Summary
Overview
Work History
Education
Skills
Languages
Hobbies
Reference
Timeline
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DAVID CHARO JOHN

DAVID CHARO JOHN

Kilifi

Summary

Highly motivated cook with a passion for culinary excellence, specializing in fine dining and kitchen operations. Seeking a challenging role to contribute exceptional culinary skills and expertise to a dynamic team. Dedicated to delivering top-notch dishes and creating memorable dining experiences for patrons. Eager to showcase creativity and innovation in the culinary world.

Overview

5
5
years of professional experience

Work History

Private Chef(at Amkia Villas)

Self Employed
11.2024 - Current
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
  • Shopped for ingredients.
  • Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
  • Provided easy-to-read cooking preparation instructions for clients.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

COMMIS-CHEF

Wine box (Karen and Lavington)
07.2024 - 09.2024
  • Company Overview: Fine dining restaurant
  • Food presentation and plating
  • Executed assigned food preparation tasks by Chef.
  • Maintain standards of the restaurant
  • Ensured kitchen cleanliness at all times.
  • Fine dining restaurant

Intern

Kenya Utalii College and hotel
01.2024 - 04.2024
  • Inspected kitchen equipment to ensure proper functionality.
  • Ensure that all product are stored in correct location at the appropriate levels at all time
  • Disposed spoiled items and adhere to sanitization polices Work under the guideline of the chef

Intern

Swahili Beach Resort
09.2023 - 01.2024
  • I was stationed at different section of the kitchen during this time
  • Butcher (seafood, poultry and butchers meat)
  • Pastry and bakery
  • Garde manger
  • Prepare all cold starters according to recipes and standards set by the head chef
  • Always keep all the refrigeration, equipment, storage and working condition in order to comply with the health department regulations
  • Saucier
  • Work closely with chef to develop flavor that complement entrée and appetizer
  • Create a variety of stocks, sauces, soups and stocks in both classical and contemporary culinary genres
  • Garnishing and present meal according with the specified house recipes
  • Butcher (seafood, fish, poultry and butchers meat)
  • Ensure compliance with food handling and sanitation standards within their respective areas
  • Making sure that all the standards and procedures are in place and followed
  • Prepare various cuts of meats as required correctly preparing beef, lamb, pork and poultry cuts
  • Label the type of cut, date and destination of the meat
  • Portion meat cut, fish, poultry and seafood to have a smooth service time
  • Pastry and bakery
  • To keep high standards of personal hygiene
  • Prepare a wide variety of pastries and dessert such as cakes, cookies, and ice screams
  • Decorate pastries using icing topping so that they are appealing to the eye

Commis Chef

Almanara luxury villas
01.2020 - 12.2022
  • Check and ensure the correctness of temperatures of appliances and food
  • Prepare all dishes following recipes and yield guidelines
  • Visually inspect, select and use only food items of highest standard in the preparation of menus
  • Effectively communicates with other chefs and service staff in order to fulfill and address any issues or need requested by the guests
  • Prepare, label and date all the products to ensure safekeeping and sanitation
  • Prepare daily requisition for supplies and good items for production
  • Replenish service lines as needed and restock and prepare the working for the next shift
  • Continually develop culinary knowledge to produce high quality meals

Education

Food Production Apprenticeship Program -

KENYA UTALII COLLEGE
04.2024

Certificate in secondary education -

St georges high school
01.2018

Certificate in primary education -

Chanagande primary school
01.2014

Skills

  • Culinary skills
  • Quality control
  • Kitchen organization
  • Reliable and trustworthy
  • Excellent to work under pressure
  • Excellent communication skills
  • Food garnishing
  • Buffet preparation and presentation
  • Good customer service
  • Maintain food cost
  • Menu development and receipe standard

Languages

English
Advanced
C1

Hobbies

  • Creating new dishes
  • Going to the gym
  • Travelling
  • Meeting new people

Reference

  • Chef Kalu(lecturer kenya utalii college)
  • Phone +25420805096
  • Anthony Huth (Executive chef /Assistant general manager at Almanara Luxury Resort
  • Phone +254701677083

Timeline

Private Chef(at Amkia Villas)

Self Employed
11.2024 - Current

COMMIS-CHEF

Wine box (Karen and Lavington)
07.2024 - 09.2024

Intern

Kenya Utalii College and hotel
01.2024 - 04.2024

Intern

Swahili Beach Resort
09.2023 - 01.2024

Commis Chef

Almanara luxury villas
01.2020 - 12.2022

Food Production Apprenticeship Program -

KENYA UTALII COLLEGE

Certificate in secondary education -

St georges high school

Certificate in primary education -

Chanagande primary school

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DAVID CHARO JOHN