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
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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