Levi Sammy

• The hotel has 108 rooms, standard rooms,junior suites,cottages and 2 executive rooms.it has 1 restaurants and 1 kitchen.it has a conference capacity of 200 guests, the style of cuisine is continental with or international cuisine
• I am in charge of the culinary department,the whole kitchen,I changed all the menus(alar-carte) that were previous there,putting in consideration the popular items and guest likes and needs
• also changed all the menus for banqueting menu, have also done staff training on the new menus, I have also trained the staff on different cooking methods,grilling,roasting,pan frying,shallow frying,deep fat frying,broiling etc, have also trained and still training on plating presentation,garnishing of the food

duties are: To design menus that enhance customers culinary experience,while considering cost

• Creating ,testing and presentation of new menus Ensuring the kitchen /food preparation areas are HACCP compliance and in accordance to regulatory guidelines
• Representing the department to the management team Looking for ways to reduce on costs and maximize on profits I do hire,train and manage the kitchen staff I am still on my current role and job
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.

• The hotel has 96 rooms, deluxe and superior rooms.it has 2 restaurants and 3 kitchens.it has a conference capacity of 3000 guests, the style of cuisine is continental with a touch of ,French cuisine, Indian cuisine, Italian cuisine, Indian cuisine, western and Japanese cuisine I have worked in all the outlets of the kitchen, we have banquets kitchen, which mainly deals with conference guests and it has a restaurant with a sitting capacity of 1000 guests
• I have also worked in the main kitchen which mainly deals with Alar carte,set menus, breakfast and dinner with a sitting capacity of 250 guests
• I have also worked in the pool kitchen, which mainly deals with light snacks
• It has a sitting capacity of 120-guests.for breakfast we normally serve like 96 in house guests and walk in guest, dinner we also serve average of 85 in house guests and walk-ins for breakfast is served by 5-chefs,lunch 8 chefs, dinner 8 chefs, banquets kitchen mainly is open for lunch only it has 20 chefs
• The total numbers of all chefs is 42
• Some of the dishes in our menu are like mushroom soup, beef consomme, nicoise salad, tomato and mozzarella cheese, stir fried oriental king prawns, grilled beef-rib eye steak, beef/chicken burgers, pizzas, for banquets kitchen we have 2 weeks buffets menu cyclic
• I have worked in different section of the kitchen, trained staff and supervised them Entrementier, which mainly deals with all hot soups, accompaniments like fries, roast potato, mashed potato, all pasta dishes and Indian foods
• Butchery section which mainly deals with meat preparation, deboning, portioning, Gard manger which mainly deals with all salads, cold starters and cold soups, saucier section which mainly deals with roasting, grilling, pan-frying and plating of the food
• My duties are assisting the group chef in the management of the unit, creating menus in the guidance of the group chef, conducting briefing with the sous chefs, control food wastage and identify opportunities for improvements, ensuring consistent quality and presentation of menu for all the kitchens including the staff canteen, portion control, taste, temperatures, visual appearance
• Maintaining hygiene and cleanliness in all the kitchens
• Attending to all guests issues, complains and special requests, making sure the kitchen equipment's are maintained in good order, I participates in the hiring process of the kitchen brigade, coordinating with food and beverage department for smooth operation.my reason for leaving,was due to the promotion and more challenging opportunity.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Enhanced dining experience by creating innovative and visually appealing menu items.

• It’s a company that deals with cruise ships for vacation and travelling all over the world
• I did 3 contracts with the company which each had a length of 8 months with a willing extension if one needed
• I did 2 contracts with anthem of the seas which had a capacity of 4180 guests
• I also did 1 contract with vision of the seas which had a capacity of 2435 guest
• There were different restaurants, various dining options and venues, I worked in windjammer restaurant which was basically the market place, whereby its mainly buffet with plenty of active cooking, live sandwich making, live ice cream serving, live burger station, live frying ,roasting, carving and live stir fry station
• I also worked in the main dining room kitchen which normally serves set menus, which we used to do in different seating
• I also worked in Italian kitchen( jamies),sauce station, roast station, soup station, park caffe restaurant, which basically for sandwiches, banquette, bagels, burritos, tortilla wraps and breakfast station
• I had the chance to do different cuisine, French, Indian, Japanese and western cuisines
• In anthem of the seas we were 200 chefs and in vision of the seas we were 150 chefs, depending on which section and the volume of work in it, but mostly it was 6
• Chefs
• I had the chance to do deep fat frying, grilling, broiling, roasting, pan frying, steaming, simmering and boiling
• My duties included, preparation of food items as per the day menu, ensuring USPH, standards for hygiene and sanitation are followed
• Ensuring proper food handling and storage, ensuring timely food preparation, making sure the right portions are observed, making sure the food is well presented and garnished
• I was acting chef de partie in sauce station for 3 weeks until l I signed off in my 3rd contract.my reason for leaving was, more challenging job offer.
• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Learned other teammates' work tasks to train as backup.
• Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.
• Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
• Reduced food waste by effectively managing food storage and rotation practices.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Stocked and rotated food items according to expiration dates.

• The hotel is situated in the capital city of Kenya,(Nairobi),it is also near the biggest airport in Kenya, Jomo Kenyatta international airport
• The hotel is owned by Kenya red cross society with their motto of catering for a good cause, the hotel has 148 rooms and a conference capacity of 300 guests
• The hotel has got 2 restaurants and kitchens, it has johari restaurant and kitchen which mainly serves breakfast for in house guests and walk ins guests lunch for conference guests and dinner, the style of service is buffet
• It has a sitting capacity of 300guests,with several private dining areas
• It has also tembo restaurant and kitchen, which is purely Alar-carte kitchen with a sitting capacity of 150 guests
• I worked in both restaurants, in johari I was the chef de partie in charge of saucier section
• The type of cuisine was continental, Italian, French, Indian and western
• We used also to do set menu and banquets menu for conference
• Breakfast we did average of 150 guests, lunch average of 250 guests and dinner average of 150 guests
• We were 32 chefs, each section had chefs 4-6 chefs depending on the volume of work in the section
• I also worked in tembo kitchen as the chef de partie in charge of Alar-carte, examples of the food that was on our menu are tomato soup spicy, lamb broth soup, smoked Atlantic salmon with Melba toast, roast vegetable panini, burgers, (chicken, beef & vegetarian) pasta dishes(spaghetti napolitane, bolognaise, carbonara)penne (marinara or creamy chicken) pizza (magherita, polo, Hawaiian, gourmet, pepperoni) mixed grill, grilled beef medallion, barbecued pork spare ribs, pan fried tilapia fillets, chicken curry, mutton curry and cheese plates
• For johari restaurants 2 weeks banquets cyclic menu
• I did grilling, broiling, roasting, pan frying, shallow frying, deep fat frying, boiling, steaming and in cold kitchen preparation and plating of cold starters
• My duties and responsibilities included, supervising the section assigned planning for their off duties, leave plans and ensuring all the shifts are covered within my section, ensuring cleanliness and hygiene (HACCP) is observed, at times
• I was relieving the sous chef in ordering of daily market vegetables on their off days, ensuring food is well cooked, prepared, right portion and served timely to the guests
• Ensuring FIFO method is observed and attending to guests need
• Ensuring the recipes are followed.my reason for leaving was to get international experience.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying, and baking.
• Rotated stock to use items before expiration date.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.

• The hotel is located adjacent to central park, it is 5 minutes’ walk from the city,30 minutes’ drive from Jomo Kenyatta international airport, it is in the group of leading hotels of the world
• The hotel has 183 guest rooms and conference capacity of 1000 guests
• The style of cuisine is continental.it has 2 main dining areas madhari the fine dining restaurant and Maghreb restaurant
• I had a chance to work in both the kitchen
• Madhari fine dining had a maximum sitting of 100 guests, of which it was strictly for bookings only with guests only allowed in official wear
• Maghreb was mainly for buffet service, breakfast, walk in Alar-carte menu and dinner buffet service or set menu
• I did French cuisine, western cuisine, Japanese, Italian and Indian cuisine
• Breakfast we could serve like 250 guest averagely, lunch we served average of 500 guests and dinner we served average of 250 guests
• Examples of the dishes on our menu were sea food salad, king prawns and avocado salad, grilled vegetable antipasti, garden salad, cream of garden peas soup, pumpkin soup, tomato soup, ham and cheese sandwich
• Chicken and tomato sandwich, burgers, pastas, grilled salmon, grilled sirloin steak, grilled lamb chops, grilled pork chops, pan-fried red snapper fillets, prawns tempura basket, dhal makhani, palak paneer
• We had a seafood night every Friday weekly
• For conference, we had weekly cyclic menus
• We had 36 chefs; each section had 4-6 chefs depending on the volume of work
• I worked in breakfast station, saucier, entrementier, banquet, gardemanger and fine dining kitchen
• I had the chance to do frying, grilling, broiling, roasting, steaming, boiling and a chance in cold kitchen in vegetable preparation for the salads and cold platters
• My duties included preparation of food items as per the day menu, portion controls adhering to HACCP and hygiene practices, ensuring the food is well cooked, well presented and meets guest’s expectations
• Ensuring the workstation is cleaned and all the machines are sanitized
• Ensuring I have the right mis en place for the day
• Making sure all the ingredients are fresh and garnishes are in order
• Ensuring food is produced on timely manner
• The hotel gave me a very positive experience since it was my first job after college, the reason for leaving was to get more exposure and experience.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Communicated closely with servers to fully understand special orders for customers.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Enhanced kitchen efficiency by streamlining prep work processes.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.