FRANCIS MULWA MAKAU
Chef Chinese Cuisine
Nairobi,30
Summary
Accomplished Chef with a proven track record at Lis Chinese Restaurant, enhancing operational efficiency and culinary excellence. Expert in menu planning, kitchen management, and fostering teamwork. Achieved prestigious honors for quality, demonstrating leadership and culinary expertise. Skilled in MS Word and Excel, adept at problem-solving and cost control, ensuring top-notch dining experiences.
Overview
31
31
years of professional experience
Work History
Chef
Lis Chinese Restaurant
01.2020 - Current
- Contributed to operational efficiency by addressing kitchen issues, adapting to changing circumstances, and making decisions under pressure, thereby fostering a positive kitchen environment
- Maintained a quality control system by executing ample measures in the kitchen, ensuring that every dish met the highest standards of excellence, leading to the restaurant being awarded prestigious honors for culinary excellence
- Prepares and presents food appealingly and professionally, while prioritizing safety and compliance with health regulations, to elevate the overall dining experience for customers
- Communicates with clients to understand their needs and preferences, and to keep them informed about the status of their events
- Manage inventory levels of food supplies and ingredients, and initiate the placement of orders for necessary ingredients and kitchen equipment to avoid shortage
- Creates and plans menus based on the cuisine and concept of the establishment to define and showcase the unique culinary identity of the restaurant
- Supervises kitchen staff including line cooks, and kitchen assistants, while coordinating and organizing kitchen operations to ensure efficiency and cleanliness
- Maintains high standards of food quality and consistency to establish and uphold the establishment's reputation, ensuring customers consistently have a positive and reliable dining experience
- Maintains and repairs catering equipment to sustain a reliable and efficient kitchen operation, minimizing disruptions and ensuring that equipment functions optimally to meet catering demands
Head Chef
Mister Work Chinese Restaurant-Nairobi
01.2008 - 01.2019
- Introduced innovative and successful menu items that captivated the palate of customers and garnered widespread positive feedback, contributing to increased customer satisfaction and loyalty
- Optimized resource utilization and contributed to effective budget management by effecting precise estimation of quantities and costs for supplies, including food and ingredients
- Maintained a steadfast commitment to health and safety protocols, ensuring a consistently safe and hygienic kitchen environment for the well-being of staff and customers
- Led over 20 kitchen teams, cultivating a positive work environment and attaining elevated levels of staff satisfaction
- Engaged with guests by discussing their dietary requirements and preferences, ensuring a personalized and accommodating dining experience that led to customer retention
- Streamlined financial operations by managing the budget, and tracking costs and expenditures, resulting in heightened financial efficiency and accountability
- Liaised and negotiated with suppliers to secure the highest quality products at the most favorable prices, contributing to cost-effective and quality-driven procurement practices
- Crafted visually appealing menus tailored to the hotel's style and aligned with guest preferences, enhancing the overall dining experience and satisfaction
- Handled the ordering, organization, and management of stock, ensuring optimal inventory levels and smooth operational workflow
Assistant Chef
New Overseas Chinese Restaurant
01.2002 - 01.2006
- Participated in the introduction of innovative ideas and techniques, elevating the overall cooking experience by adding unique flavors, and cooking methods, thereby enriching the dining experience for customers
- Received recognition from the management for exceptional contributions to kitchen operations, highlighting dedication and impactful performance
- Collaborated with the chef in the preparation of various culinary items, including dishes, salads, and desserts, contributing to a seamless and efficient kitchen operation
- Inspected food meticulously before serving to customers, consistently exemplifying dedication to quality control, ensuring impeccable presentation standards, and contributing to a positive dining experience
- Operated a diverse range of kitchen machinery efficiently and safely, ensuring a smooth and secure utilization of equipment to facilitate seamless culinary operations
- Inquired with customers about allergies, preferences, and special requests, adeptly preparing food tailored to meet their specific needs and preferences
- Collaborated with the Head Chef in menu planning, contributing to the creation of a well-balanced and innovative cooking offering
- Received orders with exceptional proficiency, accurately managing both in-person and phone orders, contributing to a seamless dining and delivery experience for customers
- Monitored food costs diligently, making valuable contributions to effective budget management and implementing successful cost-control measures within the kitchen operations
Chef De Partie
Travelers Beach Hotel-Tiwi
01.2000 - 01.2001
Cook
Galary Chinese Restaurant
01.1996 - 01.1999
Trainee
Galary Chinese Restaurant
01.1994 - 01.1996
Education
Kenya Certificate of Secondary Education (KCSE) - undefined
Kalulini Secondary School
Skills
Menu Planning & Development
Kitchen Management
Food Preparation
Cost Control
Problem-Solving
Event coordination
Food safety & sanitation
Ordering & Inventory
Quality Control
Time Management
Staff management
Budget management
Training and Development
Culinary Expertise
Leadership & Collaboration
Technical skills: MS Word
Technical skills: Excel
Technical skills: Email
Accomplishments
- Awarded Certificate of Service from Tiwi Beach Hotel (Mombasa South Coast), 01/01/01
- Implemented effective waste management and reduction strategies, minimizing environmental impact and optimizing resource utilization within the operational framework.
- Steered the integration of sustainable practices in the kitchen, exemplifying an unwavering dedication to environmental responsibility and cultivating an eco-friendly approach to culinary operations.
References
- Gabriel Makau, Director and Co-Founder, Eliteast Consulting Limited, gabriel@eliteastconsulting.com, 0718569266
- Millicent Yego, P.O Box 6319600619, Nairobi, 0722261302
Otherpositionsheld
- Chef De Partie, Travelers Beach Hotel-Tiwi, Mombasa, 01/01/00, 12/31/01
- Cook, Galary Chinese Restaurant, Mombasa, 01/01/96, 12/31/99
- Trainee, Galary Chinese Restaurant, Mombasa, 01/01/94, 12/31/96
Timeline
Chef
Lis Chinese Restaurant
01.2020 - Current
Head Chef
Mister Work Chinese Restaurant-Nairobi
01.2008 - 01.2019
Assistant Chef
New Overseas Chinese Restaurant
01.2002 - 01.2006
Chef De Partie
Travelers Beach Hotel-Tiwi
01.2000 - 01.2001
Cook
Galary Chinese Restaurant
01.1996 - 01.1999
Trainee
Galary Chinese Restaurant
01.1994 - 01.1996
Kenya Certificate of Secondary Education (KCSE) - undefined
Kalulini Secondary School