Candidates About
CONTACTS
Michael Ouma [Mcmlugo]
Address
Nairobi _67207_00200 City Square
Phone _+254753815053/0723533477.
Email:[email protected]
Skype Id…Mcmlugo Ajuala.
SKILLS
-Food costing and optimization
Ability to delegate appropriately with an-Organization flair
-A grasp of the profit margins and solid Cost of goods sold [restaurant metrics] management, solid knowledge in OH&S/WHS.
-Food provenance and traceability, farm to table concept….an Important part of my commitment to philosophy over profit by working to have a richer knowledge of our meats and products journey -I do prioritize Flavour and quality over turnovers in curving exceptional meals in a high volume setting.
-Creative menu planning and development -Speciality cuisines and presentation major in Latin America, European, Middle eastern, Seafoods and Mediterranean
-Purchases and inventory management understanding
Staff leadership and training Sustainability
-Active listener and empathy
Being transparent and honest in my interactions.
-Set clear goals and expectations lead by examples and translate integrity, rostering and Labour costs, sufficient staffing and operating within the budget parameters.
-Encourage and motivates open dialogue and questions.
-Being approachable and accessible
use clear and concise language
Show appreciation .
PORTFOLIO SUMMARY
A culinary maestro [Sous Chef] who speaks the language of leadership wielding words that inspires empower and motivates. A silver tongue that nurtures the face value[principle] of trust and credibility, a clarion voice that resonates with authenticity, sincerity and vision ,fostering a symphony of collaborations and team work that harmonize the workplace.
Adaptability….the sting of rejection and the deafening silence has lead me to those moments that lies a chance to refine my resolve.
Unlike Phoenix that arose from the ashes I did transform rejection into fuel for growth. Use silence as an opportunity to….
▪Reflect on my advances and refine strategy
▪Seek/pursue feedback and learn from constructive criticism.
▪Persist with passion and creativity building visibility and reinforcing my Spirit.
▪Reclaim the chance to amplify my voice, network with intentionality Championing the power for success.
WORK HISTORY
2023/08 Current role
Head Chef/manager
Areas of expertise &skills
•Food costing and optimization
•An ability to delegate appropriately
•Organizational flair
•A grasp of profit margin
•Farm-to-Table Concepts[food provenance/traceability
•Creative Menu Development
•Specialty Cuisine and Presentation
•World Class Guest Relations
•Purchasing and Inventory Control
•Cost Containment and Reduction
•Staff Leadership and Training
2016/04_2018/03
Golden Tulip hotel 4☆rated Nairobi Westland.
Lead line cook.
Optimized kitchen operations by cutting down the cost of production to 60% while ensuring exemplary service delivery.
Enhanced supplier relationships ensuring the highest quality ingredients and better prices
•Work with the Head Chef in menu development including specials
•Trained and supervise junior chefs
including in best practices
safety HACCPS SOPS ‘and COSHH
2013/06_2016/04
Hotel Best western premier
Demi Chef de partie
Set menus plus banqueting services to a capacity of 1000 guests per siting. Fine dinning services upto 500 covers every night.
ACHIEVEMENT
Sustainability
wellness out of the ordinary experience are the core pillars I will safeguard and ensure full knowledge and active participation of all the brand’s initiatives. As a Chef I will adhere to support the Executive and assume responsibility for the efficient operation on the following:
•Continually focus on the development of the culinary expertise
•Assess menus’ and wine catalogue to remain relevant in line with the Eat with six senses practices.
•Establish good Purchasing ethics that meets the requirements of the company nutrition and sustainability by 33% annually
•Reinforce a cost focused philosophy through coaching and education.
•Operate the kitchen consistently with all legal
statutory and financial limits and documentation
reporting system and contractual assignments
security and safety protocols
communications
product and service standards
host management practices and budgetary confines are implemented reviewed to ensure a successful operation of hotel.
•Reduced kitchen operating costs by 15% through process alignments and renegotiating vendor contracts
•Improved patron satisfaction elevating restaurant rating on reviews increased to 1000 weekly platforms that enhanced reputation and customer attraction
•Achieved top marks in hygiene and food safety inspections over a period of 3 years
•Menu reviews projections leading a significant menu overhaul that responds to dinner trends attracting a 10% in overall sales.
•Staff retention development of a comprehensive training programme that slashed the turnover rate by 20%forstering a strong team environment
I’m customer focused
Customers exemplary service and satisfaction is my Pursuit and I seek to work with laser focus to deliver outcomes all the time. Active listener and meeting customers needs, accuracy in quick serve adds a top notch dishes that draws the appetites of my guests.
Shining light on clients and comrades is one of the best ways I have been of service to humanity and demonstrate leadership. A pioneer at his best barely people know I exist at work places, my work has often been accomplished, aims been fulfilled and motivate every Celebration of achievements.
I’m inventive:
Challenging the norm is how my passion was born and I often pursue big answers that disrupts exhausted unconventional approaches. Aside from that I am capable of managing a large kitchen, supervise and coach personnel creating precise plans to navigate on the daily schedules. Maintenance of higher levels of food cleanliness by close adherence to standard operating procedures ensures timely service delivery.
I’m inclusive
Unlocking real opportunity for anyone everywhere stems on respect for everyone. Inclusion acceptance, tolerance integrity, empathy trust and kindness are pivotal anchor to my philosophy. As a culinary artists I’m redefining and coordinating parameters us toward we and other hotels conduct business on a global scale. At the heart of my career resolve is a belief that people are key to my success.
I’m compliant
The willingness to engage a variety of people with diverse skills to get the job, done building broad networks of capable people in a fast-paced detailed oriented, creative planning helps me shift gears in different kitchen departments. Overall output increased by a margin of 15% while labour cost slashed by 30%
In the financial year 2016 working for Golden Tulip in the capacity of a chef de Partie a larger share of the revenue of a bout Ksh.45million,Ksh.5million in service charge was shared equally among 120 staff.
Many occasions I have often assessed situations, collaborated and cooperated with both staff and vendors to get the best market bargains, in quality food items. I have often been the first
I’m competent
Performing and functioning in the best possible manner with the least time confines effort and resources in producing delectable cuisine and menu items. Planning organizing preparing and presenting cuisines such as broth appetizers meat seafood poultry sweets and cakes are among the delectable and menu items I cover on daily schedules.
The general kitchen operation of the financial year 2016/2017 was at a cost of 80% in fuel consumption
that wasted 20%of overall utilities.
As a culinary maestro and a business man I championed the transition from the use of wholesalers products to local farmers whom sold at relative prices to the hotel translating to 25% fuelling due to close vicinity-and product freshness.
Food provenance/Traceability
For me provenance is an important part of my commitment to philosophy over profit. By working to have a richer knowledge of our meat’s and products journey from farm to fork.
I do prioritize flavour and
quality above turnover. Equipped with this most of my supplies comes from ethical farmers who uphold environmental friendly practices and animal welfare standards adhered to.
EDUCATION
Culinary institute of hospitality and professional studies
Western College of Hospitality and Professional Studies
Diploma in culinary Arts, Commercial cookery,||&||| pastries and Bakery
Certifications
International computer Driver License [ICDL]