PETER GITONGA
Nairobi
Summary
Am a highly skilled and motivated Chef de Partie with extensive experience in high-pressure kitchen environments. Adept at managing specific kitchen sections, ensuring food quality, consistency, and presentation meet the highest standards. Proficient in preparing a variety of cuisines and collaborating effectively with culinary teams to deliver exceptional dining experiences. Committed to maintaining hygiene, safety, and operational efficiency while fostering creativity and innovation in menu development. Passionate about continuous learning and contributing to the success of dynamic hospitality establishments.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Parti
The Club Hotel and Spa
St Helier
05.2024 - 12.2024
- Running bar kitchen during service
- Take control of service and ensure guests receive truly delicious and memorable meal
- Setting up and cleaning down kitchen after service
- Ensure kitchen is kept clean and hygienic at all times
- Ensure all stocks are kept under optimum conditions
- Portion and cost control
- Food preparation techniques
- Communication skills
- Ensure all mise-en-place is always freshly prepared and on timely
- Meet company portion and serving size standards, maintaining kitchen cost-efficiency
- Checked freezers and refrigerators to verify correct storage and temperatures
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination
- Follow health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks
- Braise and grill meat with high degree of skills
- Assist in maintaining inventory by tracking, labelling, and replacing key ingredients
- Follow all relevant food health and safety guidelines
- Maintain workstation i.e always keep it clean and tidy
First Commi Chef (Grill/Roast station)
Celebrity Apex (Royal Caribbean Group)
Miami
05.2023 - 05.2024
- Braise and grill meat with high degree of skills
- Assist in maintaining inventory by tracking, labelling, and replacing key ingredients
- Follow all relevant food health and safety guidelines
- Maintain workstation i.e always keep it clean and tidy
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination
- Ensure FIFO system is followed
Chef De Parti
Cicchetti Restaurant
Doha
09.2022 - 04.2023
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination
- Ensure FIFO system is followed
- Collaborate effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes
- Preparing, cooking and presenting high quality dishes within my section
- Assisting Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Managing and training Commis Chefs
- Monitoring portion and waste control within section
- Overseeing maintenance of kitchen and food safety standards
- Check freezers and refrigerators to verify correct storage and temperaturesl
Chef De Parti
Social House Restaurant
Doha
07.2021 - 09.2022
- Preparing, cooking and presenting dishes within my section
- Managing and training demi-chef de parties and commis working with me
- Ensuring I and my team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Complete any other tasks reasonably requested by Sous Chef or Executive Chef
- Work with Executive Chef and Sous Chef to develop menus and innovate new dishes
- Provide direct supervision of shift staff including: maintaining discipline, personal hygiene and appearance of staff in line with relevant policy
Commis chef
Qatar Aircraft Catering Company
Doha
02.2020 - 07.2021
- Prepare an adequate level of mise-en-place based on business levels
- Prepare and cook complete high standard meals or individual dishes
- Prepare and cook special meals for clients as instructed by Chef
- Oversee subordinate personnel in preparation, cooking and handling of food
- Follow company's policies and procedures and adhere to grooming policies
- Contributing to maintaining kitchen and food safety standards
- Other duties as assigned
Demi chef de Parti
Sarova Stanley Hotel
Nairobi
04.2018 - 12.2019
- Prepare in advance food material and equipment needed for the service
- Cook and serve dishes according to the restaurant's menu and standards
- Clean and re-set the working area
- Maintaining Health and Safety standards
- Being flexible and willing to help the restaurant kitchen at busy times if required
- Monitor stock movement and be responsible for ordering on my section
- Ensure minimum kitchen wastage
- Ensure knowledge of the product is maintained and communicated to all relevant personnel
Commi Chef
Sarova Panafric Hotel
Nairobi
02.2017 - 03.2018
- Supporting the Demi Chef de Parti and Commis I in the daily operation and work
- Working according to the menu specifications by the Chef de Parti
- Keeping work area at all times in hygienic conditions
- Controlling food stock and food cost in his section
- Preparing the daily mis-en-place and food production in different sections of the main kitchen
- Maintaining high levels of service
- Assisting and monitoring stock, including stock rotation
Commis chef
Crown Plaza Hotel
Nairobi
06.2016 - 01.2017
- Ensuring minimum kitchen wastage
- Keeping all working areas clean and tidy and ensure no contamination
- Preparing the daily mis-en-place
- Carry out tasks assigned by Chef De Partie
- Assisting in daily kitchen operation like doing mis en place, cleaning surfaces, restocking food items, cleaning chillers, recording chiller temperatures
Apprentice
Sarova Whitesands Beach Resort
Mombasa
04.2015 - 11.2015
- Assisting in daily kitchen operation like doing mis en place, cleaning surfaces, restocking food items, cleaning chillers, recording chiller temperatures
Education
Bachelor Degree - Hospitality Management
The Technical University of Kenya
Kenya08.2017
Kenya Certificate of Secondary -
Umoja High School
Kenya11.2012
Kenya Certificate of Primary Education -
Gataragwa Junior Academy
Kenya11.2008
Skills
- Food preparation
- Food safety
- Cooking techniques
- Waste reduction
- Team collaboration
- Hygiene maintenance
- Menu development
- Culinary presentation
References
Robert Kamau, Manager ,McDonald's St. Helier,Jersey island +447797922006
Robert Mwangi The Club Hotel and Spa +254728246771
Christopher Kinyua Executive Chef Sarova Hotels +254721763655
Certification
- Food Allergy and Intolerance Training Certificate
- Level 2 Food Safety and Hygiene for Catering
- Hotel Basic Training STWC
- Celebrity Cruises Culinary Academy Fundamentals
Languages
English
First Language
Timeline
Chef De Parti
The Club Hotel and Spa
05.2024 - 12.2024
First Commi Chef (Grill/Roast station)
Celebrity Apex (Royal Caribbean Group)
05.2023 - 05.2024
Chef De Parti
Cicchetti Restaurant
09.2022 - 04.2023
Chef De Parti
Social House Restaurant
07.2021 - 09.2022
Commis chef
Qatar Aircraft Catering Company
02.2020 - 07.2021
Demi chef de Parti
Sarova Stanley Hotel
04.2018 - 12.2019
Commi Chef
Sarova Panafric Hotel
02.2017 - 03.2018
Commis chef
Crown Plaza Hotel
06.2016 - 01.2017
Apprentice
Sarova Whitesands Beach Resort
04.2015 - 11.2015
- Food Allergy and Intolerance Training Certificate
- Level 2 Food Safety and Hygiene for Catering
- Hotel Basic Training STWC
- Celebrity Cruises Culinary Academy Fundamentals
Bachelor Degree - Hospitality Management
The Technical University of Kenya
Kenya Certificate of Secondary -
Umoja High School
Kenya Certificate of Primary Education -
Gataragwa Junior Academy
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