Silas MogakaAchoki,

P.O.BOX *****, *****

Nairobi Kenya.

Cell phone +234**********; +234**********

Email;adf9cj@r.postjobfree.com

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=adf9cj@r.postjobfree.com

Phone No: +234**********

2) Mr.DavidOdhiambo

Food and Beverage Manager,

BwcHotels,

Plot 1228Ahmadu Bello Way

Victoria Island Lagos Nigeria

Emai=adf9cj@r.postjobfree.com

Phone No:+234**********

3) John Getanda

Executive chef

Nairobi Serena hotel,

P.O. Box Box 46302

Nairobi, kenya

Email=adf9cj@r.postjobfree.com

Phone No: +254*********, +254*********

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