my journey...

portifolio

About me.

when we started.

With over 17 years of culinary expertise at national and international levels, I am a professional chef who excels in food inventory planning, procurement, management, and culinary direction.

I am an all-rounded chef who consistently optimizes efficiency and reduces costs while maintaining the highest standards. I have trained and mentored over 100 employees in customer service and food preparation, significantly improving service speed and cost management. I am passionate about creating diverse, delectable menus and ensuring an exceptional dining experience for every guest.

– Food is not just eating energy. It’s an experience. –

Professional Experience

the story so far

Executive Chef
Peduase Valley Resort, Accra, Ghana
10/2021 – Present

  • Empowered and mentored a team of 35+ kitchen staff, resulting in a 15% increase in customer satisfaction.
  • Reduced operational costs by $30,000 through innovative kitchen management strategies.
  • Maintained flawless health inspection records for 12 consecutive months.

Senior Executive Chef
Protea by Marriott Kuramo Waters, Lagos, Nigeria
06/2021 – 10/2021

  • Increased kitchen productivity by 25% through effective team management and operational oversight.
  • Boosted profitability by 15% through menu development and cost management.

Executive Chef
Diani Sea Resort and Diani Sea Lodge, Kenya
03/2021 – 06/2021

  • Enhanced food safety measures, resulting in a 20% reduction in hazards and incidents.
  • Increased sales of special menu items by 25% through innovative menu design.

Catering Manager
Aden Group – Guinea Alumina Corporation (GAC), Conakry, Guinea
07/2020 – 01/2021

  • Achieved a 99% compliance rate in sanitation and HACCP protocols, ensuring workplace safety.
  • Improved kitchen operations efficiency, leading to an increase in customer compliments.

Executive Chef
Aden Group – Alufer Bel Air Mining (BAM), Conakry, Guinea
12/2019 – 07/2020

  • Increased productivity by 25% through the development and training of a highly efficient culinary team.
  • Achieved a 100% compliance rate with food safety and hygiene regulations.

Deputy Catering Manager
Aden Group – European Union Embassy, Mogadishu, Somalia
08/2019 – 10/2019

  • Managed day-to-day operations for a team of 25 catering staff, resulting in a 20% increase in service efficiency.
  • Achieved a 95% customer satisfaction rate through prompt follow-up on feedback.

Catering Manager
Aden Group – European Union Embassy, Mogadishu, Somalia

01/2019 – 08/2019

  • Enforced sanitation standards and compliance with HACCP, achieving a 98% rating in health inspections.
  • Led a team of 15+ kitchen staff, improving kitchen efficiency by 10%.

Deputy Catering Manager
Aden Group – European Union Embassy, Mogadishu, Somalia
01/2018 – 01/2019

  • Oversaw 30 catering staff, resulting in a 20% increase in service efficiency and a 15% customer retention rate.
  • Improved food quality ratings by 10% through strategic process enhancements.

Chef Manager
Savannah Resort Hotel, Kihihi, Uganda
08/2017 – 12/2017

  • Spearheaded catering operations, leading a team of 15 staff and achieving a 95% customer satisfaction rate.
  • Reduced procurement costs by 10% through successful negotiations with suppliers.

Chef Manager
Little Woods Inn, Mbarara, Uganda
04/2017 – 08/2017

  • Recruited and trained over 100 hotel personnel, leading to increased staff efficiency.
  • Implemented an online sales strategy that boosted bookings by 30% in the first quarter.

Sous Chef
Idman Ocean View Camp, Mogadishu, Somalia
12/2016 – 03/2017

  • Supervised 10 food preparation staff, resulting in a 15% increase in productivity and a 10% improvement in food quality.
  • Achieved 100% compliance with health and safety regulations.

Head Chef
Atlantean Worldwide, Kismayo, Somalia
06/2014 – 12/2016

  • Managed staff training, food preparation, and store inventory, ensuring efficiency and adherence to hygiene standards.

Apprentice Chef/Chef Tournant
Tamarind Group, Mombasa & Nairobi, Kenya
10/2011 – 03/2014

  • Led staff management and training initiatives, contributing to brand visibility and customer attraction.

 

Education

the story so far

  • Diploma in Operations Management
    Alison, Online (06/2022)

  • Highfield Level 1: Food Safety for Catering
    BSS World, Online (04/2022)

  • Certificate in HACCP Food Safety Management
    Aspire Food Safety Standards, Online (02/2022)

  • Pre-Commis Chef Certificate
    World Chef’s Academy, Online (01/2022)

  • ISO 22000:2018 (Food Safety Management Systems)
    Alison, Online (12/2020)

  • ISO 9001:2015 (Quality Management Systems)
    Alison, Online (12/2020)

  • Culinary Certificate
    Apprenticeship Culinary, Online (12/2012)

  • Certificate in Food Production, Sales, and Service
    Kenya Coast National Polytechnic, Kenya (11/2010)

Key Skills

the story so far

  • Food Stock and Supply Management: Expertise in managing food inventory, ensuring availability, and minimizing waste.
  • Regulatory Compliance: HACCP and HSE-certified, with a strong commitment to upholding safety and sanitation standards.
  • Menu Planning and Staff Scheduling: Proficient in crafting diverse menus and optimizing staff schedules to ensure smooth operations.
  • Team Leadership: Proven ability to mentor and lead culinary teams to exceed performance standards.
  • Budgeting and Cost Control: Skilled in managing food costs and budgets, leading to substantial cost savings.
  • Vendor Relationship Management: Strong negotiator with experience in building and maintaining relationships with suppliers.

 

 

Get in touch

Cooking is my way of connecting with people. Every dish I create expresses who I am and what I believe in. I look forward to sharing my passion with you and creating unforgettable dining experiences
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