ROBINSON LYAWA
Summary
Dynamic and innovative Chef with extensive experience at Sabasabini Restaurant, specializing in menu development and food safety. Proven ability to enhance dining experiences through creative recipes and effective kitchen management. Skilled in sourcing local ingredients and maintaining high food quality standards, ensuring customer satisfaction and repeat business.
Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
6
6
years of professional experience
Work History
CHEF
Sabasabini Restaurant
10.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
CHEF
Natural Kendwa Villa
07.2021 - 09.2022
- Maintained well-organized mise en place to keep work consistent.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Pastry Chef
Kiwi Beach Resort
11.2019 - 04.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Education
Basic Certificate In Food Production - FOOD PRODUCTION
VOCATIONAL EDUCATION TRAINING
Tanga Tanzania07.2019
Certificate Of Secondary Education - Secondary Education
Miyombweni Secondary School
Mbeya Tanzania 11.2017
Certificate Of Primary School - Primary Education
Mkunywa Primary School
Mbeya Tanzania 09.2013
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food quality
- Meal preparation
- Attention to detail
- Grilling techniques
- Kitchen equipment operation and maintenance
- Frying techniques
- Recipes and menu planning
- Food plating and presentation
- Sauce preparation
- Food pairing
- Recipe creation
- Menu development
- Portion and cost control
Languages
English
Intermediate (B1)
Swahili
Upper intermediate (B2)
Timeline
CHEF
Sabasabini Restaurant
10.2022 - Current
CHEF
Natural Kendwa Villa
07.2021 - 09.2022
Pastry Chef
Kiwi Beach Resort
11.2019 - 04.2021
Basic Certificate In Food Production - FOOD PRODUCTION
VOCATIONAL EDUCATION TRAINING
Certificate Of Secondary Education - Secondary Education
Miyombweni Secondary School
Certificate Of Primary School - Primary Education
Mkunywa Primary School
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