Henry B. Email & Phone Number

United Kingdom

Nairobi County, Kenya

Jersey ,United Kingdom

Nairobi, Kenya

Training the kitchen team, Researching and Developing new menus.Maintaining Standards and acting on customer feedbacks to develop new menus.

Denis Private Island & Praslin Island Seychelles

• Responsible for creating menus for a la carte and assist buffet.• Cooking, Plating creative presentation of food & portion controls. • Managing food cost levels of the department by reducing spoilage & Wastage. • Making daily requisitions of necessary food materials .• Training of cooks under the a la carte department.• Planning, organizing & coordinating the team & planning duty rota.• Maintenance of high standards of hygiene, h.a..c.c.p application & refrigerator… Show more • Responsible for creating menus for a la carte and assist buffet.• Cooking, Plating creative presentation of food & portion controls. • Managing food cost levels of the department by reducing spoilage & Wastage. • Making daily requisitions of necessary food materials .• Training of cooks under the a la carte department.• Planning, organizing & coordinating the team & planning duty rota.• Maintenance of high standards of hygiene, h.a..c.c.p application & refrigerator temperature • recordings & management.• Daily report making,stock management and food cost management Show less

Kenya

• Overall responsibility for all kitchen operations for turnover of over 200 covers per day. • Coming up with S.O.P’s for guiding all kitchen operations.• Creating Menus, Costing menus, Menu pricing, menu engineering, Cost controls.• Staffing and Staff management, training, Hygiene haccp monitoring.• Quality maintenance of food standards in the kitchen to ensure standardization of plating, stock • management and hygiene• Inventory management/liaising with suppliers… Show more • Overall responsibility for all kitchen operations for turnover of over 200 covers per day. • Coming up with S.O.P’s for guiding all kitchen operations.• Creating Menus, Costing menus, Menu pricing, menu engineering, Cost controls.• Staffing and Staff management, training, Hygiene haccp monitoring.• Quality maintenance of food standards in the kitchen to ensure standardization of plating, stock • management and hygiene• Inventory management/liaising with suppliers for quality food materials.• Food cost management, menu pricing, menu development ,menu engineering.• Customer care and guest relations/solving complaints. Show less

Nairobi

Offering Food and Beverage consultancy services for new & existing businesses.Including other Hospitality management consultancy service from our team of experts.

Mjini, Zanzibar Urban/West, Tanzania

• Managing all food preparation activities.• Creation of a fusion menu of Zanzibari/seafood/international.• Menu creation,Menu costing,Menu engineering.• Running a cyclic menu rotation having daily specials carte du jour.• Inventory /procurement management for the weekly menus.• Human resource management and training.

Hurlingham,Nairobi,Kenya

Executive Chef

Nairobi

Continental chef incharge of Pablos kitchen & The Mezze Arabic Mediterranean kitchen as Senior Chef de partie.Extensive knowledge in continental cuisine;with ability to perform in several sections of kitchen.carry out all the responsibilities of the chef de cuisine in the capacity and responsibilities of sous chef de cuisine.Acting Sous Chef/Senior Chef de Partie• Planning & directing food preparation. As the second in command, the Sous Chef is mostly … Show more Continental chef incharge of Pablos kitchen & The Mezze Arabic Mediterranean kitchen as Senior Chef de partie.Extensive knowledge in continental cuisine;with ability to perform in several sections of kitchen.carry out all the responsibilities of the chef de cuisine in the capacity and responsibilities of sous chef de cuisine.Acting Sous Chef/Senior Chef de Partie• Planning & directing food preparation. As the second in command, the Sous Chef is mostly responsible for managing kitchen staff to ensure standardization.• Managing kitchen staff by making rotas ,planning duties, ensure strict hygiene HACCP is followed.• Training new & existing staff as per the Executive Chefs instructions.• Coordinating the operations between the restaurant & the kitchen operations and also other dept.• Controlling & manning the pass as an aboyer for smooth coordination of food & food orders.• Quality Control-Ensuring that food that leaves the kitchen is of the best presentation & specifications as per food ordered. • Ensuring that portions are correct and the food is plated in an attractive manner.Pre-opening duties & in Charge of new Arabic Cuisine kitchen for The Mezze on Deck restaurant at Best western Nairobi in assistance with executive chef Anish.Then managed it from inception to its current successful state....with a daily average turnover of 70-100 and over covers per day. Show less

Magadi Road,Nkoroi

Nairobi

Nairobi

Bachelor Of Science (Bsc), Hospitality & Tourism Management, Second Class

Activities and Societies: *HOSPITALITY PROFESSIONALS SOCIETY OF KENYA.(H.S.K). *K.U HOSPITALITY AND TOURISM CLUB.(K.U.H.O.S.T )..

Diploma, Marketing Management