Executive Chef Food Safety

Summary

Daniel Nyambuto

Executive Chef

Daniel O. Nyambuto is an accomplished Executive Chef with over 15years of international culinary leadership across luxury hotels, resorts, cruise lines, and fine dining establishments. Renowned for his expertise in global cuisines—ranging from Italian and Asian to American brasserie and Continental—Daniel excels in high- volume, multi-outlet operations and culinary openings. He has successfully led teams of 50+ chefs and launched hospitality concepts across Zanzibar, Ethiopia, Qatar, and aboard Royal Caribbean Cruise Lines. His strengths lie in menu engineering, BOH systems, cost control, and staff development, with a strong command of international food safety standards, including U.S.P.H. Known for his innovation, precision, and calm leadership style, Daniel is a strategic asset to any hospitality operation aiming for excellence and consistency.

Cover Sheet

Current Location : Zanzibar

Nationality : Kenyan

Date of Birth : 5 May 1982

Driver's License : Yes. Own Transport

Salary Expectation : $2500 -$2800pat Benefits

Notice Period : 7 days

Professional Details

Phone nowhatsup +254*********

Phone number local +255*********

Email address ***********@*****.***

Skill Set : Culinary Expertise: Extensive experience in international cuisines, including Italian, Continental, Asian, American Brasserie, and Gluten-Free concepts

Menu Development: Innovative menu engineering, seasonal planning, and themed dining experiences

kitchen Leadership: Proven ability to lead large brigades (50+ chefs), staff training, mentoring, and team development

High-Volume Operations: Skilled in managing multi- outlet operations, large-scale events, buffets, and à la carte service

Operational Systems: Proficient in Microsoft Office Suite, Opera, Fidelo, and EzzySystem for BOH administration

Food Safety & Compliance: Deep knowledge of food hygiene protocols, including U.S.P.H. standards and HACCP

Procurement & Cost Control: Cost-effective ingredient sourcing, stock control, supplier liaison, and food costing

Strategic Planning: Expertise in kitchen setup, BOH workflows, SOP development, and culinary openings

Communication & Collaboration: Strong interpersonal and cross-departmental communication skills

Creativity & Innovation: Passion for plating, live stations, ice cream and dessert artistry, and modern presentation styles

Systems : Microsoft Office Suite, Fidelo, Opera, Ezzy System

Educational Details

Certificates in Food Allergy and Dineware

RCL University

Certificate of Food Production

Kenya Utalii College

Supervision & Management in Organization (Kitchen)

Kenya Utalii College

Current Employment

May 2025 - Current Consulting Chef at safira blue hotel 5* Zanzibar

https://www.safirablu.com/#/

●Develop and implement innovative menu concepts aligned with the hotel's luxury standards

●Train and mentor kitchen staff to elevate culinary skills and maintain consistency

●Oversee kitchen operations, ensuring efficiency, hygiene, and compliance with food safety standards

●Introduce cost-effective procurement practices while maintaining premium ingredient quality

●Conduct regular quality checks on food presentation and taste

●Collaborate with hotel management on guest feedback to continuously improve the dining experience

●Set up live cooking stations and themed dining experiences to enhance guest engagement

●Lead kitchen setup for events, private dinners, and special functions

●Establish and document SOPs for kitchen workflows and food preparation

●Provide strategic guidance for kitchen design, layout, and equipment upgrades

Reason For Leaving: I have a longstanding relationship with the owner of this property. After

returning from Rwanda, I agreed to assist on a temporary basis while I search for a permanent opportunity. My role here is focused on training the team and sharing expertise, rather than a long-term position.

Past Employment

Feb 2025 – Apr 2025

Nov 2022 - Jan 2025

Executive Chef/ Trainer at Central Residence Rwanda, Kigali

I took up the opportunity in Rwanda as I was eager to experience the country and contribute to a new project. However, upon arrival, I quickly realised that the role and conditions differed significantly from what had been discussed. Unfortunately, I was not paid during my time there, and after two months because the hotel was making loss and late it was auctioned and the government placed it under receivership so I made the decision to return to Zanzibar.

Executive Chef at The Mora, 5* Tui Hotels Zanzibar https://www.themora.com/zanzibar/

●Introduced buffet setup and diverse cuisines, including Chinese, Italian, and Continental, as part of IGC’s business development team.

●Led all new culinary openings and projects, overseeing strategy, critical paths, kitchen design, concept development, food programs, operations, OS&E, BOH structure, recruitment, training, and system implementation.

●Championed high food standards and ensured consistent adherence to culinary principles across all operations.

●Managed all aspects of food development, including menu engineering and innovation, ensuring offerings remain current and aligned with industry trends.

●Provided ongoing support to culinary teams within IGC’s restaurant and hotel portfolio to maintain excellence in food quality and operational performance.

Reason For Leaving: End of 2-year contract

Dec 2019 - Oct 2022 Executive Chef at Zalu Essque Hotel, 5* Zanzibar

https://www.essquehotels.com

●Trained culinary teams on plating techniques, menu costing, and planning.

●Introduced buffet setups and diverse cuisines, including Chinese, Italian, and Continental, as part of the IGC business development team.

●Led all new culinary openings and projects, including strategy, critical paths, kitchen design, concept development, food programs, operations, OS&E, BOH structure, recruitment, training, and system implementation.

●Championed high food standards and upheld core culinary principles across all operations.

●Managed food development, including menu engineering and innovation.

●Ensured menus remained current, creative, and aligned with industry trends while supporting the culinary teams across IGC’s restaurant and hotel portfolio.

Reason For Leaving: I completed my contract and then stayed on a bit longer to assist with a

smooth handover and help them find a suitable replacement.

Oct 2018 - Dec 2019 Executive Chef at Kuriftu Resort, 5* Ethiopia

https://www.kurifturesorts.com/

●Held regular staff meetings to ensure team alignment on all aspects of service operations.

●Developed and created new à la carte and buffet menus as requested by management.

●Served as Opening Chef and Food Consultant for a multi-outlet restaurant and bar program within a lifestyle hotel featuring 56 suites and 12 apartments.

●Oversaw all culinary and back-of-house operations, including food development, menu design, and implementation of food concepts.

●Managed all culinary areas and operations for the opening in Ethiopia, including:

●Margie’s: All-day American-style brasserie with European influences

●Pool House: Beach club-style menu with private cabanas and poolside dining

●Rooftop Bar & Terrace: Small plates and sharing-style menu with raw bar, oysters, and seafood platters

●Green House Café: Grab-and-go café menu

●Maguire Room & Sun Deck: Event venue for 70–200 guests

●Harbour Room: Large-scale event venue for 300–500 guests

●Managed a brigade of 50+ chefs during the opening phase.

●Led all culinary and BOH training, including DOH compliance, due diligence, SOP development, training manuals, purchasing, budgeting, P&L, payroll, and food costing.

●Ensured all operational standards and business objectives were consistently met and effectively communicated to culinary teams and hotel management.

Reason For Leaving: 1 year contract

Nov 2017 - Oct 2018 Sous Chef at Pouchine Fine Dining Restaurant

●Held regular staff meetings to keep team informed on all aspects of service operations.

●Developed and created new à la carte and buffet menus as requested by management.

●Prepared various plating garnishes in accordance with instructions from the Executive Sous Chef.

Apr 2016 - Nov 2017 Junior Sous Chef at Royal Caribbean Cruise

https://www.royalcaribbean.com

●Ensured all thermometers were calibrated and fridge temperatures accurately recorded.

●Verified that PHF (Potentially Hazardous Foods) were stored in time- control fridges and correctly labeled for four-hour usage.

●Prepared a variety of dishes in compliance with U.S.P.H. (United States Public Health) standards.

●Specialized in the preparation of gluten-free dishes, including main courses and desserts.

Jun 2013 - Apr 2016 Senior Sous Chef at Panari Hotel, 5*

https://www.panarihotels.com

●Assist the Executive Chef in overseeing daily kitchen operations

●Supervise buffet and rooftop bar food preparation and presentation

●Maintain five-star standards in food quality, hygiene, and safety

●Manage inventory, ordering, and stock control efficiently

●Train and schedule kitchen staff for optimal performance

●Support menu planning, costing, and seasonal updates

●Coordinate with other departments for smooth service delivery

●Lead kitchen operations in the Executive Chef’s absence

Mar 2010 - Apr 2013 Chef De Partie at Sankara Hotel Autograph Collection, 5* Nairobi

https://www.marriott.com/en-us/hotels/nboak-sankara-nairobi-autograph- collection/

●Conduct monthly stock takes for the pastry section and communicate stock queries with head office

●Support the Executive Chef with responsibilities such as attending meetings and controlling food costs

●Oversee pastry operations for both a five-star and a four-star hotel, including the launch of Panari Resort

●Introduce pastry cooking classes, live buffet stations, and barbecue activations

Mar 2009 - Jul 2010 Junior Sous Chef at Windsor Hotel and Country Club, 5* Nairobi

https://www.windsorgolfresort.com

●Prepare a variety of ice creams, sorbets, homemade yoghurts, and pralines

●Create chocolate show pieces for buffet displays

●Oversee mass production for buffets serving over 2,000 guests

●Assist with menu planning and recipe costing

Sep 2007 - Mar 2009 Chef De Partie at Windsor Hotel and Country Club, 5* Nairobi

https://www.windsorgolfresort.com

●Allocate duties and provide training to junior team members

●Conduct monthly pastry stock takes and coordinate with head office on stock-related queries

●Supervise daily operations of the pastry and bakery team, including bread production such as focaccia, baguettes, banana bread, onion bread, and tomato bread

●Maintain team morale and actively re-motivate staff to ensure productivity and consistency

Aug 2005 - Jul 2007 Demi Chef at Panari Hotel, 5*

https://www.panarihotels.com/hotel-nairobi

●Ensure health and safety standards are consistently upheld in the kitchen

●Respond to customer queries regarding dishes such as passion mousse, soufflés, tartlets, Christmas pudding, bread and butter pudding, and various salads

●Oversee operations in the hot kitchen department and provide training to junior staff

●Assist with the preparation of various meat cuts and a range of marination techniques

Contact this candidate