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Nairobi, Kenya
PROFESSIONAL SUMMARY
LANGUAGES WORK EXPERIENCE
JOHNSON KAKAI
Executive Chef Menu Development Culinary
Operations Kitchen Leadership
SKILLS
Experienced and innovative Executive Chef with over 20 years in the hospitality industry, leading large kitchen brigades in 4- and 5-star beach resorts. Known for developing fusion menus, managing food costs, driving kitchen renovations, and training high-performing culinary teams. Adept at aligning culinary offerings with guest expectations and business objectives, particularly in luxury hospitality markets. Seeking to bring culinary leadership to hotels or resorts in Dubai, Saudi Arabia, or broader Asia.
Diani Reef Beach Resort, Kenya
Directed a team of 48 kitchen staff in a high-volume, fine dining environment.
Designed and introduced new à la carte and buffet menus aligned with guest profiles.
Implemented inventory and ordering systems to ensure freshness and reduce waste.
Conducted daily briefings and quality assurance inspections. English (Bilingual)
Swahili (Fluent)
Menu Development
Kitchen Leadership
Culinary Innovation
Budgeting & Cost Control
HACCP Compliance
Staff Training
International Cuisine
Fine Dining
Food Safety Standards
Inventory Control
Vendor Coordination
Event Catering
Managed food budgets, collaborated with F&B for stock control. Led monthly culinary training sessions and cross-department skill shares. Enforced strict compliance with HACCP and local hygiene regulations. Executive Chef April 2021 – February 2025
Successfully introduced a modern fusion menu that raised guest satisfaction scores by 25%.
Oversaw a kitchen layout upgrade that improved order turnaround by 20%. Achievements
Launched a fusion menu that
raised guest satisfaction by 25%.
Reduced food costs by 15%
through a smart waste
management system.
Managed teams of up to 65 chefs
in luxury resort kitchens.
Led a kitchen renovation that
boosted output by 20%.
Mentored over 25 junior chefs,
many of whom now lead in top
kitchens.
Career Highlights
Executive Chef
Prideinn Paradise Hotel & Resort, Kenya
March 2015 – April 2020
www.linkedin.com/in/johnsonkakai
REFERENCES
Certificate in Food
Production
Available upon request
CERTIFICATIONS
EDUCATION
Higher Diploma in
Hospitality Management
Kenya Utalii College
1997
Led a kitchen brigade of 65 for events, banquets, and multiple dining outlets. Collaborated with management to develop revenue-focused menu plans. Coordinated with procurement to source fresh and cost-effective ingredients. Scheduled and supervised staff across different outlets and events. Directed pre-opening of new restaurant concepts.
Handled kitchen HR duties including hiring, onboarding, and evaluations. Built relationships with local schools to scout and train junior chefs. Enforced 100% compliance with state and County health codes, resulting in 24 *A* health inspection grades.
Reduced food purchasing costs by $27,000 annually through menu redesign and stock tracking.
Grew outside catering into the top revenue earner by 2017. Achievements
Executive Chef
Southern Palms Beach Resort
2011 – 2015
Oversaw kitchen operations in a 4-star beachfront resort with multiple dining options.
Developed local Swahili breakfast menus that appealed to both tourists and locals.
Maintained consistent quality and presentation across breakfast, lunch, and dinner.
Trained chefs in hygiene, presentation, and customer service. Maintained documentation for audits and health inspections. Managed daily forecasting and consumption tracking. Increased breakfast sales by introducing local dishes, boosting revenue by
$170/day.
Reduced annual purchasing wastage by 14% via accurate consumption planning.
Achievements
OTHER RELATED WORK EXPERIENCES
Sous Chef Kaskaz Beach Hotel, Kenya June 2004 – February 2011 Chef de Partie African Safari Club, Kenya May 1997 – July 2004 Kenya Utalii College
1993
Food Safety & Risk
Management Certification
Award: Best Executive Chef
– GTTP-EA
HOBBIES &
INTERESTS
Beyond the kitchen, I enjoy
exploring sustainable cooking
methods that promote both
health and eco-friendliness. I'm
passionate about mentoring
young chefs through community
workshops, and I frequently
experiment with wine and food
pairings to refine culinary
experiences. I believe food
connects cultures, and I love
incorporating global flavors into
traditional African dishes.