Michael Mutuku
Nairobi
Summary
Experienced with managing kitchen operations and supporting culinary team. Utilizes culinary skills and knowledge to enhance menu offerings and maintain food quality. Track record of effective team collaboration and adaptability in high-pressure kitchen environments.
Overview
18
18
years of professional experience
Work History
Junior Sous Chef
Princess Cruises Lines
USA/ EUROPE
09.2023 - Current
- Maintain a steadfast commitment to health and safety protocols, ensuring a consistently safe and hygienic kitchen environment for the well-being of staff and customers.
- Maintain current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies
- Led over 12 kitchen teams, cultivating a positive work environment and attaining elevated levels of staff satisfaction. Engaged with guests by discussing their dietary requirements and preferences, ensuring a personalized and accommodating dining experience that led to customer retention.
- Liaised and negotiated with suppliers to secure the highest quality products at the most favorable prices, contributing to cost-effective and quality-driven procurement practices.
- Crafted visually appealing menus tailored to the hotel's style and aligned with guest preferences, enhancing the overall dining experience and satisfaction.
- Handled the ordering, organization, and management of stock, ensuring optimal inventory levels and smooth operational workflow
Sous Chef
Automotive Management Services
Dubai
01.2015 - 08.2021
- Supervise kitchen operations, ensuring efficient workflow and high-quality food preparation.
- Train and mentored junior staff on culinary techniques and safety protocols.
- Develop innovative menu items aligned with seasonal ingredients and customer preferences.
- Manage inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Play a key role in achieving positive USPH/ HACCP inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentor junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Junior Sous Chef
Food Fund International Dubai
Dubai
03.2011 - 10.2014
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Assisted sous chef with weekly schedule drafts for kitchen staff.
- Assisting the head Chef in the day-to-day operations of a kitchen, including food preparation, quality control, staff training, stock management, and ensuring high standards of hygiene, while actively learning and developing culinary skills to eventually take on more senior responsibilities
- Help in the design, testing, and implementation of the food and drink menu.
- Produce high-quality plates for customers in both design and taste.
- Oversee and supervise kitchen staff.
- Assist with inventory, ordering, supplier relationships, and management of supplies.
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
- Keep work and food prep stations clean and comply with food safety standards.
- Offer suggestions and creative ideas that can improve the kitchen's performance, menu options, and service levels.
- Maintain the schedule for staff shifts.
- Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
- Assist sous chef with weekly schedule drafts for kitchen staff.
- Deliver verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
Chef De Partie
Bonnington Hotel Dubai
Dubai
01.2009 - 01.2010
- Prepare and cook variety of dishes according to recipes and standards.
- Collaborate with the chef in the preparation of various culinary items, including dishes, salads, and desserts, contributing to a seamless and efficient kitchen operation.
- Participate in menu tastings and adjust recipes as necessary based on feedback.
- Rotate stock to use items before expiration date.
- Maintain well-organized mise en place to keep work consistent.
- Contribute to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Follow-up and update Use records. Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications
Demi Chef De Partie
Atlantis Hotel Dubai
Dubai
02.2008 - 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.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Supervise kitchen staff to ensure efficient food preparation and service standards.
Education
Servsafe food Handler US standards - HACCP
Servsafe
Us1 2021
Associate of Arts - Haccp
High Speed Training
Uk1 2020
Level 3-4 HACCP training course Dubai Municipality - Food Handling
Dubai Municipality
Dubai1 2008
Diploma in Hotel Management Food Production - Culinary Arts
Mombasa Polytechnic Collage
Mombasa Kenya1 1998
Skills
- Culinary expertise
- Leadership abilities, Creative innovation
- Team collaboration, Quality control
- Menu planning
- Knife skills
- Food presentation
- Plating and presentation
- Leader ship management
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
Junior Sous Chef
Princess Cruises Lines
09.2023 - Current
Sous Chef
Automotive Management Services
01.2015 - 08.2021
Junior Sous Chef
Food Fund International Dubai
03.2011 - 10.2014
Chef De Partie
Bonnington Hotel Dubai
01.2009 - 01.2010
Demi Chef De Partie
Atlantis Hotel Dubai
02.2008 - 01.2009
Associate of Arts - Haccp
High Speed Training
Level 3-4 HACCP training course Dubai Municipality - Food Handling
Dubai Municipality
Diploma in Hotel Management Food Production - Culinary Arts
Mombasa Polytechnic Collage
Servsafe food Handler US standards - HACCP
Servsafe