Executive Chef Sous

CURRICULUM VITAE

Ahmed Gitonga Kibwana cell: 071*******.

email:*******@*****.***

PERSONAL DETAILS

NAME AHMED KIBWANA GITONGA

DATE OF BIRTH 28TH APRIL 1982.

SEX

MALE

MARITAL STATUS MARRIED

RELIGION

MUSLIM.

NATIONALITY KENYAN.

PHONE NO 071*-***-***

LANGUAGES ENGLISH & KISWAHILI. (SPOKEN AND WRITTEN.) EMAIL ADDRES *******@*****.***

CAREER OBJECTIVE

To work in a world class facility that will offer my professional skill for the betterment of my career and to offer my knowledge and professionalism for the progression of my employer and the community.

PROFILE

I have passion for people and food, responsible for all culinary staff and outlets and ensure that the Kitchen provide fresh, appealing, properly flavored food while focusing on food cost.

PROFESSIONAL QUALIFICATION:

2004 - 2006 MOMBASA TECHNICAL TRAINING INSTITUTE

Diploma in Food and Beverage Management

COURSE COVER

Food and Beverage Theory, Service and sales Principles and Practice of

management

WORKING EXPERIENCE:

2022 March- Date: DOUBLETREE HILTON

POSITION: Executive Sous Chef

2021 July –2022Feb 15th: SWISS LENANA MOUNT

POSITION: Executive Chef

2016 Nov- Jan. 2020: QARIBU INN HOTEL

POSITION : Executive Chef

2014 Nov- Oct.30th 2016: ELEWANA SANDRIVER ECO CAMP POSITION . :Sous Chef/Head chef

2007 Jan- 2014 Nov: SAROVA WHITESANDS BEACH RESORT &SPA POSITION: Cook in an A la carte Restaurant and Pizzeria section

EXECUTIVE CHEF RESPONSIBILIES:

Planning and directing preparation and presentation of food to the guest

Implement and Maintain HACCP standard communicate the importance of safety procedure, monitoring process and procedure related safety.

Provide direction for menu development to meet all clientele needs

Responsible for the selection training and development of the personnel within the department planning, assigning and directing work, appraising performance, rewarding and discipline employee, safety addressing complaint and resolving problems

Manage department controllable expenses including food cost, supplies, uniforms and equipment

Interact with guest to obtain feedback on product quality and service level

Ensure that portions are correct and the food is plated in an attractive manner, and enhance proper waste disposal

ACHIEVEMENTS

Trained first Aid and Fire marshal in the kitchen

HACCP trained

Ability to create marketing strategies and Promotional menus.

HOBBIES

Goggling on food knowledge recipe’s

Compiling menus and recipes, cooking, sports and making friends Playing scrabble

REFEREES

Mrs. Ann Wanjohi : Group human resource manager

o CO-OPERS

COMPANY o

Tel:0725-92-75-

28

Nairobi.

-

Mr. Joseph Nguinguti

General Manager Qaribu Inn Hotel

TELL: 072*******

Mr. Raymond Mwabusa

Executive chef

TELL: 072*-******

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