Chef De Partie
Resume:
PERSONAL PROFILE
Experienced and reliable CHEF DE PARTIE with 13 years solid experience, starting
from 5*international luxury hotel chains, all the way to stand alone a la carte restaurants as well as I worked in USA for over 3yrs and have over 10yrs experience in GCC countries with the pleasure of working in UAE and KSA. FRANCIS
KILONZO
NDUVA
CHEF DE PARTIE
CONTACT
Mobile: +254*********
Email: ******@*****.***
PERSONAL
INFORMATION
D.O.B: 5 March 1976
MARITAL
STATUS:married
LANGUAGE: English - Fluent
Swahili - Native
French - Fair
Address: 495**-*****
Nairobi,
Kenya
Passport: BK139841
Skype ID: Fnduva
EXPERIENCE
18.01.2021-
04.07. 2024
04.06.2019
-07.12.2020
01.02.2017-
31.05.2019
Saudia Airlines Catering Company JEDDAH,
SAUDI ARABIA
CHEF DE PARTIE (Hot Kitchen)
Main responsibility is to produce large volumes of high-quality food and to work in various sections as Hot kitchen, Vegetable section, Butchery and Packaging of in-flight meals as well as following HACCP guidelines, food cost control, budgeting and catering order specifications and I also help to conduct food presentations. In addition, I also assist in handling Top VVIP flights. .
PINK APPLE CASINO RESIDANCE NAIROBI, KENYA
Private chef pink apple casino residence at spring valley. Planning a weekly three course menus following market trends and my clients dining food request
Ordering and receiving fresh and dry goods from suppliers Monitoring stock levels and implementation of FIFO systems to minimize wastage Food production following hygienic processes to ensure food safety Planning in advance for special events including v.i.p parties and birthday parties Ensuring advance planning in logistics whenever travelling both locally and outside the country
Duty allocation for the support staff and ensuring cleaning and sanitizing routines are thoroughly followed in the kitchen and dining areas Directing the service and pass line in v.i.p events Ala carte plate service according to clients orders Travelling with my clients to ensure their catering preferences are taken care of GMC FUN PLACE KITENGELA KENYA
worked as the head chef GMC fun place kitengela
Duties and responsibilities.
Menu planning and costing for three v.i.p lounges, conference banquets and African cuisine themed restaurant.
Ensuring the fast food restaurant orders were running smoothly by directing the pass line
Plating presentation during menu food photo shoots Haccp implementation and staff training in food safety and work code of ethics Ensuring outside catering orders were delivered on time and presentation Stock taking and inventory records
Monitoring kitchens and dining facilities cleaning and sanitizing Solving disputes among staff members in a professional way wherever they arose Presenting new menu ideas by monitoring current dining preferences Advising management and briefings every Monday for business forecast In general ensuring all the logistics are in order for a smooth operation Staff meetings with sous chefs and de parties to make sure collective responsibilities policies are adhered
05.02.2015-
10.12.2016 Save The Children Fund, Garissa, Northern Kenya. worked, as the head chef for a non-governmental organization providing humanitarian aid to orphans and victims of war related victims, northeastern part of Kenya.am actively involved in menu planning and costing, ordering and receiving, food cost control, staff training on haccp and hygiene related topics. Active food preparation to both children at the orphanage and support staff
11.06. 2010 –
31.07.2014 PACIFIC ARCHITEC &ENGINEERING, Djbouti, North Africa worked for pacific architect engineering, a Lockheed martin company, US naval base, camp lemonier north Africa Djibouti as a LEAD COOK/Chef De Partie. 03.01.2008 –
27.04. 2010 STAR WOOD HOTELS AND RESORTS WORLDWIDE worked as a cook for Star wood group of companies W hotel Doha, Qatar, a five-star hotel under Culinary Concepts by Jean Georges Vongerichenten Spice Market kitchen, an award winning three-star Michelin chef and a three-star Michelin restaurant
06.02.2005-
23.12.2007
SPORTS STADIA MANAGEMENT Kasarani Nairobi, Kenya
worked for sports Stadia Management Board, a three-star sporting Facility where I have attained the position of chef de partie (Saucier) hot Kitchen. 10.03.2003- Nairobi Hospital Nairobi, Kenya.
10.01.2005 Worked as a head cook.
01.05.2001-
31.11.2002 Worked for public service club (Privately owned and run members only club) Upper Hill attaining the position of an assistant head cook (Saucier) hot kitchen
01.06.1995-
09.12.1998 Worked for Nyali Beach Hotel, Mombasa, Kenya a five star as an apprentice for three Years.
EDUCATION
TERTIARY COLLEGE: KENYA UTALII
COLLEGE :01.09.1999-20.09.2001
Certificate in Food Production.
Kitchen Organization.
Food Knowledge.
Hygiene and Nutrition,
Computer Basics.
Typing and correspondence
Social Aspects of Tourism
Food and Beverage Costing and Control,
Human Relations
Environmental Studies
Social Ethics, Individual Stove Cooking
Mass Production, Ala Carte Production
Menu Planning and Costing
General accounts,
Practical in -training
Safety Measures in The Kitchen
Incorporating First Aid
Social Ethics,
Pastry and bakery.
HIGHER EDUCATION: Mumbuni Secondary School
01.02.1991 – 31.11.1994
Kenya Certificate of Secondary Education (K.C.S.E) PRIMARY EDUCATION
01.01.1980 – 15.11.1988 Sianamu Primary School
Kenya Certificate of Primary Education (K.C.P.E)
REFERENCES
• Chef Mohammed Alnasser
Head Chef Saudia Airlines Catering Company
Contact: +966-*********
****************@*************.***
• Chef Prakash Seetul
Executive Chef W Hotel,
P.O Box 19573, West bay,
Doha Qatar, Contact: +974******* *************@*******.***
• Brian Cooke
Executive Chef
Saudi Airlines Catering Company
**********@*************.***
Contact this candidate