Anthony Onyango
0100
Summary
Executive Chef with a strong track record in menu innovation and cost control. Expertise in HACCP compliance and staff training, ensuring high standards in food production and guest satisfaction. Recognized for creating exceptional dishes while optimizing kitchen operations to minimize costs and waste.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Nairobi Club
03.2020 - Current
- Developed innovative menus showcasing seasonal ingredients and culinary trends.
- Oversaw daily kitchen operations to uphold food quality and safety standards.
- Managed inventory and procurement of kitchen supplies, ensuring optimal stock levels.
- Trained kitchen staff on cooking techniques and safety protocols to enhance competency.
- Collaborated with front-of-house teams to elevate guest dining experiences.
- Implemented cost control measures to optimize expenses without compromising quality.
- Established partnerships with local suppliers for fresh produce and specialty items.
- Led culinary events, highlighting diverse cuisines to engage club members and guests.
Group Executive Chef
Pete's Connected Coffee
01.2020 - 03.2020
- Directed culinary team in menu development and execution to elevate customer experience.
- Established food safety protocols, ensuring compliance with health regulations.
- Trained kitchen staff on efficient cooking techniques for consistent quality.
- Reviewed customer feedback to improve food quality and overall satisfaction.
- Developed innovative strategies for utilizing leftovers, minimizing waste.
Executive Chef
Urban Point Hotel
04.2019 - 12.2019
- Trained kitchen workers in advanced culinary techniques to enhance skill sets.
- Established safety culture by enforcing strict protocols and practices in kitchen environment.
- Oversaw daily kitchen operations, maintaining high standards for food quality and safety.
- Developed innovative menus utilizing seasonal ingredients and current culinary trends.
- Managed inventory, procurement, and equipment maintenance to ensure operational efficiency.
- Coordinated ordering and receiving processes, ensuring timely settlement of invoices.
- Maintained optimal stock levels through effective inventory management strategies.
Sous Chef
Royal Tulip Hotel
Nairobi
09.2018 - 04.2019
- Supervised kitchen staff to ensure efficient food preparation and service delivery.
- Developed seasonal menu items that enhanced guest dining experiences.
- Trained junior chefs in culinary techniques and safety protocols for operational compliance.
- Ensured strict adherence to health regulations and food safety standards in all kitchen practices.
Snr. Chef De Partie
Royal Tulip Hotel
Nairobi
03.2017 - 02.2018
- Prepared high-quality dishes in alignment with hotel standards and menu specifications.
- Collaborated with kitchen team to ensure efficient service during peak hours.
- Trained junior kitchen staff on food preparation techniques and safety protocols.
- Assisted in menu planning and development to elevate guest dining experiences.
- Maintained cleanliness and organization in kitchen, adhering to health regulations.
- Monitored cooking times and temperatures to guarantee food safety compliance.
Commi Chef
The Boma Hotel
Nairobi
10.2015 - 02.2017
- Assisted chefs in daily meal preparations by preparing ingredients efficiently.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Followed recipes precisely to ensure dish quality and consistency.
- Collaborated with kitchen team to meet service demands during peak hours.
- Monitored food storage practices to adhere to health and safety standards.
- Participated in inventory management by tracking supplies and ingredients.
- Supported plating and presentation of dishes for guest service.
Commi Chef
Sweet Waters Serena Tented Camp
Nanyuki
09.2014 - 12.2014
- Prepared dishes and ingredients according to chef specifications and recipes.
- Maintained a clean, organized kitchen environment daily.
- Managed food storage with proper labeling and item rotation.
- Collaborated with kitchen staff to enhance food preparation efficiency.
- Followed health and safety regulations during food handling and cooking.
- Operated kitchen equipment such as ovens, grills, and fryers proficiently.
- Assisted head chef in menu planning and sourcing ingredients.
Commi Chef
Amboseli Serena Lodge
Amboseli National Park
08.2013 - 01.2014
- Assisted chefs in daily meal preparations by preparing ingredients and ensuring quality standards.
- Maintained cleanliness and organization of kitchen workstations and equipment to optimize efficiency.
- Followed recipes meticulously to guarantee consistency and quality of dishes served.
- Collaborated with kitchen team to efficiently meet service demands during peak hours.
- Monitored food storage practices to uphold health and safety regulations.
- Supported plating and presentation of dishes, enhancing visual appeal for guests.
- Ensured proper maintenance of kitchen tools, contributing to a safe working environment.
Education
Diploma - Catering And Accommodation Management
N.Y.S School of Catering
Gilgil07-2015
Certificate in Disaster Risk Reduction - Applied Environmental Preparedness
Sofadecca College
12-2010
Kenya Certificate of Secondary Education -
Mbita High School
Mbita 12-2009
Kenya Certificate of Primary Education -
St. Joseph's School Alendo
01-2005
Bachelor of Science - Hospitality And Tourism Management
Kenyatta University
Main CampusSkills
- Menu engineering and planning
- Budget analysis and forecasting
- Market trend evaluation
- HACCP compliance and regulations
- Allergy management and labeling
- Advanced cooking techniques
- Recipe development and costing
- Food presentation design
- Quality control and consistency
- Culinary creativity and innovation
- Sustainable menu development
- Innovative culinary techniques
- Vendor negotiation skills
- Event customer engagement
- Report writing and documentation
Certification
- Certification in Occupational Safety and Health
- Hazard analysis critical control points (HACCP), health, and safety practices
- Fire marshal
- First aid at work
Languages
English
Proficient (C2)
C2
Swahili
Proficient (C2)
C2
Chinese (Mandarin)
Intermediate (B1)
B1
Accomplishments
- Certificate in Management Development Programme (MDP) at Kenya Utalii College, 2024, and 2025
- Selected as an adjudicator for the 24th and 25th National Tourism Competitions at Kenya Utalii College in 2024 and 2025, respectively
Affiliations
- Physical Fitness
- Reading
- Networking with different people in different professional fields
References
1. Mr. John Muriithi
Executive Chef
Hyatt Place
john.muriithi@hyatt.com
+254705870019
2.
Mr. Peterson Mwendwa
Executive chef
UN embassy in South Sudan
mwendwason@gmail.com,
Tel: +254 722725360.
3.
Mr. Erick Munyasia
Executive chef (former)
State House, Kenya
ericmunyasia@gmail.com
Tel: +254 722 869 825
Timeline
Executive Chef
Nairobi Club
03.2020 - Current
Group Executive Chef
Pete's Connected Coffee
01.2020 - 03.2020
Executive Chef
Urban Point Hotel
04.2019 - 12.2019
Sous Chef
Royal Tulip Hotel
09.2018 - 04.2019
Snr. Chef De Partie
Royal Tulip Hotel
03.2017 - 02.2018
Commi Chef
The Boma Hotel
10.2015 - 02.2017
Commi Chef
Sweet Waters Serena Tented Camp
09.2014 - 12.2014
Commi Chef
Amboseli Serena Lodge
08.2013 - 01.2014
Diploma - Catering And Accommodation Management
N.Y.S School of Catering
Certificate in Disaster Risk Reduction - Applied Environmental Preparedness
Sofadecca College
Kenya Certificate of Secondary Education -
Mbita High School
Kenya Certificate of Primary Education -
St. Joseph's School Alendo
Bachelor of Science - Hospitality And Tourism Management
Kenyatta University