KBR
Total years of experience :26 years, 7 Months
Oversaw all kitchen operations high volume setup.
➢ Recruit train & oversee high-performance team.
➢ Supervise kitchen cleaning procedures before, during and after shifts
➢ Oversaw quality assurance for all dishes.
➢ Controlled food wastes and implemented improved process to minimize losses.
➢ Systematically tasted and smelled all prepared dishes and observed color texture and
garnishes.
Develop new MENU
➢ Work well under high pressure situation
➢ Organize and execute outside catering events
➢ Maintain monthly food cost
➢ Develop and set new Sops and Trainings
Develop MENU along with the executive chef
➢ Work well under high pressure situation
➢ Help orchestrate and facilitate a solid working relation between front and the back of house
➢ Maintain annual food cost
➢ Organize and execute events ranging up to 2200 members
➢ Winner of the Iron
Back of the house inventory, control waste and variance of product to ensure proper food
rotation
➢ Audited products and inventory procedures.
➢ Maintained company standards and commitment to quality.
during preopening, involved in setting, training and menu planning for all
Restaurants. Supervised 64 members of staff and acted as an
courses: Kenya Certificate of Education (K.C.E)