Peter Gitonga
Nairobi,Kenya
Summary
Resourceful Chef with creative flair for dish creation and presentation. Team player offering well-developed and advanced culinary skills. Dedicated to spend long hours in kitchen to master craft of cooking. Enthusiastic in working with team to deliver sumptuous cuisines. Willing to take on greater responsibilities to meet team goals.
Overview
9
9
years of professional experience
17
17
years of post-secondary education
1
1
Certification
Work History
CHEF DE PARTI\BREAKFAST CHEF
The Club Hotel and Spa
St Helier, Jersey
05.2024 - Current
- Running breakfast section of kitchen during service
- Take control of breakfast service and ensure guests receive truly delicious and memorable breakfast
- Setting up and cleaning down kitchen after breakfast
- Ensure kitchen is kept clean and hygienic at all times
- Ensure all stocks are kept under optimum conditions
- Ensure all mise-en-place is always freshly prepared and on timely.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
First Commi Chef(Grill/Roast station)
Celebrity Apex (Royal Caribbean Group)
Miami, Florida
05.2023 - 05.2024
- Braise and grill meat with high degree of skills
- Assist in maintaining inventory by tracking, labelling, and replacing key ingredients
- Follow all relevant food health and safety guidelines
- Maintain workstation i.e always keep it clean and tidy
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Ensure FIFO system is followed.
- Collaborate effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
- Minimize kitchen waste through effective recycling, composting and disposal systems.
CHEF DE PARTI
Cicchetti Restaurant
Doha, Qatar
09.2022 - 04.2023
- Preparing, cooking and presenting high quality dishes within my section
- Assisting Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Assisting with management of health and safety
- Assisting with management of food hygiene practices
- Managing and training Commis Chefs
- Monitoring portion and waste control within section
- Overseeing maintenance of kitchen and food safety standards.
- Check freezers and refrigerators to verify correct storage and temperatures.
- Plate completed meals with meticulous attention to presentation and portion control.
Chef De Parti
Social House Restaurant
Doha, Qatar
07.2021 - 09.2022
- Preparing, cooking and presenting dishes within my speciality
- Managing and training demi-chef de parties and commis working with me
- Ensuring I and my team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Complete any other tasks reasonably requested by Sous Chef or Executive Chef
- Work with Executive Chef and Sous Chef to develop menus and innovate new dishes
- Provide direct supervision of shift staff including: maintaining discipline, personal hygiene and appearance of staff in line with relevant policy.
Commi Chef
Qatar Aircraft Catering company(Qatar Airways)
Doha
02.2020 - 07.2021
- Prepare an adequate level of mise-en-place based on business levels
- Prepare and cook complete high standard meals or individual dishes
- Prepare and cook special meals for clients as instructed by Chef
- Oversee subordinate personnel in preparation, cooking and handling of food
- Follow company’s policies and procedures and adhere to grooming policies
- Contributing to maintaining kitchen and food safety standards
- Other duties as assigned.
Demi Chef de Parti
Sarova Stanley Hotel
Nairobi
04.2018 - 12.2019
- Prepare in advance food material and equipment needed for the service
- Cook and serve dishes according to the restaurant’s menu and standards
- Clean and re-set the working area
- Maintaining Health and Safety standards
- Being flexible and willing to help the restaurant kitchen at busy times if required
- Monitor stock movement and be responsible for ordering on my section
- Ensure minimum kitchen wastage
- Ensure knowledge of the product is maintained and communicated to all relevant personnel.
Commi Chef
Sarova Panafric Hotel
Nairobi
02.2017 - 03.2018
- Supporting the Demi Chef de Parti and Commis I in the daily operation and work
- Working according to the menu specifications by the Chef de Parti
- Keeping work area at all times in hygienic conditions
- Controlling food stock and food cost in his section
- Preparing the daily mis-en-place and food production in different sections of the main kitchen.
Commi Chef
Crown Plaza Hotel, JKIA
Nairobi, Kenya
06.2016 - 01.2017
- Maintaining high levels of service
- Assisting and monitoring stock, including stock rotation
- Ensuring minimum kitchen wastage
- Keeping all working areas clean and tidy and ensure no contamination
- Preparing the daily mis-en-place.
- Carry out tasks assigned by Chef De Partie.
Apprentee
Sarova Whitesands Beach Resort
Mombasa
04.2015 - 11.2015
- Assisting in daily kitchen operation like doing mis en place, cleaning surfaces, restocking food items, cleaning chillers, recording chiller temperatures.
Education
Bachelor Degree in Hospitality Management - Hospitality Manageement
The Technical University of Kenya/Nairobi
Kenya 04.2013 - 08.2017
Kenya Certificate of Secondary Education - Secondary Education
Umoja High School/Kinamba
Kenya 02.2009 - 11.2012
Kenya Certificate of Primary Education - Primary Education
Gataragwa Junior Academy/Nyeri
Kenya 01.2000 - 11.2008
Skills
- Food preparation
- Menu development
- Food handling
- Communication skills
- Problem solving skills
- Quality Assurance
- Portion control
- Culinary arts
- Food allergy understanding
- Staff supervision
- Portion and cost control
- Food preparation techniques
Languages
English
Swahili
Certification
Food Safety for Catering Level 2
Hotel Basic Training STWC
Celebrity Cruises Culinary Academy Fundamentals
Personal Information
- Nationality: Kenyan
- Marital status: Married
Hobbies
- Travelling
- Socializing
- Watching cooking competition
Referees
Robert Mwangi
Chef De Parti
The Club Hotel and Spa
+254728246771
Christopher Murimi
Chef De Parti
Qatar Aircraft Catering Company
+254712962342, +97455013998
chrismurimi20@gmail.com
Christopher Kinyua
Executive Chef Sarova Hotels
+254721763655
Timeline
CHEF DE PARTI\BREAKFAST CHEF
The Club Hotel and Spa
05.2024 - Current
First Commi Chef(Grill/Roast station)
Celebrity Apex (Royal Caribbean Group)
05.2023 - 05.2024
CHEF DE PARTI
Cicchetti Restaurant
09.2022 - 04.2023
Chef De Parti
Social House Restaurant
07.2021 - 09.2022
Commi Chef
Qatar Aircraft Catering company(Qatar Airways)
02.2020 - 07.2021
Demi Chef de Parti
Sarova Stanley Hotel
04.2018 - 12.2019
Commi Chef
Sarova Panafric Hotel
02.2017 - 03.2018
Commi Chef
Crown Plaza Hotel, JKIA
06.2016 - 01.2017
Apprentee
Sarova Whitesands Beach Resort
04.2015 - 11.2015
Bachelor Degree in Hospitality Management - Hospitality Manageement
The Technical University of Kenya/Nairobi
04.2013 - 08.2017
Kenya Certificate of Secondary Education - Secondary Education
Umoja High School/Kinamba
02.2009 - 11.2012
Kenya Certificate of Primary Education - Primary Education
Gataragwa Junior Academy/Nyeri
01.2000 - 11.2008
Food Safety for Catering Level 2
Hotel Basic Training STWC
Celebrity Cruises Culinary Academy Fundamentals
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