Summary
Overview
Work History
Education
Skills
Timeline
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Peter Igecha

Sous Chef
Ruaka, Kiambu District

Summary

Dynamic culinary professional with extensive experience at 270 Degrees Rooftop, excelling in food preparation and cost control. Proven ability to mentor teams and optimize workflows, resulting in reduced waste and enhanced kitchen efficiency. Skilled in menu planning and committed to maintaining high standards of food safety and presentation.

Knowledgeable Sous Chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.

Overview

6
6
years of professional experience

Work History

Sous Chef

270 Degrees Rooftop
10.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef De Partie

Carnival Cruise Lines
02.2024 - 10.2024
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • 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.

Commis Chef

Mawimbi Seafood Restaurant
03.2022 - 01.2024
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

Intern

Mawimbi Seafood Restaurant
07.2021 - 12.2021
  • Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
  • Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
  • Analyzed problems and worked with teams to develop solutions.
  • Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.

Line Cook

Cleanshelf Supermarket
10.2019 - 11.2020
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Education

Higher Diploma - Culinary Arts

International Hotel & Tourism Institute
Westlands, Nairobi Province, Kenya
04.2001 -

Skills

Food preparation

Timeline

Sous Chef

270 Degrees Rooftop
10.2024 - Current

Chef De Partie

Carnival Cruise Lines
02.2024 - 10.2024

Commis Chef

Mawimbi Seafood Restaurant
03.2022 - 01.2024

Intern

Mawimbi Seafood Restaurant
07.2021 - 12.2021

Line Cook

Cleanshelf Supermarket
10.2019 - 11.2020

Higher Diploma - Culinary Arts

International Hotel & Tourism Institute
04.2001 -

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Peter IgechaSous Chef