Brenda Mwikali

Dear Sir/ Madam,

I would like to submit my resume for your review and express my interest for the position of an Executive  Sous Chef. I do believe that I am the best candidate to fill this position as I am highly experienced, detail oriented, reliable and flexible. 

I am a professional Chef with over 12 years supporting Executive Chefs run full range kitchens. I do believe that I can make an effective and immediate contribution to your esteemed establishment and also have an opportunity to grow professionally and as a person.

My responsibilities have include overseeing general kitchen activities, staff supervision and supply management to streamline kitchen operations. I also ensured optimal dining experiences for all our patrons. Other duties were scheduling the staff rota, training staff and

ensuring food cost was at the standard level.

Highlights of my experiences have included

• Playing a key part in the creation of new menu items with a focus on local, in-season and organic ingredients within budgetary guidelines.
• Possessing solid time management and organizational skills, along with other talents. in staff training, development and leadership.

My Skills as Sous Chef have been finely honed, and I am confident my additional strengths will readily translate to your establishment. The chance to offer more in-sight about my qualifications are most welcome.

Thank you for acknowledging my resume

GMC Funplace Kitengela,

12/2021- 03/2023

Executive Sous Chef

Duties

. Inventoried food, ingredients and supply stock to prepare and plan vendor orders.

. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

. Developed menus, controlled food cost.

. Developed and remained accountable for safety, quality consistency and adherence to standards.

. Initiated trainings for new team members,co-ordinated employee schedules and developed them to boost productivity.

. Inspected the kitchen to observe food preparation, food appearance and cleanliness of the production areas.

. Led daily staff meetings to communicate expectations and review kitchen procedures.

Lukenya Getaway

2019 - 2020

Sous chef

. Run the kitchen according to the establishment's standards in the absence of an executive chef

. Create menus based on seasonal changes and customer demand, and ensure they were prepared accordingly.

. Prepare staff work and training schedules, and evaluate the team.

. Daily inventories of ingredients and supply stock and also preparing vendor orders 

Sarova Panafric Hotel Nairobi County

October 2012 to2019 

Junior Sous Chef    

• Order food items as needed for upcoming events as per the executive chef request.
• Monitor recipe portioning to control food costs.
• Help oversee all food production, act as tournant during service time on sections as and when required 
• Liaise with Exec and Exec Sous Chef, report on  a daily basis any developments or problems arising in the kitchen
• Plate food in an attractive manner according to restaurant standards.
• Developed full, tasting, and special events menus.
• Order new ingredients and supplies to meet expected needs.
• Plan and direct food preparation and service in a fast-paced environment.
• Created and implemented an action plan to address cost control issues.
• Currently in-charge and running the Flame Tree Restaurant

April 2004 to 2008

Meridest Compass Group London, England

Ass.catering Manager   

• Developed menus and prepared meals with the consideration of people with special needs
• Educating nursing team of the various cooking methods suitable for the residents
• Preparing and managing the buffets for various banqueting functions

2002 to 2003

Nairobi Serena Hotel 

Commis Chef   

• Worked as a relief cook to any kitchen section when was needed.
• Assisted the banqueting chef with most of the functions the hotel undertook.
• 1998 to 2002

Mara Simba Lodge, Maasai Mara, Narok County

Commis Chef 

• In-charge of all the bush dinners, breakfasts and sundowners
• Worked as a relief cook in all the kitchen departments
• Training students on attachments on all the aspects of the kitchen

• City Of London College London
• Advanced Diploma In Hotel, Restaurant And Tourism Management:   Completed the necessary modules for the course
• 1998 Utalii Hotel Nairobi, Nairobi County:   Certificate In Food Production 
• 1994 Maryhill Girls' High School Kiambu County:   Kenya Certificate Of Secondary Education