Chef / Cook
Resume:
EDUCATION
Diploma in Community Health and
Development
Kenya Institute of Social Work and
Community Development (2010 - 2012)
Certificate in Catering
ELCK ATP Youth Training Centre (2006 -
2007)
Kenya Certificate of Secondary
Education
(1998 - 2001)
Kenya Certificate of Primary Education
(1987 - 1997)
ABRAHAM GAMBA
EXECUTIVE CHEF
CONTACT
**************@******.***
P.O. Box 7229 - 40100 Kisumu,
Kenya
SKILLS
Proficient in leading kitchen
teams, ensuring effective
coordination and high
performance in fast-paced
environments.
Skilled in designing and
implementing creative and
diverse menus that cater to
various tastes and dietary needs.
WORK EXPERIENCE
PROFILE
I am a highly skilled and experienced Executive Chef with over a decade of expertise in the food production industry, having worked in diverse and dynamic environments. With a Certificate in Food Production and a Diploma in Community Health and Development, I bring a strong educational background and practical knowledge to my role. My professional experience includes leading kitchen teams, managing day-to-day operations, and ensuring high standards of food quality and safety. I have excelled in developing and implementing creative menus, managing inventory, and training staff, all while maintaining a focus on guest satisfaction and operational efficiency. My background also includes roles in event catering, menu design, and kitchen management across various establishments, demonstrating my versatility and commitment to excellence in the culinary field.
April 2017 - Present: Executive Chef, Rock Well Kisumu Lead the kitchen team, ensuring effective coordination and high performance in a busy environment.
Oversee daily operations, including food production, staff management, and adherence to health and safety standards.
Ensure that all dishes meet quality and presentation standards, addressing any issues with immediate corrective action.
Represent the kitchen department in meetings, providing updates and addressing concerns to maintain smooth operations. Handle special dietary requests from guests, ensuring all accommodations are met with care and precision.
Manage kitchen inventory, making requisitions and controlling stock to minimize waste and optimize cost-efficiency.
Develop and implement rotational menus for both a la carte and mass production, focusing on creativity.
Conduct staff training sessions on new recipes, techniques, and safety protocols to maintain high kitchen standards.
September 2013 - March 2017: Head Chef, Buddy’s Bar and Grill Kisumu Planned and designed rotational menus to cater to diverse tastes and seasonal ingredients, enhancing customer satisfaction. Organized food preparation for seminars, workshops, and various events, ensuring timely and high-quality service.
Supervised kitchen staff, overseeing daily tasks and maintaining efficient workflow to meet production goals.
Participated in management meetings, contributing to strategic planning and operational improvements for the establishment.
Ensured compliance with food safety regulations and kitchen hygiene standards, preventing contamination and maintaining quality. Managed kitchen purchasing, sourcing ingredients, and equipment to ensure cost-effective procurement and supply.
Assisted staff with high-volume orders, providing support and guidance to manage workload and maintain service standards.
Developed and implemented kitchen policies and procedures, ensuring consistency and adherence to best practices.
April 2013 - September 2013: Head Chef, Cheers Restaurant, Nakasero Gulu, Uganda
Designed and equipped the kitchen layout to optimize workflow and improve overall kitchen efficiency and safety.
ACHIEVEMENTS
Knowledgeable in managing kitchen
inventory, making requisitions, and
controlling stock to optimize cost-
efficiency.
Expertise in ensuring food quality and
presentation standards, addressing
issues with immediate corrective
action.
Adept at conducting staff training
sessions on new recipes, techniques,
and safety protocols to uphold high
kitchen standards.
Experienced in handling special
dietary requests from guests, ensuring
all accommodations are met with
precision.
Competent in supervising daily
kitchen operations, including food
production, staff management, and
adherence to health standards.
Skilled in organizing food preparation
for seminars, workshops, and events,
ensuring timely and high-quality
service.
Proficient in monitoring and enforcing
kitchen hygiene standards, ensuring
cleanliness and adherence to health
regulations.
Expertise in developing and
implementing kitchen policies and
procedures to ensure consistency and
best practices.
REFEREES
Increased kitchen efficiency by 25% through streamlined processes and team coordination.
Developed and implemented menus that improved customer satisfaction scores by 30%.
Reduced food waste by 20% through effective inventory management and stock control.
Achieved a 95% compliance rate with food quality and presentation standards. Conducted staff training that improved team performance by 15% and reduced errors.
Successfully accommodated special dietary requests, achieving a 98% guest satisfaction rate.
Enhanced operational efficiency by 20% through effective supervision and management of kitchen operations.
Organized and executed events with a 100% on-time delivery and high-quality service.
Maintained a 100% adherence rate to kitchen hygiene and health regulations. Implemented new kitchen policies that resulted in a 10% improvement in overall team consistency.
English (Fluent)
Swahili (Fluent)
LANGUAGES
Created and implemented menus, incorporating local ingredients and culinary trends to appeal to diverse customers.
Conducted stock taking and managed inventory control, ensuring proper storage and reducing waste and spoilage.
Handled purchasing responsibilities, sourcing high-quality ingredients while managing costs effectively and maintaining supply. Established and enforced kitchen rules and regulations, ensuring staff adherence and maintaining a safe working environment. Trained and supervised kitchen staff, focusing on skill development and adherence to new procedures and standards.
Monitored food preparation processes, ensuring that all dishes met the established quality and presentation standards.
Coordinated with restaurant management to address any operational issues and provided solutions for improved performance.
January 2005 - March 2013: Chef, Green Gardens Kisumu Designed and planned diverse and innovative menus, catering to customer preferences and seasonal availability.
Conducted stock taking and managed inventory to ensure sufficient supplies while minimizing waste and excess.
Verified that all food items met the required quality standards, both in taste and presentation.
Trained junior staff on new recipes and kitchen techniques, enhancing team skills and efficiency in food preparation.
Oversaw kitchen hygiene standards, ensuring cleanliness and adherence to health and safety regulations.
Managed food production processes, ensuring consistency in quality and portion sizes across all orders.
Handled special dietary requests and custom orders, providing tailored solutions to meet individual guest needs.
Collaborated with kitchen and restaurant staff to resolve any operational issues promptly and effectively.
Jayson Asselstine
Director, Buddy’s Bar and Grill
Mobile: +254-***-***-***
Erick N’gane
Manager, Cheers Restaurant
Mobile: +256-***-***-***
Judith Koenig
Director, Green Gardens Restaurant
Mobile: +49-175-***-***
Robert Atalitsa
General Manager, Rockwell Hotel
Mobile: +254-***-***-***
Contact this candidate