Caroline Mwikali

I am an enthusiastic hospitality personality with a keen interest in the kitchen and everything that entails cookery and food service. I firmly believe the first year of cooking food at Strathmore Catering School as a trainee brought everything together for me. Over the years I have gained a great deal of knowledge and skills that have really made me who I am today.
Currently I serve a Head Chef at Gramo Suits, I also worked as a Chef de Partie in Le Grenier A Pain, a restaurant that specializes is the finest French Cuisine. In addition I served at Amakoro Songa Lodge as the Head Chef, where I elevated the cuisine to its current state, while there I also continually updated the menu to reflect every guest’s requests and preferences, therefore, coming up with a vast menu of international comfort and standards. 
 

I have been instrumental in successfully rejuvenating the hotels cuisine by redesigning the menu and training staff to cater to international clients.
 Define menu concepts and update dishes.
 Train staff on food preparation and presentation.
 Choosing the key ingredients for dishes on various menu types.
 Staff hiring, management, and problem-solving.
 Performing administrative duties, including meeting with vendors and ordering supplies.
 Overseeing kitchen equipment purchases, repairs, and ordering restaurant kitchen cleaning supplies.
 Monitoring customer satisfaction.
 Supervising a hygienic and organized working space.
 Assists and trains the chefs in the preparation of all dishes.
 Ensures the proper storage of all food items according to health and safety regulations.
 Maximizes employee morale and productivity
 Interact with guests to obtain feedback on food quality, presentation, and service levels.
 Actively responds to and handle guest problems and complaints.

Chef De Partie - Le Grenier À Pain February 2021 - December 2021 , Nairobi, Kenya

Le Grenier À Pain is a boutique restaurant serving French cuisine with heavy Belgian Influence. I worked in both the Hot Kitchen as well and Pastry section. I was in charge of the Kitchen at company’s second branch. I was responsible for assisting the Head Chef in all domains.
 Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
 Coordinate daily tasks with the Sous Chef or Executive Chef
 Ensure the highest standards and consistent quality in the daily
 preparation and keep up to date with the new products, recipes and preparation techniques
 Instruct and lead subordinates through their daily requirements in
 food preparation and actively take part in set up and supervising of buffets and special functions
 Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
 Consult and check on daily requirements, functions and last minute events

Consultant Head Chef - Amakoro Songa Lodge (Rwanda) January 2019 - December 2019, Musanze, Rwanda

Amakoro Songa Lodge mainly caters to tourists coming to visit the famed Mountain Gorillas. I developed an exciting menu that included local cuisine as well as foreign cuisines to cater to diverse tastes. The delicacies and services brought joy to Heads of state, Holly wood actors, dignitaries, and other tourist before and after an adventurous mountain trek.
 Overseeing daily operations of the staff and kitchen.
 Creating new menu items that reflect innovation.
 Continually checking the quality of the culinary product.
 Ensuring promptness, freshness, and quality of dishes.
 Coordinating cooks' tasks.
 Implementing hygiene policies and examining equipment for cleanliness.
 Designing new recipes, planning menus, and selecting plate presentations.
 Reviewing staffing levels to meet service, operational, and financial objectives.
 Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
 Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
 Setting and monitoring performance standards for staff.

Restaurant Manager – BreadHut Bakery Coffee and Restaurant June 2018 – January 2019 , Nairobi, Kenya

Responsible for revamping the restaurants service as well as the menu. I helped turned around the restaurant and increases walk ins by 200%. I also midwifed the bakery side of the business that brought in an additional revenue stream.
 Coordinating daily restaurant operations
 Delivering superior service and maximizing customer satisfaction
 Responding efficiently and accurately to customer complaints
 Regularly reviewing product quality and research new vendors
 Organizing and supervise shifts
 Appraising staff performance and providing feedback to improve productivity
 Estimating future needs for goods, kitchen utensils and cleaning products
 Ensuring compliance with sanitation and safety regulations
 Managing restaurant’s good image and suggest ways to improve it
 Controlling operational costs and identifying measures to cut waste
 Creating detailed reports on weekly, monthly and annual revenues and expenses
 Promoting the brand in the local community through word-of-mouth and restaurant events
 Recommending ways to reach a broader audience (e.g. discounts and social media ads)
 Training new and current employees on proper customer service practices
 Implementing policies and protocols that will maintain future restaurant operations

Line Chef – ArtCaffe Coffee & Bakery August 2016 – May 2018 , Nairobi, Kenya

I had the privileged of working across Artcaffe’s main outlets including Tapas which focusses on Spanish Cuisine and fine dining, and Urban Gourmet focusing of Burgers, Coleslaw, steaks, fries and other fast food options. I also worked at Artcaffe Coffee & Bakery which focused on European Cuisine.
 Organizing the assigned work area and efficiently put away orders.
 Preparing and sells food within recommended time frames to meet Guest expectations.
 Operating kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves, and fryers.
 Producing quality products in a timely and efficient manner for the guests or staff.
 Minimizing waste and maintaining controls to attain forecasted food costs.
 Reviewing the status of work and follow-up actions required with the Head Cook before leaving.
 Assisting in providing on the job training & development of new cooks.
 Assisting other Team Members in the kitchen when needed and performing tasks assigned by the management
 Maintaining cleanliness, sanitation in the assigned work area.
 Preparing and cooking all food items by the recipe and to specification.
 Preparing ingredients for cooking, including portioning, chopping, and storing food.
 Preparing all menu items by strictly following recipes and yield guides.
 Cooking food according to recipes, quality standards, presentation standards, and food preparation checklist.
 

Responsible for assisting the Head Chef in the Hot Kitchen as well as training new staff..
 Working with the Chef to coordinate the preparation of all meals (i.e. ,breakfast, lunch, and dinner – including appetizers desserts
and occasional hot snacks.)
 Early morning preparation of breakfast pastries such as coffee cakes, croissants, and muffins.
 Helping the Chef prepare meals using a variety of normal kitchen tools ,as well as galley appliances such as food processors,
mixers, blenders, ovens, ranges, and grills.
 Plating meals for guests and, on occasions, helping serve lunches for guests planning extended outings.
 Ensuring healthful foods are available for the crew during turnaround times in port. Rinse and clean dishes, pots, pans, and
utensils.
 Maintaining all cooking items and service items in an orderly and sanitary condition according to good health-keeping practices,
government regulations.
 Ensuring cleaning materials are stocked. Whenever necessary, assisting Stewards in cleaning the dining area after meals..
 

I developed a new menu that increase walk ins by 90%. Responsible for managing food costs. I also trained staff in the kitchen department.
 Overall responsibility for the kitchen’s daily operations.
 Liaising with the relevant companies for food orders.
 Creating new dishes and menus.
 Interviewing and hiring new staff.
 Maintaining/raising the food’s profit margins for your employer.
 Monitoring and controlling stock levels.
 Ensuring correct stock rotation procedures are followed.
 Implementation of health and safety procedures in the kitchen.
 Estimating costs and ensuring all purchases come within budget.
 Taking care of the kitchen’s accounts and creating a work roster.
Assistant Chef – Tigoni Study and Conference Center January 2013 – January 2014 , Nairobi, Kenya
 Working with the Chef to coordinate and carry out the preparation of all meals (i.e., breakfast, lunch, and dinner –Including
appetizers desserts and occasional hot snacks.)
 Preparing of breakfast pastries
 Organizing the assigned work area and efficiently put away orders.
 Assisting in providing on the job training & development of new cooks.
 Assisting other team members in the kitchen when needed.
 Maintaining cleanliness, sanitation in the assigned work area.
 Preparing and cooking all food items by the recipe and to specification.
 Preparing ingredients for cooking, including portioning, chopping, and storing food.
 Preparing all menu items by strictly following recipes and yield guides.

 

Diploma in Diplomacy - Ongoing
Nairobi University • Kenya •

Diploma in Food Production
Strathmore University • Kenya • 2013 

Certificate in Institutional Management: 

Strathmore University