Robert Mugabi
COOK
NAIROBI,NAIROBI
Summary
Exceptionally talented professional in the restaurant and hotel industry offering dynamic skills in meal preparation, portion sizing, and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to a sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
10
10
years of professional experience
Work History
COOK
Viking
DETRIOT, MICHIGAN
08.2023 - 12.2023
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
Chef De Partie
BIN MAJID HOTELS AND RESORT
RAS AL KHAIMAH, RK
08.2019 - 02.2023
- Maintained well-organized mise en place to keep work efficient and consistent.
- Supervised and enhanced work of 5-person team producing more than 100 plates per day.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mentored more than 3 kitchen staff at all levels to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Rotated stock to use items before the expiration date.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Commi 1
SHERATON SHARJAH BEACH AND SPA RESORT
SHARJAH, SHARJAH
10.2015 - 11.2017
- Gathered and placed all ingredients into workstations to meet shift needs.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Assisted with routine stock rotation to keep ingredients fresh.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
LENOTRE PARIS DOHA
DOHA, DOHA
11.2013 - 06.2015
- Maintained well-organized mise en place to keep work efficient and consistent.
- Supervised and enhanced work of 10-person team producing more than 100 plates per day.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Mentored more than 10 kitchen staff at all levels to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supervised team of 20 in kitchen activities.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Cook
COUTERSY HOTELS KENYA
NAIROBI, NRB
02.2006 - 11.2013
- Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
- Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens, and fryers
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Received food orders from cashiers and cooked items quickly to complete the entire order together and serve hot.
Education
Food Preparation
KENYA UTALII UNIVERSITY
NAIROBI,KENYA12.2005
High School Diploma -
MWERU HIGH SCHOOL
NYERI,KENYA11.2002
NYAMACHAKI PRIMARY SCHOOL
NYERI,KENYA11.1998
Skills
- Portion standards
- Safety standards and protocols
- Proper food handling
- Food spoilage prevention
- Counter sanitization
- Plating and presentation
- Food preparation
- Freezer/refrigerator temperature oversight
- Attention to taste
- Fine-dining expertise
- Sanitation guidelines
- Food plating and presentation
- Workflow optimization
swimming,listenting to music,working out.
I love swimming,working out in the gym,listening to music and watching motivational and inspirational content.
Timeline
COOK
Viking
08.2023 - 12.2023
Chef De Partie
BIN MAJID HOTELS AND RESORT
08.2019 - 02.2023
Commi 1
SHERATON SHARJAH BEACH AND SPA RESORT
10.2015 - 11.2017
Chef De Partie
LENOTRE PARIS DOHA
11.2013 - 06.2015
Cook
COUTERSY HOTELS KENYA
02.2006 - 11.2013
Food Preparation
KENYA UTALII UNIVERSITY
High School Diploma -
MWERU HIGH SCHOOL
NYAMACHAKI PRIMARY SCHOOL
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