RIGHAN ODWORY
VOI
Summary
Creative Chef de Partie, achieved high productivity and efficient task completion. Knowledgeable in menu development, inventory management, and kitchen safety protocols. Excel in time management, teamwork, and adaptability, ensuring seamless kitchen operations and consistent culinary excellence.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef De Partie III
Royal carribean cruise line
Miami, Florida
10.2021 - Current
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Regularly monitoring the storage areas and their temperatures.
Chef De Partie, Hot Galley
Lake Naivasha Sopa Resort
Naivasha
05.2022 - 09.2022
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Relief Chef
Kenya Safari Lodges & Hotels
Voi
12.2021 - 04.2022
- Assisted Head Chef in menu planning, preparation and presentation of meals.
- Implemented strategies aimed at increasing efficiency within the kitchen environment.
- Adhered to company policies regarding portion control, waste management and quality assurance procedures.
- Achieved production in a timely manner in accordance with the set service start
Line Cook, Hot Galley
Lake Naivasha Sopa Resort
Naivasha
05.2021 - 08.2021
- Communicated effectively with other staff members regarding orders and menu changes.
- Maintained accurate records of daily production sheets including waste logs.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
Pastry Intern
Kenya Safari Lodges & Hotels
Voi
01.2020 - 03.2020
- Monitored stock levels for ingredients used in pastry production and reported any shortages to the pastry chef.
- Maintained cleanliness and organization of kitchen work areas to ensure food safety standards were met.
- Observed all health and safety regulations when working with equipment and during food preparation.
- Sliced fruits and made garnishes for plates prior to serving dessert courses.
AG Chef De Partie
Man Eaters Camp
Voi
01.2018 - 02.2018
- Led with proper menu planning , requisitions, recieving and production.
- Achieved proper storage techniques and temperature controls.
- Adhered to proper sanitation methods and procedures to avoid cross contaminations.
- Ensured that all necessary equipment was available and properly functioning before service began.
Commis Chef
Voi wildlife Lodge
Voi
01.2016 - 12.2017
- Controlled usage of all products to reduce wastefulness.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
Trainee Cook
Voi Wild Life Lodge
Voi
02.2015 - 12.2015
- Observed strict hygiene practices at all times while handling food items.
- Carried out basic culinary tasks such as breading meats, slicing vegetables.
- Communicated effectively with kitchen personnel regarding meal preparations.
- Ensured that all leftover food was properly stored for later use or disposed of safely.
Education
Food Production Apprenticeship Programe - Culinary Arts
Kenya Utalii College
12.2021
Microsoft skills
Ekllessia Computer College
01.2015
Kenya Certificate of Secondary Education
Lugulu A.C High School
11-2014
Skills
- Special Events
- Plating and presentation
- Effective communication, collaboration and training
- Inventory Oversight
- Kitchen Organization
- Teamwork & attention to details
Accomplishments
- 10/16/20, Achieved exellent performance where i led junior staff coordination at the national youth forum held at the KWS camp Bravo Manyani which was attended by HE: The president of the republic of Kenya & the entire cabinet secretaries.
- 10/01/21, World U-20 youth Olympics at Kasarani National Stadium, Kenya, led with a role in food preparation and coordination of junior cooks in production and presentation in timely manner.
Certification
- June, 2024: Occupation Health and Safety, OSHA
- December, 2023: Certificate of appreciation (Royal carribean cruise line)
- March, 2023: Employee of the month nominee (Royal carribean cruise line)
- March-April 2018: Kenya Utalii College ( refresher course in mass food production and presentation)
Timeline
Chef De Partie, Hot Galley
Lake Naivasha Sopa Resort
05.2022 - 09.2022
Relief Chef
Kenya Safari Lodges & Hotels
12.2021 - 04.2022
Chef De Partie III
Royal carribean cruise line
10.2021 - Current
Line Cook, Hot Galley
Lake Naivasha Sopa Resort
05.2021 - 08.2021
Pastry Intern
Kenya Safari Lodges & Hotels
01.2020 - 03.2020
AG Chef De Partie
Man Eaters Camp
01.2018 - 02.2018
Commis Chef
Voi wildlife Lodge
01.2016 - 12.2017
Trainee Cook
Voi Wild Life Lodge
02.2015 - 12.2015
Food Production Apprenticeship Programe - Culinary Arts
Kenya Utalii College
Microsoft skills
Ekllessia Computer College
Kenya Certificate of Secondary Education
Lugulu A.C High School
- June, 2024: Occupation Health and Safety, OSHA
- December, 2023: Certificate of appreciation (Royal carribean cruise line)
- March, 2023: Employee of the month nominee (Royal carribean cruise line)
- March-April 2018: Kenya Utalii College ( refresher course in mass food production and presentation)
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