MICHEAL NZUKI MAKITI

**** ******-******* +973******** ad1j7v@r.postjobfree.com

SUMMARY

As a highly experienced head chef with over 25 years of culinary expertise, I am actively seeking new opportunities to showcase my culinary talents and leadership skills. Throughout my career, I have honed my culinary artistry, management capabilities, and ability to create exceptional dining experiences. I am passionate about crafting innovative and delectable dishes while maintaining the highest standards of quality and consistency. My extensive experience in kitchen operations, menu development, and team management positions me as a strong candidate to lead and inspire culinary teams in a variety of settings. I am dedicated to delivering exceptional food and service, and I am eager to contribute my expertise to the success of a new culinary venture or establishment

SKILLS

Food Safety

Inventory Management

Vendor Relationship Management Workflow Optimization

Food Preparation

Portion Control

Customer Service

Mentoring and Coaching

Menu Planning

Positive and Professional

Supervising Food Prep

Catering Background

Verbal and Written Communication Kitchen Management

EXPERIENCE

Sous Chef

Swiss- Bell Hotel Manama

Current

From 2nd February 2019

Ensured food preparation and presentation met high standards of quality and sanitation.

Assisted in menu development and recipe testing.

Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Collaborated with Executive Chef to create innovative dishes for special events.

Maintained accurate records for cost analysis purposes.

Contributed to the successful execution of catered events from start to finish.

Established standard procedures for plating presentations.

Complied with all health department regulations regarding proper food handling methods.

Head Chef

03rd March 2019 to 02nd February 2020

Le Chocolat Manama, Bahrain

Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.

Trained new kitchen staff in food safety regulations and proper cooking techniques.

Organized kitchen staff to ensure efficient operations during peak service hours.

Ordered food supplies from vendors to maintain adequate stock levels.

Monitored food production to guarantee quality standards were met.

Ensured compliance with health department regulations regarding hygiene and sanitation practices.

Supervised the preparation of meals according to customer orders in a timely manner.

Sous Chef

3rd March 2013 to 1st December 2014

Immovation Middle East Restaurant LLC

Created a positive work environment by encouraging teamwork among staff members.

Analyzed customer feedback to identify areas of improvement in service or product quality. Implemented strategies to reduce waste and increase efficiency throughout the kitchen.

Enforced portion control guidelines to minimize costs associated with overproduction.

Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.

Performed as head chef to maintain team productivity and restaurant quality.

Assistant Chef De Cusine 03/2007 to 12/2011 J.W Marriott Hotel Dubai Assisted Head Chef in preparation of menus for special occasions and events.

Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.

Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.

Checked the quality of raw materials before using them in order to maintain high standards of food production.

Ensured all food items were cooked at correct temperatures and stored correctly after cooking.

Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.

Assisted with creating new menu ideas by researching current trends and customer feedback.

Adhered to safety regulations when handling sharp knives and other kitchen utensils.

Arranged work stations prior to shift commencement with necessary ingredients, utensils and equipment.

Chef De Partie

12th December 2006 to 12th December 2014

Hilton Seychelles Northolme Resort and Spa

Supervised and trained kitchen staff to ensure quality standards of food production.

Organized the daily mise en place in order to prepare meals efficiently.

Maintained accurate records of stock levels, ordering new ingredients when needed.

Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.

Ensured that all necessary equipment was available and properly functioning before service began.

Chef De Partie

14th January 2005 to 14th December 2006

Hilton Corniche Abu Dhabi - UAE

Supervised and trained kitchen staff to ensure quality standards of food production.

Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.

Maintained accurate records of stock levels, ordering new ingredients when needed.

Kept up-to-date with current culinary trends in order to create innovative dishes for customers.

Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.

Participating in training courses, e-learning,Hilton University[under Hilton International]

Chef De Partie

12th January 1993 to 1st December2005

Hilton Nairobi

Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift. Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Managed food usage with proper stock rotation to prevent spoilage.

Plated completed foods paying special attention to overall presentation and necessary garnishes. Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.

Demi Chef De Partie

2nd January 2000 to 9th December 2003

Kitchen runner, working all the departments of the kitchen and open to learn

Hilton Nairobi

Assisted Head Chef with daily food preparation and service in the kitchen.

Organized ingredients for each dish on station according to recipes and plating guidelines. Maintained cleanliness and hygiene standards throughout the kitchen area.

Collaborated with other chefs to develop new menu items and improve existing ones.

Commis Chef 10/1996 to 01/2000 Hilton Nairobi

Cleaned and sanitized work areas, utensils, and equipment used for cooking.

Followed proper plate presentation techniques when serving dishes.

Assisted higher-level chefs in the preparation of more complex dishes.

Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.

EDUCATION

K.C.S.E Certificate

Kasikeu Secondary School School s

Kasikeu Secondary School

11/1981

C.P.E Certificate

Mutweamboo Primary School

11/1980

CERTIFICATIONS P.I.C [Person- In -Charge] Certified by Dubai Municipality

Basic First Aid and CPR -Dubai Heart Centre

JW marriott Hotels Passport to Success up to level Six

TOPPs [ TRAINED PROPERTY PROGRAMs]

Hilton University E-learning

COOKING

TRAVELLING

SINGING

VOLUNTARY WORK

CONTEMPORARY CUSINE

HOBBIES

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