High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Hi, I’m
Denis Kariuki
Chef
Nairobi
Summary
Overview
9
years of professional experience
1
year of post-secondary education
Work History
BEIT El SALAAMnairobi
PRE-OPENING/ Head Chef
02.2021 - Current
Job overview
- WESTLANDS (restaurant/bar)70 capacity semi casual dining restaurant
- Working on the menu and helping with costing and plating techniques
- Training kitchen staff on food safety and setting up new company SOPs
- Setting up new kitchen, equipment and training on proper usage
- Working on setting up supply chains and controls.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
RADISSON BLU HOTEL & RESIDENCE, ARBORETUM NAIROBI
SOUS –CHEF
03.2020 - 05.2020
Job overview
- Star)rooms, 5 meeting & event rooms, pool bar, fine dining restaurant, patrons lounge
- In charge more than 20 staff, including chefs, stewards and trainee chefs
- Assisting the executive sous- chef in training and overseeing junior staff
- Menu creation for banquets, creating daily table dhote specials for our business lunch guests
- Assisting in managing food costs and making purchases according to menu and guest`s requirements
- Training kitchen staff on food safety and company SOPs
- Leading regular kitchen staff briefings to discuss, strategize and plan on various issues that may arise
- Staff shifting and leave planning to ensure smooth transitions and efficiency during shifts
- Conduct regular rounds in all sections of the kitchen to ensure food safety and company standards are upheld.
JUNIOR SOUS-CHEF
09.2018 - 03.2020
Job overview
- PARKINN by RADISSON, NAIROBI WESTLANDS, 4 star)
- 140 rooms, 5 meeting & events rooms, contemporary restaurant and roof top bar
- Overseeing more than 26 staff, including chefs, stewards and trainee chefs
- Interim head of department for a period of two months
- Assisting the chef in training and overseeing junior staff
- Menu creation for banquets, creating daily table dhote specials for our contemporary restaurant
- Assisting in managing food costs and making purchases according to menu and guest`s requirements
- Training kitchen staff on food safety and company SOPs
- Leading regular kitchen staff briefings to discuss, strategize and plan on various issues that may arise
- Attend HOD briefs in the absence of the executive chef
- Staff shifting and leave planning to ensure smooth transitions and efficiency during shifts
- Conduct regular rounds in all sections of the kitchen to ensure food safety and company standards are upheld
- Responsible business committee member.
ALBA HOTELS MERU
SENIOR SOUS CHEF
10.2017 - 08.2018
Job overview
- Star)
- 52 rooms and 3 suites
- Overseeing more than fifteen staff, including chefs, stewards and commis
- Assisting the exe chef in training and overseeing junior staff
- Menu creation for banquets, creating weekly ala carte specials
- Purchases, control and Food costing
- Setting food standard
- Our specialty here is mass food production for corporate events, 80 to 100 per day not including ala carte in our fine dining restaurant in the evening.
THE WHITE RHINO HOTEL NYERI
SOUS CHEF
07.2016 - 09.2016
Job overview
- Star)
- 102 rooms and 3 suites, 3 restaurants and lounge
- Overseeing about thirty culinary staff, including chefs, stewards and commis
- Assisting the executive chef in training
- Menu creation for banquets, creating weekly ala carte specials
- Purchases, control and Food costing
- Setting food standard
- Our specialty here is mass food production for corporate events, more than 100 per day
- Ala carte in our three fine dining restaurants, More than 50 per day.
ALBA HOTELS MERU
SOUS CHEF
12.2014 - 02.2016
Job overview
- Star)
- 52 rooms and 3 suites
- Overseeing more than fifteen staff, including chefs, stewards and commis
- Assisting the chef in training and overseeing junior staff
- Menu creation for banquets, creating weekly ala carte specials
- Purchases, control and Food costing
- Setting food standard
- Our specialty here is mass food production for corporate events, 80 to 100 per day not including ala carte in our fine dining restaurant in the evening.
Education
Mountain Top Institute
Diploma from food production
01.2006 - 04.2007
University Overview
Food Production.
Food Hygiene
Food Costing and Control Cooking and Plating.
Skills
Denis kariukiChefProfilePassionate about all things culinary, motivated to learn more everyday and also teach others I am a team player and I excel under pressureContactPHONE254713475231WEBSITELinkedincom/
Payroll and scheduling
Performance assessments
Ingredient selection
Food spoilage prevention
Forecasting and planning
music, movies, football
music, movies, football
i am a music junkie.
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The way to get started is to quit talking and begin doing.
Timeline
PRE-OPENING/ Head Chef
BEIT El SALAAM
02.2021 - Current
SOUS –CHEF
RADISSON BLU HOTEL & RESIDENCE, ARBORETUM NAIROBI
03.2020 - 05.2020
JUNIOR SOUS-CHEF
09.2018 - 03.2020
SENIOR SOUS CHEF
ALBA HOTELS MERU
10.2017 - 08.2018
SOUS CHEF
THE WHITE RHINO HOTEL NYERI
07.2016 - 09.2016
SOUS CHEF
ALBA HOTELS MERU
12.2014 - 02.2016
Mountain Top Institute
Diploma from food production
01.2006 - 04.2007