Executive Chef Culinary Arts
Resume:
PETERSON MUTHUI
MWENDWA
Executive Chef
Personal details
****@**************.**.**
**********@*****.***
**********@*****.***
P.O. Box 40612 -00100
Nairobi. Kenya
July 10, 1970
Male
Kenyan
https://princepeterson.co.ke/
https://www.linkedin.com/in/prince-
peterson-2ba43235/
Skills
Microsoft Office efficient
Point of Sale (POS) Systems
Menu Engineering & Development
Menu Portioning, Costing & Pricing
Interpersonal Team Building
Fine Dining Etiquette
Food Cost Management
Profile
PETERSON MUTHUI MWENDWA
DIRECTOR OF CULINARY ARTS & MOLECULAR GASTRONOMY
A passionate Level 1 & 2 HACCP certified Executive Chef with over 25 years of culinary experience, seeking an opportunity to join your professional team as an Executive Chef. Recognized for innovative recipes and cost-effective kitchen management. I have a passion for cooking and an awareness of contemporary and innovative developments within the food and Hotel industry, as well as the international standards. An award-winning executive chef with experience in menu planning, effective cost controls, employee training and development, and Microsoft skills, ensuring positive kitchen operational flow and strong F&B revenue record while maintaining employee retention through continuous staff engagement, training, and innovation. A result-oriented Executive Chef who manages the kitchen and monitors the standards and qualities of food in line with the service vision and creative concepts of the Hotel Industry at heart. Strengths
A Mastery Executive Chef with Cooking Philosophy and Technology.
Efficient multitasker, Team Player, and strong leadership with exceptional team-building skills
An AAS (Associate of Applied Science) in Culinary Arts and Molecular Gastronomy
Recognized as the only Executive Chef in Kenya with Molecular Gastronomy techniques
Specializing in unique fusion cuisine. Multi-Cuisine. Conversant in Continental, Indian, Italian/Mediterranean, Oriental/Chinese/Japanese Sushi, African/Swahili, French, Mexican, etc.
Proficient with restaurant management software such as MC, SBA, HotelPlus, POS, Pronto, Acumatica, etc.
Education
July 2009 – July 2011 BACHELOR'S DEGREE IN CULINARY ARTS AND MOLECULAR GASTRONOMY
LE CORDON BLEU, California Culinary Academy, 350
Rhode Island St, San Francisco, California
Phone: +1-800-***-****
https://www.culinaryschoolsu.com/le cordon bleu
May 2008 – May 2009 HIGHER DIPLOMA IN CULINARY ARTS Culinary Arts Academy, “César Ritz” Colleges, Route Cantonale 51a, 1897, Le Bouveret, SWITZERLAND
Phone: +41-24-482-**-**
https://www.cesarritzcolleges.edu
March – April 2002
March – April 1999
March – April 1998
March – April 1996
CERTIFICATES IN FOOD PRODUCTION
Kenya Utalii College,
P.O. Box 31052, Nairobi, Kenya
Phone: +254-***-******
https:// https://utalii.ac.ke
March – April 2010 COMPUTER TRAINING
UNIX CENTRE FOR INFORMATION TECHNOLOGY
P.O.Box 2157 – 00900 Nairobi, Kenya
Tel. +254-***-******
Feb. 1987 – Nov. 1990
Jan.1979 – Nov. 1986
High School Education
High School - Kyuso Boys High School
Kitui County, Kenya
Primary School Education
Kalimbui Primary School, Kitui County, Kenya
Inter-Communication Leadership
Cost Controls & Waste Management
Married
11102208
AK0534664
Catering & Banqueting
Hands-on & Team player
HR Procedures & Problem-solving
Pre-opening Procedures
Event Management
SOPs Setting & Implementation
Food Preparation & Presentations
Kitchen Management & Leadership
Inventory Management & Controls
Staff Training and Development
Customer Feedback Handling
Recipe Development & Adaptation
HACCP Training, Set-up &
Implementation
Sanitation, Hygiene & Safety
Standards Set-up Implementation
Team Leadership & Motivation
Exceeding Expectations Customer
Service
Adaptability to Pressure & Conditions
Organized Time Management
Attention to Detail & Requirements
Creative Culinary Techniques
Culinary Problem Resolutions
Ingredients sourcing and quality
control.
Languages
English
Swahili
Kamba
June 2021 to Date Executive Sous Chef
American Embassy Juba with RA International
Achievements:
Completely responsible for the Food Service Operation, including:
3 International outlets and Room Service,
Training and presentations on food.
Ambassadors entertaining
VIP functions and Banquets (up to 500 pax)
Concept reviews and Menu engineering.
Private Chef for the US Ambassador with Butler Service.
Also in charge of the UN (United Nations) Camp.
May 2019 to July 2021 Executive Chef
The Nairobi Club, Nairobi, Kenya
Achievements:
Leads operations of the two outlet kitchens.
Implemented ergonomic and energy-efficient design for the kitchen and dining area layout.
Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
Implemented procurement strategies to minimize costs and ensure timely delivery. Developed food preparation techniques and a supplies ordering system that
minimized wastage.
Assign stations and work shifts to the Executive Sous Chef, Sous Chefs, line cooks, and all kitchen crew for maximum productivity.
Safeguards excellent food quality and presentation to ensure the restaurant standards are kept and
maintained.
Ensures HACCP is followed at all times, seeking input from the QHSE officer if necessary
March 2018 – Feb 2019 Executive Chef
Royal Tulip Canaan Nairobi - Louvre Group of Hotels - Kenya
Achievements:
Supervised 37 staff involved in full Kitchen-service operations – sous chefs, line cooks, and Kitchen
stewards. Directed all food preparation and catering activities.
Switched to MC restaurant management software,
which improved customer service and led to a 50%
sales increase.
Developed an international fusion menu, which was instrumental in the Royal Tulip’s turnaround and 70% increase in guest traffic. This oversaw service
operations for two outlets, generating KES 37M annual food sales revenue.
Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without
compromising the quality of food and customer service. Employment
Client Satisfaction & Retention
Collaborating Effectively with Other
Department Heads
Fusion Cooking
Exploring Cuisines
Church Activities
Culinary Photographer
Reading Books
Music
Fitness and Exercise
Food Garnishing
Attending Food Festivals
Volunteering for Community
Food Events
Meditation and Rethinking
Nature Walks & Game Drives
Learning languages
Jan 2015 – Sep 2017 Executive Chef
Best Western Coral Beach Hotel, Dar es Salaam,
Tanzania
Achievements:
Planned the menu and executed daily breakfast, lunch, and dinner buffet in the two restaurants with 300
seating capacity.
Achieved TSH200 million in gross sales revenues
within one month, i.e., December 2015.
I hired, trained, and supervised 60 kitchen staff. Coordinated with shift leaders on rotating work shifts and performance evaluation of the kitchen crew.
Collaborated with Sous Chefs on buffet menu
development, layout, and themes for the daily,
weekend, and special occasions.
Served plated lunches and dinners for up to 1,000 people and buffet lunches for up to 3,000 people
almost daily.
Aug 2011 – Jan 2015 Pre-Opening Executive Chef
Chobe Safari Lodge - Madhavani Group Ltd
Murchison Falls National Park, Uganda
Achievements:
Re-developed the Lodge menu in 2012, which helped in increasing revenue by 100%
Developed a process to reduce food waste, tremendously boosting the supply turnover by 70%
I interviewed, trained, and guided all direct kitchen staff since 2011, improving kitchen operational flow by 40%
Maintained 100% employee retention through positive interaction, guidance, and motivation
Maintaining a safe and hygienic working environment, including proper storage and labeling of food, equipment, and utensils
Conducts regular training and coaching for my team. Ensure HACCP records of food safety are duly filled out and complied with.
June 2009 – May 2010 Pre-Opening Executive Chef
Shooting Star Lodge, Zanzibar, Tanzania
Achievements:
Opened the Camp and set and implemented the
SOPs of the kitchen. Set and implemented the
Health and Safety measures in the lodge and as
per many company policies. Trained in first aid,
fire, and emergency procedures.
Undertook menu planning and execution in
liaison with F& B Manager and the General
Manager
Oversaw kitchen production, food preparation,
and employee engagement while ensuring
100% food safety procedures were followed
Meet with the General Manager and customers
to discuss menus for special occasions such as
weddings, parties, anniversaries, birthday
parties, etc.
Monitored food costs and investigated the
reasons why it may be high or low. Resolved
customer problems and concerns personally
Traveling
Hobbies
Awards
10 Nov 2020 – Aspire Food Safety
Standards
04 Oct 2016 – HACCP Level II
06 Aug 2005 – HACCP Level I
16 Oct 2018 – Food Safety &
Hygiene
10 May 2002 – Confrerie de la
Chaine des Rôtisseurs
16 Oct 2022 – Food Safety &
Hygiene
01 June 1997 – Garnishing and
Presentation
June 2006 – May 2008 Pre-Opening Executive Chef
Tipilikwani Mara Camp, Nairobi, Kenya
Achievements:
Set and maintained a safe and hygienic working
environment, including proper storage and labeling of food, equipment, and utensils.
Developed new menu options based on seasonal
changes and customer demand. Meet sales
representatives and suppliers, and negotiate prices and other supplies
Checked on the quality of the market supplies, e.g., vegetables, meat, fruits, etc. Purchased and took care of all the operating equipment like stoves, fridges, pots, etc., in the kitchen
April 2003 – May 2006 Executive Sous Chef
Jacaranda Hotel Ltd, Nairobi, Kenya
Achievements:
Receiving food items from suppliers and checking on their quality. Checking on the quality of food before dispensing as per the Hotel standards. Ensuring that enough Mise en place for service is done on time.
Requisition of all the raw materials needed as per the day’s menu
Dec 2006 - Jun 2009 Sous Chef
Nairobi Safari Club, Nairobi, Kenya
Achievements:
Prepared banquet menus for parties, conferences, and weddings. Created menu planning with daily
specials. Accomplished banquet scheduling, food
storage, and other banquet functions for groups of 30 and above
Feb 2000 – Jan 2001 Sous Chef
Trattoria Restaurant LTD, Nairobi, Kenya
Achievements:
Ensured that kitchen activities operate promptly.
Monitored and recorded inventory, and if necessary, ordered new supplies.
Provided support to junior kitchen employees with various tasks, including line cooking, food
preparation, and dish plating.
Jan 1999 – Jan 2000 Sous Chef
The Pelican Grill, Nairobi, Kenya
Achievements:
Recruited and trained new kitchen employees to
meet restaurant and kitchen standards.
Created schedules for kitchen employees and
evaluated their performance.
Adhered to and implemented sanitation and safety regulations. Managed the kitchen team in the
executive chef's absence..
Membership
Feb 2019 – Date:
The President
of the Board
Culinary Professional
Society of Kenya (CPSK)
Sep 1998 – Dec 1998 Chef de Partie Tournante
Royal Reserve Beach Club, Mombasa, Kenya
Achievements:
Estimated the daily production needs and checked the quality of raw and cooked food products, ensuring that standards are met.
Ensured that the production, preparation, and
presentation of food are of the highest quality at all times.
Sep 1996 – Feb 1998 Pre-Opening Head Chef
Cha Cha Restaurant, Mombasa, Kenya
Achievements:
Oversaw the daily operations of the staff and kitchen.
Created new menu items that reflect innovation.
Ordered all ingredients and maintained the necessary inventory.
Enforced all safety regulations and ensured restaurant cleanliness.
Ensured customer satisfaction and collected feedback on menu items.
Continually check the quality of the culinary product. Nov 1992 – Oct 1994 Commis Chef to Demi Chef
Southern Palms Beach Resort, Mombasa, Kenya
Achievements:
Worked in the designated station as set by the
Executive Chef and/or Sous Chef.
Organized the assigned work station and efficiently put away orders.
CERTIFICATIONS
HACCP - Hazard Analysis Critical Control Points
OSH – Occupational Safety & Health
HCESOP – Healthy Conscious Establishment Standards Operating Procedures
SCP - Safe Catering Procedures.
FIRST AID AT WORK.
FIRE MARSHALS
REFEREES
Mr. Ernest Kavingo
General Manager, West Breeze Hotel
Tel. No +254-*********
*************@*****.***
https://www.westbreezehotel.com
Mr. David Matiri
General Manager, Silver Green Hotel
Tel: +254-*********
*******@*****.***
https://www.silversprings-hotel.com
Contact this candidate