Ouma Colvins Odhiambo

Dynamic culinary professional with extensive experience as Head Chef at Clarence Hotel- Westlands, excelling in meal preparation and food safety compliance. Proven ability to lead teams and manage kitchen operations effectively, ensuring high-quality dishes and successful event catering. Recognized for enhancing presentation standards and optimizing inventory management.

• Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety.
• Familiarize yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager.

• Work with the Company’s Human Resource Department to include:
• Planning for future staffing needs.
• Prepare detailed induction programme for new staff.
• Report of incidences related to staffs that may have impact negatively on operations.
• Actively work at developing your staff and identify high potentials.
• Maintain training records for all direct reports and ensure they all do the same for their staff.

• Takes care of daily food preparation to meet the standard and the quality.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Daily feedback collection and reporting of issues as they arise.

• English
• Swahili
• Amharic
• Luo

• Enoch Ogolla, General Manager, Nobil Gas supplies, +254716260063
• Charity Gachau, Human Resource Manager, Radisson Blu Hotel- Upperhill, +254701230028
• Jeff Gitonga, Executive Chef, Sankara Hotel, +254720104660

Accountable for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and taste for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

• MSC Virtuosa, Commis I, 11/12/YY, Present
• Villa Rosa Kempinski, Banquets Sous Chef, 04/24/23, 11/05/24
• Cultiva Farm, Executive Sous Chef, 02/07/23, 04/20/23
• Clarence Hotel- Westlands, Head Chef, 10/03/22, 02/04/23
• Windsor Golf Hotel and Country Club, Executive Sous Chef
• Radisson Blu- Upperhill, Chef De Partie (Pre-Opening), 02/05/16, 03/15/20
• Hilton Nairobi, Commis I, 06/05/13, 02/02/16