PROFESSIONAL EXPERIENCE

Dec *th **** : Diani Sea Resort.

To date Executive chef: -

Responsibilities

Set up kitchen with cooking utensils.

Menu Engineering

Cook food in timely manner

Delegate task to kitchen staff

Inform staff about daily specials

Appealing food presentation

Supervisor and assist cooks as needed

Monitor food stock

Check food quality

Make sure food safety and health regulations are adhered to.

SKILLS

Imaginative cooking skills

Excellent communication skills

Ability to work under pressure

Problem solving

High level attention to details

Calm approach to stressful environment

Mentoring and training ability

Oct 2015 : Medina Palms

To Dec 3rd 2020 : Executive sous chef.

May 2013 -December 2015

Royal Caribbean International (Miami) cruise ship.

Position : 2ST COOK

1st August 2008 to April 2013

Tribe Hotel (African Pride Hotels) Nairobi Kenya

Position : Sous Chef

Feb 2006 – March 2008

Sierra Brasserie

Position : Senior Chef de Partie’(Tournant)

October 2005 - December 2005

Binhendi Enterprises (U.A.E)

Position : Chef de Partie’

August 2003 - October 2005

Ibis Hospitality Consultants

Position : Chef de Partie’

August 2002 - August 2003

Delamere Estates Limited Naivasha

Position : Kitchen Supervisor

July 1997 - August 2002

Tourist Paradise Investments

Position : Chef de Partie’

SAMUEL OUMA OLANG

CONTACT

+254*********/+254*********

adosqg@r.postjobfree.com

SUMMARY

Diligent chef with over 20 years’ experience in professional kitchen. Obtained lowest food cost with my current employer. As a natural leader I ‘am not only able to give orders and delegate tasks, but also able to reliably carry out orders as well. As experience chef I have a proven track record of making great food that will entice dinners and leave them wanting more. I love freedom of expression that cooking gives me and I am willing to work hard to build a career in culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individual. I was also involved in the pre-opening of Sierra Restaurant and Tribe Hotel respectively.

ACADEMIC ATTAINMENT:

May 2016: Kenya Utalii College

Refresher Course Kitchen Management Techniques

Mar 2010 Kenya Utalli College

Refresher Course

A la carte’ Preparation

Jan 1996 - Jul 1997 Escoffier Hotel School

Diploma in food production

TRAININGS

Food safety Level one

Crowd Management

Fire Marshall Training

First Aid Training

Public Image (UK)

STCW

July 1997-August 2002

Tourist Paradise investment

(International casino)

Positon :Demi chef

QUALIFICATIONS

Formal culinary training

Previous restaurant experience

Extensive food and beverage knowledge

Restaurant industry knowledge

REFEREES

Victor Thoya

Food & Beverage Manager

Medina Palms Ltd

Cell Phone: +254 (0-724-***-***

Email: adosqg@r.postjobfree.com

Ernest Ogungo Mbati

Cell Phone: +254 (0-722-***-***

OR +248 (0) 2612835

Email: adosqg@r.postjobfree.com

Contact this candidate