DICKSON THIMBA
Chef De Partie
Kiambu
Summary
Highly skilled Chef de Partie with 6+ years of experience in top-tier kitchens. Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
8
8
years of professional experience
21
21
years of post-secondary education
2
2
Certifications
Work History
Chef De Partie
Kwetu Curio by Hilton
03.2025 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Rotated stock to use items before expiration date.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Head Chef
Black Olive Restaurant
04.2024 - 02.2025
- Directed preparation and ensured quality and quantity supply
- Controlled orders and facilitated efficient comms with Suppliers
- Oversaw inventory, maintained stock levels, and coordinated repairs.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Placed orders to restock items before supplies ran out.
Chef de Partie
The Location Rooftop
11.2023 - 03.2024
- Executed precise cuts maintaining consistency with recipes and presentation guidelines.
- Stocked and organized butcher production for smooth kitchen operations
- Oversaw food inventory ensuring compliance with sanitation standards.
Chef de Partie
Java House Africa
07.2022 - 11.2023
- Fulfilled daily butchery duties aligned with specified menu demands.
- Upheld sanitary conditions while lowering food costs through effective stock control.
- Facilitated communication among kitchen teams for efficient operations.
Demi Chef de Partie
Java House Africa
11.2018 - 06.2022
- Trained junior chefs in advanced meat preparation techniques.
- Supervised product rotation while maintaining quality of mis en place.
- Oversaw culinary staff during periods without lead chefs.
Commis Chef
Java House Africa
03.2017 - 11.2018
- Prepped and cooked dishes while maintaining station cleanliness
- Followed recipes for customer-specific dietary needs
Education
Bachelor of Science - Hospitality Management
Mount Kenya University
Kiambu, Kenya 04.2001 - 01.2022
Kenya Certificate of Secondary Education (K.C.S.E) - undefined
Kairi High School
Skills
- Customer Service Excellence
- Ordering and Production
- Butcher Operations
- Stock Rotation
- Recipe Standardization
- Inventory Management
- Cost Control
- Portioning
- Food Safety Compliance
- Hygiene Standards Enforcement
- Team Leadership
- Staff Training
- Equipment maintenance
- Problem-solving
Certification
Culinary Training, Lord Erroll Gourmet Restaurant, 2015, Proficiency in saucier, butchery, pastry, and bakery.
Accomplishments
- Increased Customer Satisfaction by 25% by designing innovative menus and introducing diverse culinary options at Black Olive Restaurant.
- Reduced Food Waste by 20% through effective inventory control and implementation of efficient stock management practices at Java House Africa.
- Trained and Mentored 15+ Staff Members in recipe consistency, food hygiene, and kitchen operations, improving team performance and productivity.
- Enhanced Kitchen Efficiency by 30% by streamlining workflow, ensuring stations were stocked, and optimizing food preparation processes at The Location Rooftop.
- Consistently Achieved a 95% Customer Satisfaction Rate across all roles by maintaining high-quality food standards and ensuring excellent presentation.
- Increased Revenue by 18% by introducing cost-effective menu options and controlling food costs at Java House Africa.
- Successfully Launched 10+ New Menus that aligned with customer preferences, boosting repeat clientele at Black Olive Restaurant.
Timeline
Chef De Partie
Kwetu Curio by Hilton
03.2025 - Current
Head Chef
Black Olive Restaurant
04.2024 - 02.2025
Chef de Partie
The Location Rooftop
11.2023 - 03.2024
Chef de Partie
Java House Africa
07.2022 - 11.2023
Demi Chef de Partie
Java House Africa
11.2018 - 06.2022
Commis Chef
Java House Africa
03.2017 - 11.2018
Bachelor of Science - Hospitality Management
Mount Kenya University
04.2001 - 01.2022
Kenya Certificate of Secondary Education (K.C.S.E) - undefined
Kairi High School
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