Daniel Mwangi

Experience

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  InterContinental Nairobi

  Jan 2008 - Jan 2009

  Commis chef

  • Training on Food Microbiology, Work & General hygiene, pest control.• Attending weekly trainings & refresher on HACCP.• Undertaking on job training in the kitchen and learning how to operate various kitchen equipment.• Setting up and performing prep work for food items.• Following the FIFO while storing & usage of products.

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  Safari Park Hotel

  Apr 2009 - Feb 2010

  Demi Chef De Partie

  • Rotational cook in the Italian, Continental, Nyama choma ranch & banqueting kitchen.• Assisting the chef de parte in running the station allocated.• Awarded 1st & 2nd runners up in the inter departmental competitions on two different categories.• Ensuring all kitchen equipment are in good working order & reported any breakage.• Overseeing butchery prep for the barbeque i.e. meat marination, skewering & roasting.• Training kitchen trainees on industrial attachment.• Attending a training on Community based First aid 1-day course. Show less

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  Crowne Plaza Hotel Nairobi

  Feb 2010 - Feb 2012

  Commis chef II

  • Oversaw the grill and salad section in the award-winning Sikia fine dining restaurant.• Attending HACCP trainings organized by the organization.• Working in all sections of the hotel namely fine dining, a la carte kitchen, butchery, salad section, banqueting section,• breakfast night shift.• Training new recruits and trainees assigned under the position.• Acting as a chef de Parte in A la carte kitchen for three months.• Maintaining a clean kitchen and safe to work with and attending HACCP classes.• Training new recruits and trainees assigned under the position.• Assisting in various kitchen sections of the establishment.• Ensuring all items in the cold rooms are well labelled.• Following FIFO when storing items in the cold room & chillers. Show less

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  Enashipai Resort & Spa

  Mar 2012 - Feb 2013

  Chef De Partie

  • Effectively managing and assisting kitchen staff in producing food for banquets of up to 1000 people.• Training & mentoring junior staff as most had not undergone formal training.• Training stewards into basic kitchen rules & techniques as part of talent search.• Maintaining par levels of stocks in the kitchen to facilitate production.• Was a team member involved in the opening of the coffee shop at the resort.• Revamping the daily buffet menu offering from breakfast to lunch buffets.• Trained & became a committee member of the Occupational Health & Safety steering committee. Show less

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  Hemingways Collection

  Mar 2013 - Jul 2013

  Chef De Partie

  • Butchering of whole aged steers for our steaks and meat dishes on a weekly basis.• In charge of daily specials depending on the par levels of butchery.• Enforcing clean and safe environments in the kitchen as required by set standards.• In charge of the meat section responsible for stock rotation, meat marination & daily specials.• Ensuring HACCP was followed & needed documentation was filled through.• Maintaining the JOSPER oven by routinely cleaning it & following manufacturer's manual.• Supervising Commis chefs in the section and ensured standards were followed.• Grilling meats as per the order received & ensured very minimal wastage in the section. Show less

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  Faze 2 Kampala,Uganda

  Jul 2013 - Jan 2018

  Executive Chef

  Established local ingredients farmers to feature in the menuRevamped kitchen operations & increased efficiencyDevised food portion control measures to maintain consistency & lowered costDrafted a new menu change every yearCrafted weekly special menus & grew sales by 5%Initiated a kitchen weekly cleaning scheduleEstablished an equipment maintenance program

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  Nairobi Java House

  Jul 2013 - May 2014

  Sous Chef

  • Was promoted from the position of an Assistant Branch Chef to a Sous Chef in the Pioneer Branch of 360 Degrees Pizza• Overseeing the training of all the 17 new staff members in SOP’s & recipe guidelines for all menu items.• Training & mentoring 2 stewards to become cooks within an year.• Planning, Executing & Implementing 3 consecutive menu changes in 2 years.• Supervising a daily production of more than 400 Neapolitan pizzas per day.• Developing a daily basis ordering sheet based on par order levels & business needs.• Overseeing the in-house preparation of homemade pasta for sale to customers.• Setting up kitchen standards, kitchen layout, staff rules & regulations.• Documenting all HACCP control forms duly filled in the kitchen.• Manning the food dispatch quality counter to ensure quality & consistency. Show less

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  Muthaiga Golf Club

  Mar 2018 - Apr 2022

  Executive Chef

  Spearheaded the main kitchen refurbishment to current standardsOfficial caterer for the Kenya Open Golf championships in the 2018 & 2022 Lowered the food cost by 10% in the first yearIncreased a la carte sales by 10% in 3 yearsDeveloped training manuals for the kitchen staff

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  Le Cuisine Ke.

  Apr 2022 - now

  Gastronomy Alchemist

  Data analyzation from F & B sales to identify trends in customer preferencesKitchen layouts design & to optimize output.Menu Engineering & DevelopmentFSMS guidance & training Equipment sourcing based on standard industry specsRecipe development & standardization.Budgeting Food & beverage operations management

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  Pan Pacific Serviced Suites

  Sept 2022 - Oct 2023

  Pre -Opening Executive Chef

  Developed F&B concept for the outletsCompliled FFE list for importationFinalized F & B Pre opening budget Established vendor management & onboardingDeveloped recipes & tested for efficiencyAssembled ADD & room service menus

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  The Artichoke Meditteranean Nairobi

  May 2024 - now

  Head Chef

  Pre opening Head Chef