Summary
Overview
Work History
Education
Skills
Languages
Accomplishments
References
Timeline
George Philip Ochung

George Philip Ochung

Nairobi

Summary

Dynamic Chef De Partie at Qaribu Inn Hotel, recognized for culinary innovation and exceptional food quality control. Expert in menu planning and inventory management, I successfully enhanced customer satisfaction through creative dish development and effective team building. Committed to maintaining high standards of food safety and sanitation practices. Am also excellent for high productivity and efficient task completion. Specialized in menu development, inventory management, and kitchen safety protocols. Excel in time management, teamwork, and adaptability, ensuring seamless kitchen operations and consistent culinary excellence.

Overview

17
17
years of professional experience

Work History

Chef De Partie

Qaribu Inn Hotel
Nairobi
07.2024 - Current
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Checked quality of food products to meet high standards.

Chef de Partie

Emory Hotel
Nairobi , Kenya
07.2022 - 02.2024
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Modified recipes to accommodate dietary restrictions and allergies.

Demi Chef

Grand Laico Regency Hotel
Nairobi , Kenya
11.2008 - 04.2018
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.

Education

High School Diploma -

Metropolitan School of Business Managements , United Kingdom
06-2021

Certificate - Pastry And Bakery

Valentines College Pastry And Bakery , Nairobi Kenya
02-2017

Graduate Certificate - Food Production And Presentation, Menu Planning An

Kenya Utalli College, Nairobi Kenya
06-2012

Certificate of Technical Studies - IT Technology

Kenya Utalli College, Nairobi Kenya
04-2011

Skills

  • Menu planning
  • Food quality control
  • Inventory management
  • Culinary innovation
  • Recipe analysis
  • Customer service
  • Team building
  • Cost management
  • Effective communication
  • Time management
  • Problem resolution
  • Pastry techniques
  • Bread baking
  • Entree preparation
  • Sanitation practices
  • Recipe creation
  • Food cost control
  • Sanitation procedures
  • Food safety
  • Recipes and menu planning
  • Menu development
  • Team management
  • Creative thinking
  • Attention to detail

Languages

English
First Language
English
Upper Intermediate (B2)
B2

Accomplishments

  • Did excellent job and awarded employee of the year

References

References available upon request.

Timeline

Chef De Partie - Qaribu Inn Hotel
07.2024 - Current
Chef de Partie - Emory Hotel
07.2022 - 02.2024
Demi Chef - Grand Laico Regency Hotel
11.2008 - 04.2018
Metropolitan School of Business Managements - High School Diploma,
Valentines College Pastry And Bakery - Certificate, Pastry And Bakery
Kenya Utalli College - Graduate Certificate, Food Production And Presentation, Menu Planning An
Kenya Utalli College - Certificate of Technical Studies, IT Technology

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George Philip Ochung