MICHEAL NZUKI MAKITI
Sous Chef | Head Chef | Chef De Partie
Manama
Summary
Experienced head chef with a strong background in kitchen operations, menu development, and team leadership. Demonstrated expertise in creating innovative dishes while upholding high standards of quality and consistency. Consistently delivers exceptional dining experiences and effectively leads teams. Excited to leverage skills and knowledge to drive the success of new culinary ventures or establishments.
Overview
28
28
years of professional experience
5
5
Certifications
2
2
Languages
Work History
Sous Chef
Swiss- Bell Hotel
03.2020 - Current
- Company Overview: A prominent hotel that emphasizes luxury and quality dining
- Supervised daily kitchen activities, ensuring high standards in food preparation, cooking, and presentation
- Led and trained kitchen staff to enhance skills, efficiency, and adherence to food safety standards
- Worked with the Executive Chef on menu planning and recipe development to create innovative dishes
- Monitored food quality and consistency to maintain high culinary standards
- Enforced food safety regulations and maintained a clean, safe working environment
- Worked closely with front-of-house and kitchen teams to ensure timely service and seamless operations
- Assisted in the preparation and execution of special events, ensuring a high-quality dining experience
- A prominent hotel that emphasizes luxury and quality dining
Head Chef
Le Chocolat
03.2014 - 02.2020
- Company Overview: Fine dining restaurant known for its exceptional service and gourmet cuisine
- Led kitchen operations, ensuring efficient food production and maintaining high-quality standards
- Created innovative seasonal and signature menus to enhance the dining experience
- Managed, trained, and mentored kitchen staff, promoting skill development and adherence to safety standards
- Ensured consistent quality and presentation of dishes, prioritizing customer satisfaction
- Managed inventory, ordered supplies, and implemented cost-saving measures
- Enforced food safety and cleanliness standards to maintain a safe working environment
- Worked closely with management to meet operational goals and enhance service
- Fine dining restaurant known for its exceptional service and gourmet cuisine
Sous Chef
Immovation Middle East Restaurant LLC
02.2013 - 01.2014
- Company Overview: A restaurant focused on providing diverse culinary experiences
- Assisted in overseeing daily kitchen operations, ensuring the smooth execution of food preparation and maintaining high standards of quality
- Led and trained kitchen staff, fostering skill development, efficiency, and adherence to food safety and hygiene standards
- Worked closely with the Executive Chef on menu planning, recipe development, and the introduction of new dishes
- Monitored food quality and consistency, ensuring all dishes met restaurant standards for taste, presentation, and hygiene
- Assisted with inventory control, ordering supplies, and implementing cost-saving strategies to optimize kitchen operations
- Enforced strict food safety regulations and cleanliness standards to maintain a safe working environment
- A restaurant focused on providing diverse culinary experiences
Assistant Chef De Cusine
J.W Marriott Hotel
03.2007 - 12.2011
- Company Overview: Luxury hotel offering high-quality dining experiences
- Supervised kitchen staff, providing training and support to improve skills, enhance productivity, and maintain food safety standards
- Monitored food quality, ensuring consistency in taste, presentation, and portion sizes to maintain the restaurant's standards
- Ensured compliance with food safety regulations, hygiene standards, and kitchen cleanliness protocols
- Coordinated with kitchen staff and other departments to ensure smooth service and timely food preparation
- Supported the preparation and execution of special events, ensuring the delivery of high-quality culinary experiences
- Luxury hotel offering high-quality dining experiences
Chef De Partie
Hilton Seychelles Northolme Resort and Spa
12.2006 - 01.2007
- Company Overview: Premium resort offering breathtaking views and top culinary standards
- Managed and supervised a designated section of the kitchen, ensuring smooth operations, high-quality food preparation, and timely service
- Prepared and cooked dishes according to the menu, maintaining consistent taste, presentation, and portion control
- Assisted in training and supervising junior kitchen staff, ensuring adherence to kitchen standards, food safety protocols, and efficient kitchen workflows
- Monitored food quality in your section, ensuring consistency in taste and presentation to meet Hilton's high standards
- Managed inventory for your section, ensuring proper stock levels, ordering supplies, and minimizing waste
- Ensured compliance with food safety regulations, kitchen cleanliness, and hygiene standards, maintaining a safe working environment
- Premium resort offering breathtaking views and top culinary standards
Chef De Partie
Hilton Corniche
01.2005 - 11.2006
- Company Overview: A well-known hotel chain recognized for high standards
- Managed a specific section of the kitchen, ensuring efficient food preparation, cooking, and presentation while maintaining high standards of quality
- Prepared and cooked dishes to specification, ensuring consistency in flavor, presentation, and portion control across all orders
- Trained and supervised junior kitchen staff, ensuring proper techniques, food safety practices, and a smooth workflow within the section
- Monitored the quality of food in your section, maintaining Hilton's standards for taste, presentation, and hygiene
- Enforced food safety regulations, cleanliness, and hygiene standards to ensure a safe and compliant kitchen environment
- A well-known hotel chain recognized for high standards
Chef De Partie
Hilton Nairobi
12.2003 - 01.2005
- Company Overview: Established hotel known for its exceptional dining facilities
- Managed a specific section of the kitchen, ensuring smooth operations, efficient food preparation, and high standards of food quality and presentation
- Prepared and cooked dishes according to Hilton's standards, ensuring consistency in flavor, presentation, and portion control
- Trained and supervised junior kitchen staff, ensuring adherence to food safety standards and efficient kitchen workflows
- Ensured the consistency and quality of dishes in your section, maintaining Hilton's renowned standards for taste and presentation
- Enforced food safety, cleanliness, and hygiene standards, ensuring a safe and compliant kitchen environment
- Established hotel known for its exceptional dining facilities
Demi Chef De Partie
Hilton Nairobi
02.2000 - 09.2003
- Company Overview: A premier hotel delivering high culinary standards
- Prepared and cooked dishes, ensuring consistency in taste, presentation, and portion control, following the menu specifications
- Supported the training and development of junior kitchen staff, ensuring adherence to food safety practices and proper cooking techniques
- Ensured the quality and presentation of dishes met Hilton's high standards, maintaining consistency across all orders
- Helped with inventory management, ensuring proper stock levels and minimizing waste by using ingredients efficiently
- Followed and enforced food safety, cleanliness, and hygiene standards to maintain a safe and compliant kitchen environment
- A premier hotel delivering high culinary standards
Commis Chef
Hilton Nairobi
10.1996 - 01.2000
- Company Overview: A renowned hotel chain offering fine dining
- Assisted in the preparation and cooking of dishes, ensuring adherence to Hilton's standards for quality, taste, and presentation
- Supported senior kitchen staff in managing various kitchen sections, contributing to efficient operations and smooth service
- Helped with the proper handling, storage, and rotation of ingredients, ensuring the kitchen remains well-stocked and organized
- Adhered to food safety regulations and maintained high standards of cleanliness and sanitation in the kitchen
- Assisted in ensuring food quality and consistency in every dish, maintaining Hilton's culinary standards
- A renowned hotel chain offering fine dining
Education
K.C.S.E Certificate - undefined
Kasikeu Secondary School
C.P.E Certificate - undefined
Mutweamboo Primary School
Skills
Culinary Expertise
Menu Development
Food Preparation
Recipe Creation
Cost Control
Inventory Management
Food Safety & Hygiene
Kitchen Operations
Staff Training & Mentorship
Time Management
Quality Control
Portion Control
Event Catering
Budget Management
Special Diets & Allergies Management
Vendor Relations
Health & Safety Compliance
Cooking Techniques (eg, Sous Vide, Grilling, Baking)
Equipment Maintenance
Leadership
Team Collaboration
Communication
Problem-Solving
Adaptability
Creativity
Stress Management
Attention to Detail
Customer Service
Conflict Resolution
Multitasking
Interpersonal Skills
Decision Making
Positive Attitude
Emotional Intelligence
Work Ethic
Mentorship
Certification
P.I.C – Person-In-Charge Certified by Dubai Municipality
Personal Information
Visa Status: Employment
Timeline
Sous Chef
Swiss- Bell Hotel
03.2020 - Current
Head Chef
Le Chocolat
03.2014 - 02.2020
Sous Chef
Immovation Middle East Restaurant LLC
02.2013 - 01.2014
Assistant Chef De Cusine
J.W Marriott Hotel
03.2007 - 12.2011
Chef De Partie
Hilton Seychelles Northolme Resort and Spa
12.2006 - 01.2007
Chef De Partie
Hilton Corniche
01.2005 - 11.2006
Chef De Partie
Hilton Nairobi
12.2003 - 01.2005
Demi Chef De Partie
Hilton Nairobi
02.2000 - 09.2003
Commis Chef
Hilton Nairobi
10.1996 - 01.2000
K.C.S.E Certificate - undefined
Kasikeu Secondary School
C.P.E Certificate - undefined
Mutweamboo Primary School