Alex G. Kimani
Chef
Zanzibar,90 90 A, Shangani
Summary
I am a chef with a strong background in leadership and management. I have extensive experience in food inventory planning, procurement, and management on both national and international levels. My broad expertise includes working as a chef in restaurants and being trained in pastry, bakery technology, confectionery, ice cream production, operations, and management. I am skilled in staff training and product development, personnel oversight and management, quality assurance, special events development, cost containment, guest relations, and customer service.
Overview
27
27
years of professional experience
Work History
Executive Chef
Spice Tree by Turaco, Tribute Portfolio by Marriott Zanzibar
06.2023 - Current
- Update menus regularly, focusing on seasonal availability.
- Banquet Manager in change of conferencing and Guest relation.
- Calculate menus to maximize gross profit.
- Train staff on portion control and presentation.
- Coordinate with the Restaurant Manager for VIP services.
- Hold meetings with kitchen staff for smooth operations.
- Ensure hygiene standards and proper staff treatment.
- Maintain staff dress code and image.
- Manage stock orders and storage conditions.
- Conduct maintenance checks with the Maintenance Manager.
- Educate staff on disciplinary procedures.
- Sister Boutique Hotel-Beyt A salaam, Spice Tree by Turaco Conference Centre.
Executive Sous Chef
Spice Tree by Turaco, Tribute Portfolio by Marriott Zanzibar
03.2023 - 06.2023
- Collaborate on menu diversification.
- Create appealing dishes for clients.
- Organize kitchen work schedules.
- Produce high-quality dishes.
- Innovate food designs for taste and appearance.
- Train and discover talented chefs.
- Maintain kitchen discipline.
- Develop tasting menus.
- Ensure quality assurance in Marriott MGS.
Executive Sous Chef
Double Tree by Hilton, Stone Town Zanzibar
09.2017 - 04.2020
- Collaborated on menu diversification.
- Innovated new dishes.
- Established work schedules.
- Produced high-quality dishes.
- Created food designs.
- Trained kitchen staff.
- Rehired 18 Feb 2021
Executive sous /pastry chef
Jacaranda Indian Ocean Beach Resort
07.2016 - 08.2017
- Prepared food and meals.
- Implemented recipes and seasonal dishes.
- Maintained cleanliness and food safety.
- Developed supervisory skills.
- Handled special diet dishes.
Kitchen/Pastry and Bakery Manager
Breezes Beach Club and Spa, Zanzibar
07.2009 - 07.2015
- Managed staff and training.
- Supervised food preparation.
- Developed new product brands.
- Managed inventory and quality control.
- Developed customer service standards.
- Achievements: Reduced food and labor costs.
- Trained staff in high-end service standards.
- Key player in menu development.
Guest Chef
Palm Villas, Zanzibar
01.2010 - 12.2010
- Participated in exchange program and staff training.
Executive Sous Chef
Canvore Restaurant, Khartoum, Sudan
07.2008 - 01.2009
- Developed customer relations through interaction and reviewing guest feedback.
- Assisted in menu planning and preparation of our popular African Mediterranean cuisines.
- Supervised junior kitchen staff and maintained high culinary standards during service.
- Training of the local staff on the new concept of cooking.
- Achievements: Opened the restaurant and reached profit margins.
- Trained 15 food preparation employees.
- In charge of 39 f/b staff.
Unit Pastry Chef
Tamarind Restaurant Group, Mombasa
11.2004 - 07.2008
- Reported to the Executive Chef.
- Led a team of food experts.
- Managed junior staff training.
- Ensured hygiene and health safety.
Pastry Cook
TAMARIND RESTAURANT, Mombasa
02.2003 - 10.2004
Training Cook
TAMARIND RESTAURANT, Nairobi
04.2002 - 01.2003
Bakery Supervisor
EDHA BAKERY
12.1998 - 07.1999
Education
No Degree - FOOD PRODUCTION TECHNOLOGY OF BAKING
KIAMBU INSTITUTE OF SCIENCE AND TECHNOLOGY
KIAMBU KENYA07-1999
Skills
- Culinary expertise in international cuisines
- Menu development and execution
- Team leadership and staff training
- Budget management and cost control
- Food safety and sanitation
- Strong communication and interpersonal skills
- Excellent problem-solving abilities
References
Apon request
Achievements And Awards
- Trip advisor 10% best rated in the world-2024
- Chef and Manager of the Year Award 2011
Phone
+254721812080, +255655812080
Personal Information
Title: Executive Chef
Training
- ServSafe Food Protection Manager Certification, 2023-01-01
- Operational Logistic Support Course, 2009-01-01
- Certificate in Food Production, 2005-04-01
- Certificate in Fire Prevention and Control, 2004-11-01
- Food production: Bakery Pastry Technology Course, 1996-01-01
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Work Preference
Work Type
Full TimeLocation Preference
HybridImportant To Me
Career advancementWork-life balanceCompany CulturePersonal development programsHealthcare benefitsQuote
"Tough times never last,but tough people do."
Robert Schuller
Languages
English
Bilingual or Proficient (C2)
Software
Microsoft Office
Internet
Timeline
Executive Chef
Spice Tree by Turaco, Tribute Portfolio by Marriott Zanzibar
06.2023 - Current
Executive Sous Chef
Spice Tree by Turaco, Tribute Portfolio by Marriott Zanzibar
03.2023 - 06.2023
Executive Sous Chef
Double Tree by Hilton, Stone Town Zanzibar
09.2017 - 04.2020
Executive sous /pastry chef
Jacaranda Indian Ocean Beach Resort
07.2016 - 08.2017
Guest Chef
Palm Villas, Zanzibar
01.2010 - 12.2010
Kitchen/Pastry and Bakery Manager
Breezes Beach Club and Spa, Zanzibar
07.2009 - 07.2015
Executive Sous Chef
Canvore Restaurant, Khartoum, Sudan
07.2008 - 01.2009
Unit Pastry Chef
Tamarind Restaurant Group, Mombasa
11.2004 - 07.2008
Pastry Cook
TAMARIND RESTAURANT, Mombasa
02.2003 - 10.2004
Training Cook
TAMARIND RESTAURANT, Nairobi
04.2002 - 01.2003
Bakery Supervisor
EDHA BAKERY
12.1998 - 07.1999
No Degree - FOOD PRODUCTION TECHNOLOGY OF BAKING
KIAMBU INSTITUTE OF SCIENCE AND TECHNOLOGY