Executive Chef Customer Service

ARNOLD NGUMBAO

Durango, CO ***** 970-***-**** *************@*****.***

Professional Summary

A self-motivated professional chef is successful in creating viable opportunities for expansion and innovation in restaurants. Extensive background in kitchen operations, training, and working with a wide variety of staff and settings. Experienced in leading and supervising operational food preparation teams. Talented chef with excellent customer service and facility oversight skills and more than 26 years of experience. Highly effective and comfortable working with people at all levels in an organization. Skills

Ability to multitask in the complex organization of

a kitchen.

Strong focus on sanitation and safety of a

kitchen.

Positive Communication to share with fellow

chefs, engaging front of house and

communicate adjustments of recipes and

workflow to staff.

Attention to detail in ordering provisions,

measuring, and timing.

Dexterity with a wide variety of kitchen

implements.

Managing the stress of a potentially chaotic

kitchen environment.

Work History

Executive Chef/Owner 03/2020 to 07/2021

Eat Zawadi – Durango, Colorado

During the Covid-19 pandemic developed the concept of providing novel pan-African food to a community unfamiliar with the cuisine.

Grew the operation into a stand-alone restaurant and food truck operation. Managed the day-to-day food operations including developing recipes and menu items from a wide variety of African countries, ordering provisions, checking food quality, hiring and training new employees, and ensuring that all food safety regulations are followed. Executive Sous Chef 06/2019 to 02/2021

Hilton Doubletree Hotel – Durango, Colorado

Applied Hilton's high-Quality Assurance standards by checking delivery contents to verify product quality and quantity.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.

Culinary Instructor 2015 to 2020

Pueblo Community College – Durango, CO

Designed hands-on lesson plans for 24 students for a 12-month course. Taught culinary theory and practice in a restaurant environment, focusing on food production, food safety, and operations.

Supervised students in kitchen lab setting to maintain safety and efficiency targets. Executive Chef De Cuisine and Banquets 2013 to 2019 Strater Hotel – Durango, CO

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls. Monitored line processes to maintain consistency in quality, quantity, and presentation. Created menus and designed corresponding recipes for weddings, theme dinners, and business events.

Community Culinary Trainer 2013 to 2014

Cooking Matters – Durango, CO

Taught basic cooking skills during both one-on-one and group classes. Volunteered once a week with native Americans who lacked basic nutritional understanding. Recipe Contributor 2012 to 2014

East African Food Journal

Wrote recipes specializing in pan-African food from Ethiopia, Tanzania, Kenya, and Morocco. Executive Sous-Chef 2008 to 2012

Royal Caribbean "Navigation Of The Seas"

Maintained operation of two five-stars a la carte on-board restaurants Managed luncheon service for 5,000 guests.

Managed 24 kitchen staff members.

Coordinated port-of-call re-provisioning of kitchen. Experienced and learned about cuisines of countries around the world. Executive Chef 2005 to 2008

Breezes Golf & Beach Resort – Zanzibar, Tanzania

Oversaw all business operations for restaurants, including customer service, sales, strategic planning, policy development, and inventory control.

Coordinated with local fishermen on a daily basis to select the best available seafood. Coordinated with local farmers to obtain a wide variety of fresh spices, fruits, and vegetables. Executive Chef 2003 to 2004

Kunduchi Beach Resort – Dar Es Salaam, Tanzania

Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.

Coordinated with local fishermen and farmers.

Chef 2003 to 2003

Chefs Without Borders – Many And Varied African Countries Worked closely with local Member Chef Associations on both national and international levels with the purpose of assisting with the infrastructure and establishment of educational and basic training programs.

Executive Chef 1996 to 2002

Leisure Lodge Beach & Golf Resort – Diani Beach, Kenya First top position in hospitality industry.

Learned all major operations of a professional kitchen. Education

Associate Degree in Culinary Arts 2021

Auguste Escoffier School of Culinary Arts - Boulder, CO Diploma in Culinary Arts 2020

Auguste Escoffier School of Culinary Arts - Boulder, CO Art of Food Preparation

Umeå University - Umeå, Sweden

Invited to the University to specialize in the Art aspect of food preparation. Certificate in Food Production

Kenya Utalii College - Nairobi, Kenya

Trained and learned food production for the hospitality industry. The program included intensive practical and theoretical skills and competencies alongside a hands-on approach to the daily operations of a professional kitchen.

Certifications

American Culinary Federation

Kenyan Chefs Federation

ServSafe Certification in Food and Beverage Safety U.S. Public Health Service training/ Port-of-Call food safety and sanitation PAIE Certification to assist passengers in emergency situations CMAT Certification for cruise ship crowd management Health Card Professional Protocol

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