George Samuel Ochieng' Osodo
HEAD CHEF
Nairobi
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations,sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills. Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food. Reliable employee seeking Head Chef position. Offering excellent communication and good judgment.
Overview
20
20
years of professional experience
6
6
years of post-secondary education
Work History
Head Chef
Savoan Limited (Savoan Harvest)
Nairobi
2022.06 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Arranged for kitchen equipment maintenance and repair when needed.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Forecasted supply needs and estimated costs.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Hired, managed and trained kitchen staff.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other personnel to produce and modify menus and selections.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Assistant Sous Chef
PAUL CAFFE
Nairobi
2021.11 - 2022.06
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with staff members to create meals for large banquets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Private Chef
gheorghesdonuts
kilifi
2018.05 - 2021.11
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Safely packaged and labeled each individual meal.
- Oversaw business operations, inventory control and customer service for restaurant.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Interacted with guests to obtain feedback on product quality and service levels.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
Head Chef
Makuti Villa Resort
kilifi
2017.11 - 2018.03
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, managed and trained kitchen staff.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Modernized work processes to reduce guest wait times and boost daily output.
- Forecasted supply needs and estimated costs.
- Verified compliance in preparation of menu items and customer special requests.
- 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.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Restaurant Manager/Head Chef
European Foods Africa (Café Vienna)
Nairobi
2014.08 - 2016.08
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Correctly calculated inventory and ordered appropriate supplies.
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Reconciled cash and credit card transactions to maintain accurate records.
- Led and directed team members on effective methods, operations and procedures.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Carefully interviewed, selected, trained and supervised staff.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Prepared for and executed new menu implementations.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Interacted positively with customers while promoting hotel facilities and services.
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
- Actively participated in ongoing customer service programs.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Created fun team building activities to engage staff in up-selling to meet revenue targets.
Head Chef
Legend Pub and Restaurant
Nairobi
2014.04 - 2014.08
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, managed and trained kitchen staff.
- Collaborated with staff members to create meals for large banquets.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Placed orders to restock items before supplies ran out.
Kitchen Manager/Headchef
Subzone Restaurant
Nairobi
2012.11 - 2014.02
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Checked and tested foods to verify quality and temperature.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed unique events and special promotions to drive sales.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Head Chef
Blanco's Lounge and Grill
Nairobi
2008.02 - 2012.10
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, managed and trained kitchen staff.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
Blanco's Lounge and Grill
Nairobi
2007.08 - 2008.02
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Worked closely with head chef to create banquet menu for wedding guests.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Comboni Brothers Centre
Nairobi
2003.08 - 2006.12
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cooked memorable dishes that brought new customers into establishment.
Commis Chef
L'arena Pizzeria and Italian Restaurant
Nairobi
2003.05 - 2003.08
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cooked memorable dishes that brought new customers into establishment.
Cook
Mealz Jamaica (Kenjam Caterers)
Nairobi
2001.01 - 2003.04
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Inspected appliances, commercial fryers and ovens to verify proper working order.
- Communicated closely with servers to fully understand special orders for customers.
Assistant Cook/Apprentice Chef
Mealz Jamaica ( Kenjam Caterers)
Nairobi
2000.08 - 2000.12
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Distributed food during busy peak periods to drive customer satisfaction.
- Placed orders to restock items before supplies ran out.
- Maintained efficiency and flow of kitchen by helping lead cook complete tasks.
Education
High School Diploma -
Nairobi College
Nairobi, Kenya (CBD) 1998.03 - 1999.10
High School Diploma -
Karura SDA School
Kiambu County 1990.02 - 1994.10
Skills
Kitchen Management
Timeline
Head Chef
Savoan Limited (Savoan Harvest)
2022.06 - Current
Assistant Sous Chef
PAUL CAFFE
2021.11 - 2022.06
Private Chef
gheorghesdonuts
2018.05 - 2021.11
Head Chef
Makuti Villa Resort
2017.11 - 2018.03
Restaurant Manager/Head Chef
European Foods Africa (Café Vienna)
2014.08 - 2016.08
Head Chef
Legend Pub and Restaurant
2014.04 - 2014.08
Kitchen Manager/Headchef
Subzone Restaurant
2012.11 - 2014.02
Head Chef
Blanco's Lounge and Grill
2008.02 - 2012.10
Chef De Partie
Blanco's Lounge and Grill
2007.08 - 2008.02
Commis Chef
Comboni Brothers Centre
2003.08 - 2006.12
Commis Chef
L'arena Pizzeria and Italian Restaurant
2003.05 - 2003.08
Cook
Mealz Jamaica (Kenjam Caterers)
2001.01 - 2003.04
Assistant Cook/Apprentice Chef
Mealz Jamaica ( Kenjam Caterers)
2000.08 - 2000.12
High School Diploma -
Nairobi College
1998.03 - 1999.10
High School Diploma -
Karura SDA School
1990.02 - 1994.10
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