Summary
Overview
Work History
Education
Skills
Refferee
Timeline
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Rebecca Muthoni

Sous Chef
Radisson Blu Hotel,Kigali

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with modern cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational in english skills. High-performing Chef offering ten years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Accomplished Chef with many years of comprehensive experience working in food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in french and italian cuisine. Strong organizational, leadership and management skills.

Overview

15
15
years of professional experience
3
3
years of post-secondary education

Work History

Executive Sous Chef

Radisson Blu Hotel
Radisson Blu Hotel And Convention Centre, Kigali-rwanda
06.2021 - Current
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw business operations, inventory control and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Placed orders to restock items before supplies ran out.
  • Increased profits and efficiency 100% by building optimal inventory control model.

Executive Sous Chef

Cascade Hotel
Thika-kenya, Thika-kenya
04.2019 - Current
  • Adhered to social distancing protocols and wore mask or face shield.
  • Verified compliance in preparation of menu items and customer special requests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.

Sous Chef

Tribe Hotel
Nairobi -kenya, Nairobi-kenya
05.2018 - 01.2019
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Cooked memorable dishes that brought new customers into establishment.
  • Verified compliance in preparation of menu items and customer special requests.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Forecasted supply needs and estimated costs.
  • Modernized work processes to reduce guest wait times and boost daily output.

Sous Chef

Hilton Garden Inn Hotel[nairobi]
Nairobi-kenya, Nairobi-kenya
09.2017 - 05.2018
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.

Multi Unit Chef

Java House Africa
Nairobi-kenya, Nairobi Kenya
01.2010 - 01.2013
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.

Chef De Partie

Hyatt Regency Dubai
Dubai, UAE
01.2005 - 01.2008
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Collaborated with staff members to create meals for large banquets.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained well-organized mise en place to keep work consistent.
  • Plated meals paying special attention to garnishes and overall presentation.

Chef De Partie

Utalii Hotel-kenya
Nairobi-kenya, Nairobi Kenya
01.2002 - 01.2005
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Prepared items for roasting, sautéing, frying and baking.
  • Maintained well-organized mise en place to keep work consistent.
  • Complied with portion and serving sizes as per restaurant standards.
  • Operated all kitchen equipment safely to prevent injuries.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Worked closely with head chef to create banquet menu for hundred wedding guests.
  • Cooked memorable dishes that brought new customers into establishment.

Education

Associate of Arts - Food Production

Kenya Utalii College
Nairobi-kenya
03.2000 - 09.2002

Skills

Food plating and presentation

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Refferee

Refere;

mohamed Azim,

bounquet Chef

Radisson blu kigali

mob:+250724478115


Patrick ohomo

Group Executave chef,

Java coffee House nairobi

+254720284139


patrick odudo

Executave chef

Crown plazza nairobi Airport

+254723293441








Timeline

Executive Sous Chef

Radisson Blu Hotel
06.2021 - Current

Executive Sous Chef

Cascade Hotel
04.2019 - Current

Sous Chef

Tribe Hotel
05.2018 - 01.2019

Sous Chef

Hilton Garden Inn Hotel[nairobi]
09.2017 - 05.2018

Multi Unit Chef

Java House Africa
01.2010 - 01.2013

Chef De Partie

Hyatt Regency Dubai
01.2005 - 01.2008

Chef De Partie

Utalii Hotel-kenya
01.2002 - 01.2005

Associate of Arts - Food Production

Kenya Utalii College
03.2000 - 09.2002

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Rebecca MuthoniSous Chef