JONA NGUGI
CHEF
Nairobi
Summary
High-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.
Overview
13
13
years of professional experience
6
6
years of post-secondary education
3
3
Languages
Work History
Chef De Partie
Princess Cruises
11.2023 - Current
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Sanitized all counters properly to prevent food-borne illness.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Implemented successful cross-marketing strategies such as food and wine pairings.
JUNIOR SOUS CHEF
EKA HOTEL
9 2022 - 09.2023
- Overall in-charge of the food production in the hot kitchen
- Train new staff and cooks on new emerging trends in the industry
- Handle staff trainings on food safety, allergens and food hygiene policies
- Staff shift, off and leave rota planning and presenting to the Sous Chef
- In-charge of Banqueting events and functions
- Taking inventory of supplies and notifying the Sous chef of low or depleted items.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Acted as head chef when required to maintain continuity of service and quality.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Led daily staff meetings to communicate expectations and review safety procedures.
CHEF DE PARTIE
DOUBLETREE BY HILTON
02.2022 - 08.2022
- In-charge of larder section for both restaurant and banquet operations
- Skilled multitasking committed to producing culinary excellence and satisfying customer tastes
- Passion for cooking and service excellence
- Well versed in kitchen cleanliness, food safety and excel at working in most kitchen stations
- Handling the grill during lunch and evening service
- Stepping in for the Junior Sous Chef during his time off
- Handling stock control
- Food plating and knife handling skills.
CHEF DE PARTIE
BIG RED'S
11.2021 - 02.2022
- Make focaccia bread for larder section
- Handle the grill and fryer during service
- Make mis-en-place for other sections
- Prepare orders to suppliers for kitchen deliveries
- Take stock and thorough cleaning of the kitchen every week
- Train new hires and cook on kitchen and food safety practices
- Handle the pass during lunch service.
CHEF DE PARTIE
KARAQ MQANES
09.2020 - 10.2021
- Take stock of the kitchen while ordering for items from suppliers
- Handle the fryers, grills and pans depending on the short order
- Clean, label and wipe surfaces before handing over to the incoming shift
- Prepare mis-en-place for the incoming day usage only due to storage space
- Check freezer and fridges for spoilt items and discard before start of shift.
COOK
QATAR AIRWAYS
12.2019 - 08.2020
- Accurately measuring the meal ingredients for the chef de parties
- Preparing meal ingredients, including seasoning and marination of different meats as well as peeling, washing and chopping vegetables and fruits
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
- Preparing basic salads and sauces as directed by Chef de partie
- Taking inventory of supplies and notifying the Chef de partie of low or depleted supplies.
HEAD COOK
QUALITY HOTEL
06.2018 - 11.2019
- Coordinate an average of 90-170 daily food orders to support timely delivery to each table
- Produce high quality entrees with proper plate presentation and portions according to restaurant menu and company standards
- Ensure the restaurant's dining area is vacuumed, kitchen equipment is cleaned and whole kitchen is washed and sanitised prior to closing
- Warmly welcome guests and handle inquiries about menu items providing recommendations and requested information while diffusing issues/concerns.
HEAD COOK
AFRICAN NAZARENE UNIVERSITY
08.2016 - 07.2017
- Supervise and monitor 30-person kitchen staff on proper food preparation and handling procedures, with special attention to plate presentation and creating unique and standard recipe
- Participate in policy and procedure development and implementation promoting smooth operations and food safety
- Monitor maintenance of kitchen equipment and sanitation of kitchen facilities
- Collaborate with Executive Chef on inventory control and restocking needs, adjusting order schedule to reduce weekly food waste by 9%.
COOK
NAS SERVAIR LIMITED
11.2011 - 06.2016
- Bake croissants, assorted pastries, bread and cakes depending on airline specification
- Prepare assorted mince pies along with both beef and egg strudel and assorted tart according to airline specification
- Sort and arrange the bread cage accordingly
- Discard spoilt items from the fridges and freezers while labelling accordingly
- Prepare cake mixtures and pastry dough for use by next shift
- Wash, peel and cut fruits according to airline specification.
Education
FOOD PRODUCTION, COSTING AND CONTROL -
AMBOSELI INSTITUTE OF HOSPITALITY
09.2008 - 05.2010
HIGH SCHOOL - undefined
BROOKFIELD SECONDARY SCHOOL
01.2003 - 05.2007
Skills
FLEXIBILITY
KNIFE SKILLS
PLANNING
RESTAURANT SERVICE
STOCK CONTROL
MENU DEVELOPMENT
USING FRYERS
GRILL
QUICKBOOKS
WPS OFFICE
SPREADSHEET
MICROSOFT WORD
INTERNET
Inventory Oversight
Safe handling
Food Handlers Card
Culinary Trends
Vendor Relations
Primary Assets
- Reliable
- Accomodative
- Kind
- Team player
- Co-operative
Personal Information
- Age: 33
- Nationality: Kenyan
- Marital Status: Civil union (with child)
Remote Work
True
References
- EDWIN MBUGUA, CHEF DE PARTIE-ECONOMY, CLASS, QATAR AIRWAYS, +25402105436, mbuguaedwin860@gmail.com
- ERICK OCHIENG, JUNIOR SOUS CHEF, QATAR AIRWAYS, +97433180313, ochiengbricks@yahoo.com
- ALI AROGO, JUNIOR SOUS CHEF, NAS SERVAIR, +1(437)221-8808, aliarogo@yahoo.com
Timeline
Chef De Partie
Princess Cruises
11.2023 - Current
CHEF DE PARTIE
DOUBLETREE BY HILTON
02.2022 - 08.2022
CHEF DE PARTIE
BIG RED'S
11.2021 - 02.2022
CHEF DE PARTIE
KARAQ MQANES
09.2020 - 10.2021
COOK
QATAR AIRWAYS
12.2019 - 08.2020
HEAD COOK
QUALITY HOTEL
06.2018 - 11.2019
HEAD COOK
AFRICAN NAZARENE UNIVERSITY
08.2016 - 07.2017
COOK
NAS SERVAIR LIMITED
11.2011 - 06.2016
FOOD PRODUCTION, COSTING AND CONTROL -
AMBOSELI INSTITUTE OF HOSPITALITY
09.2008 - 05.2010
HIGH SCHOOL - undefined
BROOKFIELD SECONDARY SCHOOL
01.2003 - 05.2007
JUNIOR SOUS CHEF
EKA HOTEL
9 2022 - 09.2023