Charles Chege Wambui
HOTELIER
NAIROBI
Summary
Experienced professional seeking a full-time position that offers professional challenges and allows for the utilization of strong interpersonal skills, effective time management, and problem-solving expertise. Eager to contribute abilities in a dynamic work environment where a meaningful impact can be made and continuous personal and professional growth can be achieved. With a proven track record of delivering results and a passion for exceeding expectations, confident in the ability to thrive in a role that values collaboration, innovation, and continuous improvement.
Overview
14
14
years of professional experience
2011
2011
years of post-secondary education
8
8
Certifications
2
2
Languages
Work History
COMMIS I
CELEBRITY CRUISES
11.2024 - Current
- Work with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Gain comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Plan and direct high-volume food preparation in fast-paced environment.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
COMIS II
CELEBRITY CRUISES
10.2023 - 07.2024
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Commis III
Celebrity CRUISES
11.2022 - 08.2023
- Observe different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintain well-organized mise en place to keep work consistent.
- Season and marinate cuts of meat, poultry and fish.
- Measure high demand spices and commonly used ingredients to prevent overages and waste.
- Assist other chefs with ingredients preparation in support of recipes designed by head chef.
- Work closely with front-of-house staff to facilitate excellent customer service.
- Inspect kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
CHEF DE PARTIE
TAMARIND TREE HOTEL
08.2017 - 10.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
CHEF DE PARTIE
TAMARIND GROUP
03.2016 - 07.2017
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Rotated stock to use items before expiration date.
- maintained well organized mis-en-place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
COOK SUPERVISOR
CARNIVORE
08.2015 - 02.2016
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
LINE COOK
FLAMES DELI AND GRILL
05.2014 - 07.2015
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
COOK
MOMBASA SERENA BEACH RESORT AND SPA
05.2013 - 04.2014
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Communicated closely with servers to fully understand special orders for customers.
COOK
SAROVA WHITESANDS BEACH RESORT AND SPA
11.2010 - 03.2012
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
DIPLOMA - FOOD PRODUCTION
MOMBASA AVIATION TRAINING INSTITUTE
Skills
Diverse cooking skills
Cooking techniques demonstrations
Food spoilage prevention
Recipes and menu planning
Food plating and presentation
Kitchen equipment operation and maintenance
Customer service
Flexible and adaptable
Dependable and responsible
Calm under pressure
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved the Golden spoon Award Kenya.
- Ensured food prepared in adherence to USPH guidelines and recipe book.
- Resolved product issue through consumer testing.
Certification
The Celebrity Cruises Culinary Academy Fundamentals- Celebrity Cruises.
Timeline
COMMIS I
CELEBRITY CRUISES
11.2024 - Current
COMIS II
CELEBRITY CRUISES
10.2023 - 07.2024
Commis III
Celebrity CRUISES
11.2022 - 08.2023
CHEF DE PARTIE
TAMARIND TREE HOTEL
08.2017 - 10.2022
CHEF DE PARTIE
TAMARIND GROUP
03.2016 - 07.2017
COOK SUPERVISOR
CARNIVORE
08.2015 - 02.2016
LINE COOK
FLAMES DELI AND GRILL
05.2014 - 07.2015
COOK
MOMBASA SERENA BEACH RESORT AND SPA
05.2013 - 04.2014
COOK
SAROVA WHITESANDS BEACH RESORT AND SPA
11.2010 - 03.2012
The Celebrity Cruises Culinary Academy Fundamentals- Celebrity Cruises.
Crowd Management Celebrity Cruises- Celebrity Cruises.
Basic Safety Training For Seafarers- Kenya Maritime Authority.
Security Awareness Training for Seafarers-Kenya Maritime Authority.
Hygiene and Food Safety Certificate- The Tamarind Group.
Basic Culinary Operations and Stewarding- Tamarind Tree Hotel.
Train The Trainer-Tamarind Tree Hotel.
Fire Marshall-Medswift.
DIPLOMA - FOOD PRODUCTION
MOMBASA AVIATION TRAINING INSTITUTE
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