Executive Chef Quality Assurance

+254-*********/ +254-*********

************@*****.***

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.

Contact this candidate