Executive Chef General Manager
Resume:
PETERSON MWENDWA
DIRECTOR OF CULINARY ARTS &
MOLECULAR GASTRONOMY
Phone: +254-***-******
Address: P.O. Box 40612 – 00100, Nairobi - Kenya
Email: **********@*****.***
**********@*****.***
Website: https://www.princepeterson.co.ke
Skype: mwendwason
LinkedIn: https://www.linkedin.com/in/prince-peterson-2ba43235/ Current Job: EXECUTIVE CHEF
Objective
I am a passionate Level 1 & 2 HACCP certified Executive Chef with over 25 years of culinary experience as I seek the opportunity to join your professional team as an Executive Chef. I am recognized for innovative recipes and cost-effective kitchen management. I have a passion for cooking and an awareness of contemporary and innovative developments within the food and Hotel industry as well as the international standards. Summary
I am an award-winning executive chef with experience in menu planning, effective cost controls, employee training and development, and Microsoft skills. I ensure positive kitchen operational flow and strong F&B revenue record while maintaining employee retention through continuous staff engagement, training, and innovation. I am a result-oriented Executive Chef who manages the kitchen and monitors the standards and quality of food in line with the service vision and creative concepts of the Hotel Industry at heart. Strengths
A Mastery Executive Chef with Cooking Philosophy and Technology.
Efficient multitasker, Team Player and strong leadership with exceptional team-building skills
An AAS (Associate of Applied Science) in Culinary Arts and Molecular Gastronomy
Recognized as the only Executive Chefs in Kenya with Molecular Gastronomy techniques
Specialized in unique fusion cuisine. Multi-Cuisine – Conversant in Continental, Indian, Italian/Mediterranean, Oriental/Chinese/Japanese Sushi, African/Swahili, French, Mexican, etc.
Proficient with restaurant management software such as MC, SBA, HotelPlus, POS Work Experience
Executive Sous Chef : June 2021 to Date
USAID – American Embassy Juba with RA International Responsibilities:
Completely responsible for the Food Service Operation which includes:
3 International outlets and Room Service,
Training, and presentations of food.
Ambassadors entertaining
VIP functions and Banquets (up to 500 pax)
Concept reviews and Menu engineering.
Private Chef for the US Ambassador with Butler Service.
Also in charge of the UN (United Nations) Camp.
OF ALL THE ARTS THAT
BRING PLEASURE;
COOKINGIS THE MOST
INTIMATE THAT’S WHY I
LOVE TO COOK
Executive Chef : May 2019 to July 2021
The Nairobi Club Nairobi, Kenya
Responsibilities:
Leads operations of all the two outlet kitchens. Implemented ergonomic and energy-efficient design for the kitchen and dining area layout.
Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
Implemented procurement strategies to minimize costs and ensure timely delivery. Developed food preparation techniques and supplies ordering system that minimized wastage.
Assigns stations and work shifts of Executive Sous Chef, Sous Chefs, line cooks and all kitchen crew for maximum productivity.
Safeguards excellent food quality and presentation to ensure the restaurant standards are kept and maintained.
Ensures HACCP is followed at all times, seeking input from the QHSE officer if necessary Executive Chef : March 2018 – February 2019
Royal Tulip Canaan Nairobi - Louvre Group of Hotels - Kenya Responsibilities:
Supervised 37 staff involved in full Kitchen-service operations – sous chefs, line cooks, and Kitchen stewards. Directed all food preparation and catering activities.
Switched to MC restaurant management software which improved customer service and led to a 50% sales increase.
Developed an international fusion menu which was instrumental in the Royal Tulip’s turn-around and 70% increase in guest traffic. This oversaw service operations for two outlets generating KES 37M annual food sales revenue.
Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising the quality of food and customer service. Executive Chef : January 2015 – September 2017
Best Western Coral Beach Hotel Dar es Salaam, Tanzania Responsibilities:
Planned the menu and executed daily breakfast, lunch and dinner buffet in the two restaurants with 300 seating capacity.
Achieved TSH200 million in gross sales revenues within one month i.e. December 2015.
I hired, trained and supervised 60 kitchen staff. Coordinated with shift leaders on rotating work shifts and performance evaluation of the kitchen crew.
Collaborated with Sous Chefs on buffet menu development, layout and themes for the daily, weekend and special occasions.
Served plated lunches and dinners for up to 1,000 people and buffet lunches for up to 3,000 people almost on a daily basis.
Executive Chef (Pre-Opening Chef) : August 2011 – January 2015 Chobe Safari Lodge - Madhavani Group Ltd Murchison Falls N. Park, Uganda Responsibilities:
Re-developed the Lodge menu in 2012 that helped in increasing revenue by 100%
Developed a process to reduce food waste tremendously boosting the supply turnover by 70%
I interviewed, trained and guided all direct kitchen staff since 2011 improving kitchen operational flow by 40%
Maintained 100% employee retention through positive interaction, guidance, and motivation
Maintaining a safe and hygienic working environment including proper storage and labeling of food, equipment, utensils
Conducts regular training and coaching for my team. Ensure HACCP records of food safety are duly filled and complied with.
Executive Chef (Pre-Opening Chef) : June 2009 – May 2010 Shooting Star Lodge Zanzibar, Tanzania
Responsibilities:
Opened the Camp and set and implemented the SOPs of the kitchen. Set and implemented the Health and Safety measures in the lodge and as per many company policies. Trained first aid, fire and emergency procedures.
Undertook menu planning and execution in liaison with F& B Manager and the General Manager
Oversaw kitchen production, food preparation, and employee engagement while ensuring 100% food safety procedures were followed
Meet with the General manager and customers to discuss menus for special occasions such as weddings, parties, anniversaries, birthday parties, etc.
Monitored food costs and investigated the reasons why it may be high or low. Resolved customer problems and concerns personally
Executive Chef (Pre-Opening Chef) : June 2006 – May 2008 Tipilikwani Mara Camp Nairobi, Kenya
Responsibilities:
Set and maintained a safe and hygienic working environment including proper storage and labeling of food, equipment, utensils. Developed new menu options based on seasonal changes and customer demand. Meet sales representatives and suppliers and negotiated prices and other supplies Checked on the quality of the market supplies e.g. vegetables, meat, fruits, etc. Purchased and took care of all the operating equipment like stoves, fridges, pots, etc. in the kitchen
Executive Sous Chef : April 2003 – May 2006
Jacaranda Hotel Ltd Nairobi, Kenya
Responsibilities:
Receiving of food items from suppliers and checking on their quality. Checking on the quality of food before dispense as per the Hotel standards. Ensuring that enough Mise en place for service is done on time. Requisition of all the raw materials needed as per the day’s menu Sous Chef : January 2001 – April 2003
Nairobi Safari Club Nairobi, Kenya
Responsibilities:
Prepared banquet menus for parties, conferences, and weddings. Created menu planning with daily specials. Accomplished banquet scheduling, food storage, and other banquet functions for groups of 30 and above Sous Chef : February 2000 – January 2001
Trattoria Restaurant LTD Nairobi, Kenya
Responsibilities:
Ensured that kitchen activities operate promptly in a timely manner. Monitored and recorded inventory, and if necessary, ordered new supplies. Provided support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Sous Chef : January 1999 – January 2000
The Pelican Grill Nairobi, Kenya
Responsibilities:
Recruited and trained new kitchen employees to meet restaurant and kitchen standards. Created schedules for kitchen employees and evaluated their performance. Adhered to and implemented sanitation and safety regulations. Managed the kitchen team in the executive chef's absence. Chef de Partie : September – December 1998
Royal Reserve Beach Club Mombasa, Kenya
Responsibilities:
Estimated the daily production needs and checked the quality of raw and cooked food products ensuring that standards are met. Ensured that the production, preparation, and presentation of food are of the highest quality at all times.
Head Chef (Pre-Opening Chef) : September 1996 – February 1998 Cha Cha Restaurant Mombasa, Kenya
Responsibilities:
Oversaw the daily operations of the staff and kitchen. Created new menu items that reflect innovation. Ordered all ingredients and maintained the necessary inventory. Enforced all safety regulations and ensured restaurant cleanliness. Ensured customer satisfaction and collected feedback on menu items. Continually check the quality of the culinary product.
Commis Chef : November 1992 – October 1994
Southern Palms Beach Resort Mombasa, Kenya
Responsibilities:
Worked in the designated station as set by Executive Chef and/or Sous Chef. Organized the assigned work station and efficiently put away orders.
Education
Culinary Training
1
st
CLASS HONORS BACHELOR DEGREE IN CULINARY ARTS &MOLECULAR GASTRONOMY LE CORDON BLEU, California Culinary Academy, 350 Rhode Island St, San Francisco, California Phone: +1-800-***-****
https://www.culinaryschoolsu.com/le cordon bleu
July 2009 – July 2011
HIGHER DIPLOMA IN CULINARY ARTS
Culinary Arts Academy, “César Ritz” Colleges, Route Cantonale 51a, 1897, Le Bouveret, SWITZERLAND Phone: +41-24-482-**-**
https://www.cesarritzcolleges.edu
May 2008 – May 2009
CERTIFICATE Refresher Courses
Kenya Utalii College, Nairobi, Kenya
March – April 1996 / 1998 / 1999 /2002
COMPUTER TRAINING
UNIX CENTRE FOR INFORMATION TECHNOLOGY
March – April 2010
Formal Education
High School - Kyuso Boys High School, Kitui County, Kenya 1987 – 1990
Primary School - Kalimbui Primary School, Kitui County, Kenya 1979 – 1986
Certifications:
HACCP - HAZARD ANALYSIS CRITICAL CONTROL POINTS
OSH – OCCUPATIONAL SAFETY AND HEALTH
HCESOP – HEALTHY CONSCIOUS ESTABLISHMENT STANDARDS OPERATION PROCEDURES
SAFE CATERING Procedures.
FIRST AID AT WORK.
FIRE MARSHALS
Personal information
Status: Married
Date of Birth: July 10
th
, 1970
ID no: 11102208 / PASSPORT no: AK0534664
Hobbies include Cooking, Traveling, Reading and Church Activities Awards
GARNISHING AND PRESENTATION COMPETITION AWARD, June 1997.
CONFERIE DE LA CHAINE DES ROTISSEURS AWARD, May 2002.
ACCREDITATION TO HACCP CERTIFICATION
REFEREES
Mr. Ernest Kavingo
General Manager, West Breeze hotel
Tel. No. +254-*********
*************@*****.***
https://www.westbreezehotel.com
Mr. Peter Chikuni
F&B Director, Best Western Coral Beach Hotel
Tel. +27-76-017-****
*****.*******@*****.***
https://www.coralbeach-tz.com
Mr. Wycliffe Adem
C.E.O / General Manager, Nairobi Club
Tel: +254-*********
*******@*****.***
https://www.mairobiclub.com
Mr. David Matiri
General Manager, Silver Green Hotel
Tel: +254-*********
*******@*****.***
https://www.silversprings-hotel.com
My culinary Artworks -
https://www.slideshare.net/slideshow/embed_code/key/1Ykl5f7YK4Bw4q https://princepeterson.co.ke/
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