George Gachanja
CHEF
Ruiru,Kenya
Summary
I am a results-focused Chef with over a decade of experience in fast-paced kitchen settings.I have well-developed strengths in team leadership, problem-solving and communication.I have previously demonstrated success building high-performance teams. As a devoted chef,I have been able to produce excellent products by completing meal preparation and been successful at playing vital role as a dedicated team member. I am also a gifted chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
My dynamic, resourceful and skilled years of experience have led to success in fine dining, casual dining and catering. Finally I am quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Seasoned Sous Chef specializing in different cuisines. Successful over a decade record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
14
14
years of professional experience
13
13
years of post-secondary education
Work History
Sous Chef
Limpopo Hotel Suites
Nairobi, Kenya
12.2022 - 1 2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving kitchen, resulting in reputation for excellence among patrons.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Head Chef
Lowlands Hotel and Spa
01.2020 - 11.2022
- Provided counsel, assistance, and advice to aid in proper working environment among colleagues and department heads in achieving short and long-term objectives
- Consistent preparation of innovative and creative cuisine of highest quality, presentation and flavors to favor all guests
- Responsible for smooth kitchen running and manage areas of profit, stock, wastage, control, hygiene practices and training.
- Display exceptional leadership by providing positive work environment, counseling employees as appropriate and demonstrating dedicated and professional approach to management
- Provision of direction for all day-to-day kitchen operations.
- Allocation of duties to employees in different sections according to their individual perfection
- Produce high quality plates both design and taste wise
- Ensure that kitchen operates in timely way that meets hotel's quality standards
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain positive and professional approach with coworkers and customers
- Assist hotel manager in daily routine chores, in planning and improve service delivery.
- Prepare and administer assigned budgets on tasks to ensure that financial goals were met.
Chef De Partie
Nyama Mama
01.2018 - 01.2019
- Ensured that everything guests will be needing is in order and clean
- Supported sous chef and head chef in food preparation and expediting
- Planned rotating weekly Sunday brunch buffet for 500+ dining customers
- Stocked and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts
- Estimated wait times for guests
- Monitored guest waiting list
- Provided menu for customers and explain specials.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Provided support in all areas of kitchen as needed, demonstrating versatility and adaptability under pressure.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Utilized culinary techniques to create visually appealing dishes.
Head Chef
Explorer Tavern
01.2015 - 01.2018
- Monitored quality, presentation and quantities of plated food across line.
- Developed recipes and menus to align culinary trends with consumer demand.
- Supervised preparation of daily specials and customer requests to verify accuracy in production.
- Prepared duty rosters to optimize coverage while balancing payroll costs.
- Managed kitchen staff team of 15 and assigned tasks for various stages of food production.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Controlled and directed food preparation and service in high volume kitchen.
- Incorporated customer recommendations and feedback to modify and update menu.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Fostered positive working environment by promoting teamwork and open communication among all kitchen staff members.
Chef De Partie
Adega Portuguese Restaurants
06.2015 - 01.2016
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Conducted extensive evaluations of food to assess freshness and quality.
- Supported head chef with training and mentoring new kitchen team members.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Ensured meal quality and portion sizes stayed consistent through regular assessments before delivering to customers.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Kept operations running smoothly and efficiently by keeping workspaces organized, clean and ready for service.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Enforced strict kitchen sanitation measures by instructing chefs to clean preparation tables regularly.
Demi Chef
The Good Food Company(TGFC)
01.2012 - 01.2014
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
- Safely operated kitchen equipment, including industrial size mixers.
- Planned dishes to reduce food costs and maximise gross profits.
- Followed strict health and safety guidelines in kitchen.
- Delegated jobs to junior chefs and apprentices and offered support when necessary.
- Received, recorded and accounted for supplies and deliveries.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Provided supervision of shift staff in line with established policies and guidelines.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
Commis Chef
Carnivore Restaurant
01.2009 - 01.2011
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Performed opening mise-en-place duties, maintaining professionalism of restaurant.
- Assisted with unloading of ingredient and supply deliveries into storage cupboards.
- Washed, peeled and chopped food before cooking preparation.
- Suggested potential new menu items with focus on using local and seasonal ingredients.
- Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup.
Education
Diploma in Food Production - HOSPITALITY
Kenya Institute of Media And Technology
Nairobi,Kenya 07.2010 - 08.2011
Kenya Certificate of Secondary Education - High School Education
St Joseph's High School
Nairobi, Kenya 02.2004 - 11.2007
Kenya Certificate of Primary Education - Primary School Education
Aglow Junior Academy
Njoro, Nakuru,Kenya 01.1996 - 11.2003
Skills
Kitchen management
Food Preparation and safety
Time management
Cost Control
Languages
Swahili
Native language
Swahili
Proficient
C2
English
Advanced
C1
HOBBIES
COOKING
NETWORKING
READING FOOD JOURNALS
WATCHING SPORTS
REFEREES
Mr. Joseph Yeswa,
General Manager,
Lowlands Hotel and Spa, chuka,Kenya
Cell:+254722988823
Mary Kagunya
Manager,
Adega Portuguese Restaurants - Nairobi, Kenya, Kenya
+254712690972
H.O.D-Hospitality
Management, Nairobi
Aviation College,
Cell.: +254721794715/+25473
3414748
Spencer Foundamiere,
Director, The Good Food
Company-TGFC, P.O. Box
25703-00503,
+0202428122,
spencer@spez.co.ke
Timeline
Sous Chef
Limpopo Hotel Suites
12.2022 - 1 2024
Executive Head Chef
Lowlands Hotel and Spa
01.2020 - 11.2022
Chef De Partie
Nyama Mama
01.2018 - 01.2019
Chef De Partie
Adega Portuguese Restaurants
06.2015 - 01.2016
Head Chef
Explorer Tavern
01.2015 - 01.2018
Demi Chef
The Good Food Company(TGFC)
01.2012 - 01.2014
Diploma in Food Production - HOSPITALITY
Kenya Institute of Media And Technology
07.2010 - 08.2011
Commis Chef
Carnivore Restaurant
01.2009 - 01.2011
Kenya Certificate of Secondary Education - High School Education
St Joseph's High School
02.2004 - 11.2007
Kenya Certificate of Primary Education - Primary School Education
Aglow Junior Academy
01.1996 - 11.2003
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