Culinary Mastery and Kitchen Leadership Specialist
Resume:
GICHARU KABARE
CONTACT
*************@*******.***
Nairobi
PROFESSIONAL SUMMARY
Highly motivated and detail-
oriented chef with a strong
passion for technology and
problem-solving, seeking a
transition to a technician position
at Prod rive Technologies.
Committed to leveraging my
technical aptitude, adaptability,
and teamwork skills to contribute
to the success of the company.
Talented Sous Chef supports
executive chefs and offers
extensive experience in
professional kitchens. Steps in at
any station, applying knowledge
of various cooking styles.
Oversees staff, resolves
personnel conflicts, and prepares
team work schedules.
Skilled team player with strong
background in different
environments. Works well
independently to handle
assignments and always ready to
go beyond basics assignments.
Quick learner with good computer
abilities.
WORK EXPERIENCE
CHEF DE PARTIE Mar 2023 Oct 2023
Viking River Cruises, Amsterdam
Managed food preparation and presentation for 240 guests during a 6- month cruise, adhering to regional menus.
Ensured quality food handling and adherence to FIFO and hygiene standards, from ingredient storage to cooking and plating. Led daily buffet setups, a la carte services, crew meals, and special events, including Captain's Gala.
Menu consisted of European cuisine with regional influences from France, Amsterdam, and Germany.
DEMI CHEF DE PARTIE Jul 2022 Feb 2023
Royal Princess Cruise, Canada
Worked in a team serving 4,200 guests and 1,900 crew members, assisting with the preparation of diverse international cuisines. Worked across various sections, including hot kitchen, cold island, and international themed stations such as Italian, Chinese, Indian, French, and Japanese.
CHEF DE PARTIE Sep 2019 Jan 2023
Vantage River Cruise
Oversaw cold kitchen inventory and menu preparation for 160 guests daily.
Supervised a team, trained kitchen staff, and managed food production across various sections of the kitchen.
Implemented cost-control measures to stay within budget without compromising quality.
Developed seasonal menus that increased customer satisfaction and repeat business.
Organized team activities in kitchen maintenance, stock management and food rotation to eliminate issues with product expiration. Conducted pre-meal meetings with food servers to review details of daily menu.
Met with restaurant managers to review sales, costs and customer feedback and continuously improve results.
Monitored food preparation and presentation to guarantee consistency and quality.
Regularly ensure compliance and product quality, oversee food safety, hygiene and workplace health standards.
NEIGHBOURHOOD COOK Feb 2020 Jun 2022
Kilimani
Prepared and served breakfast, lunch, and dinner for family and friends, with plans to open a small kiosk.
G
K
SKILLS
Technical Troubleshooting
Attention to Detail
Adaptability
Teamwork and Collaboration
Time Management
Safety and Hygiene
Food preparation techniques
Kitchen operations oversight
Productivity optimization
Sanitation standards
Banquets and catering
Delegating work
LANGUAGES
English
Italian
French
Swahili
Kikuyu
CERTIFICATIONS
HACCP Food Safety and
Sanitation Certification
Customized menus for local clients, ensuring excellent customer service and food quality.
Managed catering for events and handled orders for over 50 guests. JUNIOR SOUS CHEF Mar 2017 May 2019
Safari Park Hotel & Casino, Nairobi
Managed the La Piazzetta Restaurant, including menu creation, inventory, and staffing.
Prepared food for both in-house and outside catering, including large- scale events for over 4,000 guests.
LINE COOK Sep 2015 Mar 2016
Los Tacos, Rome
Prepared and served a variety of dishes in a fast-paced environment, ensuring the highest quality standards.
Maintained food storage areas and rotated stock to ensure freshness. CHEF ASSISTANT Nov 2014 Aug 2015
The Red Cafe, Rome
Assisted with food preparation for 220 guests per day, maintaining high- quality service and hygiene standards.
Supervised staff and assisted with food safety initiatives. WFP HQ
LINE COOK Jun 2013 Dec 2014
Eur Pergola, Rome
Worked across different kitchen sections, preparing food for large groups of 300+ guests.
Focused on wood-fired pizza and Mediterranean-style dishes. CHEF ASSISTANT May 2014 Sep 2014
The Yellow, Rome
Developed new menu items and assisted with food preparation for a high-volume American-style menu.
Ensured order accuracy and timely service for tourists and local patrons. APPRENTICE PIZZAIOLO Jan 2014 Apr 2014
Di Zecco Restaurant, Naples
Gained hands-on experience in pizza-making techniques and ingredient selection, focusing on quality and consistency.
COMMIS COOK Mar 2012 Apr 2013
La Porta del Principe, Rome
Assisted with food preparation and catering for up to 450 guests for banquets and corporate functions.
EDUCATION
DIPLOMA - CULINARY ARTS AND HACCP CERTIFICATION Mar 2013 Tu-Chef Rome, Italy, Rome
Professional qualification as " QUALIFIED KITCHEN ASSISTANT (CHEF) " HACCP certification.
Workplace safety certification for catering workers. HIGH SCHOOL DIPLOMA - INTERNATIONAL BACCALAUREATE
CERTIFICATE Jun 2004
Mary Mount International School, Rome
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