Cornelius Barasa Walyaula

Versatile and innovative Head Chef & Culinary Consultant with over 9 years of advanced culinary experience across Japanese, Asian, Indian, and Italian cuisines. Highly skilled in menu engineering, fusion recipe development, high-volume operations, cost control, and team leadership. Proven ability to elevate food quality, streamline operations, and train chefs to produce consistent world-class standards. My leadership blends discipline, creativity, and modern culinary intelligence to deliver exceptional dining experiences and operational excellence across diverse kitchen environments.

To secure a senior international or cruise-line culinary role to elevate global culinary standards.

• Food Safety Certification
• Advanced Culinary Techniques
• Menu Engineering

• My culinary philosophy is grounded in the belief that food is a universal language — one that communicates identity, history, and culture. Every dish tells a story shaped by its ingredients, technique, and the passion behind it. I honor traditional cooking methods while integrating modern techniques that elevate flavor, structure, and presentation.
• I value precision, consistency, and mindful ingredient selection. Whether crafting sushi, fresh pasta, Indian curries, tempura, or fusion recipes, I strive to balance freshness, flavor depth, and visual elegance. To me, a true chef is not only a creator but also a mentor — someone who builds systems that maintain quality, inspires teams, and ensures excellence every day.

• Cuisine Expertise: Japanese, Indian, Italian, Asian Fusion, Modern Creative Cuisine
• Professional Strengths: Leadership, discipline, reliability, pressure management, creativity
• Values: Professionalism, integrity, excellence, continuous improvement

Accomplishments

Highly skilled in precise salmon filleting, ensuring maximum yield, clean cuts, and top-quality portions for sushi, sashimi, and hot kitchen preparations.

Mastered homemade noodle production from scratch, including dough preparation, rolling, cutting, and portioning for consistent texture and authentic taste.

Expert in Gyoza dumpling creation from scratch, including dough making, filling preparation, folding techniques, and efficient batch production for high-volume service.

Implemented authentic Japanese techniques to enhance menu quality, reduce ingredient costs, and improve consistency in traditional dishes.

Contributed to menu originality by creating handcrafted items that improved customer satisfaction and strengthened the restaurant’s culinary authenticity.

Professional Network – Kai Hospitality Group (Former)

Professional Collaboration – Sushi & Hot Kitchen Development Team (Various outlets)

Languages: English (Fluent), Swahili (Fluent), Japanese (Basic – polite greetings & kitchen terminology)

Availability: Able to start immediately or as per employer schedule.

Work Environment: Comfortable in high-pressure, high-volume, and fast-paced kitchens.

Culinary Strengths: Strong discipline, excellent attention to detail, and passion for Japanese cuisine.

Computer Skills: Familiar with POS systems, stock tracking, and digital reporting platforms.

Work Ethic: Reliable, punctual, and committed to maintaining high professional standards.

Adaptability: Experienced working in multicultural teams and adapting to new environments.

Physical Ability: Able to stand long hours and handle demanding kitchen duties.

Hygiene Knowledge: Strong understanding of HACCP and food safety practices.

Creativity: Capable of developing new recipes and improving menu items with authenticity.