Chef De Food Safety
Resume:
DEMI CHEF DE PARTIE
Hillpark Hotel-Nairobi, Nairobi-Kenya.
January 2022 - To Date
https://hillparkhotelsandresorts.com/
COMMIS CHEF
Hillpark Hotel-Nairobi, Nairobi-Kenya.
January 2018 - January 2022
https://hillparkhotelsandresorts.com/
ROLES & RESPONSIBILITIES
- Increased service efficiency by expertly multitasking during peak hours while ensuring consistent dish quality and presentation.
- Assisted the Chef de Partie in daily mise-en-place, overseeing preparation tasks, portioning, and inventory management.
- Mentored junior kitchen staff, providing hands-on training in cooking techniques, plating standards, and kitchen best practices.
- Maintained high food safety and hygiene standards, ensuring compliance with health regulations and HACCP guidelines.
-Collaborated with the Head Chef to create innovative menu items, integrating seasonal ingredients and contemporary culinary trends.
- Monitored food storage and stock rotation, minimizing waste and maintaining ingredient freshness.
- Supervised the grill and sauté stations, ensuring timely and high-quality dish execution.
- Assisted in catering and banquet preparations, ensuring seamless execution of large-scale events and corporate functions.
- Conducted quality checks on food before service, guaranteeing flavor consistency and aesthetic appeal.
- Played a key role in fostering a positive and organized kitchen environment through clear communication and teamwork.
- Demonstrated versatility in the kitchen by mastering variouscooking techniques and preparing a wide range of cuisine styles
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes KENNEDY ODUOWY
AFWANDE
DEMI CHEF DE PARTIE
*****************@*****.***
Nairobi, Kenya
Contact
Skills
About Me:
Work Experience
I am a dynamic and skilled Demi Chef with proven leadership experience at Hillpark Hotel, specializing in recipe development, food safety, and kitchen efficiency. Passionate about crafting visually stunning and flavorful dishes, I have successfully enhanced service speed and quality while mentoring junior chefs. With a keen eye for freshness and presentation, I take pride in delivering exceptional dining experiences that drive customer satisfaction and repeat business.
- Leadership qualities
- Vegetable cutting
- Food safety
- Knife skills
- Food presentation
- Pastry techniques
- Allergen awareness
- Grilling expertise
- Sauce preparation
- Recipe development
- Menu planning
- Baking proficiency
- Cooking methods mastery
- Food freshness management
- Verbal and written communication
TRAINEE
Kenya Utalii College
May 2013 - December 2013
https://utalii.ac.ke/
Education
COMMIS CHEF
Pride Inn Hotel
January 2014 - December 2017
https://prideinn.co.ke/
ROLES & RESPONSIBILITIES
- Refined culinary skills by assisting in the preparation of a wide variety of dishes under the mentorship of experienced chefs.
- Ensured kitchen efficiency by maintaining clean workstations, adhering to strict sanitation guidelines, and implementing proper food safety protocols.
- Supported chefs in ingredient preparation by accurately measuring, chopping, and assembling components for complex recipes.
- Maintained a well-organized mise en place to ensure consistency, speed, and efficiency in food preparation.
- Optimized kitchen workflow by streamlining preparation processes, reducing food waste, and maximizing operational efficiency.
- Demonstrated strong multitasking abilities by managing multiple cooking stations during peak hours while maintaining quality and presentation standards.
- Prepared daily menu items to ensure quick, high-quality service, adapting to last-minute requests and special dietary needs.
- Increased productivity by prioritizing tasks effectively in high-pressure environments, ensuring smooth kitchen operations.
- Prevented cross-contamination by strictly following food safety guidelines, particularly when handling meals for guests with allergies or dietary restrictions.
- Directed high-volume food preparation in a fast-paced setting, ensuring smooth execution of meal service for large groups.
- Collaborated with team members to develop innovative daily specials, enhancing customer satisfaction and boosting repeat business.
- Expanded culinary expertise by learning and applying traditional and contemporary cooking techniques from diverse cultural influences. ROLES & RESPONSIBILITIES
- Prepared daily menu items efficiently to ensure quick service and maintain high-quality standards.
- Rotated through all prep stations to gain hands-on experience in different culinary techniques and kitchen operations.
- Maintained a well-organized and efficient kitchen by upholding strict cleanliness, hygiene, and sanitation standards.
- Supported chefs with precise ingredient preparation, ensuring consistency in recipes designed by the head chef.
- Ensured a safe working environment by strictly following safety protocols, identifying potential hazards, and addressing them proactively.
- Collaborated with the culinary team to develop and introduce innovative daily specials, enhancing customer satisfaction and driving repeat business.
- Optimized food preparation workflow by keeping mise en place organized, minimizing food waste, and improving efficiency.
- Assisted in monitoring inventory levels, reporting shortages, and ensuring proper food storage to maintain freshness.
- Adapted quickly to high-pressure kitchen environments, handling multiple tasks simultaneously while maintaining food quality and presentation.
- Contributed to menu development by experimenting with new ingredients, flavors, and plating techniques.
May 2023
Food Safety And Hygiene Practkes
Kenya Utalii College Nairobi Kenya
November 2013
Food Production
Paragon Hospitality Training College-
Nairobi,
Referees
ROLES & RESPONSIBILITIES
- Received positive feedback from supervisors for strong attention to detail, commitment to quality, and dedication to continuous improvement.
- Collaborated effectively with kitchen trainees and senior chefs on group projects, fostering teamwork, knowledge-sharing, and camaraderie.
- Actively participated in regular safety meetings to enhance workplace awareness, reduce accidents, and maintain a secure kitchen environment.
- Contributed to menu planning and innovation by suggesting creative dish ideas aligned with current culinary trends and customer preferences.
- Enhanced kitchen efficiency by assisting in food preparation, organizing ingredients, and maintaining a clean, sanitized workspace.
- Supported team members in completing daily tasks, ensuring smooth operations, timely service, and increased overall productivity.
- Maintained a well-organized mise en place, reducing prep time and optimizing workflow during high-demand periods.
- Helped streamline food prep and plating processes, ensuring consistency in presentation and portioning.
- Monitored ingredient quality and freshness, assisting in inventory control and minimizing food waste.
- Adapted quickly to new tasks and responsibilities, demonstrating versatility and eagerness to learn in a fast-paced kitchen environment. 1, Alex Sanya Restaurant
Manager
Pride Inn Hotel
2, Boniface Nashali
Chef
Joy Wonder Restaurant
3, Amos Miya Souce
Chef
Viking Cruise
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