Food Executive
Resume:
Silas MogakaAchoki,
Nairobi Kenya.
Cell phone +234**********; +234**********
Email;***********@*****.***
EXECUTIVE CHEF
Specializing in Japanese cuisine, European cuisine, Indian cuisine,
South East Asia Cuisine, Continental cuisine, East/West African cuisine & Italian cuisine.
Dynamic, Results-Oriented, and Team-Spirited
Overview
More than 13 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Consistently maintain 5*/5* and hotels and Restaurant establishments including: the Pearlwort Hotel,ikeja Alausa Nigeria Lagos; BWC Hotel Lagos VI Nigeria Lagos,Amboseli Safari Lodge Serena hotel, Nairobi Serene Hotel, Safari Park Hotel, Sankara Hotel and Lake Victoria Serena Hotel Kamapala Uganda.
Profile
Highly ambitious, focused and competitive young chef very good in computer with
Managerial experience related to five star Hotels and Resorts. Focused with a high level of
Determination and drive to achieve a realistic personal goals, competent, resourceful and
Innovative with critical thinking, excellent work ethics, strongself-discipline with energetic
Personality, well presented. Very confident and devoted in developing and motivating
Large teams of employees to constantly achieve on their targets.
Professional Experience
January2019 to March 2020
Pearlworth 4*Hotel
Alausa Ikeja Lagos Nigeria
EXECUTIVE CHEF
DUTIES PERFORMED
1.Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
2.Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4.Able to provide direction for all day-to-day operations in the kitchen.
5.Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
6.Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7.Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8.Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
9.Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
10.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11.Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
13.Menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14.Determines how food should be presented, and create decorative food displays.
15.Recognizes superior quality products, presentations and flavour.
16.Ensures compliance with food handling and sanitation standards.
17.Follows proper handling and right temperature of all food products.
18.Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
19.Reviews for guest satisfaction results and other data to identify areas of improvement.
20.Coordinates with the purchase department for acquisition of needed goods and services.
21.Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
BWC HOTEL4*Hotel (former Best Western Hotel)
Victoria Island Lagos Nigeria
Executive Chef
From January 2017 to December 2018
Duties performed
1. Understand employee positions well enough to perform duties in employees' absence to fill gaps.
2. Provides guidance and direction to subordinates, including setting performance standards.
3. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
4. Advocate sound financial/business decision making, demonstrates honesty, integrity.
5. Provide and supports service behaviors that are above and beyond for customer satisfaction
6. Improves service by communicating and assisting individuals to understand guest needs,
7. Delegates as appropriate to develop supervisors and subordinates to accept responsibility
8. Reviews staffing levels to ensure that guest service, operational needs and financial objectives .
9. Actively involves in menu development and maintaining updated and accurate costing .
10. Delegates as appropriate to develop supervisors and subordinates to accept responsibility.
11. Reviews staffing levels to ensure that guest service, operational needs .
12. Actively involves) n menu development and maintaining its costing
13. Determines how food should be presented, and create decorated)ve food displays.
Amboseli Serena Safari Lodge5*/ (Executive Head chef)
Kenya
From 2014 to 2016
Duties performed
Member of management on how to control revenue, financial review to make sure goals are achieved
Prioritize schedule, assigns, trains Reviews and Evaluates assigned kitchen staff.
Monitors’ integrity of kitchen operations and the provision of services
Plans menus for all food outlets in the club and for special occasions and events.
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation, cleanliness and safety are maintained.
Establishes controls to minimize food and supply waste and theft are adhered to.
Conducting training knowledge about safety, sanitation and accident.
Develops standard recipes and techniques for food preparation and presentation –
Attends food and beverage staff and management meetings and any other revenue meetings
Co-ordinates with the banquet team members about upcoming events
Evaluates food products to assure that quality standards are consistently attained.
Interacts with applicable food and beverage team to assure that food production is of high quality to the guests
Plans, manages and supervises the employee meal program.
Evaluates products to assure that quality, price and related goods are consistently
By developing a checklist of all documentation required for the kitchen (policies and procedures, supplier contracts and
By Developing Standard product specifications for vegetables and fruits.
Evaluates job performance of all kitchen staff
Working conditions
90% of time standing and 10% of time sitting
-Direct contact with guest, managers and employee
-Behaves professionally and flexible in challenging environment
-Able to hear with 100% accuracy with correction
-Able to speak fluent English,kiswahili
-Able to see to 20/20 vision with correction
-use of a point of sale system
-Computer competency
Lake Victoria Serena hotel and Golf course Uganda5*/ (Executive Sous Chef) uganda
2010 to 2014
Duties and responsibility
-Assist management on how to control revenues
-Prioritize, schedules, assigns, trains reviews and evaluates assigned kitchen staff
-Monitors integrity of kitchen operations and the provision of services
-Producing new menus and menu knowledge
-Making of the duty rosters
-Receive products be verifying invoices and freshness of merchandise
-Ensure all recipes s, food preparation, and presentation meets hotel specification
-Oversee kitchen labor and cost to budgetary requirements
Nairobi Sankara Hotel 5*/( Sous Chef)
2009 to 2010 (Kenya)
Duties performed
- Oversee Kitchen and daily operations of the kitchen
- Select and develop recipes to ensure consistency quality
- Trains and manage kitchen personnel
- Coordinate all related culinary activities
- Establish presentation techniques and quality standards
- Ensure proper safety and sanitation in the kitchen
Onami Grill and Sushi Bar 5*/ (Westgate Shopping Mall)
2008 To 2009 (Kenya)
(Pan Asian (junior Sous Chef)
Duties performed
-Coordinate and supervise kitchen and culinary activities
-Cook and prepare all food required
-Oversee special catering events
-Responsible for outgoing trainings in the kitchen
-Kitchen equipment and training
-Plan and implement kitchen SOPs and menu
Safari Park hotel5* (AsialCommis Chef)
Chiyo kitchen (Japanese cuisine)
2006 to 2008 (Kenya)
Duties performed
-Prepare all mise- enplace for readiness for service
-Prepare and cook soups and all alar carte menu provided
-Food costing knowledge
-Prepare sushi and tepanyaki foods
-Cook sea food and general kitchen operations
Safari Park hotel 5*Pavilion kitchen (Chinese cuisine)
Duties Performed
-Practice on how to cook Chinese foods
-Prepare and cook soups and all alar carte menu provided
-Implement hygiene standards
-Make different types of salads
-Work alongside with the entre kitchen team
-Ensure proper food handling
Nairobi Serena Hotel 5* Hotel(Kenya)
2003 – 2004
Main Kitchen
Duties Performed
-Prepare cold cuts and salads presentation gardmange
-Prepare hot food and its presentation production kitchen
-Prepare meats and sea food products and its marination
-Trained on how to set a buffet area, breakfast; lunch; dinner
-Trained on hygiene and nutrition
Café Maghreb5* Restaurant
Duties performed
-Set up of the entre restaurant ready for service
-How to welcome guests in a restaurant
-Trained service theory and practical’s
-Trained service business communication
-Trained cost control procedures
Academic Qualification
2013-Kenya Utalii College-Kitchen management refresher course
2007 kenya Utalii College Kitchen Production Diploma Course
2003 Sept -2006
Kenya Kisumu Polytechnic College with
Award of Certificate in Food and Beverage Management
INTEREST
-I have a lot of special interest in;
-New recipe market checklist
-Cooking competitions
-Reading widely in cookery Novels.
-Reading / watching cooking episodes on TV or Cinemas channels
-Reading new upcoming recipes
-Doing a lot of research on food presentation
REFEREES
1) Alex Mwaura
Executive chef
Southern Sun Hotel Ikoyi
Lagos Nigeria
Email=****.******@********.***
Phone No: +234**********
2) Mr.DavidOdhiambo
Food and Beverage Manager,
BwcHotels,
Plot 1228Ahmadu Bello Way
Victoria Island Lagos Nigeria
Emai=***@*********.***
Phone No:+234**********
3) John Getanda
Executive chef
Nairobi Serena hotel,
P.O. Box Box 46302
Nairobi, kenya
Email=*************@*****.***
Phone No: +254*********, +254*********
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