LUCAS Marende
Chef De Party
Mombasa, Mombasa District,28
Summary
Professional culinary worker with strong expertise in food preparation, cooking techniques, and kitchen safety. Proven ability to support head chefs, maintain high food quality standards, and adapt to changing kitchen needs. Strong focus on teamwork, reliability, and achieving consistent, high-quality results. Skilled in ingredient preparation, inventory management, and maintaining clean, organized workspaces.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Sentrim Castle Royal Hotel
Mombasa, Mombasa District
01.2025 - Current
- 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.
- Prepared items for roasting, sautéing, frying, and baking.
- 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.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Complied with portion and serving sizes as per restaurant standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Demi Chef De Partie
Char-Choma Restaurant
05.2021 - 12.2024
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
Demi Chef De Partie
Traveller Beach Resort
Mombasa, Mombasa District
01.2019 - 03.2020
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Utilized culinary techniques to create visually appealing dishes.
Line Cook
Travellers Beach Resort
Mombasa , Mombasa District
02.2016 - 12.2018
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
- Plated and presented all dishes to match established restaurant standards.
Education
Associate of Arts - CULINARY ART
Utali Collage
Kilifi, Kilifi District, Kenya 04.2001 -
High School Diploma -
TONONOKA SECONDARY SCHOOL
Mombasa, Mombasa District, Kenya 04.2001 -
GED -
FRERETOWN PRIMARY SCHOOL
Mombasa, Mombasa District, Kenya 04.2001 -
Skills
Kitchen safety
Attention to detail
Grilling expertise
Sauce making
Ingredient identification
Knife skills
Food plating
Cooking techniques
Food presentation
Sanitation practices
Kitchen safety
Hobbies
Cooking
Traveling
Socializing
Food photography
Gardening
Reading
Cycling
Referee
Name; Rose Righa
Company; Char Choma Restaurant
Contact: +254746628433
Position: Head chef
Name; Dancun ekaka
Company; Char Choma Restaurant
Position; Chef de party
Contact: +254701 758164
Name: Joseph Kungu
Company; sentrim castle Royal Hotel
Position: Chef de party
Contact; +2547397044
Timeline
Chef De Partie
Sentrim Castle Royal Hotel
01.2025 - Current
Demi Chef De Partie
Char-Choma Restaurant
05.2021 - 12.2024
Demi Chef De Partie
Traveller Beach Resort
01.2019 - 03.2020
Line Cook
Travellers Beach Resort
02.2016 - 12.2018
Associate of Arts - CULINARY ART
Utali Collage
04.2001 -
High School Diploma -
TONONOKA SECONDARY SCHOOL
04.2001 -
GED -
FRERETOWN PRIMARY SCHOOL
04.2001 -
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