Carol Ngui
Sous Chef
Nairobi
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
11
11
years of professional experience
1
1
Language
Work History
Sous Chef
Cj’s Restaurant
05.2025 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Juniour Sous Chef
Cj’s Restaurant
08.2024 - 05.2025
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Developed unique menu items and plating presentations.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Oversaw cleanliness of each station in kitchen.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Ordered food items for upcoming events per sous chef request.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Monitored recipe portioning to control food costs.
- Led team by example in preparing items accurately and according to high-quality standards.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
Chef De Partie
CJ's
01.2022 - 08.2024
- Ensured quality of the food is maintained as per standards by following recipes and correct use of ingredients.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Ensured adherence to all relevant health, safety and hygiene standards.
- Appropriately delegated jobs to junior chefs and apprentices and support them in their development.
- Supported head chef in delivering required standard of food.
- Stock rotation and par stock of food ingredients is maintained.
- Assisted the Sous chef in planning rotas, daily operations, and food trials and tastings.
Demi Chef De Partie
CJ's
04.2020 - 01.2022
- Assisted Chef de Partie to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
- Provided mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
- Assisted Chef de Partie to manage all functions of the Outlet operations to achieve optimum departmental profit.
- Assisted Chef de Partie to manage all functions of the Outlet operations to achieve the optimum quality level of food production and sanitation.
- Assisted Chef de Partie to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Assisted Chef de Partie to develop new dishes and products
Commis 1 Chef
CJ's
09.2019 - 04.2020
- Supported Chef de Partie or Demi Chef de Partie in the daily operation and work.
- Worked according to the menu specifications by the Demi Chef de Partie.
- Kept work area at all times in hygienic conditions according to the rules set by the hotel.
- Prepared the daily mis en place and food production in different sections of the main kitchen or satellites.
- Controlled food stock and food cost in your section.
- Followed the instructions and recommendations from the immediate Superiors to complete the daily tasks.
- Ensured the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Coordinated and participated with other sections of requirements, cleanliness, wastage and cost control.
Commi 3 Chef
CJ's
09.2018 - 09.2019
- Organized together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service.
- Together with Chef Partie wrote daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef in order to achieve the high stock rotation desired in the section.
- Worked to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
- Reported any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out.
- Maintained the Hygiene and HACCP records in accordance to the regulations.
Internship Student
Marble Hotel
09.2015 - 11.2015
- Reported back to instructor to receive day-to-day tasks and responsibilities.
- Collaborated with senior management on new initiatives to build confidence.
Education
Diploma - Food And Beverage Management
Coast Institute of Technology
Mombasa, Kenya12.2017
Skills
Food preparation and safety
Hobbies
- Cooking
- Singing.
- Reading Inspirational books and magazines.
References
Chef Phillip Wambua.
Executive Chef
Cj’s restaurants
Nairobi,Kenya
+254742401123
Chef George Mathu
Head Chef
Cj’s Restaurants
Nairobi,Kenya
+254720599063
Timeline
Sous Chef
Cj’s Restaurant
05.2025 - Current
Juniour Sous Chef
Cj’s Restaurant
08.2024 - 05.2025
Chef De Partie
CJ's
01.2022 - 08.2024
Demi Chef De Partie
CJ's
04.2020 - 01.2022
Commis 1 Chef
CJ's
09.2019 - 04.2020
Commi 3 Chef
CJ's
09.2018 - 09.2019
Internship Student
Marble Hotel
09.2015 - 11.2015
Diploma - Food And Beverage Management
Coast Institute of Technology