Desmond M.

Experience

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  Sarova Hotels Ltd

  Sept 1999 - Dec 2004

  Chef De Partie/Cook/Internnship

  Chef Reparte & CookEnsuring quality checks of all menu itemsPreparation of food items per Recipe requirementMonitoring departmental operationsManaging frequent cleaning schedulesApprentice• Cleaning allocated stations• Cleaning all raw material of allocated department• Cleaning all storage facilities• Cleaning all tools and equipment and sanitizing• Assisting in food production as per direction• Learning all menu recipes under strict directions Show less

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  Swiss French Gourmet Restaurant

  Dec 2004 - Jan 2005

  Head Chef

  • Running the kitchen• Manage, Plan and Train all Junior Staff• Control Labour Cost• Food cost management• Marketing sales promotion• Meeting budgetary allocations• Quality checks and controls of all food items• Daily, Weekly and Monthly Inventory control• Compiling Menu items and executing Standard Recipes on customers demand.• Collaborate with other departments as necessary to meet production goals• Ensuring food safety is adhered to in entire operation• Managing and motivating staff• Plan and execute events well within set goals and budgetary. Show less

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  Nairbi Java House

  Jan 2006 - Mar 2010

  Branch Head Chef

  • Managing high degree of efficiency • Inspecting and monitoring the kitchen and stores• Requisition of all unit requirements and ensuring Right quality and quantity of all food items• Ensure proper inventory control to prevent pilferage and wastage• Responsible for duty allocation, Roistering to ensure all stations are adequately manned• Creating new ideas of menu items preparation, presentation and garnishing• Handle client complaints regarding dispatched menu items emanating from kitchen• Practice basic kitchen ethics and working practices.• Writing all end month reports and attending the P&L Board meeting. Show less

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  Nairobi Java House

  Mar 2010 - Sept 2014

  Head of Production Department (Java Central Kitchen)

  • Develop a safety culture that creates a working environment where no one gets hurts• Understand food safety policies and daily documentation of ISO requirements• Ensure Quality, Consistency and adherence to standards based on Food Safety Policies• Create cross training program for all new hires• Estimate food consumption and all purchases on weekly and monthly basis• Select and develop standard production recipes to ensure consistency quality, Establish presentation techniques and ensure production of all menu items meet set budget• Assist in the supervision and allocation of personnel• Continuously be alert on trends and changes in quality related issues and report them without hesitation • Manage other duties as a signed by management• Oversee and develop test plans and script for tracking defects in end products• Conduct internal audits to measure and assure adherence to established QA Standards Show less

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  OCEAN BASKET LIMITED

  May 2015 - Dec 2015

  Head Of Department (Central Kitchen) Ocean Basket

  • Develop Menus and recipes.• Create guidelines for portion size, food presentation and work with the designer to develop online print menus.• Monitor Inventory & food levels and ensuring timely replacement of items when necessary.• Ensuring all the productions track records are within the budgetary and limits.• Manage time & staff schedules so that labour and resources are adequately allocated during production.• Creative, Patient, good communication skills and quick in making decisions.• Execute QA policies at Receiving, Storage and Production to meet food safety standards.• Responsible for P&L Management report.• Ensuring Quality Consistency and adherence to set standards.• Resolve quests complaints effectively. Show less

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  Tasty Fresh Urban Kitchen

  Oct 2015 - Dec 2016

  Kitchen Manager

  • Responsible for Sourcing and ordering supplies, Food and ingredients based on rapidly shifting demands.• Hire and train staff in specific stations and cross training as necessary.• Creating schedules for kitchen staff to ensure they meet the demands of all sections• Maintaining Inventory levels and conduct full weekly and monthly inventories.• Schedule necessary maintenance and repair of kitchen appliances.• Respond personally to quests demands• Manage malpractices while ensuring goals achievement.• Prepare reports of distribution and production levels.• Menu compiling • Track food production cost.• Ensure and achieve food safety goals.• Responsible for running all catering services and co-ordinating Delivery units.• Responsible for sales promotion and customer care. Show less

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  Best Western Plus Hotel Nairobi

  Jan 2017 - Sept 2018

  Executive Sous Chef

  • Control Man power distribution throughout the kitchen by overseeing schedules of all sections and make adjustments when necessary.• Manage the preparations and control of daily and weekly market list.• Ensuring positive working relations with kitchen departments and other core related departments is fostered giving co-operation all the times.• Ensuring excellent records of kitchen and staff management.• Find ways to improve efficiency of operations which benefits both the company and clientele at large.• Assist the Executive Chef in compiling the annual marketing plans and budgetary• Foster positive thinking and motivation within all kitchen sections by giving active assistance and advice on more effective way of running the section.• Partner with Executive Chef to assist employees with career development strategies to improve employee retention and build bench strength.• Ensuring Effective attention to details and ability in handling multiple task.• Responsible for maintaining good repair of all kitchen tools and equipment. These Includes keeping track records of scheduled preventive maintenance service.• Meet given deadline on all operation requirements.• Ensuring proper documentation of all food safety reports to meet ISO recquirered standards. Show less

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  Amaica The Restaurant

  Feb 2019 - Oct 2019

  Head Chef

  • Documenting and identification of hidden challenges and solutions.• Proper analysis of existing products, Menus, Storage and Equipment.• Kitchen equipment handling procedures and training.• Kitchen planning and quality product standardization• Kitchen hygiene standards and quality food presentation• Costing, Portion controls and evaluation of stocks• Standardization of existing recipe and develop new ones• Develop plans and logistics of setting up a central production kitchen • Controlling of wastage• New recommendations for management. Show less

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  Trianum Hospitality

  Oct 2019 - Jun 2022

  Group Head Chef Ulwazi Place ( APHRC)

  Administration of Kitchen operations.Menu planning, Costing and Presentation.Supplies sourcing and managementexperience.Inventory management.Periodic staff evaluation and growth plan projections.Responsible for all food safety measures .Responsible for P&L for kitchen department.Periodic business projections and plan all calendar events.Implement effective control points and measures.Plan for Kitchen tools and equipment as needed.

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  THE MERICA HOTEL

  Jul 2022 - now

  Chef

  (Member of Executive committees) These includes:1). Procurement Committee2). Events Committee3). Health and Safety Committee4). Energy Committee.- Plan and direct food preparations.- Modify menus and create new ones that meet set standards.- Estimate food requirement, Food cost, and Labor Cost- Analyse and plan for kitchen equipment demand.- Recruit and staff Management.- Performing administrative duties-Monitor and track Inventories.- Comply with nutritional and sanitation regulations Safety standards- Keep Time and Payroll records., Show less