SANCHEZ SAMMY
CHEF
mombasa
Summary
Experienced head chef with a deep understanding of recipes and various cooking methods. Proficient in determining proper portions, planning menus, and effectively managing food inventory. Passionate about the culinary arts and committed to providing exceptional hospitality. Demonstrated expertise in skillfully overseeing kitchen operations and food preparation areas.
Overview
6
6
years of professional experience
1
1
Certificate
Work History
Head Chef
Mombasa Village Restaurant
12.2017 - 02.2020
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Sous Chef
Formula One Lounge
02.2020 - 12.2021
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Head Chef
Crave River Chocolate Limited
12.2021 - 07.2023
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Consultant
Moonshell Restaurant
09.2023 - 11.2023
- Evaluated client needs and expectations, establishing clear goals for each consulting engagement.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Evaluated financial statements regularly spotting areas of concern before they developed into larger issues.
- Assisted in recruitment efforts by developing job descriptions, interviewing candidates, and evaluating potential hires for fit within the organization''s culture.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
- Optimized floor plans for better workflow, enhancing table turnover rates and maximizing seating capacity.
- Observed restaurant operations, watched staff interactions and ate different foods from established menu.
- Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
- Increased overall efficiency with innovative menu design and strategic pricing recommendations.
- Established strong relationships with suppliers to negotiate favorable terms on high-quality ingredients at competitive prices.
- Reviewed business finances and back-end administrative procedures.
- Optimized menu with fresh offerings and seasonal fare.
- Facilitated employee training sessions on topics such as food safety, customer service techniques, and conflict resolution strategies.
- Enhanced dining experience through evaluating service quality and suggesting staff training programs.
Education
High School Diploma -
Bi Nuru Memorial High School
Mombasa, Mombasa District, Kenya 04.2001 -
Associate of Arts - Hospitality Administration And Management
International Hotel And Tourism Institute
Nairobi, Nairobi Province, Kenya 04.2001 -
Skills
Problem-Solving
Client Relationships
MS Office
Client Requirements Assessment
Labor Management
Menu development
Operations Management
Team Training
Certification
CPM - Certified Professional Manager
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Consultant
Moonshell Restaurant
09.2023 - 11.2023
Head Chef
Crave River Chocolate Limited
12.2021 - 07.2023
Sous Chef
Formula One Lounge
02.2020 - 12.2021
Head Chef
Mombasa Village Restaurant
12.2017 - 02.2020
High School Diploma -
Bi Nuru Memorial High School
04.2001 -
Associate of Arts - Hospitality Administration And Management
International Hotel And Tourism Institute
04.2001 -