JOHN JUMA ONYANGO
C H E F
NAIROBI,KENYA
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Skills
Menu design and food costing
Team training and leadership
Kitchen operations management
Inventory control and supplier relations
High-volume food preparation
Work History
Assistant Sous Chef
Neptune Hotel
12.2021 - 03.2025
- Assisted in the development of new recipes, keeping up-to-date with industry trends and guests'' preferences.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Supported Sous Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Collaborated with the culinary team on special events, providing exceptional dining experiences for guests.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
1st Commis Chef
Panari Hotel
07.2018 - 08.2021
- Assisted in preparing and plating dishes across various stations.
- Ensured workstations were clean and stocked during shifts.
- Gained hands-on experience in cuisine & technique.
- Supported the team during high-volume events, maintaining quality and efficiency.
- Supervised kitchen station, e.g., grill, pastry and ensured timely, high-quality food preparation.
2nd Commis Chef
Trademark Hotel
03.2015 - 04.2018
- Assisted the Head Chef in managing daily kitchen operations and staff training.
- Ensured consistent excellence in food quality and presentation.
- Managed inventory and supplier relationships to maintain cost control and minimize waste.
- Maintained well-organized mise en place to keep work consistent.
LANGUAGE
English
Swahili
Education
Diploma - Food & Beverage
04.2013
Certification
DIAGEO BAR ACADEMY
Overview
10
10
years of professional experience
1
1
Certificate