quality and consistency in all food items being produced and served

Trained and supervised all kitchen cook staff

Maintained an 8% labor cost and food cost according to revenue

Created all food tastings

Responsible for all banquet functions in the hotel

Created menus for two full-service restaurants, one café and two food court operations

Opened kisindi lodge and spa in Lake Victoria.

DUTIES AND RESPONSIBILITIES

Handle large party and catering reservations, correspondence, and private event booking.

Maintain efficient kitchen operations and catering practices for large orders dail

Supervising and planning Kitchen operations

Setting standards in the kitchen and ensuring that none of them is compromised

Ensuring all production staff practice essential cooking and adhering to hygiene as per as the HACCP standard

Worked with the lodge Manager and purchasing officer on the appointment of food suppliers, source and purchase all food and kitchen supplies on a day-to-day basis

Produced and presented food in conjunction with the kitchen team, keeping abreast of current trends and wherever possible exceeding customer expectations.

Cost all menus and special events requirements using the most up-to-date ingredient costs and according to agreed formula.

Ensure that the duties allocated to team members are rotated to enable staff to become competent in all sections of the kitchen

2007 -2009. SILVER SPRINGS HOTEL-

COURTESY HOTELS (SANGARE TENTED CAMP- GREEN HILLS HOTEL- )

POSITION. CHEF DE PARTIE.

. Duties:

Compiling menus and recipes for the client kitchen and staff kitchen.

Assisting the Camp Managers in the day to day camp operations.

Preparation of various international and local dishes.

Supervision of cooks and stewards.

Controlling Food Cost and overhead costs in the kitchen.

Conducting on-the-job training, e.g. fire-fighting and crowd management, first aid, food safety and hygiene.

Introducing and explaining menus for the day to the guests.

Ensuring hygiene standards for both staff and the kitchen are met.

Recording food and refrigerator logs

2005-2007: SOUTHERN PALMS BEACH RESORT

POSTION- COOK- •

In charge of departmental requisition

In charge of outside catering and banqueting functions

Saucier, garde- mange, pastry and butchery cook.

Preparation and presentation of seafood, Italian dishes and Mediterranean.

Helped in inventory control, supervision of kitchen cleanness in accordance with

Hotels code of standard and adherence to H.A.C.C.P standard.

2003-2005- DIANI REEF GRAND HOTEL POSTION – COOK.

DUTIES

•Planed food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.

•Maintained daily production records.

•Kept work area neat and clean at all times; clean and maintain equipment used in food preparation.

•completed food temperature checks before service. (H.A.C.C.P)

•Prepare or direct preparation of food served using established production procedures and systems.

•Complied with established sanitation standards, personal hygiene, and health standards and Observe proper food preparation and handling techniques.

•Stored food properly and safely, marking date and item.

EDUCATION BACKGROUND

.2000-2003 –KENYA UTALII COLLEGE – FOOD PRODUCTION

Qualification: Certificate in Food Production

Theoretical subjects-

Food Knowledge; French; Kitchen organization; Business Communication; Hygiene and Nutrition; Menu Planning & Costing; Food and Beverage Cost Control; Social Aspects of Tourism; Human Relations; General Accounts; Computer Basics; Environmental Studies; Individual Practical Cookery; Pastry and Bakery; In-Training (A la carte and mass food production); and Community-based Standard First Aid Course.

1997-1999: KENYALINK INSTITUTE OF BUSINESS MANAGEMENT

Course: - diploma in hotel/institutional catering management.

1993-1996: BONYUNYU MIXED SEC. SCHOOL. K.C. S.E CERTIFICATE.

1984-1992 : KIMARI PRIMARY SCHOOL

REFEREES

MR. JOASH OLUM

OPERATIONS MANAGERSOMAK SAFARI KENYA,

Box1380-00502

Email – ac7pub@r.postjobfree.com

Tel. +254*********

MR. David Matiri

Manager L. Naivasha Resort Email ac7pub@r.postjobfree.com

Tel. +254*********

Paul womaungo

General Manager

Igongo cultural center and country hotel

Email: ac7pub@r.postjobfree.com

Tel. +256**********

+256*********



Contact this candidate