Culinary Arts Quality Control

GEOFFREY NJOROGE

Nairobi Kenya.

***************@*****.*** / +254*********

CAREER PROFILE SUMMARY

As a seasoned culinary professional, I bring a wealth of experience and a deep passion for culinary arts to the table. With a robust background in high-end restaurant environments, I thrive on the creativity and precision required to deliver unforgettable dining experiences. My career has been defined by a commitment to excellence in every aspect of kitchen operations, from menu development to plate presentation. I have a proven track record of successfully leading kitchen operations in prestigious establishments. From managing diverse culinary teams to ensuring seamless kitchen workflows, I excel in creating an environment where creativity and efficiency flourish. My leadership style emphasizes collaboration, clear communication, and a relentless pursuit of culinary perfection. I have a knack for blending innovative culinary techniques with a deep respect for seasonal ingredients and local flavors. Whether designing tasting menus for special occasions or refining à la carte offerings, I prioritize flavor balance, visual appeal, and overall guest satisfaction.

Most importantly, I uphold the highest standards of food quality, consistency, and presentation in every dish that leaves my kitchen. Attention to detail is paramount, ensuring that each plate not only tastes extraordinary but also showcases artistic flair and meticulous craftsmanship. I am meticulous about sourcing the finest ingredients and implementing rigorous quality control measures to exceed guest expectations every time. I thrive on exploring new flavors, experimenting with culinary trends, and pushing the boundaries of gastronomic innovation. I am committed to delivering a dining experience that is both memorable and exceptional.

I am eager to bring my passion for gourmet cuisine and my proven track record of leadership to a prestigious restaurant environment. I am driven by the opportunity to collaborate with like-minded professionals, push culinary boundaries, and elevate the art of dining to new heights. With a focus on continuous learning and growth, I am prepared to contribute my skills, creativity, and dedication to achieving culinary excellence and surpassing the expectations of discerning clientele. KEY SKILLS AND COMPETENCIES

• Leadership in Kitchen Operations: Highly experienced in leading and managing kitchen operations effectively. I possess strong leadership skills with a focus on team collaboration and performance.

• Menu Development and Innovation: Expertise in crafting exceptional menus that blend innovation with seasonal and local flavors. Ability to design and execute tasting menus and à la carte offerings to meet high -end dining standards.

• High Standards of Food Quality and Presentation: Committed to maintaining the highest standards of food quality, consistency, and presentation. Meticulous attention to detail in food preparation and plate presentation.

• Creativity and Culinary Expertise: I possess a creative flair and passion for exploring new flavors and culinary techniques. Ability to innovate while respecting culinary traditions and principles.

• Customer Satisfaction and Guest Experience: Competent at exceeding guest expectations through exceptional dining experiences. Strong customer service orientation and dedication to ensuring guest satisfaction.

• Adaptability and Continuous Improvement: Excellent ability to adapt to changing culinary trends and guest preferences. Committed to continuous learning and professional development in the culinary arts.

• Food Safety and Hygiene Standards: Competent at implementing rigorous food safety and hygiene protocols. Ensuring compliance with health regulations and maintaining a clean and safe kitchen environment.

• Communication and Collaboration: Effective communication skills to coordinate with kitchen staff, management, and suppliers. Collaborative approach to working with cross-functional teams to achieve culinary excellence.

• Time Management and Efficiency: Excellent ability to prioritize tasks effectively and manage time efficiently in a fast-paced kitchen environment. Skilled in organizing kitchen workflows to ensure timely preparation and delivery of dishes.

• Inventory and Cost Control: Experienced in managing inventory levels and optimizing food costs without compromising quality. Knowledge of ingredient sourcing and procurement to maintain profitability.

• Training and Development: Proven track record in training and developing kitchen staff on culinary techniques, standards, and procedures. Mentorship abilities to foster a supportive learning environment and build a skilled team.

• Problem Solving and Decision Making: Strong analytical skills to assess kitchen challenges and implement effective solutions. Ability to make informed decisions quickly and decisively under pressure.

• Culinary Trends Awareness: Stay updated on current culinary trends, techniques, and innovations. Ability to integrate new trends into menu development and adapt offerings to evolving customer preferences.

• Interpersonal Skills: Effective interpersonal skills to build positive relationships with team members, suppliers, and customers. Diplomacy and tact in handling guest feedback and resolving any issues promptly.

• Financial Acumen: Excellent understanding of budgeting, financial reporting, and cost analysis related to kitchen operations. Ability to contribute to strategic planning and financial goals of the restaurant.

• Passion for Excellence: Genuine passion for culinary arts and commitment to delivering excellence in every aspect of food preparation and service. Dedication to upholding the reputation and standards of a high -end dining establishment.

WORK EXPERIENCE

HEAD CHEF / DAR ESALAM AT WOODBERRY CAFE 01/ 2023-CURRENT

• Directing and overseeing all activities in the kitchen, including food preparation, cooking, and plating. Ensuring that all dishes meet quality standards and are prepared efficiently to maintain smooth operations.

• Implementing and enforcing strict sanitation procedures to guarantee food safety. Regularly inspecting kitchen areas, equipment, and storage to maintain cleanliness and prevent contamination.

• Ordering and replenishing food and kitchen supplies based on menu requirements and usage. Monitoring inventory levels to minimize waste and ensure availability during service hours.

• Conducting training sessions to educate kitchen team members on cooking techniques, food presentation, and safety protocols. Providing ongoing guidance and support to enhance skills and performance.

• Collaborating with the culinary team to create and innovate new dishes that align with the cafe's concept and customer preferences. Testing recipes, adjusting flavors, and finalizing menu items for implementation.

• Participating in meetings with restaurant management to discuss operational strategies, menu changes, and customer feedback. Working together to address challenges and improve overall restaurant performance.

• Interacting with customers to gather feedback on food quality, service, and overall dining experience. Using feedback to make improvements and ensure high levels of customer satisfaction.

• Regularly inspecting and maintaining kitchen appliances, tools, and machinery to ensure functionality and safety. Arranging for repairs or replacements as needed to minimize downtime.

• Planning and coordinating catering services for special events and private parties hosted at the cafe. Managing staffing, menu customization, and logistical arrangements to deliver memorable experiences.

• Ensuring compliance with local health codes and regulations regarding food handling, storage, and preparation. Conducting regular audits and inspections to maintain high standards of food safety. HEAD CHEF / JAVA HOUSE - NAIROBI, KENYA 03/2015-12/2022

• Managed the entire process of food preparation, ensuring high standards of quality, safety, and cleanliness, and implemented procedures to maintain hygiene and sanitation in accordance with regulatory requirements.

• Monitored the handling and storage of food to prevent contamination and ensure freshness, and organized and supervised all activities in the kitchen to maintain efficiency and productivity.

• Developed strategies to optimize food production processes and minimize waste and led a team responsible for analyzing food costs, identifying cost-saving opportunities, and ensuring profitability.

• Conducted training sessions to educate kitchen staff on proper cooking techniques, recipes, and portion control and emphasized the importance of adherence to food safety protocols and hygiene standards.

• Mentored stewards on cleaning procedures and equipment maintenance to uphold cleanliness in the kitchen and introduced and trained kitchen and service staff on new menu items and specials.

• Ensured consistency in food preparation and presentation across all shifts.

• Facilitated communication between kitchen and service teams to streamline operations and enhance customer experience.

• Identified operational challenges within specific sections of the kitchen or restaurant and collaborated with the group executive chef to develop solutions and improvements.

• Implemented corrective actions to address issues and maintain high standards of service and food quality and worked closely with the restaurant manager to oversee daily operations and resolve any issues promptly.

• Developed strategies to increase sales through menu engineering, promotions, and customer satisfaction initiatives and monitored financial performance, and contributed to budget planning to achieve profitability targets. Key Achievements

• Head chef: Award 2022

STEWARD LINE CHEF / ARTCAFFE 08/2009-

02/2015

Steward roles

• Ensured all dishes, utensils, and kitchen equipment were cleaned and sanitized according to health and safetystandards.

• Kept the kitchen and dining areas clean and organized, including floors, surfaces, and equipment, and helped with basic food preparation tasks such as washing and chopping vegetables, and preparing salads.

• Managed stock levels of cleaning supplies and kitchen essentials, ensuring availability for daily operations and provided support to chefs and cooks during busy periods, contributing to efficient service delivery.

• Communicated effectively with kitchen staff to ensure smooth operations and timely service and followed instructions from chefs and supervisors to maintain workflow and efficiency in the kitchen.

• Notified supervisors of low stock and helped with placing orders to replenish supplies and organized and rotated stock to maintain freshness and prevent waste.

• Helped with basic food prep tasks such as washing, peeling, and cutting vegetables and prepared simple dishes like alads, dressings, and appetizers under the guidance of chefs.

• Portioned and packaged food items for storage or service, following portion control guidelines. Line Chef roles

• Executed cooking and preparation tasks as per recipes and guidelines, ensuring consistency and quality.

• Responsible for a specific cooking station (e.g., grill, sauté, pasta), coordinating with other chefs to ensure smooth workflow.

• Adhered to strict food safety and hygiene standards, maintaining a clean and organized workspace.

• Worked closely with other chefs and kitchen staff to meet customer demands and maintain high standards of food quality.

• Prepared dishes according to customer orders, ensuring accuracy and timely delivery.

• Contributed ideas and feedback for menu improvements and new dish creations, under the guidance of the headchef or kitchen manager.

• Assisted in testing new recipes and menu items, providing insights on taste, presentation, and feasibility in the kitchen environment.

• Implemented new menu items effectively, ensuring all staff were trained on preparation methods and ingredients. EDUCATION AND TRAINING

Diploma: Diploma in food production / Kabete technical institute ASSOCIATIONS

Culinary Team: Member

REFERENCES

• Available on Request.

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