Chef Food
Resume:
Victor
Ojwang’
ABOUT ME
Artistic, passionate, and dedicated individual. I am a
creative who is inspired to always be hands-on and a team player. My career of almost 8 years has taught be to be meticulous, organized, methodical and adaptive to change. Key to a great kitchen and staff relationships are communication, honesty, and a love for food.
CAREER
International Career
Hotels
• Protea Ruins Hotel 2018/2020 –
Zanzibar Island
• Dusit Hotel 2016-2018
– Nairobi, Kenya
• Park Hyatt 2014/2016
– Zanzibar, Tanzania
• Mbalageti Serengeti Lodge 2013 - 2014
Restaurants
• Malaika Restaurants
2011-2012/2013 – full time – support
staff
Catering
Hass Alhasan Catering
2013 – Swahili Style
Nairobi, Kenya
+254 (0-746****** Skype
**********@*****.***
EXPERTISE
• Salad Creation and Development
• Hotel Opening and Establishing
Hot Kitchen Department
• Food Production and Development
• Staff Training and Career Building
• Sautee and Grill Production
for Multiple Dining
Locations.
SKILLS
• Salad Item Knowledge
• Recipe Costing, Schedules, Computer
Literate, Inventory, Stock and Portion
Control, Proficient in Math, Menu
Engineering, SOP’s and LSOP’s
• Hygiene, Organization,
Production Planning, Health and
Safety Regulations, HACCP
regulations.
• Banqueting, Catering, Deli Production
and Development, Multiple Dining
Location Management, Interactive
Guest Cooking Classes, Customer
Service,
• Staff Training and Development,
Empowering colleagues, Performance
Reviews, Self-Disciplinary Procedures
and Documentation
EDUCATION
Bachelor of Science
Tourism Management 2012-2016
Kenyatta University, Nairobi Kenya
High School Certificate 2007 – 2011
Kisumu Boys’ High School
2018
2020
MOST RECENT EPERIENCE
Sous Chef Protea Ruins Hotel – Zanzibar Island
A 4 Star luxury resort in Zanzibar with a single dining location, kitchens, pastry sections, bakery, and chocolate production room.
• Preparing, distributing and meals produce to all departments. Daily changing menus.
• Seasonal festivals utilizing local produce and creating special menus.
• Gluten Free and Vegan menus created for special guests.
• Kitchen HOD responsibilities in absence of Executive Chef
• Cross training of staff over multiple pastry departments. 2016 CDP/Demi Chef/Commis III ChefDusit Hotel - Nairobi, Kenya 2018
2014
2016
2013
2014
Dusit is a Thai hotel group which includes the bran ds Dusit Thani, Dusit D2, Dusit Devarana, Dusit Princess and Asia Hotels
• Preparation of fresh meals and distribution. Daily quality control to ensure fresh produce.
• Training of staff on productivity and quality.
• Organizing staff duties and monitoring performance.
• Hygiene and cleaning scheduling to franchise standards. CDP/Demi Chef/Commis II & III Park Hyatt – Zanzibar, Tanzania Establishment of ONE restaurant, Zamani Residence section and in room dining. HOD responsibilities in absence of Executive Sous Chef during Re-opening and Opening of Hotel. Management experience and training received.
• Menu and recipe creation. SOP and daily task systems put in place
• Scheduling of staff across restaurants and banqueting areas.
• Organizing staff duties and monitoring self-performance.
• Ensuring high levels of hygiene and HACCP systems in the kitchen. Daily and weekly cleaning schedules. Reservation Assistant Intern/ Commis I & II Mbalageti Serengeti Lodge Analyze all guest and travel agent requirements through telephone and emails and recommend suitable options for all customers and assist to confirm all reservations.
• Manage and ensure all incoming calls with courtesy and ensure efficient resolution of all guest inquiries for various hotel services and operations.
• Food preparation for fine dining and tapas restaurants
• Supporting CDP & Demi Chef with management of stations. Hygiene and cleaning of work areas
• Collaborating with CDP & Demi Chef on food and side dish pairings. REFERENCES
Available on request.
Contact this candidate