NYAKUNDI MOCHERE GEOFFREY
Hotel Chef
Summary
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
8
8
years of professional experience
Work History
Head chef
Cicada Hotel
11.2021 - Current
- 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.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Head chef
Astorian Gardens Eldoret
02.2020 - 11.2021
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Obtained fresh, local ingredients to lower grocery costs.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Sous chef
Astorian Grand Hotel
09.2018 - 01.2020
- 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.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
kitchen steward, mass production, bakery, and pastry, production
Lake Naivasha Sawela Lodge
05.2018 - 08.2018
- Assisted in food preparation by blending soups and washing and peeling vegetables.
- Participated in routine inventories of kitchen equipment to guarantee adequate availability for daily operations.
- Enhanced kitchen efficiency by streamlining dishwashing and cleaning processes.
- Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
- Assisted chefs with food preparation, contributing to timely meal service for guests.
- Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
- Washed utensils, cookware, dishes and trays.
- Performed housekeeping duties such as dusting, mopping, vacuuming, and sanitizing countertops.
- Performed regular deep-cleaning tasks on appliances, utensils, and work surfaces, prolonging their lifespan.
- Played a key role in training new stewards on best practices, leading to increased productivity among the team.
- Managed waste disposal efficiently, complying with established environmental policies and regulations.
- Cleaned and maintained floors and walls in kitchen and dishwashing area, reducing falls among staff members.
food production
Kenvash Hotel Naivasha
02.2018 - 05.2018
- Assisted in overseeing all aspects of food production while maintaining a clean and organized workspace.
- Maintained accurate records of food production processes to ensure traceability and facilitate compliance with industry standards.
- Developed educational materials to raise public awareness about the importance of pollinators and their role in food production.
- Ensured consistency in dish presentation and taste by closely monitoring food production and providing hands-on guidance to the culinary team.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Recorded food production data to enable performance monitoring.
- Contributed to efficient food production by promptly completing delegated tasks from the head cook.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Maintained required records on food production, inventory, income and expense and meal counts.
- Ensured timely completion of all tasks related to food production, packaging, labeling, rotation, sanitation, and presentation within the service deli area.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Ensured adherence to strict hygiene standards throughout the entire food production process by performing routine inspections and audits of facilities and equipment.
Education
Institute Of Commercial Management
Nakuru, Kenya 05.2001 -
KCSE - undefined
St. Cyprian Biticha Secondary School
01-2010
KCPE -
Nyagancha Primary School
11-2005
Skills
Food safety regulations
Kitchen management
Banquets and catering
Plating and presentation
Interests
Reading, Traveling, Making new friends, Participating in voluntary work
PERSONAL PROFILE
A hardworking, self-driven, responsible person who can value work and does it without much supervision.
Timeline
Head chef
Cicada Hotel
11.2021 - Current
Head chef
Astorian Gardens Eldoret
02.2020 - 11.2021
Sous chef
Astorian Grand Hotel
09.2018 - 01.2020
kitchen steward, mass production, bakery, and pastry, production
Lake Naivasha Sawela Lodge
05.2018 - 08.2018
food production
Kenvash Hotel Naivasha
02.2018 - 05.2018
Institute Of Commercial Management
05.2001 -
KCSE - undefined
St. Cyprian Biticha Secondary School
KCPE -
Nyagancha Primary School