CLYDE KELVIN
junior sous chef
Nairobi
Summary
Accomplished and dedicated sous chef with extensive experience in continental cuisine establishments. Determined to implement the same effective managerial strategies that have consistently ensured optimal food cost management and competitive pricing within the role of a Junior sous chef.
Overview
11
11
years of professional experience
2
2
years of post-secondary education
Work History
Procurement Officer
African Centre of Security and Strategic Studies
01.2024 - Current
- Review procurement documents and prepare documents
- Negotiate contracts with suppliers.
- Develop and monitor cost reduction strategies
- Manage vendors
- Monitoring purchase policies
Assistant Sous Chef
02.2023 - 12.2023
- Co managed busy kitchen of over 15 line cooks, fry cooks, pastry chefs, grillers and prep cooks
- Acted as liason between executive chef and the back - of - house employees.
- Maintained all inventories with first-in-first-out principles to ensure freshness and reduce waste
- Collaborated with front-of-house management to update menus and direct sales of specific dishes
- Costed all menu additions to ensure responsible pricing and preparation.
- Planning the day to day schedules in the kitchen.
- Allocation of duties and responsibilities to other chefs.
- Assisting in the production of menus.
Chef De Partie
Masai Lodge
01.2022 - 02.2023
- Worked all stations from Garde manger to meat and fish, following directions and recipe specifications
- Prepared all sauces and braises while cleaning vegetables for entire kitchen’s use.
- Ensured and maintained high standards of hygiene.
- Monitoring portion control and waste management.
- Ensuring food cost are kept within budget
Line Cook
Masai Lodge
07.2021 - 01.2022
- Setup and stock food items and other neccesary supplies.
- Preparing food for service and cooking menu items
- assisting the chef de partie in ensuring efficient service in the desgnated stations
Chef De Partie
64 Resort And Lounge
07.2019 - 11.2020
- Ensure that all food items are stored properly
- Coordinate with suppliers and other department
- Follow health and safety guidelines
- Monitor food preparations and ensure quality and freshness
Line Cook
Urban Coffee Group
01.2018 - 04.2019
- Coordinated with a team of sous chefs and line cooks to meet the high demand and ensured efficient workflows for the delivery of takeout orders and dine-in meals
- Contributed to the achievement of financial targets through effective inventory management and cost control.
Breakfast Chef
Jacaranda Hotel
01.2017 - 10.2017
- Taking control of breakfast and ensuring all guest have a satisfactory experience.
- Cooking and managing breakfast services and assisting in lunch service.
- Ensuring all Mise en place is freshly prepared and on time.
- Effectively setting up cooking station and clearing once done.
Line Cook
Lexington Hotel
01.2015 - 01.2017
- Ensured compliance with food storage protocols and conducted inspections to prevent the risk of food contamination
- Bar knowledge & hotel management.
Line Cook
Jahazi Pier Restaurant & Bar
01.2014 - 01.2015
- Bar knowledge and management.
- Kitchen running and stock keeping.
- Auditing of the restaurant.
- Preparing all items in the menu using correct recipes.
- effectively setting up cooking area and ensuring Mise-en-place is done.
Supported
- Sous chef and head chef in food preparation and expediting
- Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts.
Education
Bakery
CAKE ACADEMY
Kilimani, 30 11.2016 - 01.2017
Some College (No Degree) - culinary arts
IHTI (INTERNATIONAL HOTEL AND TOURISM INSTITUTE)
Lavington, Nyeri Road 04.2013 - 12.2014
Skills
Communications skills Customer care
Rooms division
Kitchen theory (practical) Wine & bar
Developing manager Entrepreneurship Contemporary hospitality Room Development Spanish 1 & 2
Food, menu & Beverage control
Accomplishments
- I the undersigned, certify that to the best of my knowledge and belief, the data provided correctly describe my qualifications, my experience and me.
Timeline
Procurement Officer
African Centre of Security and Strategic Studies
01.2024 - Current
Assistant Sous Chef
02.2023 - 12.2023
Chef De Partie
Masai Lodge
01.2022 - 02.2023
Line Cook
Masai Lodge
07.2021 - 01.2022
Chef De Partie
64 Resort And Lounge
07.2019 - 11.2020
Line Cook
Urban Coffee Group
01.2018 - 04.2019
Breakfast Chef
Jacaranda Hotel
01.2017 - 10.2017
Bakery
CAKE ACADEMY
11.2016 - 01.2017
Line Cook
Lexington Hotel
01.2015 - 01.2017
Line Cook
Jahazi Pier Restaurant & Bar
01.2014 - 01.2015
Some College (No Degree) - culinary arts
IHTI (INTERNATIONAL HOTEL AND TOURISM INSTITUTE)
04.2013 - 12.2014
Supported
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