Kabare Gicharu

***** *******,

Kenya

Cell:(254-*********,

adptkm@r.postjobfree.com

Summary

A proven Chef who has participated in the growth and development of enticing cost-effective menus, preparing tasty, diverse and well presented food items, managing busy kitchen environments, maintaining optimal food quality and kitchen hygiene standards. Specializing in Italian and Intercontinental Cuisine, I am very curious and open minded. I am straight forward and humbled to gain and share my input as a team player or leader should the occasion present itself. I am a firm believer in passionate driven work ethics, transparency, and ensuring guest satisfaction.

Chef de Partie Sep 2019 – Nov 2019

Vantage River Cruise

Working a 7/7 day shift from 5am - 9pm serving 160 guests daily, breakfasts, lunch, real-time, cocktails, banqueting dinners, embarkation and disembarkation festivals and gala dinners – vising a new city of europe from the Danube to the Black Sea. The menu was predominantly Easter European with occasional international menus respective to the occasion. As chef de partie my duties where to oversee all cold kitchen inventory, menus, and supervise the overall effectiveness of various stations in the gallery, from pastry, to hot kitchen, to the porters in the galley. Private Chef May 2018 – Sep 2019

Self, Nairobi Kenya

From assisting in various outside catering events ranging from 30 - 1500 pax (receptions & banquets, cocktail dinner

& celebratory parties), to running and executing weekly planned family oriented meals scheduling, fine dinning 13 course meal (so far twice under 60pax), buffet cuisine specific styled stand(African/Japanese/Indian/European/BBQ/Pastry) for 400 pax. Currently seeking a more equipped and challenging suite.

Junior Sous Chef March 2017 – December 2017

Safari Park Hotel & Casino, Naidrobi Kenya

Managed culinary aspects of the La Piazzetta Restaurant, at Safari Park Hotel. These duties included stocking, cleaning, menu generation for particular events (banquets/weddings/graduations), preparing outside catering food items, menu adjustment, and profit generating ideas (happy hour/fingerfood R&R’s/pizza making competitions). Maintained the highest sanitation standards are adhered to, monthly food cost check sheets, feedback and comment cards for day to day service.

Held sessions with the largest VIP outside catering weekly menu rotation headed by the production development team.

Marketing Executive (Part –Time) May 2016 – Present The Green Market Limited

Currently working on an agronomical start up, an online platform dedicated to bringing agriculturally related products and service to a common East African trade forum Effective in sales of registration packages and automation of leads allowing local and regional agronomists the opportunity to market their agricultural products online Line Cook September 2015 – March 2016

Los Tacos, Rome Italy

Excelled in menu regeneration every 3 weeks, with the concept of homemade pastramis, artisan breads, donar kebab variations, quesdillias, piadine(overlapping pizza) as part of the core menu, desserts and sliders Maintained food storage areas and ensured that food items were properly rotated and stocked to produce quality meals for an average of 150 guests per day Prepared and serviced food items in adherence to set recipe standards, accuracy and timeliness Head Chef November 2014 – August 2015

The RedCafe, Rome Italy

Effectively monitored food production, ordering, cost and quality, serving an average of 220 guests per day, with occasional special banqueting services; ensured quality standards of the restaurant were met Supervised staff and prudently scheduled duties, ensuring excellent presentation and that no kitchen station was unmanned

Maintained a safe and hygienic kitchen environment by performing and overseeing sanitation and staff personal hygiene initiatives

Chef May – September 2014

The Yellow, Rome Italy

Assisted in the development of menu items that were later added and introduced in the menu Successfully serviced an American menu of cocktails, beers, burgers, sliders, fritters, waffels, crepes, shakes, etc in the center of Rome closest to the biggest terminal in the city Provided quality customer services by ensuring order accuracy, timeliness and appropriate portioning of food items

Apprentice Pizzaiolo January – April 2014

Di Zecco, Naples Italy

Gained knowledge in different flour compositions and strengths, variation and types of yeasts and levians, importance of temperature, making cured meat, cheese and conservation techniques Line Cook June – December 2014

Eur Pergola, Rome Italy(a 4 Star Restaurant and Hotel) Gained valuable experience within a busy hotel kitchen environment, alternating roles from saucier, cold kitchen, to pastry, grill, gardmangere, and plating on the pass with the chef Commis Cook March 2012 – April 2013

La Porta del Principe, Rome Italy

Serviced an average of 180 – 200 customers for daily lunch service. Frequently hosted brunch conferences, wedding receptions and banquets with a full capacity of 450 guests. Prepared buffets, banquets, office held meetings and conferences. Assisted renowned chefs from Excelsior Hotel during occasions such as weddings, corporate and social functions EDUCATION

Diploma in Culinary Arts and HACCP Certification October 2012 – March 2013 TuChef, Rome Italy IB Certificate and High School Diploma 1990 – 2004 Mary Mount International School, Rome Italy

REFERENCES

Stephen Karanja

Head Chef, Safari Park Hotel & Casino

Email: adptkm@r.postjobfree.com

Saaid-Meed Ali

Head Chef, Los Tacos

Email: adptkm@r.postjobfree.com

Michelle Salvo

Managing Director, The Yellow

Email: adptkm@r.postjobfree.com

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