Fred Mbugua Nyutu
Chef
Dubai
Summary
A highly motivated and capable professional chef with a real passion for preparing healthy and nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organizational skills and administrative skills. I am a quick learner who can effortlessly fit into an existing established environment, and also encourage colleagues to achieve their best when preparing meals.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 12-year background in high-end restaurant industry.
Overview
11
11
years of professional experience
2
2
years of post-secondary education
2
2
Languages
Work History
Sous chef
Harness foods
09.2021 - Current
- Stock taking and ordering dry store and raw vegetables
- Incharge of creating meal plan menus for the 'Harness Athletes.
- Briefing junior staff about the daily operations
- To assist and give ideas to chef inventing new dishes in the menu.
- To run operation smoothly taking charge of the kitchen in absence of chef in charge
- Maintaining HACCP and hygiene records on daily basis
Chef de partie
YADOTI RESTAURANT
04.2018 - 07.2021
- Company Overview: DIFC
- Responsible for Production of all meals, that is, breakfast pastries, a la carte desserts, sweets for the pastry display.
- Outside catering events as well as other items like sweet sauces & granola for the breakfast team.
- Menu & recipe development for all, together with the head chef & proprietor of the restaurant.
- Requisition of all kitchen items including dry store, fresh foods & frozen goods.
- Maintaining and enforcing hygiene, safety & HACCP standards in all areas of the kitchen.
- Limiting wastage in all section by employing and maintaining controls.
- End of month stock take of all kitchen items.
- Requisition of all and any equipment for the, as well as maintaining & properly storing them.
- Receiving of deliveries from suppliers to assist the head chef.
- DIFC
Chef de partie
HAPPY EGG/CRAB SHED RESTAURANT
04.2016 - 03.2018
- Company Overview: JUMEIRAH
- Assisting the head chef with menu planning
- Managing stocks of food, and ordering from suppliers
- Controlling a budget and keeping accurate records.
- Managing health and hygiene procedures
- Organizing the staff duty rooter
- JUMEIRAH
Commis Chef 2
FAIRMONT THE NORFOLK HOTEL
01.2015 - 12.2015
- Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
- Ensured a clean and organized work station while preparing food items for service.
- Properly prepped and executed recipes as assigned by the Sous Chef.
- Responsible for straining, cooling, and storing stocks in a timely manner.
- Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d'oeuvres, salad, entre, and dessert courses.
Commis chef/Apprentice
SERENA HOTEL
05.2014 - 10.2014
- Company Overview: KAMPALA UGANDA
- Preparation and presentation of desserts for ala carte and buffet.
- Preparation of cold dishes-salads, starters and cold platters for ala carte and buffet.
- Follow proper plate presentation and garnish setup for up for all.
- Perform other duties as assigned by Chef De Cuisine.
- Following HACCP
- Taking into account the wishes of clients when planning of menus.
- Ensuring good nutritional standards are maintained when preparing meals.
- Responsible for high standards of food, hygiene, health and safety.
- Assisting in deciding what quantities are to be cooked and the amount of portions to be served.
- Assisting in the basic preparation of food under the supervision of the Head Chef.
- Ensuring that food is always ready on time and to the required standards.
- Conference and banqueting.
- KAMPALA UGANDA
Education
Higher National Diploma (HND) - Hospitality Management
International Hotel and Tourism Institute
Nairobi, Kenya 01.2012 - 01.2014
Skills
- Strategic leadership abilities
- Reliable time management
- Effective team contributor
- Clear interpersonal communication
- Target driven
- Meticulous attention to detail
Key Competencies And Skills
- Leadership skills
- Punctuality
- Team player
- Excellent communication skills
- Target driven
- Attention to detail
Personal Information
- Date of Birth: 08/01/91
- Nationality: Kenyan
Cooking Competencies
- Full knowledge of the Statutory Regulations contained in the Health & Safety at Work Act
- Comprehensive understanding of Food Hygiene Regulations
- Experience of high volume catering in a busy work place
- Detailed knowledge of seasoning and recipes
- Fully conversant with various cooking methods like boiling, baking, roasting and steaming
Timeline
Sous chef
Harness foods
09.2021 - Current
Chef de partie
YADOTI RESTAURANT
04.2018 - 07.2021
Chef de partie
HAPPY EGG/CRAB SHED RESTAURANT
04.2016 - 03.2018
Commis Chef 2
FAIRMONT THE NORFOLK HOTEL
01.2015 - 12.2015
Commis chef/Apprentice
SERENA HOTEL
05.2014 - 10.2014
Higher National Diploma (HND) - Hospitality Management
International Hotel and Tourism Institute
01.2012 - 01.2014
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