CURRICULM VITAE

PERSONAL INFORMATION

NAME : STEPHEN. O. ARUDAH

CONTACTS : +2482874637/+254728961590

CONTACT ADRESS: 31052-00600NAIROBI,

EMAIL ADDRESS : stevearudah@gmail.com

DATE OF BIRTH : 3 JANUARY 1994

NATIONALITY : KENYAN

GENDER : MALE

PROFESSIONAL OBJECTIVES

Seeking a post of chef de partie or Demi chef to bring acquired professional culinary skills from
reputable internationally Recognised college, iam an innovative,energetic and dedicated chef de
partie of 5 years experience specialising European cuisine,French cuisine,intercontinental cuisine
and creole cuisine for hotel/restaurants,skilled in saucier,entrees,appetiser,basic dessert
preparation and baking for extensive menu in a four star hotel with 100 plus tables per dinning
service,proficient in time management,cost control,menu planing,knife skills,food safety and
hygiene and keeping inventory.

EDUCATIONAL BACKGROUND

2015-2017: Kenya utalii College (certificate in food production)

2013-2014: East Africa highlands institute of education (Certificate in computer)

2009-2012 : matunda secondary school (Kenya certificate of Secondary education)

2001-2008 : St Joseph primary school (Kenya certificate Primary education)

WORK EXPERIENCE

2022 TO DATE:

CHEF DE PARTIE/ACTING HEAD CHEF hotel la Roussette Hotel and residence Argine au cap
Seychelles.

DUTIES AND RESPONSIBILITIES.

 Ensuring production,preparation and presentation of food are of highest quality

which positively increased sales and profit margin.
 Ensuring highest level of guest satisfaction quality,operating and food cost .
 Excellent knowledge of menu creation whilst maintaining quality and controlling
costs in a volume business .
  Personally responsible for hygiene,safety and correct use of equipment and utensil.
 Taking care of daily food preparations and duties assigned by superiors to meet
standard and quality set by management .
 Leading kitchen operations through extensive team building,skills development.
 Developed a controlling procedure which reduced food cost from 35% to 30%
 Mentor junior kitchen staff and taught knife skills,cooking techniques and food
safety
 Improved plate presentation receiving high praise from the guest and management
by improving customer experience.
 Implemented food rotation process reducing spoilage and waste by 10%.

OCTOBER 2019 TO DATE:

DEMI CHEF at coco der hotel praslin island Seychelles.

 Cooking and preparing food ensuring each menu items are prepared on time.
 Assisting all areas in the kitchen sections to achieve set standards by the management..
 Ensuring all dishes are consistently and accordingly to standard recipes.
 Passionate and practical approach remain visible in assigned section and assist team in
all aspects of kitchen operations.
 Cleaning and tiding and sanitization kitchen areas e.g working surfaces and cooking
stations.
 Providing directions to kitchen helpers including Commis cook and stewards
 Maintaining orderly and efficient kitchen operations as well as maximum customer
satisfaction

FEBRUARY2018 TO SEPTEMBER 2019

LINE COOK at java house restaurant Jomo Kenyatta international airport

DUTIES AND RESPONSIBIILTIES

 cooking steaks on the grill,preparation of sauces,garnishes entrees,meat cuts,and appetiser
 Adhered to food safety requirements to deliver exceptional food to the guests
 Worked at hot kitchen section to produce ala carte menu with Mexican cuisine fusion
 Trained non skilled staff and trains from colleges to acquire cooking skills and food handling procedures.
 Working at the ala carte kitchen to provide standard quality meals on time.
 Training in other stations throughout the kitchen.
 Tracked food costs and recommended ways to reduce food wastes

JUNE 2017 TO JAN 2018

COMMIS CHEF AT CLARENCE HOTEL WESTLANTS

DUTIES AND RESPONSIBILITIES
 Cooking of food items per menu description and recipes.
 in charge of section cleanness and maintaining kitchen hygiene standards
 Control wastages and portion control
 Food presentation and garnishing
 Communicates with guests on food displayed during buffets
JAN 2017 TO APRIL 2017

INTERNISHIP AT IBIS STYLES HOTELS WESTLANDS.

DUTIES AND RESPONSIBILITIES
 training on kitchen operations to become a Commis chef
 reading and Interpreting the menus and compiling all the required ingredients before service
 assisting all section chefs during busy hours to achieve standard management time of
production
 Relieving the section Commis chefs on off duty or leave undertook their duties.
 Trained on food safety,kitchen safety emergency services and first aid.
 Mass production. Of food for banqueting events,functions and conferences

POSITION HOLD

 LINE CHEF AT JAVA RESTAURANT JOMO KENYATTA INTERNATIONAL AIRPORT KENYA.

 DEMI CHEF AT COCO DER ME HOTEL PRASLIN SEYCHELLES.
 CHEF DEPARTIE/ACTING HEAD COOK AT LA ROUSSETTI HOTEL AU CAP SEYCHELLES

AWARDS AND HONOURS

 football best captain of the year

 best chef De partie saucier EUHOFA
 employee of the month
SKILLS
 Extensive experience in ala carte menu,hot kitchen and basic pastry and baking.
 Deep knowledge and understanding of food safety and regulations.
 Ergonomic cooking techniques
 Able to anticipate needs of dinners and maximum customer satisfaction.
 Ability to create cost saving ordering procedures
 Ability to design creative and unique menu
 Excellent time management skills
 Acute attention to details
 Superb communication and team building skills
 Passionate and ability to learn faster
 Experience in supervision of kitchen organization
 Knowledge in knife skills
CERTIFICATION
 Cerficate in food productions
 Food safety and first aid certificate

HOBIES
 playing foot ball
 watching cooking videos
 acting