MATTHEW KWENA WANDEYI
Nairobi
Summary
Accomplished culinary professional skilled in leading entire culinary team and directing kitchen operations. Oversees production, preparation, special events and purchasing. Keeps team members working efficiently and follows food safety and sanitation regulations.
Overview
21
21
years of professional experience
Work History
Head Chef
Dishi Poa Restaurant
12.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Sous Chef
Viking Cruises
09.2023 - 11.2023
- Executed Public Health Practices and followed USPH Standards, including but not limited to cleaning, temperature recording, store organization, USPH internal inspections and Integrated Pest Management.
- Assisted the Chef de Cuisine with daily menus, schedule planning, and food inventory and was responsible to lead the Galley at the World Cafe.
- Followed proper procedures for economical food production and disposing of all waste and demonstrated cost and quality awareness while striving to reduce breakage and wastage.
- Ensured proper food handling and transportation in Galley area.
- Engage with guests throughout the ship and promoted upcoming to culinary events.
Head Chef
Dishi Poa Restaurant
11.2020 - 08.2023
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Evaluated restaurant operations to spot problems, improve kitchen organization and refresh menus with proactive mindset.
- Established, maintained and encouraged effective inter-department working relationships.
HEAD CHEF
Amare, the palace Restaurant
12.2018 - 10.2020
- Created new recipes, taking advantage of seasonal ingredients and customer trends.
- Hired, managed, and trained kitchen staff.
- Modernized work processes to reduce guest wait times and boost daily output.
HEAD CHEF
The Alchemist Kitchen and Bar
01.2015 - 11.2018
- Prepared high-quality dishes to delight our guests and draw in new clientele.
- Recorded production and operational data for robust and up-to-date record keeping.
- Established and enforced presentation standards to uphold consistency and high standards.
IN FLIGHT CHEF
Etihad Airways
02.2010 - 11.2014
- Recorded production and operational data for robust and up-to-date recordkeeping
- Established and enforced presentation standards to uphold consistency and high standards.
- Ensured that the food service in the galley was of the highest standard through conducting spot checks and tastings at each meal service.
SOUS CHEF
Atlantis Hotel The palm
12.2008 - 01.2010
- Oversaw menu planning and verified prep and line cook compliance with recipes
- Met with restaurant managers to review sales, costs and customer feedback and continuously improve results
- Built positive relationships with customers by visiting tables and engaging in friendly conversations
- Mentored new joiners to assimilate quickly into hardworking team in fast-paced environment.
SENIOR CHEF DE PARTIE
Emirates Airline
10.2007 - 12.2008
- Manage and train line cooks on station sanitation, prep, and production
- Kept kitchen organized with easy-to-access ingredients
- Supervised food preparation, plating and presentation to increase quality.
CHEF DE PARTIE
Burj Al Arab Hotel
07.2004 - 09.2007
- Monitored sanitation practices to ensure that employees follow standards and regulations
- Kept kitchen organized with easy-to-access ingredients.
JUNIOR SOUS CHEF
Fairmont The Norfolk Hotel
01.2003 - 06.2004
- Monitored kitchen operations to maintain proper sanitation and quality assurance
- Improved productivity for continual quality under tight constraints during peak meal service.
Education
STCW - STCW
Pioneer International University
Nairobi, Kenya08.2023
Certification - Crowd Management
Emergency Control Maritime Training
Online08.2023
Certificate - Crisis Management And Human Behavior
Emergency Control Maritime Training
Online08.2023
ASSOCIATE OF ARTS - BUSINESS ADMINISTRATION -
University of The People
12.2024
INSPIRED SERVICE TRAINING -
Etihad Academy
03.2010
KITCHEN AND RESTAURANT MANAGEMENT - HOSPITALITY -
Emirates Academy Of Hospitality Management
08.2007
TASK TRAIN THE TRAINER COURSE -
Burj Al Arab Hotel
12.2006
AUSTRALIA MEAT QUALITY AND ATTRIBUTES -
Meat and livestock Australia
10.2005
FOUNDATION CERTIFICATE IN FOOD HYGIENE -
Chartered Institute of Environmental Health
08.2004
KITCHEN APPRENTICESHIP -
Fairmont The Norfolk Hotel
12.2002
Skills
- Food safety
- Cost control
- Customer retention
- Menu planning
- Teamwork
- Verbal communication
- Kitchen management
- Staff training
- Strong knife skills
Languages
English
Fluent
Kiswahili
Native
Timeline
Head Chef
Dishi Poa Restaurant
12.2023 - Current
Sous Chef
Viking Cruises
09.2023 - 11.2023
Head Chef
Dishi Poa Restaurant
11.2020 - 08.2023
HEAD CHEF
Amare, the palace Restaurant
12.2018 - 10.2020
HEAD CHEF
The Alchemist Kitchen and Bar
01.2015 - 11.2018
IN FLIGHT CHEF
Etihad Airways
02.2010 - 11.2014
SOUS CHEF
Atlantis Hotel The palm
12.2008 - 01.2010
SENIOR CHEF DE PARTIE
Emirates Airline
10.2007 - 12.2008
CHEF DE PARTIE
Burj Al Arab Hotel
07.2004 - 09.2007
JUNIOR SOUS CHEF
Fairmont The Norfolk Hotel
01.2003 - 06.2004
STCW - STCW
Pioneer International University
Certification - Crowd Management
Emergency Control Maritime Training
Certificate - Crisis Management And Human Behavior
Emergency Control Maritime Training
ASSOCIATE OF ARTS - BUSINESS ADMINISTRATION -
University of The People
INSPIRED SERVICE TRAINING -
Etihad Academy
KITCHEN AND RESTAURANT MANAGEMENT - HOSPITALITY -
Emirates Academy Of Hospitality Management
TASK TRAIN THE TRAINER COURSE -
Burj Al Arab Hotel
AUSTRALIA MEAT QUALITY AND ATTRIBUTES -
Meat and livestock Australia
FOUNDATION CERTIFICATE IN FOOD HYGIENE -
Chartered Institute of Environmental Health
KITCHEN APPRENTICESHIP -
Fairmont The Norfolk Hotel
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