Michael Mutuku
Nairobi
Summary
Detail-oriented Chef de Partie with experience working in several hotels and restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in many types equipment and continental cuisine.
Overview
17
17
years of professional experience
Work History
Chef De Partie
Princess Cruises
09.2023 - Current
- Ensuring consistent quality by preparing and cooking dishes according to recipes and standards. Continuously monitoring stock levels of ingredients and supplies to ensure smooth kitchen operations.
- Ensuring USPH cleanliness and hygiene standards are maintained in all areas of the kitchen, including equipment and workstations.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Managing kitchen inventory effectively.
- Upholding the highest levels of kitchen hygiene and safety.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef De Partie
NMS-GVS Afghanistan
01.2012 - 01.2021
- Ensured consistent quality by preparing and cooking dishes according to recipes and standards
- Maintained inventory levels of ingredients and supplies to ensure smooth kitchen operations
- Contributed ideas and assisted in the development of new menu items based on seasonal availability and customer preferences
- Ensured adherence to health and safety regulations and ensured the team followed proper procedures to maintain a safe working environment.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef De Partie
Food Fund international Dubai
01.2010 - 01.2011
- Managed meal preparation with strict adherence to recipes and high culinary standards
- Supervised kitchen operations during peak hours for efficient dish delivery
- Ensured each dish met quality standards through meticulous inspection before serving.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
Bonnington Hotel Dubai
01.2009 - 01.2010
- Prepared and cooked variety of dishes according to recipes and standards
- Ensured consistency in taste and presentation of all dishes
- Participated in menu tastings and adjusted recipes as necessary based on feedback.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Demi Chef De Partie
Atlantis Hotel Dubai
01.2008 - 01.2009
- Assisted Chef de Partie in preparing and cooking dishes to restaurant's standards
- Ensured cleanliness and organization of kitchen and workstation
- Assisted in managing inventory and stocking kitchen with necessary supplies.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
Education
Servsafe food Handler US standards -
Servsafe
Us01.2021
Associate of Arts -
High Speed Training
Uk01.2020
Level 3-4 HACCP training course Dubai Municipality -
Dubai Municipality
Dubai01.2008
Diploma in Hotel Management Food Production -
Mombasa Polytechnic Collage
Mombasa01.1998
Skills
- Culinary expertise
- Time management
- Leadership abilities
- Creative innovation
- Team collaboration
- Quality control
- Menu planning
- Knife skills
Food presentation
Plating and presentation
Accomplishments
- Successfully developed and introduced new menu items that increased customer satisfaction and sales.
- Maintained a consistent 95% or higher food quality rating from customers and management.
- Trained and mentored junior kitchen staff, resulting in improved kitchen efficiency and skill development.
- Reduced food waste by 20% through effective inventory management and portion control.
- Played a key role in the kitchen team that earned a prestigious culinary award.
- Led the kitchen team during peak hours, ensuring timely and high-quality service.
- Achieved cost savings by negotiating better deals with suppliers without compromising quality.
Timeline
Chef De Partie
Princess Cruises
09.2023 - Current
Chef De Partie
NMS-GVS Afghanistan
01.2012 - 01.2021
Chef De Partie
Food Fund international Dubai
01.2010 - 01.2011
Chef De Partie
Bonnington Hotel Dubai
01.2009 - 01.2010
Demi Chef De Partie
Atlantis Hotel Dubai
01.2008 - 01.2009
Servsafe food Handler US standards -
Servsafe
Associate of Arts -
High Speed Training
Level 3-4 HACCP training course Dubai Municipality -
Dubai Municipality
Diploma in Hotel Management Food Production -
Mombasa Polytechnic Collage
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