Rodgers Leleto
CHEF
Nairobi,30
Summary
Exploring career progression opportunities with full of challenges in a leading organization where utilized skills and Leadership qualities to make a tangible contribution to the growth and profitability of the organization. Eager Commis Chef interested in learning and ready to tackle any kitchen task. Emerging professional with drive to work hard and be successful. Looking for new job opportunity with restaurant in [Location]. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area. Experienced with different cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills . Performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Forward-thinking professional offering more than three years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills. Forward-thinking professional offering more than two years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
4
4
years of professional experience
16
16
years of post-secondary education
2
2
Languages
Work History
Chef
Hemingway's Watamu
Kilifi, 14
02.2023 - Current
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Disciplined and dedicated to meeting high-quality standards.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality
- Cooked memorable dishes that brought new customers into establishment
Commis Chef
Chiromo Hospital Group nairobi
Nairobi, 30
5 2022 - 01.2023
- Ensured appropriate portions and storage of ingredients as needed
- Cleaned, peeled and plated fresh fruits and vegetables
- Studied each recipe and gather all necessary ingredients
- Used efficiently kitchen equipment's including ovens, grills, fryers, stoves and microwaves
- Served cooked food items in appropriate portions onto appropriate receptacles
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- 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.
- Seasoned and marinated cuts of meat, poultry and fish.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
Cook
Silver Palm Spa And Resort-kilifi
Kilifi, 14
04.2020 - 04.2022
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Studied each recipe and gathered all necessary ingredients
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs
- Mastered variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Education
Certificate in baking & decoration - Baking And Pastry Arts
VALENTINES SCHOOL OF CAKE
Nairobi, 30 08.2022 - 05.2023
Diploma in food production - Food Technology And Processing
ELEGANT COLLEGE OF CATERING
Nairobi, 30 05.2021 - 05.2022
K.C.S.E Certificate - Junior High Education
KIJABE BOYS SECONDARY SCHOOL
Kiambu, 13 02.2015 - 05.2019
K.C.P.E Certificate - Junior High Education
ILMASHARIANI PRIMARY SCHOOL
Narok, 33 02.2004 - 05.2014
Skills
References
- Daniel Mwaura Thoronjo, Executive Chef, Silver Palm Spa & Resort-Kilifi, danielthoronjo@gmail.com, +254716657977
- Tom Mutua Musyoki, Head Chef, Chiromo Hospital Group, Tommutua@gmail.com, +254711329648
- Edward Gakuha, Director / Head Chef, Top chef caterers and kitchen Consultant, gakuhae@gmail.com, +254720448474
Timeline
Chef
Hemingway's Watamu
02.2023 - Current
Certificate in baking & decoration - Baking And Pastry Arts
VALENTINES SCHOOL OF CAKE
08.2022 - 05.2023
Diploma in food production - Food Technology And Processing
ELEGANT COLLEGE OF CATERING
05.2021 - 05.2022
Cook
Silver Palm Spa And Resort-kilifi
04.2020 - 04.2022
K.C.S.E Certificate - Junior High Education
KIJABE BOYS SECONDARY SCHOOL
02.2015 - 05.2019
K.C.P.E Certificate - Junior High Education
ILMASHARIANI PRIMARY SCHOOL
02.2004 - 05.2014
Commis Chef
Chiromo Hospital Group nairobi
5 2022 - 01.2023
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