Senior Chef/ Chef Manager/ Head Chef

Curriculum Vitae.

Chef Thomas Okumu.

Telephone Number;

+254********* or +254*********.

Email Address;

********@*****.***

Career Education Background.

Diploma in Professional Chefs Course.

Institution;

Top Chef Culinary Institute/ Nairobi.

Professional Referees;

Chef Godfrey Ouda. 072*******.

Felix Huywler. 070*-******

Work Experience

Head Chef Lewa Conservancy.

Nairobi / September 2022 – To date.

Hospitality & Lodge Food Services & Catering Kshs.175, 000 Contract. Duties and Responsibilities

• Planning of menus, overseeing food preparation, presentation and serving.

• Providing high quality meals taking into account special dietary needs.

• Guarantee everyone regular, timely, quality meals.

• Provide menus e.g., buffet for large groups, set menus, cycle menus and cocktail menus.

• Scheduling and delegating duties to kitchen staff.

• Ensuring proper handling and preventive maintenance of equipment and utensils.

• Management of wastages and pilferages.

• Keeping high standards of cleanliness and hygiene in the kitchen and dining area.

• Maintaining good working relations with staff, students and suppliers among other duties. Kenya Railways Golf Club.

Nairobi/ August 2020 – September 2022.

Golf/ Hotel & Catering/ 160,000.00/Full Time.

Duties and Responsibilities

• Catered for a multi racial community taking into account their special considerations e.g., religion/ diet.

• In charge of the production and service of all food and beverages’ e.g., breakfast, lunch and dinner.

• Helped the Club manager to over- see the clubs performance to the level as defined with the members.

• Accountability for the members club achieving specified standards of performance in all areas.

• Ensured that local cultural and religious factor is considered while deciding on menus. Head Chef at Ambassador Hotel

Hargeisa - Somaliland /January 2020 - August 2020. Hospitality & Hotel Customer Service & Support 80,000 Contract. Duties and Responsibilities

• Catered for different races taking into account their special considerations e.g., religion/ background.

• Developed menus with new and existing culinary creations ensuring the variety and quality.

• Effective management of purchases and stores.

• Monitoring and controlling kitchen stock levels.

• Ensuring correct stock rotation procedures are followed.

• Implementation of health and safety procedures in the kitchen.

• Estimating costs and ensuring all purchases come within budget. Consultant/ Executive Chef at Andela Kenya University Nairobi /November 2017 – January 2020

Education /Food Services & Catering 150,000 Full Time Duties and Responsibilities

• Design and layout of the kitchen.

• Recruitment and training of the food & beverage production staff.

• Equipping of the kitchen with all the tools, equipment’s & machinery.

• Set up all the receiving, purchasing and storage functions of the kitchen.

• Set the standard operating procedures for hygiene, food safety & personal safety.

• Developed and designed a catering service that supported skill development of the staff and met the needs of the company.

• Developed recipes taking into account 14-day rotation to avoid repeat meals. Chef de Cuisine/ SKA International.

Mogadishu; April 2015 - June 2017.

Hospitality & Camp Management & Catering 105,000 / Contract. Duties and Responsibilities

• Catered for different races taking into account their special considerations e.g., religion/ background.

• Manage all aspects of the D/FAC, coordinating storing, issuing, purchasing, hygiene, food production, service and general camp operations including; housekeeping operations.

• Planned, budgeted and managed all purchasing, inventory planning and stock replenishment.

• Managed cost control, menu development, stock rotation, and scheduling employees.

• Responsible for cost control, menu development, stock rotation, and scheduling employees. Head Chef at African Capital Logistics

Mogadishu; March 2013 - March 2015.

Hospitality & Embassy Food Services & Catering 140,000/Contract. Duties and Responsibilities

• Organized party caterings & and special functions for the embassy.

• Monitor food inventory to take ensure good food quality and service standards.

• Assisting the general manager to oversee the embassy performance to the required level.

• Designed and executed menus, controlled quality, and seasonal specials.

• Hired & trained staff both local & international to meet set objective.

• Managed all day-to-day activities associated with the kitchen and housekeeping management. Chef Manager/ All Terraine Services Group DRC CONGO Kibali Gold Mine /February 2012 - February 2013.

Hospitality & Camp/Food Services & Catering 90,000 Contract Duties and Responsibilities

• Catered for different races taking into account their special considerations e.g., religion/ background.

• In charge of the production and service of all food and beverages’ e.g., breakfast, lunch and dinner.

• Helped the project manager to over- see the projects performance to the level as defined with the client.

• Accountability for the project/ Camp achieving specified standards of performance in all areas.

• Ensured that local cultural and religious factors are taken into account while deciding on menus. Chef at Mikeno Lodge - Virunga park DRC

Goma; March 2011 - April 2012.

Hospitality & Lodge Food Services & Catering 75,000 Contract Duties and Responsibilities

• Design, set- up and equipping of the kitchen.

• Responsible for the recruitment and training of the production and service team for the new lodge

• Ensure the health and safety standards are set up and maintained.

• Managed hygiene, local purchasing, storage and issuing functions of the lodge.

• Managed event setup, serving and take down at different corporate and personal events.

• Organize events e.g. Board dinners & bbqs, Farewell get together, Group BBQS & any other special activities that would be required in the camp.

Chef de Partie – Nairobi Serena.

Nairobi/ Kenya /Jan 2009 – March 2011.

Hospitality/ Food/ Catering/ 30,000/ Permanent

Duties & Responsibilities;

• Daily food preparation as directed.

• Supervise junior chefs within the department.

• Estimate the daily production needs and checking the quality of raw and cooked fo0od products.

• Responsible for hygiene, safety and the correct use of equipment’s and utensils.

• Check expiry dates and proper storage of food items.

• Maintain a good inter departmental relations.

• Practiced preventive maintenance of equipment.

• Followed good food preservation and handling standards.

• Ensured that all the SOPs followed.

Temporary Contracts;

- US Embassy Nairobi; catering consultant for The Good Food Company. Experience Prior to becoming a Chef;

- Restaurant manager Lord Errol Restaurant.

- Contractor Catering Supervisor US Embassy Nairobi with Lord Errol.

- Mess Supervisor African Expedition.

- Assistant Restaurant Manager Steers & Debonair.

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