Benson Osoro Atang’a

Telephone no: +254-***-***-*** /+254-***-***-*** Email: adpol9@r.postjobfree.com

Personal Profile

I am a highly resourceful, flexible and motivated Chef with an enduring passion for cooking. I understand that a successful business is the one that is efficient in using its resources to make a profit. As a professional Chef, I successfully run my kitchen to a strict budget ensuring that everyone involved is kept to the guidelines around portion control and uses stock effectively. I also firmly believe that customer satisfaction is the most important aspect of running a successful restaurant; hence, I like to ensure that the food that comes out of my kitchen is prepared and presented to the highest standard. My practical experience working in busy kitchens and my ever growing passion towards food have made me flawless in executing culinary arts, management and customer relations.

Education

1997 - 2000 Diploma in Catering and Accommodation Technology Kenya Polytechnic

1990 - 1993Kenya Certificate of Secondary Education Riokindo Boys High School

Skills

Culinary Expertise: I have an ability to cook, knowledge of the kitchen, knife skills and tasting skills. I am able to cook precisely and efficiently, recognizing flavors and judging the balance of seasonings. I am precise in knowing every ingredient and measurement, the food products and figuring out what time to cook certain foods so that all are plated at the same time.

Decision Making: I am able to make decisions quickly and efficiently in a fast-paced kitchen making numerous decisions at once.

Planning and Organizing: Refined planning and organizational skills that balance work, team support and ad hoc responsibilities in a timely and professional manner. I am organized often, having to work on a variety of tasks at once and. I have the ability to create order and structure in the kitchen so that the environment is not chaotic.

Communication Skills: Communicates very well both orally and in writing. Possess good presentation skills and people handling techniques.

Time Management: Ability to prioritize work and manage time effectively.

Flexibility: Capacity to fit into most environments, maintain calm under pressure and can adapt well to changes in the workplace.

Team player: Works as a competent member of the team, willingly providing back-up support for coworkers when appropriate and actively supporting group goals.

Leadership and Management Skills: I am a goal driven leader who maintains a productive climate and confidently motivates, mobilizes and coaches team members to meet high performance standards.

Analytical Skills: Recognizes areas of weaknesses requiring improvements and makes recommendations to the management for consideration, approval and implementation. Work Experience

June 2020 to date, Royal House Restaurant( Lebanese, Somali and Arabic cuisine) Position: Head chef

Responsibilities:

■ Menu planning for events,

■ Staff training,

■ Cooking for ala carte dishes as per the menu,

■ Advising the management on how to improve production and service delivery,

■ Supervision of the kitchen staff and all the production,

■ Preparation of the daily orders in liaison with the stores and food cost controller,

■ Ensure that food presentation is done appropriately, July 2017 -February 2020 Airport Hotel and Conference at Mogadishu International Airport Position: Chef

Responsibilities:

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.

Study each recipe and gather all necessary ingredients.

Cook food in a timely manner.

Inform wait staff about daily specials.

Ensure appealing plate presentation.

Supervise Cooks and assist as needed.

Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders.

Check freshness of food and discard out-of-date items.

Experiment with recipes and suggest new ingredients.

Ensure compliance with all health and safety regulations within the kitchen area. Oct 2016 - June 2017 Unichef Restaurant, Kikuyu Campus Position: Head Chef

Responsibilities:

Control and direct the food preparation process and any other relative activities.

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

Approve and “polish” dishes before they reach the customer.

Plan orders of equipment or ingredients according to identified shortages.

Arrange for repairs when necessary.

Remedy any problems or defects.

Be fully in charge of hiring, managing and training kitchen staff.

Oversee the work of subordinates.

Estimate staff’s workload and compensations.

Maintain records of payroll and attendance.

Comply with nutrition and sanitation regulations and safety standards.

Foster a climate of cooperation and respect between coworkers. Jan - Sept 2016 Nairobi Upper Hill Hotel

Position: Acting Head Chef

Responsibilities:

Prepare entrees, side dishes, and other menu items, including seafood.

Maintain inventory of kitchen supplies.

Oversee kitchen staff and employee schedules.

Assist with menu development.

Ensure food safety and sanitation standards are met. March 2015 - July 2016 Nairobi Upper Hill Hotel

Position: Pastry Chef

Responsibilities:

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.

Create new and exciting desserts to renew our menus and engage the interest of customers.

Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Check quality of material and condition of equipment and devices used for cooking. Guide and motivate pastry assistants and bakers to work more efficiently.

Identify staffing needs and help recruit and train personnel.

Maintain a lean and orderly cooking station and adhere to health and safety standards. Other Positions Held

Jan 2014 - Dec 2014: Head Chef at Marriot Hotel Bar and Restaurant

Aug 2012 - Dec 2013 : Head Chef and Supervisor at University of Eastern Africa, Baraton Jan 2011 - July 2012: Chef at New life Garden Restaurant

May 2007 - Nov 2010: Head Chef at Mooreland Hotel

Sept 2004 - April 2007: Head Chef at Wilhaz Restaurant

Feb 2002 - Sept 2004: Pastry, Hot Kitchen Chef at Lemon n Lime Café

April 2000 - Dec 2001: Cashier/ Supervisor at Bluebell foods

May - Aug 1999: Attaché at Six Eighty Hotel

July - Sept 1998: Attaché at YMCA

1994 - 1996: Teacher at Nyamakorobo Secondary School Additional Information

Hobbies and Interests

Reading, Sports, Listening to Music, Travelling, Community Work Referees

Geoffrey Mutua

Manager, Unichef Restaurant, Kikuyu Campus

Telephone no: +254-***-***-***

Yoban Akama Nyangw’ono

Librarian, Kenya National Library

Telephone no: +254-***-***-***

Moses Thiong’o

Manager, Nairobi Upper Hill Hotel

Telephone no: +254-***-***-***

Contact this candidate