Robert Rotich
Eldama Ravine,KENYA
Summary
Forward-thinking professional offering more than 18 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Overview
20
20
years of professional experience
Work History
Executive Chef
Dar Es Salaam Serena Hotel
06.2021 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurants.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed food costs below 34% for three consecutive years.
Executive Chef
Mombasa Serena Beach Resort and Spa
04.2021 - 05.2021
- Oversaw business operations, inventory control, and customer service for restaurants.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency and food cost below 35%
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Polana Serena Hotel
07.2017 - 03.2021
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurants.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
- Monitored food production to verify quality and consistency.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
EXECUTIVE CHEF
Dar Es Salaam Serena Hotel
04.2014 - 07.2017
- Created and maintained a restaurant's menu and identity
- From recipe development to execution, ensured that food is prepared properly, safely, and tastily
- Managed the kitchen operations of direct reports, like sous chefs and line cooks.
- Oversaw business operations, inventory control, and customer service for restaurants.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
EXECUTIVE SOUS CHEF
Nairobi Serena Hotel
11.2011 - 04.2014
- Assisted the head chef with skilled food preparation and cooking
- Trained subordinate chefs and supervised their work
- Was responsible for reviewing kitchen inventory and estimating what foods were needed
- Developed and tested new recipes, and maintained records of what food had been prepared and what ingredients were used
- Was responsible for running kitchen operations delegated by the executive chef.
- During my stay at Nairobi Serena Hotel, we managed to improve the quality of food to a notable score of 90.1% in the last leading Quality assurance inspection (LQA) done to all members of the leading hotel of the world.
PRODUCTION CHEF
Nairobi Serena Hotel
02.2011 - 11.2011
- In charge of production, organization, and food health and safety
- During this time we managed to bring down the food cost to an average of 36% without compromising the quality and consistency.
- Enhanced kitchen efficiency by streamlining production processes and implementing time-saving techniques.
- Improved employee retention rates by creating a positive work environment and offering opportunities for growth within the company.
- Stayed up-to-date on industry developments and trends, adapting recipes or processes accordingly to maintain a competitive edge.
- Reduced food waste by closely monitoring inventory levels and adjusting production schedules accordingly.
SOUS CHEF
Serena Hotels and lodges
01.2010 - 12.2010
- Enrolled in Serena Culinary Skills and Talent Development program Covering Nairobi Serena, Mara Serena, Amboseli Safari Lodge, Sweetwater Tented Camp, Kampala Serena, and Polana Serena and were all extensively covered
- Involved in the opening of Polana Serena Hotel after a major renovation, hosting three heads of state.
- Setting up the kitchen, firing the equipment, training, and sample cooking are some of the areas in which I had a chance to sharpen my skills.
- Trained kitchen staff to perform various preparation tasks under pressure.
SOUS CHEF
Mombasa Serena Hotel
07.2005 - 12.2009
- I was employed at Mombasa Serena Hotel and Spa as a cook and rose up the ladder to become Jahazi Grill Chef De Partie for two years and eventually a sous Chef
- Highlights at this period was the very elegant Chain De Rotisseur Dinners, Revenue and Great feedback on quality of food
- My hard work was also rewarded with 2nd runners up Employee of the Quarter Award
- Worked with 2 Micheline Chef Edward Luobet in France for a month's exposure on fine Dinning.
COMMIS COOK
Grand Diani Reef Hotel and Spa
11.2004 - 06.2005
- Had the privilege of working with top-ranking consultant Chef Palav Singal to open Grand Diani Reef Hotel and Spa.
- The extensive training, taste cooking, and planning were key pillars of my career to date.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed opening and closing shift kitchen tasks.
- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to the food preparation process.
Education
CRESTCOM RAISER RESOURCE MANAGER TRAINING
Nairobi, Kenya2011
Food Production and Kitchen Planning
Kenya Utalii College
Nairobi, Kenya.2004
Food and Beverage Service Basics
Kenya Utalii College
Nairobi, Kenya.2000
Saos Boys High School
Eldama Ravine, KenyaK.P.E Certificate -
Benoni Primary School
Eldama Ravine, Kenya1994
Skills
- Multi-Task Management
- Keep up with cooking trends and best practices
- Creating and costing menus
- Health and safety management
- Catering and Events
- Coaching and Mentoring
- Menu Item Pricing
- Menu development
- Cost Control
- Hospitality service expertise
- Strong Work Ethic
Languages
English
Kiswahili
Portuguese
Personal Information
Title: EXECUTIVE CHEF
References
- THE GENERAL MANAGER POLANA SERENA HOTEL, +258843381917, abhishek.negi@serenahotels.com
- ROY KINYUA, +254736595906, roy.kinyua@serenahotels.com
- RAHIM AZAD, rahim.azad@serenahotels.com
Timeline
Executive Chef
Dar Es Salaam Serena Hotel
06.2021 - Current
Executive Chef
Mombasa Serena Beach Resort and Spa
04.2021 - 05.2021
Executive Chef
Polana Serena Hotel
07.2017 - 03.2021
EXECUTIVE CHEF
Dar Es Salaam Serena Hotel
04.2014 - 07.2017
EXECUTIVE SOUS CHEF
Nairobi Serena Hotel
11.2011 - 04.2014
PRODUCTION CHEF
Nairobi Serena Hotel
02.2011 - 11.2011
SOUS CHEF
Serena Hotels and lodges
01.2010 - 12.2010
SOUS CHEF
Mombasa Serena Hotel
07.2005 - 12.2009
COMMIS COOK
Grand Diani Reef Hotel and Spa
11.2004 - 06.2005
CRESTCOM RAISER RESOURCE MANAGER TRAINING
Food Production and Kitchen Planning
Kenya Utalii College
Food and Beverage Service Basics
Kenya Utalii College
Saos Boys High School
K.P.E Certificate -
Benoni Primary School
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