JOHN ANYONA GETANDA

P.O.BOX 14967] Cell: +254(0)725668728] Email: [email protected]

EXECUTIVE CHEF
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I am a dynamic and passionate Executive Chef with a diverse skill set, known for my exceptional culinary talents.
With over 16 years of experience in the Hospitality Industry, I've had the opportunity to explore various cuisines,
both in the Hot Kitchen and in Pastry and Bakery, both locally and internationally. Currently, I hold the position of
Executive Chef at Enashipai Resort & Spa in Kenya, a rapidly growing 5-star resort renowned for its high-quality
cuisine. Notable accomplishments include menu enhancements and the establishment of standardized recipes, all
while adhering to strict HACCP guidelines.

As a proactive team player, I possess a keen attention to detail, strong organizational skills, creativity, and effective
leadership abilities. I excel in guiding teams and managing tasks efficiently. I am also a proficient communicator,
capable of working under pressure while staying focused. I maintain a strong commitment to continuous learning in
the ever-evolving Food Industry, constantly developing my own unique recipes. I am actively seeking an opportunity
to contribute my expertise to your culinary brigade and assist in achieving your goals.

EDUCATION & CREDENTIALS

Certificate in Food Production course, Kenya Utalii College – 2001 to 2003

Kenya Certificate in Secondary Education, Tala High School, 1997 – 2000

CULINARY SKILLS

Menu planning.
Knowledge of the latest culinary skills including Sushi preparation skills.
Knowledge of Food and Kitchen Hygiene and Sanitation procedures.
Able to calculate food cost to any number of guests.
Able to cook and prepare food for large or small number of guests.
Ability to keep and store food to their required temperature in line with HACCP required standards.
Excellent food presentation plating and buffet.
Adherence to operate large budgets and control stocks effectively.
Introduce standard purchase specifications for vegetables and meat items.

CORE COMPETENCIES

Team Leadership | Attention to detail | Hospitality Background | Scheduling | Communication skills | Cost Control |
Organizational skills | Health & Safety procedures | Prioritizing Tasks | Decision-making skills | Creative| Listening
Skills | Proactive

CULINARY EXPERIENCE

Executive Chef |Enashipai Resort and Spa| April 2023 to Present

Achievements:
Successfully realigning food costs with the budget, overcoming a significant challenge.
Implementing a rotating four-week menu plan for the buffet, enhancing variety.
Expanding and diversifying the buffet offerings to elevate the guest dining experience.
Launching exclusive chef's specials to boost sales at the coffee lounge outlet.
Introducing a scenic lakeside sunrise brunch experience.
Establishing a monthly chef's table fine dining event.
Elevating the skills of kitchen staff through regular weekly training sessions.
Initiating supplier audits and conducting market surveys for quality control.
Creating appealing outdoor and main restaurant buffet displays.
Significantly improving food taste, quality, and variety, resulting in positive guest feedback.

Executive Chef | PrideInn Paradise Resort and Spa| November 2020 to March
2023

Achievements:
Came up with unique Buffet raisers for the Hotel.
Creating new banquet kit
Changed overall buffet presentation, introduced ceramic inserts, breakfast bread baskets.
Procured a contemporary 20 tray oven and a conveyer dishwashing machine.
Introduced HACCP policies in the Kitchen.
 Introduced healthy meal options into our buffet and menus
Developed effective Sops for the Kitchen
Introduced Active cooking and grilling at the buffet counter
Constantly used safe and hygienic food handling practices.
Effective Team Spirit in the Kitchen.

Key Contributions & Results:

Executive Chef | Nairobi Serena Hotel| May 2016 to March 2020

Menu planning and food costing

Recruiting, managing, and training of kitchen staff
Ensuring maintenance, hygiene, and hazard issues are dealt with
Managing financial performance of the department
Managing food control systems to ensure margin targets are met
Controlling costs without compromising the standard
Ensuring cordial relations are in place within the department while mentoring junior staff to have staff retainability
and motivating staff to grow in their professional capacity
Managing kitchen operations, administrative functions, and quality management
Sourcing and developing strong relationships with suppliers

Key Contribution and Results:

Executive Sou Chef | Nairobi Serena | April 2014 to May 2016

Assisting with the preparation of all foods required by visitors, staff, and guests
Ensuring that all the foods are always produced in a safe and hygienic manner.
Responsible for completing all audit and quality standards documentation
cooking fresh food in a high-volume environment.
Ensuring that the brand standard operating procedures are maintained
Involved in catering for large conferences and banquets.
Monitoring employee productivity and kitchen-related costs to ensure efficiency.
Dealing with any employee issues and queries.
Making sure stock control and rotation procedures are implemented.
Assisting with training, management, and development of kitchen brigade.
To delight guests by ensuring exceptional, efficient food, and service is provided in the kitchen and every food and
beverage outlet in the hotel
Aligning food costs to the budget.
Developing menus
Resolving guest complaints to the satisfaction of the guest.
 Key Contribution and Results:
Head Chef | Mara Serena Safari Lodge | April 2011 to April 2014

Overseeing production levels; weekly market requisition, food cost analysis

Supervisory of junior staff on their performance, attitude instills of hospitality, social relations, rota management,
appraisals, promotion criteria/merit awards, and motivation letters.
Opening chef brief notes-fridges sales reports, handling quest complaints.
Closing chef’s overview-shortages, storages, stores requisition-meats, dairy products, dry goods, market list par
stock, and orders.
Departmental general flow of activities-work plan, hygiene tunes up, special functions, menu plan, presentations at
the service food pass.
Relay advice to higher organization authority on required remedies on any observed downfall in recipes, costs,
staffing, social needs of the junior brigade, formulation of standard recipe files, pricing policies, inventory updates.

Senior Sous Chef | Mara Serena Safari Lodge | January 2011 to March 2011

Key contributions and results

Overseeing production levels; weekly market requisition, food cost analysis
Supervisory of junior staff on their performance, attitude instills of hospitality, social relations, rota management,
appraisals, promotion criteria/merit awards, and motivation letters.
Opening chef brief notes-fridges sales reports, handling quest complaints.
Closing chef’s overview-shortages, storages, stores requisition-meats, dairy products, dry goods, market list par
stock, and orders.
Relay advice to higher organization authority on required remedies on any observed downfall in recipes, costs,
staffing, social needs of the junior brigade, formulation of standard recipe files, pricing policies, inventory updates.
Running of all the kitchen operations in the absence of the chef

Sous Chef| Serena Hotels and Lodges| January 2010 to December 2010

Other experiences| Different Establishments| 2004 to 2010

Underwent a training of Serena Hotels Culinary and Talent development program – Sous Chefs that covered Serena
Unit’s Lodges, Serena Polana in Mozambique, and France at la bastide de Capelongue. The overall purpose of the
training was to prepare Sous Chef’s Leadership, Management, and Culinary skills and facilitate continuity and
excellence in Serena Kitchen.
Head Chef, Mercury Lounge| August 2008 to January 2010
Head Unit Chef, Nairobi Java House| June 2005 to August 2008
Cook, Tamambo Bar and Grill| February 2004 to June 2004

OVERALL ACHIEVEMENTS

2015 - Certificate of participation by Federation of Kenyan employers for successfully completing Supervisory skills
and discipline management.
2010 - Awarded a certificate after successfully completing culinary training in France at la bastide de capelongue.
2010 - Participating Chef in the opening of Serena Maputo after it underwent a total renovation.
2008 - Awarded a certificate of honor in Nairobi Java House for being in the best overall team.
2004 – Tamambo Bar and Grill - Awarded a certificate of Excellent Quality of Service at the Chain des rotisseries
dinner.
2002 – Kenya Utalii College - Awarded a certificate after emerging the winner in the cremora cooking competition.

INTERESTS

Travel and Adventure

Inventing new recipes
Reading inspirational books, newspapers, and Food Magazines

REFERENCES

Chef Cosmas Kituku Peter Kosgey Chef Wilcofread Kivungi

Executive Chef Catering Manager Executive Chef
Baobab Beach Resort. Nairobi Hospital Radisson Blue Aboretum
Mombasa Cell: +254(0) 723229461 Nairobi
Cell: +254(0) 703241522 Email: [email protected] Cell: +254(0) 722676840
Email:
[email protected]