Head Chef - Kitchen Operations Leader
Resume:
RAYMOND
MUTAI
MWANJAGHI
********@*****.***
High-performing Chef offering 7 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Continental, African and Indian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational language skills.
PROFESSIONAL SUMMARY
SKILLS
• Kitchen operations management
• Food and beverage pairing
• Schedule implementation
• Purchasing
• Pantry restocking
• Signature dish creation
• Culinary expertise
• Meal preparation
• Food service operations
• Food safety and sanitation
• Kitchen management
• Meal service
KENYA UTALII COLLEGE
Nairobi, Nairobi Province, Kenya •
03/2019
Health Cuisine And Fine Dining
THIKA INSITUTE OF BUSINESS
STUDIES
Thika, Nairobi Province, Kenya •
11/2016
Diploma In Hotel And Catering
Management: Hotel Management
MANYATTA SECONDARY SCHOOL
Machakos, Machakos District, Kenya
• 11/2013
Kenya Certificate Of Secondary
Education
DAIMA PRIMARY SCHOOL
EDUCATION
Airport Hotel and Confrence - Chef
Mogadishu, Somalia • 10/2022 - 06/2023
Urafiki Carovana School - Head Chef
Kahawa Sukari, Kenya • 01/2024 - 10/2024
WORK HISTORY
• Placed orders to restock items before supplies ran out. Monitored line processes to maintain consistency in quality, quantity, and presentation.
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Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
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Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
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Maintained well-organized mise en place to keep work consistent.
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Handled and stored food to eliminate illness and prevent cross- contamination.
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Checked freezer and refrigerator prior to each shift to verify correct temperatures.
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Prepared meals from scratch using authentic, popular recipes to generate repeat business.
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Developed new recipes and flavor combinations to enhance customer dining experience.
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• Utilized culinary techniques to create visually appealing dishes.
• Disciplined and dedicated to meeting high-quality standards. Developed kitchen staff through training, disciplinary action, and performance reviews.
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• Created recipes and prepared advanced dishes.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
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Arranged for kitchen equipment maintenance and repair when needed.
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Handled and stored food to eliminate illness and prevent cross- contamination.
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Developed and cooked memorable dishes that brought new customers into establishment.
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Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
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Monitored line processes to maintain consistency in quality, quantity, and presentation.
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Nairobi, Nairobi Province, Kenya •
11/2009
Kenya Certificate Of Primary
School
Maya Gardens Resort - Sous Chef
Sagana, Kenya • 10/2023 - 12/2023
Louize Simba Hotel - Deputy Executive Chef
Embu, Kenya • 01/2022 - 10/2022
Taita Hills and Saltlick Safari Lodges - Cook
08/2020 - 01/2022
Coordinated employee schedules and developed staff teams to boost productivity.
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Trained kitchen staff to perform various preparation tasks under pressure.
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Planned and directed high-volume food preparation in fast-paced environment.
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Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
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Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
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Trained kitchen staff to perform various preparation tasks under pressure.
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Worked closely with front-of-house staff to facilitate excellent customer service.
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• Assisted with menu development and planning.
Trained and managed kitchen personnel and supervised related culinary activity.
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• Disciplined and dedicated to meeting high-quality standards.
• Coordinated with team members to prepare orders on time. Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
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Oversaw business operations, inventory control, and customer service for restaurant.
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Handled and stored food to eliminate illness and prevent cross- contamination.
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Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
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• Utilized culinary techniques to create visually appealing dishes. Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
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• Monitored food production to verify quality and consistency.
• Disciplined and dedicated to meeting high-quality standards. Developed close relationships with suppliers to source best ingredients.
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Developed and remained accountable for safety, quality, consistency and adherence to standards.
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• Coordinated with team members to prepare orders on time. Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
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• Cleaned and maintained work areas, equipment and utensils. Monitored food temperature, discarding items not stored correctly.
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• Assisted in setting up and breaking down kitchen stations. Operated food slicers, grinders and chopper in accordance with safety guidelines.
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Maintained effective supply levels by monitoring and reordering food stock and dry goods.
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• Maintained composure and work quality while under stress. Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
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Sarova Taita Hills and Saltlick Game Lodges - Cook Supervisor Kenya • 03/2018 - 06/2020
One to One Caterers Ltd. - Cook Manager
10/2016 - 02/2018
Taji Gardens - Head Cook
Thika, Kenya • 01/2016 - 03/2016
Prepared sandwiches, salads and other specialty items according to customer specifications.
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Maintained high personal grooming standards and uniform presentation.
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Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
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Planned and directed high-volume food preparation in fast-paced environment.
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Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
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Trained kitchen staff to perform various preparation tasks under pressure.
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Controlled expenses and boosted profitability by managing food and labor costs.
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Maximized team productivity by expertly delegating tasks to kitchen staff.
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Created new recipes, outlined steps, and training staff on correct preparation.
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Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
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• Monitored food inventory and supplies to prevent waste. Developed kitchen staff through training, disciplinary action, and performance reviews.
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Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
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Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
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Scheduled and received food and beverage deliveries, adhering to food cost and budget.
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Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
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Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
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Developed new culinary programs that increased customer satisfaction and operational excellence levels.
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Pitched in to work line during busy periods or in place of sick employees.
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Verified prepared food met standards for quality and quantity before serving to customers.
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• Motivated staff to perform at peak efficiency and quality. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
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Implemented food cost and waste reduction initiatives to save money.
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Developed and remained accountable for safety, quality, consistency and adherence to standards.
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Worked closely with front-of-house staff to facilitate excellent customer service.
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• Maintained high food quality standards by checking delivery Sentrim Hotels and Lodges Kenya Limited - Intern
01/2016 - 03/2016
Fiesta Bar and Restaurant - Cook
07/2016 - 11/2016
contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out. Scheduled and received food and beverage deliveries, adhering to food cost and budget.
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Inspected freezer and refrigerator daily to check and maintain proper temperatures.
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Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
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Trained and familiarized with ala carte and mass production menus
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• Practiced in all sections in the kitchen
• Analyzed problems and worked with teams to develop solutions. Packaged, arranged and labeled ingredient stock, storing at established temperatures.
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Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
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Communicated with management on food inventory stock to request order placement.
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Followed company recipes and production standards to satisfy customers.
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Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
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Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
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Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
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Reduced customer waiting by batch cooking popular items during rush times.
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Used kitchen equipment safely and reduced risk of injuries and burns.
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• Cleaned kitchen counters, refrigerators, and freezers. Signed for deliveries, checked items into inventory and stocked goods into proper locations.
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Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
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Checked expiration dates, rotated food, and removed any items that were no longer usable.
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Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
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Coordinated checklists to keep kitchen clean, stocked and sanitary.
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Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
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Measured, weighed, and mixed appropriate ingredients according to recipe directions.
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Kept kitchen clean and organized by performing daily maintenance tasks.
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Adjusted recipes based on ingredient availability or customer request.
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REFEREES
1. Patrick Mghondua
Executive Chef
Taita Hills and Saltlick Safari Resorts
Tel: 072*******
2. Joseph Gichuki
Human Resource Coordinator
Taita Hills and Saltlick Safari Resorts
Tel: 072*******
3. Kevin Mangera
Administrator
Urafiki Carovana School
Tel: 071*-******
4. Patrick Dutira
Senior Chef
Airport Hotel and Conference
Mogadishu
Tel: 072*******
Contact this candidate