About Bernard Musau :
Dear Sir/Madam
Re: Application for the Sous Chef position.
I wish to apply for a Sous Chef position at your hotel.
Very briefly, I have over 20 years experience working as a chef – both locally and internationally. My international experience comes from working in 4 and 5 star hotels in both Lausanne, Switzerland, South Africa and Mombasa, Kenya. In Switzerland, I worked as Sous Chef in Hotel Mirabeau. I have worked as Head Chef in South Africa in various hotels and game lodges. I have also worked as a Head Chef in Sanbona Game Reserve, Blaauwbosch Game Reserve and Shamwari Game Reserve at Eagles Cragg Lodge. I was working as a Sous Chef at Panari Hotel (5 Star) on Mombasa Road.
At the moment am working at The Emory hotel in Nairobi west land as senior sous chef.
Please find attached my Curriculum Vitae.
Thank you for your consideration and I look forward to hearing from you.
Kind Regards
Chef Bernard Musau
Experience
Utalii College: Nairobi Kenya Certificate of Saucier and Entrementier 1997
Topics Included preparation and presentation of various dishes, organizational set-up of the hot kitchen, preparation of basic stocks and sauces, Hygienic aspects of handling food, economic use of raw materials, basic cooking methods.
SGS Kenya Limited Catercare Services Certificate, November 1997
Topics included: Food Delivery, food storage, personal hygiene, pest control and basic cleaning techniques.
Utalii College: Nairobi Kenya Certificate of Buffet Preparation and Presentation 1990
Topics included preparation and presentation of buffet dishes and salads, hygienic aspects of handling food, economic use of raw materials and planning of buffet menus.
Work Experience:
Executive Sous Chef. The Emory Hotel. Nairobi Kenya. December 2018 – present date
Supervise food ordering of vegetables, fruits, meat and fish
Train other Chefs
Allocate duties and supervise kitchen staff on food production and presentation
Inspect proper storage of food, equipment
Co – ordinate cleaning procedures of food equipment, kitchen facilities
Mediate staff disputes, administer fair discipline
Menu planning and food costing
Create new menus and recipes
Sous Chef. Panari Hotel (5 Star). Nairobi Kenya. January 2016 – February 2018
Create new menu items and recipes
Menu planning and food costing
Supervise food ordering of vegetables, fruits, meat and fish
Allocate duties and supervise kitchen staff on food production and presentation
Co – ordinate cleaning procedures of food equipment, kitchen facilities
Inspection of facilities for proper storage of food and equipment
Mediate staff disputes, administer fair discipline
Train other Chefs
Head Chef. Sanbona Wildlife Reserve (5 Star) South Africa. September 2011 – January 2016
Allocate duties and supervise kitchen staff on food production and presentation
Menu planning and food costing
Create new menus and recipes
Supervise food ordering of vegetables, fruits, meat and fish
Inspect proper storage of food, equipment
Mediate staff disputes, administer fair discipline
Co – ordinate cleaning procedures of food equipment, kitchen facilities
Train other Chefs
Page 2 of 3
Head Chef. Blaauwbosch Game Reserve (5 Star) South Africa. September 2009 – June 2011
Supervise kitchen staff on food production and presentation
Supervise food ordering of meat, fish, vegetables and fruits
Menu planning and food costing
Create new menus and recipes
Inspect proper storage of food, equipment
Co – ordinate cleaning procedures of food equipment, kitchen facilities
Allocate duties to all kitchen staff
Mediate staff disputes and administer discipline
Train the Sous Chefs
Head Chef. Shamwari Game Reserve at Eagles Cragg Lodge (5 Star) South Africa.
December 2006 - July 2008
Assisted the Executive Chef in:
Menu Planning, food costing
Supervising in food production
Food ordering/purchasing
Supervising cleaning procedures of kitchen facilities and equipment
Creating, testing new recipes and implementing them in the menu
Training new chefs
Sous Chef Hotel Mirabeau, (5 Star) Lausanne Switzerland, March - June 2005
Teach, demonstrate to Swiss Chefs East African Cuisine
Assist in Kitchen operations for restaurant, banqueting, breakfast and room service
Create new recipes.
Acting Executive Chef Southern Palms Beach Resort, (4 Star)
May – July 1999, Aug 2000, May 2001, May – July 2002 June - July 2003 Mombasa, Kenya.
Menu planning and food costing
Supervise kitchen staff on food production and presentation
Supervise food ordering of meat, fish, vegetables and fruits
Inspect proper storage of food, equipment
Co – ordinate cleaning procedures of food equipment, kitchen facilities
Create new menus and recipes
Allocate duties to all kitchen staff
Mediate staff disputes and administer discipline
Train the Sous Chefs
Sous Chef, Southern Palms Beach Resort, (4 Star) May 1997 – March 2005 Mombasa, Kenya.
Assisted the Executive chef in:
Menu Planning and food costing
Supervision of kitchen staff in food production
Food ordering
Supervising cleaning procedures of kitchen facilities and equipment
Creating and testing new recipes, implementing them in the menu
Training the new Sous Chefs
Cook Serena Beach Hotel, (5 Star) 1994 – 1997, Mombasa, Kenya.
Preparation of all cold starters and soups
Prepared and presented Buffet food
Prepared cold sauces and dressing
Ensured proper usage of all local materials
Filled food orders from the store to the gard manager section
Page 3 of 3
Supervising Larder Chef Hemingway’s Hotel, (5 Star) 1989 – 1994, Watamu, Malindi, Kenya.
Supervised all the larder cooks
Ensured all orders are properly prepared from snack kitchen
Prepared, presented cold buffet, starters, soups and sauces
Inspected and ensured proper storage of cold foods and sauces
Computer skills
Internet: Email
Microsoft Office Access, Excel, Word
References Available Upon Request
Education
Very briefly, I have over 20 years experience working as a chef – both locally and internationally. My international experience comes from working in 4 and 5 star hotels in both Lausanne, Switzerland, South Africa and Mombasa, Kenya. In Switzerland, I worked as Sous Chef in Hotel Mirabeau. I have worked as Head Chef in South Africa in various hotels and game lodges. I have also worked as a Head Chef in Sanbona Game Reserve, Blaauwbosch Game Reserve and Shamwari Game Reserve at Eagles Cragg Lodge. I was working as a Sous Chef at Panari Hotel (5 Star) on Mombasa Road.
At the moment am working at The Emory hotel As Senior sous chef in Nairobi west land
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