Swimming
GEOFFREY MBUURI KINYANJUI
Chef Departie
Galway,Cong
Summary
Personal Summary :A highly motivated and capable professional chef with a real passion for preparing popular, healthy and nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing exceptional organizational and administrative skills. A quick learner who can effortlessly fit into an existing established environment. Looking for an immediate start and to join a busy and successful team where I can fulfill my potential and further advance my career.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
8
8
Certificates
2
2
Language
Work History
Chef De Partie
Ashford Castle
Galway
09.2022 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated meals paying special attention to garnishes and overall presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation
Head Chef
Bright Future School
Bishkek
11.2021 - 05.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with other personnel to produce and modify menus and selections.
- Cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Private Chef
Self Employed
Nairobi
01.2020 - 02.2021
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Safely packaged and labeled each individual meal.
- Shopped for ingredients.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Demi Chef
CUT by Wolfgang Puck Doha
11.2017 - 09.2019
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
commis chef
DusitD2 Nairobi
09.2016 - 02.2018
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated food regularly, removing outdated items for proper disposal.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Cleaned kitchen counters, refrigerators and freezers.
- Monitored recipe portioning to control food costs.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Rotated with specialty chefs to learn pastry station and sauce preparation.
Commis Chef
Windsor Golf Hotel and Country Club
01.2016 - 08.2017
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with staff members to create meals for large banquets.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Trainee
Villa Rosa Kempinski, Attachment
Nairobi
04.2015 - 09.2015
- Preparation of A La Carte and Buffet Menu items
- Cooking and preparing a variety of fresh nutritious meals and refreshments
- Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen
- Preparing Mise en place before cooking
- Accounting for guest preferences, special dietary needs, and requests before food production
- Making sure good nutritional standards are maintained when preparing meals
- Making sure that all food at the point of delivery is of the highest quality
- Ensuring high standards of food, hygiene, health, and safety
- Keeping an eye on the temperature of cookers and roasters
- Deciding what quantities are to be cooked and the amount of portions to be served
- Receiving, ensuring required quality of produce and putting it away in the chillers/dry storage
Education
Associate of Arts - Massage Therapy
Beauty Med Collage
Bishkek 11.2021 - 01.2022
Diploma - Culinary Arts
Top Chef Culinary Institute
Nairobi 10.2014 - 09.2016
Diploma - Business Startup and Entrepreneurship
Association of Business Executives
Nairobi 02.2013 - 06.2013
Some College (No Degree) -
Valentine School of Cake
Nairobi 08.2013 - 11.2013
Kenya Certificate of Secondary Education: A -
Pioneer High School
Pioneers High SchoolKenya Certificate of Primary - undefined
Riara Primary School
Skills
Food preparation and safety
Food plating and presentation
Sanitation guidelines
Baking and broiling skills
Workflow Optimization
Order delivery practices
Catering background
Recipes and menu planning
Stocking and replenishing
Portion standards
Plating and presentation
Freezer/refrigerator temperature oversight
Attention to taste
Safety standards and protocols
Certification
Basic Food Safety
Timeline
Chef De Partie
Ashford Castle
09.2022 - Current
Head Chef
Bright Future School
11.2021 - 05.2022
Associate of Arts - Massage Therapy
Beauty Med Collage
11.2021 - 01.2022
Private Chef
Self Employed
01.2020 - 02.2021
Demi Chef
CUT by Wolfgang Puck Doha
11.2017 - 09.2019
commis chef
DusitD2 Nairobi
09.2016 - 02.2018
Commis Chef
Windsor Golf Hotel and Country Club
01.2016 - 08.2017
Trainee
Villa Rosa Kempinski, Attachment
04.2015 - 09.2015
Diploma - Culinary Arts
Top Chef Culinary Institute
10.2014 - 09.2016
Some College (No Degree) -
Valentine School of Cake
08.2013 - 11.2013
Diploma - Business Startup and Entrepreneurship
Association of Business Executives
02.2013 - 06.2013
Kenya Certificate of Secondary Education: A -
Pioneer High School
Kenya Certificate of Primary - undefined
Riara Primary School
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Interests
Journaling
Hiking
Photography
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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