Head Chef Sous

MICHEAL NZUKI MAKITI

SUMMARY

Highly experienced Head Chef with over 25 years of culinary expertise, actively seeking new opportunities to showcase culinary talents and leadership skills. A seasoned professional with honed culinary artistry, strong management capabilities, and a track record of creating exceptional dining experiences. Passionate about crafting innovative and delectable dishes while upholding the highest standards of quality and consistency. Extensive experience in kitchen operations, menu development, and team management positions me as a strong candidate to lead and inspire culinary teams in diverse settings. Dedicated to delivering exceptional food and service, eager to contribute expertise to the success of a new culinary venture or establishment. EXPERIENCE

Sous Chef, 03/2020 - Current

Swiss- Bell Hotel - Manama

• Maintained a commitment to high standards of quality and sanitation in food preparation and presentation, ensuring a consistently exceptional dining experience.

• Played a key role in menu development and recipe testing, contributing to the creation of innovative and appealing dishes.

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

• Collaborated closely with the Executive Chef to create and execute innovative dishes for special events, enhancing the culinary offerings and reputation of the establishment.

• Ensured accuracy in record-keeping for cost analysis purposes, contributing to effective budget management and resource optimization.

Head Chef, 03/2014 - 02/2020

Le Chocolat - Manama, Bahrain

• Cultivated a positive work environment by fostering teamwork and open communication among staff members, contributing to a harmonious and productive kitchen atmosphere.

• Analyzed customer feedback systematically to identify areas of improvement in service and product quality, ensuring continuous enhancement of the overall dining experience.

• Implemented effective strategies to reduce waste and increase efficiency in kitchen operations, optimizing resource utilization and minimizing costs.

• Enforced portion control guidelines to manage costs associated with overproduction, maintaining profitability while upholding culinary CONTACT

Address: Manama-Bahrain, 5089

Kenya

Phone: +973********

Email: ******@*****.***

SKILLS

• Culinary Creativity

• Menu Development

• Leadership

• Time Managemen

• Organization.

• Communication

• Culinary Knowledge.

• Problem Solving

• Adaptability

• Financial Management

• Training and Development.

• Creativity

• Stress Management

• Customer Focus

• Food Safety and Hygiene

• Networking

EDUCATION AND

TRAINING

K.C.S.E Certificate, 11/1984

Kasikeu Secondary School

C.P.E Certificate, 11/1980

Mutweamboo Primary School

standards.

• Conducted regular performance reviews with line cooks, providing constructive feedback and support to enhance individual and team capabilities. Led as the head chef to ensure sustained team productivity and the maintenance of high restaurant quality. Sous Chef, 02/2013 - 01/2014

Immovation Middle East Restaurant LLC

• Cultivated a positive work environment through proactive encouragement of teamwork among staff members, fostering a collaborative and efficient kitchen atmosphere.

• Systematically analyzed customer feedback to identify areas of improvement in service and product quality, ensuring continuous refinement of the dining experience.

• Spearheaded the implementation of effective strategies to reduce waste and enhance efficiency throughout the kitchen, optimizing resource utilization and operational effectiveness.

• Enforced rigorous portion control guidelines, minimizing costs associated with overproduction, contributing to financial sustainability while maintaining high culinary standards.

• Conducted regular performance reviews with line cooks, providing constructive feedback and guidance where necessary, fostering skill development and ensuring a high level of kitchen proficiency. Assistant Chef De Cusine, 03/2007 - 12/2011

J.W Marriott Hotel - Dubai, Dubai

• Collaborated closely with the Head Chef in preparing menus for special occasions and events, contributing to the creation of memorable culinary experiences.

• Executed meticulous preparation of ingredients, including washing, peeling, cutting, and shredding vegetables, ensuring the highest quality and standards in food production.

• Maintained impeccable cleanliness standards in both kitchen and dining areas, including thorough sanitation of equipment and surfaces, ensuring a hygienic and organized working environment.

• Conducted rigorous quality checks on raw materials to uphold high standards of food production, contributing to the consistency of culinary offerings.

• Ensured precise cooking temperatures and proper post-cooking storage of all food items, guaranteeing adherence to safety and hygiene protocols.

Chef De Partie, 12/2006 - 01/2007

Hilton Seychelles Northolme Resort and Spa

• Supervised and trained kitchen staff, ensuring a high level of competency and adherence to quality standards in food production, contributing to a cohesive and skilled culinary team.

• Organized the daily mise en place meticulously, enhancing the efficiency of meal preparation and streamlining kitchen operations.

• Maintained accurate records of stock levels, demonstrating keen inventory management skills and promptly ordering new ingredients when needed, contributing to seamless workflow and eliminating delays.

• Developed menus for special occasions, overseeing the preparation of all dishes according to specified recipes and quality standards, 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

contributing to the success of culinary events.

• Ensured the availability and proper functioning of all necessary equipment before each service, guaranteeing a smooth and uninterrupted kitchen operation.

Chef De Partie, 01/2005 - 11/2006

Hilton Corniche - Abu Dhabi - UAE, Abu Dhabi - UAE

• Supervised and provided training to kitchen staff, ensuring the maintenance of high-quality standards in food production and fostering a skilled and motivated team.

• Developed innovative menus for special occasions, overseeing the preparation of all dishes according to specified recipes and quality standards, enhancing the culinary offerings.

• Maintained meticulous records of stock levels and proactively ordered new ingredients when needed, showcasing effective inventory management skills and ensuring a well-stocked kitchen.

• Stayed abreast of current culinary trends to create innovative and appealing dishes for customers, contributing to the restaurant's reputation for culinary excellence.

• Played a key role in training new employees, imparting proper techniques for food preparation, presentation, sanitation, and safety procedures, ensuring consistency in culinary practices. Chef De Partie, 12/1993 - 01/2005

Hilton - Nairobi

• Ensured a pristine kitchen environment by diligently washing dishes and wiping down surfaces after each shift, maintaining the highest standards of cleanliness and hygiene.

• Expertly prepped a variety of foods for dishes, including roasted, sautéed, fried, and baked items, showcasing proficiency in diverse culinary techniques.

• Managed food usage through proper stock rotation to prevent spoilage, contributing to cost-effectiveness and waste reduction.

• Executed precise plating of completed foods, paying meticulous attention to overall presentation and incorporating necessary garnishes, enhancing the visual appeal of dishes.

• Conducted regular assessments of inventory levels and proactively placed orders to replenish goods before supplies depleted, ensuring uninterrupted kitchen operations.

Demi Chef De Partie, 02/2000 - 09/2003

Hilton - Nairobi

• Assisted the Head Chef in daily food preparation and service, showcasing a commitment to excellence in culinary execution.

• Organized and prepared ingredients for each dish on the station, strictly adhering to recipes and plating guidelines, contributing to consistent quality.

• Upheld stringent cleanliness and hygiene standards throughout the kitchen area, ensuring a sanitary and efficient working environment.

• Collaborated actively with fellow chefs to innovate and enhance the menu, contributing to the development of new dishes and improvements to existing ones.

• Demonstrated a strong sense of teamwork and dedication to culinary excellence in a high-paced kitchen environment, ensuring smooth operations and customer satisfaction.

Commis Chef, 10/1996 - 01/2000

Hilton - Nairobi

• Maintained impeccable cleanliness and sanitation standards in work areas, utensils, and cooking equipment, contributing to a hygienic kitchen environment.

• Executed precise plate presentation techniques, ensuring aesthetically pleasing and high-quality dishes for optimal guest satisfaction.

• Assisted higher-level chefs in the preparation of complex dishes, showcasing a commitment to learning and contributing to culinary excellence.

• Collaborated seamlessly with fellow cooks and kitchen staff during service periods, fostering efficient operations and teamwork.

• Demonstrated a proactive and adaptable approach in a fast-paced kitchen environment, contributing to the overall success of culinary operations.

Contact this candidate