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Competences
Experience
Executive Chef
Mara Olapa
2026-06 -
Leads full kitchen operations, setting menu direction, ensuring food quality and supervising the brigade. Maintains HACCP compliance and drives cost‑control initiatives to improve operational efficiency. Oversees inventory management and staff development, fostering a high‑performance culinary team.
Junior Sous Chef
Karen Cottages Nairobi Limited
2023-06 - 2026-06
Directed daily kitchen operations, boosting service efficiency by 15% and reducing guest complaints by 10% through strict quality standards. Supervised and trained a 12‑person brigade, enhancing productivity and coordination. Implemented HACCP standards, optimized inventory control, and contributed to menu planning and costing.
Chef de Partie
Radisson Blu, Nairobi
2022-01 - 2023-12
Prepared and presented fine‑dining dishes, maintaining consistency across service periods. Assisted the Sous Chef in menu development and recipe standardization, improving kitchen workflow. Managed stock ordering and inventory, reducing shortages and overstock incidents while training junior chefs.
Chef de Partie
Crowne Plaza Hotels & Resort Nairobi
2015-01 - 2020-12
Led kitchen brigade during service, ensuring efficient food production and timely delivery. Designed seasonal menus that increased customer satisfaction and repeat business. Coordinated food preparation processes, improving workflow efficiency by 20% and mentoring junior staff.
Chef de Partie
Grand Millennium Hotel Dubai UAE
2013-01 - 2015-12
Maintained kitchen hygiene and equipment cleanliness in line with food safety regulations. Supported senior chefs in daily operations and contributed to menu execution for a high‑volume hotel environment.
Langues
en
sw
Derniere mise a jour: il y a 3 semaines