Overview
Work History
Education
Skills
Work Preference
Timeline
Generic

Evans Simon

Chef
Manama ,Bahrain

Overview

9
9
years of professional experience

Work History

CHEF

GOLD LABLE BURGERS, Evans Simon Kariuki
05.2022 - Current
  • MY EXPERTISE
  • Creativity
  • Food safety and sanitation
  • Product Knowledge
  • Staff development / training
  • Leadership Skills
  • Labour and food cost control
  • Scheduling and Skillfully Multitask
  • Productivity metrics
  • Batch cooking
  • Strong butchery skills
  • Well-tuned palette
  • ON THE JOB SKILLS
  • Genuine Passion
  • Dependable
  • Speed and Accuracy
  • Willingness to Learn
  • Teamwork and Organization
  • Time Management
  • Resilience
  • Stamina
  • The Ability to accept critique
  • Engaged with customers occasionally to receive direct feedback on food quality, presentation, and overall dining experience
  • Adapted menu items based on popular demand and customer preferences to enhance the cafe's reputation
  • Launched an expanded menu featuring local ingredients, resulting in a increase in customer retention and positive feedback on taste, variety, and creativity
  • Established rigorous health and safety protocols, leading to a flawless record during health inspections and strengthening customer confidence in food safety
  • Actively gathered customer feedback and adjusted popular menu items to incorporate regional flavors, earning the cafe a reputation as a favorite among locals and tourists.

Chef Chef

CAFÈ ALI
02.2021 - 04.2022
  • Experiment with new recipes, ingredients, and cooking techniques to maintain excitement and freshness in the menu offerings
  • Collaborate with management to incorporate customer feedback into menu planning and development
  • Supervise daily food preparation and ensure consistent high-quality food presentation
  • Conduct quality control checks at each step of the preparation process to ensure compliance with taste, texture, and presentation standards
  • Monitor portion sizes and presentation to maintain consistency and control food costs
  • Track kitchen expenses, optimize ingredient usage, and implement waste reduction strategies to improve cost efficiency
  • Maintain strict adherence to food hygiene and safety regulations according to local and international standards
  • Conduct regular kitchen meetings to review operations, discuss safety protocols, and address any team issues.

Chef de Partie

Upperhill Springs
09.2020 - 01.2021

Chef de Partie

Space Engineering
12.2018 - 08.2020
  • Performed monthly inventory duties plate and recipe costing and approve menu designs
  • Developed new recipes, Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables according to guest specifications and recipes
  • Maintained good vendor relationships and received vast recognition for assisting in the creation of authentic and traditional Kenyan dishes
  • Managed daily kitchen operations and created standards that exceed safety and health regulations; identify and provide solutions for any problem areas
  • Performed with ease and efficiency under significant pressure in fast- paced environment

Commis II chef

Blue Springs Hotel
11.2016 - 11.2018
  • Developed new recipes, Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables, according to guest specifications and recipes
  • Played key role in expanding menu for Space Engineering Staff offering fresh daily snacks, pastries and vegetables
  • Priced and planned menu items with regard to market price, portion size, and company standards
  • Kept detailed records and accounts of food cost, food usage, and food waste; developed a new way of preparing dishes that saves the restaurant seven percent on overall food cost
  • Expertly handled special events and managed all aspects of kitchen.

Commis Chef

Nairobi Pacific Hotel LTD
11.2013 - 05.2014

chef de partie

Paragon Training Institute
01.2009 - 01.2010
  • In meal preparation and developed new recipes for dinner and lunch menus
  • Provided high-level support to the executive chef with responsibility for preparing authentic local cuisine
  • Budgeting inventory, purchasing and cost maintenance
  • Received deliveries, ensured stock rotation and created systems to control spoilage and preserve foods
  • Followed and complyied with safety and health standards.

Our Lady of Fatima Secondary School
01.2004 - 01.2008
  • Performed monthly inventory duties, plate and recipe costing, and approved menu designs
  • Recruited, interviewed, hired, trained, and supervised front- and back-of-house employees
  • Continually received enthusiastic compliments from guests and staff specifically for newly created entrées
  • Managed daily kitchen operations and identified and provided solutions for any problem areas

Education

Certificate in ICDL - undefined

Monrovia Computer College
2010

Certificate in Sales and Marketing - undefined

Madison Insurance Training Institute
2010

Skills

  • Temperature control
  • Food safety oversight
  • Dish preparation
  • Waste control
  • Kitchen crew training
  • Catering events
  • Kitchen equipment operations
  • Meal service
  • Baking techniques
  • Roasting techniques
  • Food pairing
  • Cooking techniques
  • Food safety and sanitation

Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Career advancementWork-life balanceFlexible work hoursPersonal development programsHealthcare benefitsTeam Building / Company Retreats

Timeline

CHEF

GOLD LABLE BURGERS, Evans Simon Kariuki
05.2022 - Current

Chef Chef

CAFÈ ALI
02.2021 - 04.2022

Chef de Partie

Upperhill Springs
09.2020 - 01.2021

Chef de Partie

Space Engineering
12.2018 - 08.2020

Commis II chef

Blue Springs Hotel
11.2016 - 11.2018

Commis Chef

Nairobi Pacific Hotel LTD
11.2013 - 05.2014

chef de partie

Paragon Training Institute
01.2009 - 01.2010

Our Lady of Fatima Secondary School
01.2004 - 01.2008

Certificate in ICDL - undefined

Monrovia Computer College

Certificate in Sales and Marketing - undefined

Madison Insurance Training Institute

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Evans Simon Chef