Established in 2016, Kobbis group ltd began its journey as a modest family-run bakery. Over the years, our product line has evolved and expanded to cater to the needs of a health-conscious and well-informed customer community.Guided by a vision of delivering an expanding range of top-tier, reasonably priced specialty products, we are committed to upholding customer satisfaction in every interaction.Fueled by a diverse and distinctive product range, coupled with an unwavering… Show more Established in 2016, Kobbis group ltd began its journey as a modest family-run bakery. Over the years, our product line has evolved and expanded to cater to the needs of a health-conscious and well-informed customer community.Guided by a vision of delivering an expanding range of top-tier, reasonably priced specialty products, we are committed to upholding customer satisfaction in every interaction.Fueled by a diverse and distinctive product range, coupled with an unwavering focus on exceptional customer service, Kobbis has emerged as a respected and easily recognizable brand in Kiambu and Nairobi counties. As we set our sights on the future, we have ambitious plans to extend our reach to other counties as well.Our customer base continues to grow and encompasses a broad spectrum, including local and international schools, corporate clients, walk-in customers, and esteemed catering companies.Equipped with cutting-edge, state-of-the-art facilities, our bakery operates with both full and semi-automated processes, functioning 12 hours a day, 7 days a week. This setup ensures a consistent output of high-quality, medium-volume products day in and day out.Our accomplished team of skilled chefs and baristas works tirelessly to craft and deliver freshly produced goods to our cherished clientele each day. Show less

As the Executive Chef, I held a paramount role overseeing all culinary operations within this prestigious 5-star hotel. My purview extended to a range of exceptional dining experiences, including a renowned award-winning Indian restaurant that consistently clinched the title of the town's best year after year. Beyond this, I managed an enchanting outdoor restaurant, an inviting all-day dining venue, and seamless 24-hour room service catering to the 380 opulent rooms of the hotel. Additionally… Show more As the Executive Chef, I held a paramount role overseeing all culinary operations within this prestigious 5-star hotel. My purview extended to a range of exceptional dining experiences, including a renowned award-winning Indian restaurant that consistently clinched the title of the town's best year after year. Beyond this, I managed an enchanting outdoor restaurant, an inviting all-day dining venue, and seamless 24-hour room service catering to the 380 opulent rooms of the hotel. Additionally, I curated gastronomic experiences for the exclusive VIP club floor, orchestrated the ambiance of a vibrant bar, and nurtured a cozy coffee lounge atmosphere. Notably, I orchestrated grand indoor events accommodating up to 1500 attendees, as well as sprawling outdoor gatherings for up to 5500 guests. At the heart of this culinary orchestration, I led a dedicated brigade of 76 accomplished chefs and 45 adept stewarding professionals. Complementing this team, I guided a versatile group and managed the development of 11 promising kitchen apprentices. Show less

As the Head Chef, I was initially brought in to conceptualize the kitchen and launch a new Italian restaurant named Fiamma. This establishment swiftly rose to prominence, becoming the premier dining destination in Maputo. Subsequently, I was promoted to the position of Head Chef for the entire hotel.My role encompassed a range of responsibilities aimed at ensuring the seamless operation of the hotel's catering endeavors. This included skillfully negotiating and procuring food and… Show more As the Head Chef, I was initially brought in to conceptualize the kitchen and launch a new Italian restaurant named Fiamma. This establishment swiftly rose to prominence, becoming the premier dining destination in Maputo. Subsequently, I was promoted to the position of Head Chef for the entire hotel.My role encompassed a range of responsibilities aimed at ensuring the seamless operation of the hotel's catering endeavors. This included skillfully negotiating and procuring food and beverage supplies, as well as the recruitment and cultivation of team members. I consistently furnished senior management with comprehensive performance reports, analyzing key financial and customer service metrics.Supervising an extensive team of skilled professionals, I managed various dining outlets such as the hotel's buffet, a la carte restaurants, and coffee shop. Additionally, I orchestrated the execution of banquets accommodating up to 200 guests, orchestrated events in an 800-person pool area, and facilitated outdoor catering provisions. This multifaceted role demanded a keen oversight of day-to-day activities and a dedication to upholding high standards across all culinary and hospitality aspects. Show less

During my time at the Bice kitchen, I was stationed to oversee operations. My responsibilities encompassed supervising food preparation and presentation in adherence to the hotel's SOPs and standardized menu guidelines, some of which I contributed to formulating. I also played a pivotal role in crafting concept ideas and menus for special events and functions, fostering a collaborative environment where the brigade's ideas were welcomed and implemented when feasible.Bice, a renowned… Show more During my time at the Bice kitchen, I was stationed to oversee operations. My responsibilities encompassed supervising food preparation and presentation in adherence to the hotel's SOPs and standardized menu guidelines, some of which I contributed to formulating. I also played a pivotal role in crafting concept ideas and menus for special events and functions, fostering a collaborative environment where the brigade's ideas were welcomed and implemented when feasible.Bice, a renowned restaurant acclaimed with multiple awards, is renowned for its contemporary interpretation of exquisite Italian cuisine. Originating in 1926, this international chain holds a prestigious status.Notably, our efforts were recognized with the esteemed HACCP certification. I took an active role in implementing stringent hygiene protocols and diligently training all staff members to meet the stringent requirements mandated by the Dubai Municipality. Show less

I joined the most progressive hotel in the city, boasting exceptional state-of-the-art kitchens. After being offered the role of senior sous chef, I saw it as an irresistible opportunity. This family-owned establishment featured a five-star restaurant, complete with an underground wine cellar and the innovative open kitchen concept known as "Pango." Alongside four other splendid restaurants, including a sushi bar and five function rooms, I was entrusted with launching a new stand-alone kitchen.… Show more I joined the most progressive hotel in the city, boasting exceptional state-of-the-art kitchens. After being offered the role of senior sous chef, I saw it as an irresistible opportunity. This family-owned establishment featured a five-star restaurant, complete with an underground wine cellar and the innovative open kitchen concept known as "Pango." Alongside four other splendid restaurants, including a sushi bar and five function rooms, I was entrusted with launching a new stand-alone kitchen. This endeavor ultimately established it as the city's premier culinary destination. In addition to this role, my responsibilities included temporarily taking over from the executive chef (Chef Mullan) on his days off, staff training, creating staff schedules, compiling recipe manuals, and ensuring rigorous hygiene protocols. My time at this establishment was highly fulfilling, yet I eventually decided to explore opportunities overseas, confident that the skills I had acquired would greatly benefit any future employer. Show less

My culinary journey commenced as a dedicated trainee fresh out of college, embarking on an enriching three-month experience that laid the foundation for my culinary prowess. During this transformative period, I delved into the intricacies of various kitchen sections, immersing myself in the art of pastry creation, the precision of butchery, the vibrancy of vegetable preparation, the artistry of salad composition, the finesse of fish handling, and the alchemy of sauces.A pivotal moment… Show more My culinary journey commenced as a dedicated trainee fresh out of college, embarking on an enriching three-month experience that laid the foundation for my culinary prowess. During this transformative period, I delved into the intricacies of various kitchen sections, immersing myself in the art of pastry creation, the precision of butchery, the vibrancy of vegetable preparation, the artistry of salad composition, the finesse of fish handling, and the alchemy of sauces.A pivotal moment in my culinary growth was my involvement in a prestigious food promotion in collaboration with the illustrious Savoy Hotel in London. Under the guidance of the esteemed MR. EDELMANN, the Maître chef de cuisine, I not only absorbed invaluable insights but also contributed actively to the culinary excellence that the Savoy is renowned for.As my skills blossomed, so did my responsibilities. My dedication and competence led to a well-deserved promotion to the esteemed position of sous chef. In this elevated role, I not only supervised the various kitchen sections with a keen eye for detail but also took the helm of banqueting endeavors within the hotel premises. Furthermore, I orchestrated seamless culinary experiences for outside catering events, which ranged from intimate gatherings of 10 covers to grand spectacles hosting up to an astonishing 1600 covers.This journey has nurtured in me a profound appreciation for the artistry of food and the orchestration of culinary experiences. It is with great pride that I reflect on the experiences that have shaped me into the chef I am today. Show less