Dickson Kinda
Everett,WA
Summary
A hardworking, pro-active sous chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness. Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with a ambitious & exciting company.
Overview
16
16
years of professional experience
Work History
SOUS CHEF
Aga Khan Hospital
Mombasa KE, COAST
08.2019 - 10.2023
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed new recipes to enhance menu variety for patient dining services.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Ensured compliance with food safety standards and sanitation protocols.
- Collaborated with nutritionists to create balanced meal plans for patients.
- Trained junior chefs in cooking techniques and kitchen procedures.
- Coordinated special dietary needs with medical staff for patient meals.
- Monitored food quality and presentation before serving to patients and staff.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
1st Cook butchery
Royal Caribbean Cruises
06.2014 - 03.2019
- Managed food safety and sanitation standards in compliance with industry regulations.
- Prepared diverse dishes in high-volume kitchen environment for cruise guests.
- Collaborated with team to streamline meal preparation processes and enhance efficiency.
- Operated kitchen equipment safely, ensuring optimal performance during service hours.
- Supported culinary team during special events, adapting to changing demands swiftly.
- Monitored inventory levels and ordered supplies as needed.
- Provided guidance and support to junior kitchen staff members.
- Planned and prepared meals according to menu specifications and production schedules.
- Ensured food safety standards were met during all stages of food preparation.
- Ensured compliance with local health codes, sanitation regulations, and HACCP guidelines.
- Controlled food costs by monitoring portion sizes, waste reduction efforts.
- Maintained cleanliness and organization of work areas, storage areas, refrigerators, freezers.
- Conducted regular inspections of kitchen equipment for proper functioning.
- Kept accurate records of daily sales transactions and other related financial information.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Grilled and deep fried various foods from meats to potatoes.
- Followed established procedures and requirements for safe food handling, storage and service.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Managed portion control using correct utensils during preparation and plating.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Set up work stations prior to opening to minimize prep time.
- Received and stored food and supplies.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
Chef de partie
Sarova Whitesands Beach Resort & Spa
Mombasa, Kenya
12.2010 - 12.2013
- Responsible for the smooth, efficient running of the kitchen, including its routine operations, food preparation and production, as well as supervising kitchen staff. All in accordance with the standards of the hotel.
- Assisting with the preparation of all foods required for visitors, staff & guests.
- Keeping all working areas and surfaces clean and tidy.
- All foods are produced in a safe and hygienic manner.
- Responsible for completing all audit and quality standards documentation.
- Cooking fresh food in a high volume environment.
- Assisting with some administration duties and management of the catering staff.
- Deputising when the Chef Manager is absent.
- Ensuring that brand standards are maintained.
- Involved in catering for large conferences and banquets.
- Monitoring employee productivity & kitchen related costs to ensure efficiency.
- Dealing with any employee issues and queries.
- Making sure stock control and rotation procedures are implemented.
- Assisting with the training, management and development of catering staff.
- Mombasa, Kenya
Commis I butchery
Ronda Locateli the Palm Dubai
09.2008 - 11.2009
- Prepared high-quality dishes under the guidance of executive chefs.
- Followed recipes accurately to ensure consistency and flavor profiles.
- Operated kitchen equipment safely, including ovens and grills, during meal prep.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Rotated food stock, using up older items first and rejecting expired goods.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Ensured all food was stored properly in accordance with safety regulations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Followed proper plate presentation techniques when serving dishes.
- Checked food portioning for optimal presentation and cost control.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Chef de Partie
Mediterraneo Restaurant
Nairobi, Kenya
10.2007 - 09.2008
- Nairobi, Kenya
Education
Diploma - food production and beverage
Kenya Utalii College
Kenya08.2001
Kenya Certificate of Secondary -
Bukenbe friends Secondary school
Kenya01.1998
Certificate of Primary Education -
Shimo la Tewa Primary School
Kenya01.1994
Skills
- Food planning & production
- Kitchen management
- Banquets
- Special diets
- Wastage control
- Classis dishes
- Planning menus
- Financial control of the kitchen
- Friendly personality
- Problem identification and resolution
- Stock control
- Purchasing
- Menu planning
- Ability to work overtime
- HACCP standards maintenance
References
Available on request
Personal Information
- Date of Birth: 10/07/78
- Nationality: Kenyan
Driving License
Yes
Work Preference
Work Type
Full TimeContract WorkLocation Preference
RemoteTimeline
SOUS CHEF
Aga Khan Hospital
08.2019 - 10.2023
1st Cook butchery
Royal Caribbean Cruises
06.2014 - 03.2019
Chef de partie
Sarova Whitesands Beach Resort & Spa
12.2010 - 12.2013
Commis I butchery
Ronda Locateli the Palm Dubai
09.2008 - 11.2009
Chef de Partie
Mediterraneo Restaurant
10.2007 - 09.2008
Diploma - food production and beverage
Kenya Utalii College
Kenya Certificate of Secondary -
Bukenbe friends Secondary school
Certificate of Primary Education -
Shimo la Tewa Primary School