rkmungai@gmail.com
General Information
- Language English
- Highest Degree Level diploma
- Total Year Experience 11
- Job Category Food service, Hospitality Staff
- Expected Job Level Mid-level, Managerial
- CV Upload Roberts-CV.docx, rkm-cv-new.docx
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Passport Photo
- Travelers Passport Scan robert-pp.docx
Robert K. Mungai
P.O.Box 12553 – 00400
Nairobi, Kenya
Dear Sir/Ma’am,
As a Head chef with a variety of hotel experience, including a valuable and memorable time at the 5 star The Palace Boutique Hotel (Orangery) in Bahrain, I am confident my skills and interests are a good match for the Chef Position.
Over the past eleven years, I have obtained operations experience at hotel and restaurant properties including Serena Sweet-water’s in Ol Pejeta, Kenya, The Orangery in Bahrain and BMMI Kenya. At Serena, I rotated through food production, purchasing, stores and banquets.
This experience provided me with a good background much needed to move up my culinary career. Recently at The BMMI Kenya, I worked in three capacities: head chef, Sous chef, and section chef, sometimes handling all in one day. Currently at Dyn-Corp Afghanistan, working as a lead cook i have gained extensive knowledge on the military installation food service.
The knowledge I have gained from my previous work experience and my education enables me to provide your establishment with a strong work ethic and skill-set. In addition to my hands-on knowledge, the leadership skills I’ve gained as Sous Chef rising to the current role of Head Chef of The Deck Restaurant positions me as a candidate capable of assuming a wide range of challenges.
As the Lead Cook, I am directly responsible for providing the incoming pre-opening subordinate staff (about 40 cooks) with a great orientation experience. My experience included training 12 junior chefs and organizing four large scale events.
As you will see on my resume, my experiences and education will be an asset to your restaurant. I have attached it for your kind review.
I would welcome the opportunity to work for you and to discuss my qualifications for the chef position. If you would like to contact me sooner, you can reach me by phone at +93782196573 or email at rkmungai@gmail.com Thank you for your time and consideration.
Regards,
Robert Mungai.
+93782196573
Education
Work Experience
- BMMI KENYAHEAD CHEF
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Control and direct the foodrn preparation process and any other relative activities.
Construct menus with new or existing culinary creationsrn ensuring the variety and quality of the servings.
Approve and “polish” dishes before they reach thern customer.
Plan orders of equipment or ingredients according torn identified shortages.
Remedy any problems or defects.
Fully in charge of hiring, managing and trainingrn kitchen staff.
Oversee the work of subordinates and maintain effectivern work Rota.
Estimate staff’s workload and compensations.
Maintain records of payroll and attendance.
Comply with nutrition and sanitation regulations andrn safety standards.
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- THE PALACE BOUTIQUE HOTEL (ORANGERY)Chef De Partie
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Supported the Sous Chef in the daily operation and worked according tornthe menu specifications by the Sous Chef.
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Kept working area at all times in hygienic conditions according to thernrules set by the hotel
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Controlled food stock and food cost in myrnsection.
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Prepared the daily mis-en-place and foodrnproduction in my allocated section of the main kitchen or sections assigned tornme hot or cold.
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Executed instructions from my immediaternsuperiors, to complete the daily tasks.
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Ensured the highest standards and consistentrnquality in the daily preparation and kept up to date with the new products,rnrecipes and preparation techniques.
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Instructed and led subordinates through theirrndaily requirements in food preparation and actively took part in setting uprnbuffets and special functions.
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- CAMP CARNELLEYSDemi Chef De Partie
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Monitored stock movement and responsible forrnordering on my section.
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Ensured minimum kitchen wastage.
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Maintained high standards of hygiene.
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Maintained knowledge of the product andrncommunicated to all relevant personnel.
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Liaised with the Sous Chef and implemented newrnMenu/ dishes/ systems where applicable.
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Ensured all statutory regulations are adheredrnto, such as HACCP food hygiene policies.
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Flexibility and willingly helped thernrestaurant kitchen as required.
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Catering for the staff meals.
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- BEDOUIN BAR AND RESTAURANTCommi 1
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Kept all stocks under optimum conditions.
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Had all mise-en-place is always freshly prepared and on time.
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Ensured that all dishes being prepared are the correct recipe and therncorrect quantity.
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Oversaw that all dishes reach the hot plate, the correct portion andrnpresented on the prescribed serving dish and manner.
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Ensured that my section was being kept clean and tidy at all times.
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Communicated anticipated shortages promptly to the section chef.
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Deputized in the section chef's absence and took charge of the sectionrnwhen directed to do so.
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