MOSES MUANGE BUNJU
NAIROBI
Summary
Hardworking chef with several years of experience working in fast paced kitchens, adept in working with other culinary professionals to achieve goals and ensure customers satisfaction, committed to using safe and sanitary cooking practices, and maintaining organized and clean cooking area, and maintaining high H.A.C.C.P to manage food safety hazards .bringing forth advanced food preparation techniques and the ability to serve wonderful food in timely manner. Ambitious, hardworking and commercially driven chef who is striving to build a strong career in the culinary space with a vast experience of working in many culinary roles and settings. I possess extensive experience in team work, administration, menu planning, cost and creative recipe making, food hygiene and food purchase as well as kitchen equipment’s maintenance which I believe will enhance the company’s objectives. Responsible chef de partie, passionate about delivering outstanding quality and service. Offering 10 years of experience in industry with history of recognition for performance.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
THE OMMAROO HOTEL
11.2023 - Current
- Improved cost-efficiency with careful vendor selection, negotiating favorable pricing terms on high-quality products used throughout the kitchen.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
Chef De Partie
THE OMMAROO HOTEL
11.2021 - 11.2023
- Designed new ways to present and enhance dishes.
- Worked as team player in every section needed to.
- Uphold standards by assessing ingredient quality and final products.
- Prepped foods to be roasted, sautéed, fried and baked.
- Safely operated kitchen equipment, including industrial size mixers.
- Managed team of 8 junior chefs and porters.
- Planned dishes to reduce food costs and maximize gross profits.
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Cleaned counters with sanitizing agents to prevent food-borne illness.
- Developed menus and created new dishes based on trends and seasons.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Followed strict health and safety guidelines in kitchen.
- Oversaw preparation of specialist items and customer requests to verify accuracy.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Devised tasty dishes using popular recipes, delighting guests and generating return business.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Developed speciality foods and complex dishes using interesting season mixes.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Created decorative displays of food items to attract customer attention and boost sales.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- RESPONSIBILITY
DEMI CHEF DE PARTIE
FOUR POINTS BY SHERATON
09.2019 - 11.2021
- Helped sous chef and head chef create new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
- In charge of determining daily specials inspecting food and ordering new ingredients
- Making sure that all in house kitchen and catering policies are implemented, monitored and maintained
- Reminding staff to be mindful of the cost of ingredients and food
- Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.
- Ensured minimal kitchen waste by accurately portioning food and ordering sufficient ingredient supplies.
- Assisted sous chefs in the training and onboarding of junior chefs, managing training aspects such as best practices and health regulations
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
- Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.
- Maintain general cleanliness of the kitchen and dining areas
- Addressing any staff performance and training issues
- Making suggestion to the group chef on how to improve staff performance
- Keeping accurate paperwork and administrative records of each staff
- Helping to develop the culinary skills of junior chefs and cooks
- Point-person to management personnel with customer questions, concerns, and issues that may arise on daily basis
- Addressing any staff performance and training issues
- Reduced food costs by percent using seasonal ingredients, setting standards for portion size and minimizing waste
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees
- Instructed new staff in proper food preparation, food storage, uses of kitchen equipment and utensils, sanitation and safety issues
- Maintained updated knowledge of local competition and restaurant industry trends
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, and temperature control procedures and facility policies
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Achieved and exceeded performance, budget and team goals
- Led shifts while personally preparing food items and executing requests based on required specifications
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- RESPONSIBILITY
CHEF DE PARTIE
THE CONCORD HOTEL AND SUITES
07.2016 - 09.2019
- Uphold standards by assessing ingredient quality and final products.
- In charge of determining daily specials inspecting food and ordering new ingredients
- Making sure that all in house kitchen and catering policies are implemented, monitored and maintained
- Reminding staff to be mindful of the cost of ingredients and food
- Maintain general cleanliness of the kitchen and dining areas
- Addressing any staff performance and training issues
- Making suggestion to the group chef on how to improve staff performance
- Planned dishes to reduce food costs and maximize gross profits.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Managed team of 32 junior chefs and porters.
- Keeping accurate paperwork and administrative records of each staff
- Helping to develop the culinary skills of junior chefs and cooks
- Point-person to management personnel with customer questions, concerns, and issues that may arise on daily basis
- Addressing any staff performance and training issues
- Reduced food costs by percent using seasonal ingredients, setting standards for portion size and minimizing waste
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees
- Instructed new staff in proper food preparation, food storage, uses of kitchen equipment and utensils, sanitation and safety issues
- Maintained updated knowledge of local competition and restaurant industry trends
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, and temperature control procedures and facility policies
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Achieved and exceeded performance, budget and team goals
- Led shifts while personally preparing food items and executing requests based on required specifications
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- RESPONSIBILITY
CHEF DE CUISINE
AMERICANA FOOD COMPANY CHAIN
04.2014 - 06.2016
- Clean food preparation areas, cooking utensils and surface area
- Cooking and package batches of food, such as hamburger and fried chicken, which are prepared to order or kept warm until sold
- Cook the exact number of items ordered by each customer, working on several different orders simultaneously
- Maintain sanitation, health and safety standard in working areas
- Measure ingredient’s required for specific food items being prepared
- Operate large-volume cooking equipment’s such as grills, deep-fa fryers, or griddles
- Prepare and serve beverages such as coffee and fountain drinks
- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions
- Verify that prepared food meets requirements for quality and quantity
- Wash, clean, cut and prepare food designated for cook
- Clean, stocks and restock workstations and display cases
- Order and take delivery of supplies
- Prepare dough, following recipe
- Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times
- Serve orders to customers at windows, counters, or tables
- Take food and drinks orders and receive payment from customers
- RESPONSIBILITY
Education
Food Production Apprenticeship refresher course - CULINARY ARTS
Kenya Utalii College
01.2019
CERTIFICATE - FOOD SAFETY
AMERICAN FOOD COMPANY
01.2014
Diploma - hotel and catering management
Thika institute of business studies
01.2013
Certificate - Video production
leaders institute of business studies
01.2011
Diploma - computer operations
Larsen electronics school of computer studies
01.2011
Certificate - web site design
Netmik Computer College
01.2010
Kenya Certificate of secondary school - undefined
ST Dominic saviours secondary school
01.2008
Kenya Certificate of primary school - undefined
Muchatha primary school
01.2004
Skills
- Meat butchering
- Food prep
- Proficiency in cooking
- Junior chef management
- Workflow optimization
- Grilling and deep-frying skills
- Recipes and menu planning
- Health and hygiene enforcement
- Kitchen management
- Menu Planning
- Ordering and Supplies
- Knowledge of food
- Cost Controls
- Multitasking
- Food science
- Leadership Skills
- Budgeting
- Food Hygiene, handling and sanitation
- Team Work & Supervision
- Creativity and innovation
- Garnishing techniques
- Allergen awareness
- Sanitation protocols
- Food presentation
- Sauce preparation
- Recipe creation
- Culinary techniques
Accomplishments
Certificate in level 3 food safety course.......April 2024
Certificate in allergen awareness course.....April 2023
Certificate in level 2 food safety course........May 2022
Certification
- Certificate of fire safety-The concord hotel and suites (2018)
- Certificate of occupational first aid-The concord hotel and suites (2018)
LANGUAGES
English, Swahili: First Language
English: Upper Intermediate B2
References
- JOSEPH, AMWOGA, JUNIOR SOUS CHEF, +254708188829, THE TRIBE HOTEL AND TRADEMARK HOTEL
- SIR YOSE, ROBERT, EXECUTIVE CHEF CONSULTANT, +254796696412, WINDSOR HOTEL, NAIROBI, KENYA
- CLIVE, SITATI, CHEF DE PARTIE, +254727794738, CROWN PLAZA HOTEL, NAIROBI, KENYA
- PAUL, NGONDA, CONSULTANT CHEF AND EXECUTIVE CHEF, +254700214900, SAROVA HOTELS GROUPS, NAIROBI, KENYA
Hobbies and Interests
swimming, gymnastic, cooking, adventures
Timeline
Senior Chef De Partie
THE OMMAROO HOTEL
11.2023 - Current
Chef De Partie
THE OMMAROO HOTEL
11.2021 - 11.2023
DEMI CHEF DE PARTIE
FOUR POINTS BY SHERATON
09.2019 - 11.2021
CHEF DE PARTIE
THE CONCORD HOTEL AND SUITES
07.2016 - 09.2019
CHEF DE CUISINE
AMERICANA FOOD COMPANY CHAIN
04.2014 - 06.2016
CERTIFICATE - FOOD SAFETY
AMERICAN FOOD COMPANY
Diploma - hotel and catering management
Thika institute of business studies
Certificate - Video production
leaders institute of business studies
Diploma - computer operations
Larsen electronics school of computer studies
Certificate - web site design
Netmik Computer College
Kenya Certificate of secondary school - undefined
ST Dominic saviours secondary school
Kenya Certificate of primary school - undefined
Muchatha primary school
Food Production Apprenticeship refresher course - CULINARY ARTS
Kenya Utalii College
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