Marcelino Dgedge
Chef De Cuisine
Nairobi, Nairobi Province
Summary
I am innovative and passionate Chef de Cuisine with experience in leading high-performing kitchen teams in fast-paced, upscale dining environments serving 100+ guests daily. I am renowned for crafting exceptional dishes, with a deep commitment to sustainable and locally sourced ingredients. I am an adept in concept development, menu innovation, and delivering elevated culinary experiences. I am dedicated to fostering a disciplined yet fun and educational kitchen culture, driven by creativity, precision, and excellence.
Overview
8
8
years of professional experience
14
14
years of post-secondary education
3
3
Languages
Work History
Head Chef
Che Argentine Grill
01.2024 - 05.2025
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Elevated the restaurant's reputation by consistently creating high-quality, innovative dishes, and maintaining top-notch presentation standards.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Increased sales by 100% during my time working at Che Grill Argentine, and also reduced waste by 25%.
Head Chef
Lumma Restaurant
08.2021 - 12.2023
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies, such as food and wine pairings.
- Forecasted seasonal staffing levels, and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees, such as dishwashers and waiters.
- 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.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained a well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into the establishment.
- Planned promotional menu additions are based on seasonal pricing and product availability.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules, and developed staff teams to boost productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Obtained fresh, local ingredients to improve dish flavors, and limit grocery costs.
- Managed over 100 customer calls daily.
- Introduced a "banquet-style" menu to accommodate large numbers.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
Chef De Cuisine
Txhapo Txhapo Restaurant
02.2018 - 03.2021
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies, such as food and wine pairings.
- Forecasted seasonal staffing levels, and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees, such as dishwashers and waiters.
- 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.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained a well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Managed over 50 customer calls daily.
- Managed to implement an adapted menu during the Covid-19 pandemic.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Commis Chef
Ristorante Ill piccolo Principe
05.2017 - 07.2017
- Maintained a well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Assisted other chefs with ingredient preparation in support of recipes designed by the head chef.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- I worked with the chef de partie to learn the storage locations of fresh ingredients for daily use by the station staff.
- I rotated through all prep stations to learn different techniques.
- Set up and broke down the kitchen for service.
- Participated in food tastings and taste tests.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
High School Diploma -
Colegio Kitabu
01.1998 - 12.2010
Professional Course - Chef Training
Chef Academy
01.2017 - 11.2017
Professional Course - Restaurant Management
University of Cape Town (Via Get Smarter)
06.2021 - 09.2021
Skills
Food Safety
Team Management
Menu Development
Knife Skills
Leadership Qualities
Creativity and Innovation
Cost Control and Budgeting
Kitchen Operations
Seafood Preparation
Performance assessments
Chess and tenis
I playing chess daily and tennis on weekends, as it helps me relax and think more upfront. I can control more my mind and body by playing these two sports.
Timeline
Head Chef
Che Argentine Grill
01.2024 - 05.2025
Head Chef
Lumma Restaurant
08.2021 - 12.2023
Professional Course - Restaurant Management
University of Cape Town (Via Get Smarter)
06.2021 - 09.2021
Chef De Cuisine
Txhapo Txhapo Restaurant
02.2018 - 03.2021
Commis Chef
Ristorante Ill piccolo Principe
05.2017 - 07.2017
Professional Course - Chef Training
Chef Academy
01.2017 - 11.2017
High School Diploma -
Colegio Kitabu
01.1998 - 12.2010
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