Executive Chef & Head Chef Lead
Resume:
Key Skills
Menu planning and
costing
Leadership and
supervision skills
cullinary skills
Communication skills
HIGHER DIPLOMA BTEC APPROVED
INSTITUTE OF ADVANCED TECHNOLOGY,
BUSINESS AND IT 2014
I am a dedicated and approachable chef who enjoys
working with people and believes that the best results come from a strong and supportive team. I have good leadership, organizational, and communication skills, and I am comfortable taking responsibility, guiding my team, and leading by example.
I am able to work well under pressure and in fast paced kitchen environments while maintaining focus on quality, consistency, and hygiene. I can work independently and take initiative when needed.
I am an open-minded, respectful, and adaptable person who enjoys working with people from different
backgrounds and cultures. I believe in creating a positive kitchen environment where everyone works together, learns from each other, and takes pride in delivering excellent food and service
Personal attributes
About Me
JOHN N NDUNGU
HEAD CHEF
PROFESSIONAL PROFILE
Experienced and results-driven head chef with extensive culinary experience across Dubai, Kenya, and Somaliland, backed by proffesional hospitality training from IHTI, Kenya. Skilled in leading kitchen teams, menu development, food preparation, quality control, cost management, and maintaining high standards of food safety and hygiene. I bring a strong combination of hands-on culinary expertise, leadership, R&D, and nutrition knowledge, with a passion for creating innovative, high-quality dishes that balance exceptional taste, presentation, consistency, and cost efficiency. Proven ability to work effectively in fast- paced, multicultural kitchen environments while motivating teams and delivering outstanding dining experiences.
Core strengths: Kitchen Leadership • Menu Development • R&D • Food Cost Control • Team Management • Food Safety & Hygiene • Nutrition • International Cuisine • Quality & Consistency • Inventory Management Education
International Hotel and Tourism Institute,
Culinary Arts
Research and
development
Nutrition
WHAT I BRING TO THE WORK PLACE
JOHN N NDUNGU
HEAD CHEF
WORK EXPERIENCE
KITCHEN MANAGER - SAAXIB RESTAURANT
Hargeisa, Somaliland -
August 2025 – September 2026
Led the day-to-day operations of the kitchen, ensuring consistent food quality, presentation, portion control, and timely service.
Conducted Research & Development (R&D) for new dishes and menu concepts, contributing to menu innovation and improvement.
Handled menu planning, recipe development, costing, and portion control to maintain quality while managing food costs.
Trained and supervised kitchen staff on new menus, recipes, food preparation standards, HACCP, food safety, hygiene, and kitchen procedures.
Prepared and managed staff timetables and kitchen shifts, ensuring adequate staffing and smooth daily operations.
Monitored stock levels, food usage, wastage, and kitchen supplies, helping maintain efficient inventory and cost control.
Maintained high standards of HACCP, food safety, sanitation, and workplace hygiene throughout the kitchen.
Worked closely with the management team to improve kitchen efficiency, staff performance, customer satisfaction, and overall food quality.
HEAD CHEF - CIVET LOUNGE
Klimani, Nairobi, Kenya
January 2024 – August 2025
Key Responsibilities:
Planned and coordinated kitchen layout, workflow, and operational development, ensuring an efficient and well-organized working environment.
Developed and introduced new menus and dishes, with a focus on quality, presentation, consistency, and customer preferences.
Handled menu costing, recipe costing, portion control, and pricing to support profitability and effective food-cost management.
Trained and guided kitchen staff on food preparation, cooking techniques, presentation, hygiene, food safety, and kitchen procedures.
Worked closely with suppliers, sourcing quality ingredients, negotiating requirements, monitoring deliveries, and ensuring consistency in product quality. Developed customized keto and health-conscious menus specifically designed for gym members and customers with fitness and dietary goals.
Managed daily kitchen operations while maintaining high standards of food quality, hygiene, consistency, and timely service.
Monitored stock levels, food usage, and wastage, implementing measures to improve kitchen efficiency and minimize unnecessary costs.
Collaborated with management to improve menu offerings, kitchen systems, and overall customer dining experience.
CHEF DE PARTIE - SU-GHAWI
BINGHATTI GROUP,DUBAI, UAE,
January 2024 – August 2025
Key Responsibilities:
Trained and worked alongside international chefs, gaining hands-on experience in professional kitchen operations and international culinary standards.
Developed a strong understanding of HACCP principles, food safety, hygiene, cross-contamination prevention, and safe food handling.
Gained practical knowledge of mother sauces, including preparation, modification, and application across different dishes.
Developed and prepared burgers and signature sauces, focusing on flavour balance, consistency, presentation, and portion control.
Gained hands-on exposure to a wide range of international cuisines, including Japanese/Sushi, Italian, French, Mexican, and Mediterranean cuisine.
Assisted with the preparation of breakfast menus, desserts, and a variety of hot and cold dishes according to established recipes and standards.
Participated in inventory management, stocktaking, requisitions, and receiving of kitchen supplies, ensuring ingredients were available for daily operations. Learned professional mise en place, knife skills, food preparation techniques, cooking methods, plating, and portion control.
Worked effectively as part of a multicultural kitchen team, maintaining discipline, communication, cleanliness, and efficiency during busy service periods. Assisted senior chefs during service, developing the ability to work under pressure, prioritize tasks, and maintain consistency during high-volume operations. Followed standardized recipes and kitchen procedures while developing an understanding of quality control, waste reduction, and efficient ingredient utilization. Gained experience across different kitchen sections, building a well-rounded foundation for progression to Chef de Partie and higher kitchen leadership roles Cooking has been a big part of my life, and over the years I have learned that being a good chef is about much more than knowing how to prepare good food. It is about discipline, patience, teamwork, and caring about the small details that make a difference. I take pride in my work, in the people I work with, and in creating a kitchen where everyone understands the importance of quality and takes responsibility for what they do. I have learned to stay calm under pressure, adapt to different people and situations, and always be willing to learn something new. As a Head Chef, I want to lead by example, share what I know, help my team grow, and create food that people genuinely enjoy. Most importantly, I want to be part of an organization where my experience, hard work, and passion can
contribute to its growth, reputation, and success. PERSONAL DETAILS
MORE DETAILS
PREVIOUS WORK EXPERIENCES
CUPHA GHAWA -
BINGHATTI GROUP DUBAI, UAE.
COMMIS I
KETO ASRYA -
BINGHATT DUBAI, UAE.
SAROVA STANLEY -
THORNTREE
Nairobi, kenya
BREAKFAST CHEF
SOPA LODGE -
Maasai Mara, kenya COMMIS II
RND
PHONE: +254*********
EMAIL: *******@*****.***
LOCATION: NAIROBI, KENYA
REFERENCES AVAILABLE UPON REQUEST
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