J ESSICA KAVATA

PROFESSION

CHEF DE PARTIE f

CONTACT
PROFESSIONAL SUMMARY
Nairobi, Kenya 05001
Exceptionally talented professional in restaurant industry offering dynamic skills in meal
preparation, portion sizing and plating.
Experienced Chef de Partie with background working in high-end establishments that
jessicakavata@[Link] set culinary trends and cater to sophisticated clientele. Supports chef leadership with
new recipe development and suggested pairings.

PERSONAL WORK HISTORY

April 2024-April 2025

Head Chef, ROTANA CAFÉ AND RESTAURANT, Gigjiga Ethiopia.

Gender: Female
 In charge of all kitchen staff and operations
Nationality: Kenyan
 Menu planning and development
Marital Status: Married
 Carrying out all trainings of new and existing menu items.
WEBSITES,
 Ensuring all food is prepared according to set standards thus maintaining high
quality and adhering to food safety regulations.
PROFILES
 Ordering items from supplies, managing stock rotation and minimizing waste.
[Link]  Overseeing the daily flow of kitchen, ensuring efficiency and addressing any issue
that arise

 Maintaining clean and sanitary kitchen environment, adhering to health and safety
 Kitchen & Staff standards.
Management  Managing food costs and budgets.
 Hand- Eye  Working with restaurant manager and other departments to ensure smooth
coordination operations.

 Customer Service August 2015 – April 2024

Oriented
Chef De Partie, JAVA HOUSE, Nairobi, Kenya
 Inventory  Preparing, cooking and presenting high-quality dishes within specialty section.
management &  Preparing items for roasting, sautéing, frying and baking.
Rotation
 Leading team of 6 chefs in fast-paced kitchen environment, ensuring smooth operations
 Knowledge of Food and timely delivery of dishes.
Ingredients Food & Kitchen  Practicing of HACCP procedures.
Safety Hygiene
 Rotating stock to use items before expiration date.
 Culinary expertise in Mexican
 Assisting Executive Chef and Sous Chef to define menu concepts and develop dishes.
and African cuisine
 Developing and executed creative menus, incorporating seasonal ingredients and
innovative cooking techniques.
 Menu planning and recipe
 Collaborating with executive chef and sous chefs to plan and coordinate daily kitchen
development
activities.
 Team leadership and  Training and mentoring junior chefs, fostering their professional growth and
mentoring Kitchen enhancing overall team performance.
operations management  Implementing cost-saving measures without compromising food quality, leading
to 15% reduction in expenses.
 Maintained strict adherence to food safety and sanitation standards, consistently
 Food safety and sanitation achieving excellent health inspection ratings.
 Improved customer satisfaction by attentively addressing dietary restrictions and special
requests.

June 2014 - August 2015

Demi Chef De Partie, JAVA HOUSE, Nairobi, Kenya
Enhanced kitchen efficiency by streamlining prep work and
 Attention to detail Implementing proper mise en place techniques.
Excellent communication and Reduced food waste by creatively repurposing ingredients and
interpersonal skills tracking inventory closely.
Food spoilage prevention Coordinated effectively with service staff on timing of meal plating and
delivery to guarantee freshness and adequate food temperature.
Portion standards
Plated every dish with attractive flair to meet strict restaurant
Counter sanitization
standards and maintain stellar reputation of company.
Recruiting and training
Assisted with development of new menu items, researching and
Sauce preparation workshopping recipes compatible with existing menu.
Reduced costs and losses through regular rotation of fresh food items
and employment of waste-reduction food prep techniques.
EDUCATION
November 2012 August 2013 - May 2014
Certificate: Computer Packages Line Chef, JAVA HOUSE, Nairobi, Kenya
Visionary Computer Training Prepared dishes such as sandwiches, salads & vegetables.
Centre, Nairobi, Kenya, Kenya Ensured consistent high-quality dishes by adhering to standardized
recipes and strict quality control measures.
July 2008 Enhanced kitchen efficiency by streamlining food preparation
Diploma: Food and Beverage processes and implementing time-saving techniques.
Production and Service Assisted other chefs with ingredients preparation in support of recipes
Railway Training Institute, designed by head chef.
Nairobi, Kenya
Seasoned and marinated cuts of meat, poultry and fish.
Maintained well-organized mise en place to keep work consistent.
December 2005
Served food according to correct taste, temperature and visual appeal.
High School Diploma
Nuu Secondary School, Mwingi, Maintained food safety temperature logs with direction from Lead
Kenya Cook and Sous Chef.

September 2010 - July 2013

LANGUAGES Cook, JAVA HOUSE, Nairobi, Kenya
Set workstation with required ingredients and equipment for cooking.
English, Swahili: Native language
Prepare ingredients before cooking them such as cutting meat,
English: C2 preparing batter, boiling vegetables.
Proficient Cook according to steps and techniques as needed for dish being
prepared.
Swahili: C2
Ensure food and ingredients are stored in their required conditions
Proficient Maintain inventory of all ingredients and ensure there is always stock
of ingredients.
Enhanced customer satisfaction by consistently delivering
REFERENCES high-quality, visually appealing dishes.
Showcased excellent knife skills for precise cutting and preparation of
MR. GRAHAM OKOTH - various ingredients.
HUMAN RESOURCE MANAGER,
JAVA HOUSE NAIROBI,
+254715537989

MR. ERIC OHOMO

EXECUTIVE CHEF
JAVA HOUSE
+254720284139