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CURRICULUM VITAE
NAME: RAYMOND NDUMBA MAINGI
ADDRESS: P.O. BOX 34409 – 00100, NAIROBI.
MARITAL STATUS: MARRIED
DATE OF BIRTH: 1963
CELLPHONE : 0724102877
EMAIL: raymaingi@gmail.com
LANGUAGES: English , Kiswahili, French
Career objective:
Willing to work for an organization which will continually renew and enhance my core skills in food
production in order to ensure customer satisfaction both internally and externally.
PROFESSIONAL QUALIFICATIONS AND EXPERIENCE
HEAD CHEF
JUMUIA COFFEE HOUSE MAR 2015 – To Date
· Determine how food should be presented, and create decorative food displays.
· Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Estimate amounts and costs of required supplies, such as food and ingredients.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Monitor sanitation practices to ensure that employees follow standards and regulations.
· Order or requisition food and other supplies needed to ensure efficient operation.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
· Arrange for equipment purchases and repairs.
· Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
· Supervise and coordinate activities of cooks and workers engaged in food preparation.
· Demonstrate new cooking techniques and equipment to staff.
CHEF DE CUISINE ON CALL:
MARGARITA HOUSE JAN 2013 – FEB 2015
· Maintaining all standard operational procedures (SOP) as set by the corporate office
· Assuring safe, quality food products and complete guest satisfaction
· Establishing the manner and means to train personnel in their area of responsibility according to standard
operating procedures
· Working within the food cost budget, always checking/adjusting food requisitions and controls waste
· Being instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and
overall galley cleanliness
· Guarantying that menus, recipes, methods, pictures for the meals
· Checking all assigned food outlets (restaurants, buffets, action stations, and food displays) for creativity,
quality, cleanliness and food safety
· Sharing the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and
hygiene with the Executive Chef and F&B Manager who is overall responsible
FAHARI GARDENS HOTEL JAN 2012 - DEC 2012
RESIDENT CHEF ON CALL:
Ridgeville / Balozi Guest house MARCH 2009 – DEC 2011
STAFF TRAINNINGS:
City Cabannas FEB 2011 – MARCH 2011
Crayfish Camp Naivasha December 2010
EXECUTIVE VIP CHEF ON CALL:
Lion King Camp Samburu August - November 2010
GROUP CHEF:
Agenda Restaurant & Steak & Ale Restaurant 2009 - FEB 2010
HEAD CHEF:
Ibis Hospitality Consultant Limited & Glaxo Smithkline 2007 – 2009
Attached to various companies including:-
Nairobi Bottlers, Davis & Shirtliff, Mvuli House {Nairobi West},
DHL Industrial Area, BAT Kenya Ltd, Coopers
RESIDENT CHEF:
MR. Muralli {Regional HR for B.A.T} 2006 – 2007
Safari Chef : Bill Winters Family Home and tours 2005 - 2006
EXECUTIVE CHEF:
Café` Royale Ltd / MonsoonVentures 1991- 2003 / 2004 -2005
Worked in various capacities both full and part time and on contract which continues to date.
KEY RESPONSIBILITIES:
· Developing and execution of Menu plans and costing.
· Procurement of products and equipment; their installation, use and maintenance.
· Supported and assisted in coordinating the execution of outside catering activities including the United
Nations Canteen at Gigiri, Nairobi.
· Provided support to the Managing Director on assigned projects
PRIVATE BUSINESS {1990 –To Date)
Actively involved in the day to day running of the private family business and assisted in overall
administration. I am presently still undertaking the implementation of projects and development in the
business.
MASTER BAKERS LTD {1989}
A start - up organization which evolved from a bakery to a franchise CHEF
Key responsibilities:
**Procurement of products, equipment and oversaw their installation.
**Formation of menus as well as ltheir execution
**Developed skills as a Sous Chef
**Supported set up of the two bakeries and restaurant
POST DIPLOMA EXPERIENCE {1987 – 1989}:
Gained work experience in various establishments including The Utalli Hotel as a Sous Chef and the
International Casino Mombasa.
EDUCATION BACKGROUND
St. Mary's High School Nairobi (1980-1984)
Utalii College Nairobi (1984-1986)
Hobbies:
Cooking, travelling, Sports
REFERENCES:
Mrs. Amina Litondo,
Managing Director,
CAFÉ`Royal / Monsoon Ventures
P.O. BOX 1108 – 00606,Nairobi
Tel: +254 733 698 941 / 020 623 840
Jackson Musembi,
Human Resource Manager,
IBIS Hospitality Consultants Ltd,
P.O. Box 10545 – GPO,Nairobi.
TEL: +254 729 798 611
Maina Muturi
Operations Director,
IBIS Hospitality Consultants Ltd,
P.O. Box 10545 – GPO,Nairobi.
TEL: +254 722 610 944
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Raymond Curriculum Vitae

  • 1. CURRICULUM VITAE NAME: RAYMOND NDUMBA MAINGI ADDRESS: P.O. BOX 34409 – 00100, NAIROBI. MARITAL STATUS: MARRIED DATE OF BIRTH: 1963 CELLPHONE : 0724102877 EMAIL: raymaingi@gmail.com LANGUAGES: English , Kiswahili, French Career objective: Willing to work for an organization which will continually renew and enhance my core skills in food production in order to ensure customer satisfaction both internally and externally. PROFESSIONAL QUALIFICATIONS AND EXPERIENCE HEAD CHEF JUMUIA COFFEE HOUSE MAR 2015 – To Date · Determine how food should be presented, and create decorative food displays. · Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Monitor sanitation practices to ensure that employees follow standards and regulations. · Order or requisition food and other supplies needed to ensure efficient operation. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. · Arrange for equipment purchases and repairs. · Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets. · Supervise and coordinate activities of cooks and workers engaged in food preparation. · Demonstrate new cooking techniques and equipment to staff.
  • 2. CHEF DE CUISINE ON CALL: MARGARITA HOUSE JAN 2013 – FEB 2015 · Maintaining all standard operational procedures (SOP) as set by the corporate office · Assuring safe, quality food products and complete guest satisfaction · Establishing the manner and means to train personnel in their area of responsibility according to standard operating procedures · Working within the food cost budget, always checking/adjusting food requisitions and controls waste · Being instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness · Guarantying that menus, recipes, methods, pictures for the meals · Checking all assigned food outlets (restaurants, buffets, action stations, and food displays) for creativity, quality, cleanliness and food safety · Sharing the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Executive Chef and F&B Manager who is overall responsible FAHARI GARDENS HOTEL JAN 2012 - DEC 2012 RESIDENT CHEF ON CALL: Ridgeville / Balozi Guest house MARCH 2009 – DEC 2011 STAFF TRAINNINGS: City Cabannas FEB 2011 – MARCH 2011 Crayfish Camp Naivasha December 2010 EXECUTIVE VIP CHEF ON CALL: Lion King Camp Samburu August - November 2010 GROUP CHEF: Agenda Restaurant & Steak & Ale Restaurant 2009 - FEB 2010 HEAD CHEF: Ibis Hospitality Consultant Limited & Glaxo Smithkline 2007 – 2009 Attached to various companies including:- Nairobi Bottlers, Davis & Shirtliff, Mvuli House {Nairobi West}, DHL Industrial Area, BAT Kenya Ltd, Coopers
  • 3. RESIDENT CHEF: MR. Muralli {Regional HR for B.A.T} 2006 – 2007 Safari Chef : Bill Winters Family Home and tours 2005 - 2006 EXECUTIVE CHEF: Café` Royale Ltd / MonsoonVentures 1991- 2003 / 2004 -2005 Worked in various capacities both full and part time and on contract which continues to date. KEY RESPONSIBILITIES: · Developing and execution of Menu plans and costing. · Procurement of products and equipment; their installation, use and maintenance. · Supported and assisted in coordinating the execution of outside catering activities including the United Nations Canteen at Gigiri, Nairobi. · Provided support to the Managing Director on assigned projects PRIVATE BUSINESS {1990 –To Date) Actively involved in the day to day running of the private family business and assisted in overall administration. I am presently still undertaking the implementation of projects and development in the business. MASTER BAKERS LTD {1989} A start - up organization which evolved from a bakery to a franchise CHEF Key responsibilities: **Procurement of products, equipment and oversaw their installation. **Formation of menus as well as ltheir execution **Developed skills as a Sous Chef **Supported set up of the two bakeries and restaurant POST DIPLOMA EXPERIENCE {1987 – 1989}: Gained work experience in various establishments including The Utalli Hotel as a Sous Chef and the International Casino Mombasa.
  • 4. EDUCATION BACKGROUND St. Mary's High School Nairobi (1980-1984) Utalii College Nairobi (1984-1986) Hobbies: Cooking, travelling, Sports REFERENCES: Mrs. Amina Litondo, Managing Director, CAFÉ`Royal / Monsoon Ventures P.O. BOX 1108 – 00606,Nairobi Tel: +254 733 698 941 / 020 623 840 Jackson Musembi, Human Resource Manager, IBIS Hospitality Consultants Ltd, P.O. Box 10545 – GPO,Nairobi. TEL: +254 729 798 611 Maina Muturi Operations Director, IBIS Hospitality Consultants Ltd, P.O. Box 10545 – GPO,Nairobi. TEL: +254 722 610 944