Joseph O Obadha
Sous Chef
Hamilton
Summary
International experience in creating superior menus and cuisine. Budgeting skills gained over the years to ensure cost effective menus and loyal client experience. Effective and professional in communicating with colleagues to ensure teamwork and cordial working relations. Proficient in First Aid skills with knowledge in emergency evacuation procedures. Easily create a conducive and cohesive working environment to ensure corporate goals are met. Conversant with staff appraisal procedure in order to improve staff morale and meet set targets. Conversant with the ever changing trends within the hospitality industry in order to anticipate and satisfy guest demands and expectations. Appreciation in working with colleagues from different nationalities and diversities.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Overview
24
24
years of professional experience
Work History
Sous Chef
The Reefs Resort & Club
02.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Was acting Head Chef for 6 months in the absence of the Executive Chef. Once a new Executive Chef on boarded, we formed a great partnership.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Chef de Partie
The Astwood Arms Bermuda
10.2017 - 02.2023
- Assumed the role of Head Chef
- Online ordering of kitchen inventory and limited bar supplies
- End of month inventory and stocktaking duties
- Training of new and current staff in the kitchen
- Preparing of new daily menu specials
- Controlling and expediting the pass during service
Demi Chef de Partie
The Domain Hotel and Spa
11.2015 - 10.2017
- Improved the internal processes of the Sauté Section of the Le- Sauvage restaurant (Award Winning French Restaurant) leading to increased sales as a result of faster preparations and order turnarounds
- Instrumental in planning and coordinating the creation of a new menu
- Utilised molecular gastronomy techniques and lead the entire operation with regards to molecular cuisine from caviar, olives, sponge, dust, flavored smokes, etc
- Supervised both the cold kitchen and the Sauté sections
Executive Chef
Escarpment Luxury Lodge
12.2013 - 08.2015
- Managed day to day running of the lodge kitchen
- Managed to set up accountability and reporting system leading to efficient delivery of services
- Implemented control measures on cost managing which lead to reduced kitchen waste and losses
- Trained a team of 10 in new cooking techniques, new recipes, fused traditional
- Tanzanian dishes with international tastes and styles
- Introduced gluten free and other diet oriented dishes
Head Chef
Edens Pot Restaurant
12.2012 - 12.2013
- Maintained documented internal processes for smooth running of the restaurant
- Succeeded in setting up a revamped menu that led to increased client loyalty
Jr. Sous Chef
Fairview Hotel Ltd
04.2011 - 11.2012
- Reduced losses in the cold kitchen through proper stocking and timely deliveries
- Provided leadership in the Pango Gourmet restaurant
Sous Chef
Mara Bush Tops
04.2011 - 01.2011
- Successfully assisted the Executive Chef in staff management and routine assignments.
Chef de Partie
Windsor Golf Hotel & Country Club
01.2009 - 01.2009
- Managed the day to day activities of the satellite kitchen and supervised the other cooks under my station
- Managed cold kitchen with emphasis on The Windsor Room
Head Chef
San Valencia Foods
01.2007 - 01.2008
- Menu preparation, daily stock controls and balances, food cost controls, outside catering and deliveries
Junior Sous Chef
Muthaiga Country Club
01.2006 - 01.2007
- Managed the day to day running of the swimming pool kitchen and health club
Cook
Amboseli Serena Safari Lodge
01.2002 - 01.2006
- Worked as a team in key departments i.e
- Entremetier, Saucier, Butchery, Cold kitchen to ensure smooth operation of the lodge
Education
Diploma - Food production
Air Travel & Related Studies Centre
10.2001
Kenya Secondary school certification - undefined
Jamhuri High School
01.1999
Skills
- CAREER OBJECTIVES
- To make a significant contribution as an Executive Chef and
- Aspiring to be a world class Chef
- To achieve award winning status in preparing internationally
- Acclaimed cuisine, cutting across inter-cultural borders
- MEDIA MENTIONS & RECOGNITION
- Young Top Chefs – Business Daily Kenya
- Safe food handling ServeSafe Certified
LANGUAGES
Proficient in writing and speak English, French, German and Swahili
Timeline
Sous Chef
The Reefs Resort & Club
02.2023 - Current
Chef de Partie
The Astwood Arms Bermuda
10.2017 - 02.2023
Demi Chef de Partie
The Domain Hotel and Spa
11.2015 - 10.2017
Executive Chef
Escarpment Luxury Lodge
12.2013 - 08.2015
Head Chef
Edens Pot Restaurant
12.2012 - 12.2013
Jr. Sous Chef
Fairview Hotel Ltd
04.2011 - 11.2012
Sous Chef
Mara Bush Tops
04.2011 - 01.2011
Chef de Partie
Windsor Golf Hotel & Country Club
01.2009 - 01.2009
Head Chef
San Valencia Foods
01.2007 - 01.2008
Junior Sous Chef
Muthaiga Country Club
01.2006 - 01.2007
Cook
Amboseli Serena Safari Lodge
01.2002 - 01.2006
Kenya Secondary school certification - undefined
Jamhuri High School
Diploma - Food production
Air Travel & Related Studies Centre
References
REFEREES: Available upon request
Hobbies and Interests
HOBBIES , Reading Poetry, Music, Swimming, Athletics
ADDITIONAL INFORMATION
Page 1 of 3 JOSEPH OGUDA OBADHA - CV 2020 http://www.businessdailyafrica.com/magazines/Sizzling-hotTop-chefs-in- Nairobi-speakabout-the-culinary-art/14248928-1398828- 68vdnoz/index.html - Meet the Chef 2013 - Daily Nation - Chef of the Month (Healthy Woman - November 2013 issue).
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