Simon Omita
Demi Chef de Partie
Nairobi
Summary
Proven Demi Chef De Partie with a track record of enhancing kitchen operations at Mediterranean Shipping Company MSC by implementing efficient prep techniques and fostering team collaboration. Skilled in food safety and sanitation procedures, adept at cost control, and known for elevating food presentation. Excelled in reducing waste and improving service quality through innovative culinary practices and effective stock management. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Meticulous demi chef de partie eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
11
11
years of professional experience
2
2
years of post-secondary education
2
2
Certifications
Work History
Demi Chef De Partie
Mediterranean Shipping Company MSC
11.2022 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Ensure the galley is at its best at hygiene level
Commis Chef
Parkinn by Radisson Hotel Westland Nairobi
05.2018 - 07.2022
- Placed orders to restock items before supplies ran out.
- Seasoned and marinated cuts of meat, poultry and fish.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Rotated through all prep stations to learn different techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
Trainee Chef
Safari Park Hotel & Casino
05.2013 - 09.2013
- Maintained proper food handling procedures to ensure safe and sanitary food service operations
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques
- Collaborated with team members to prepare large catering orders for special events, ensuring timely delivery and high-quality results
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risk.
- Cleaned kitchen counters, refrigerators, and freezers
Education
Some College (No Degree) - Food And Beverage Production Sales And Service
07.2012 - 07.2014
Skills
Food safety knowledge
Languages
English
Advanced (C1)
Certification
Yes i can certificate
Interests
To be one of the outstanding person in the culinary world, to one day own a restaurant
playing football ,reading more
-I have always love sports especially football ,having been participating in it since primary school till my higher educational level.
- i managed to be a captain in our local village club ,and also being an arsenal fun.
-music is my second hobby since i have a passion of knowing more of people and even their musical culture .
my grandfather was a musician and that is where it all started.
reading books has made me acquire more knowledge of the outside world and that has also enable my culinary journey.
Timeline
Yes i can certificate
01-2040
Demi Chef De Partie - Mediterranean Shipping Company MSC
11.2022 - Current
Commis Chef - Parkinn by Radisson Hotel Westland Nairobi
05.2018 - 07.2022
Trainee Chef - Safari Park Hotel & Casino
05.2013 - 09.2013
Kisumu Polytechnic College - Some College (No Degree), Food And Beverage Production Sales And Service
07.2012 - 07.2014
Certified [world tour] (MSC] - [January 2024-April 2024
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