Executive Chef Customer Service
Resume:
P.O. Box **-***** Nairobi, Kenya
**********@*****.***
JOHN MUMO NZANGI
PROFESSIONAL SUMMARY
Keen on detail and creative in executing, I aim to provide the best quality service to meet the guest’s satisfaction. Excelling in speed and quality, I enjoy working as a team and managing guests’ expectation providing quality service to produce an all-round personalized guest experience with dishes served hot and timely with quality service.
SKILLS & ABILITIES
•Precise and key attention to detail, concentrating on food quality.
•Excellently cost effective while committing to quality.
•Hygienic, professionally and personally.
•Creative and open minded to new ideas.
•Efficient culinary expertise.
•Fast paced decision making.
•Motivational to the team members.
•Efficient in computer skills.
•Demonstrated ability to train new culinary and hospitality staff.
•Committed to customer service orientation.
EXPERIENCE
SAAPE LOUNGE
EXECUTIVE CHEF
APRIL 2023- PRESENT
This group of restaurants has 4 branches, and I was brought in to act as their first multi branch executive chef to develop and standardize their menu, kitchen standard operating procedures among other kitchen operation activities across all the 4 branches. I actively work with the sales department to input strategies to increase food sales from all 4 branches and through my implementations we successfully increased each branch sales from what I found and in 3 out of 4 branches we managed to achieve food sales target. I directly changed the menu and actively trained all 40-kitchen staff and worked hand in hand with them to execute our new menu until we all had a great grasp of the menu. I am actively responsible for staffing, training and mentoring all kitchen staff across all branches. I am actively involved in controlling food costs and reducing waste and through recycling and reusing we were able to create new products from waste and in turn reducing food cost and increasing the value of our materials. I work hand in hand with other department heads to use all resources available to be able to achieve the best out of my department to reach targets that overall grows the business as a whole,
BAOBAB BEACH RESORT AND SPA DIANI BEACH, KENYA.
SOUS CHEF – March 2020-March 2023
Due to my continuous growth and personal improvement, I got promoted to sous chef of one of the three kitchens and oversee operations in the main kitchens cold section including the entremetier where we make all salads, cold cuts, and cold sauces. I command my kitchen and take responsibility for all actions in my kitchen, and I assist in overseeing and directing in the main kitchen to. I also coordinated activities with other heads of department specially in the absence of the head chef. I enjoy this position since I understand how all other positions work and am able to delegate tasks to other kitchen staff for effectiveness in delivery. I have a keen eye to detail and I ensure consistency during food production. I am a team player and enjoy assisting other kitchen staff.
BAOBAB BEACH RESORT AND SPA DIANI BEACH, KENYA.
Chef D’Partie - January 2017- March 2020
This hotel is a 5 star and top 10 luxury hotel in Diani beach, catering to over 1,000 guests when at full capacity. It is a 3 in 1 hotel, meaning it has 3 hotels in one each with their own rooms and definitive decor. Kolekole, with a Chinese restaurant, Maridadi with an Italian restaurant and the main hotel, Baobab dealing with international cuisine. There is also a fine dining restaurant that run once a week and serves authentic seafood and other prime cuts in a spectacular way, from beef medallions to giant crabs.
I worked in the main kitchen that made everything from scratch and provided the other two kitchens with their finished products according to their requirements. The whole establishment has over 77 chefs and therefore this showed how busy it is. I was in charge of the all-food preparation in the hot kitchen and that included the saucier and the entremetier, although the kitchen rule was every chef in my position was to be proficient in all the sections of hot and cold kitchen these were the two areas I was in charge of. My responsibilities include managing all food preparation in the hot kitchen and fine dining kitchen ensuring all stations in the hot kitchen are set accordingly to ensure smooth flow and movement of food. I am also responsible for creating daily and monthly reports of food items used and the yield together with all wastage to monitor our food cost especially from my section. I am in charge of 12 personnel in my section and overall, 25 in the kitchen and that involves planning our working schedule and working duties while respecting each and everyone's needs. I reported to the junior sous chefs, the sous chefs and the executive chef. I am a hands-on chef and I love working with my team during service to prepare the most creative food using freshest ingredients. In the one day of fine dining, I was in charge of that restaurant and ensured that quality and standards were met.
KAREN COUNTRY CLUB
Line cook- January 2015- December 2017
Here I was given the position of cook in charge of butchery and oversee the hot kitchen when the chef d’partie in charge was on off, leave or not his shift. In the butchery I was in charge of receiving and handling all the meat products before they are cooked. My job description entailed requisition of meat from the supplier, ensuring good quality of meat when receiving from the suppliers, portioning meat to the required portions, marinating the meat, storing and labelling all meat items. In the hot kitchen I was in charge of making all the mother sauces that we would use for the day and week according to the executive chef's timetable and during service I was in charge of making all the meat orders as specified by the guest and passing it forward to the pass for plating. I am also in charge of roasting the meat, “nyama choma” on club nights every Thursday where we do four whole goats always in under 4hrs therefore I am timely in preparation. The cooking techniques we use are roasting in the oven and over an open grill, pan frying, deep frying, shallow frying, sautéing and baking. Every year we would hold the famous Kenya open where we would serve over 3000 guests including the President and other VIPs and therefore accuracy and quality had to be met to avoid waste and maintaining the same consistency and high standards that the club was known for therefore, I enjoyed working under high pressure.
HAANDI INDIAN RESTAURANT
CAPITAL CENTRE
Commis II - July- December 2014
Responsibilities I had here were in the butchery, saucier and hot section department. My responsibilities included making all sauces and cooking all meat and protein items therefore as a commis I had to prepare all the necessary meat cuts we used as they arrive from the supplier, storing and labeling necessarily and having them ready before service. I would always have my sauces ready using the correct recipes given. I learnt to listen and follow instructions, to speak
when necessary, respect the establishment’s property, ask where I have not understood and proper food handling.
The skills I acquired are fast knife techniques, accuracy, timeliness and proper food hygiene. Here I got to pick up basics and important recipes of authentic Indian recipes and techniques that were used in traditional India cooking and still used in India today.
THOMAS BARNADO’S CHILDRENS HOME
Volunteer – March- April 2012
Worked in the kitchen where we provided food for nearly three hundred people. I am now cautious on time management since that kitchen taught me how to manage time since every minute counts.
I also became more caring and compassionate of my surrounding especially my environment and those less fortunate than I am.
EDUCATION
INTERNATIONAL HOTEL & TOURISM INSTITUTE
BTEC HIGHER NATIONAL DIPLOMA in Culinary Arts
2013-2014
STRATHMORE UNIVERSITY
BACHELOR of SCIENCE in HOSPITALITY MANAGEMENT
2020-2022
INTERESTS
Leadership
I am a good leader who listens to who I am managing and I give them clear cut instructions and I do not criticize those who don’t know but rather make sure they have acquired a skill. Sport
I believe a healthy body is the key to a focused mind in today’s hectic society. I enjoy playing basketball, football, lawn tennis and rugby.
Enjoying Life
I love adventure as well as travelling within and out of the country. I have conquered Mt. Kenya and Mt. Longonot.
REFERENCES
KIMATHI MWORIA EXECUTIVE CHEF BAOBAB 072*******
JOHN KITAKA GENERAL MANAGER 072*******
DAVID MUSAU HR MANAGER +254*********
Contact this candidate