1. CURRICULUM VITAE
Name: Jones MunyaoKinyae
Sex: Male
Date of birth: 22nd June, 1975
Marital Status: Married
Religion: Christian
Nationality: Kenyan
Languages Spoken: English, Kiswahili.
Tel: +254705902059,+252617230325
Email: kinyaejonesm@yahoo.com
ACADEMIC BACKGROUND
1981- 1990 : Primary School K. C. P. E Certificate
1991-1994 : Secondary School K. C. S. E Certificate
Grade attained C+
INSTITUTE OFHIGHER LEARNING
1995-1996 : Kenya Hotel Institute
July 1996- Oct 1996: Tamarind Restaurant (North coast) Mombasa
6/5/2002- 31/5/2002 : Kenya Utalii College
PROFESSIONALEXPERIENCE
22/12/1996- 20/12/1997: Travels Tiwi Beach Hotel ; Saucier Chef
Being the chef de parti, helped in preparationof sauces, stocks, gravies and in charge of hot
kitchen.assist sous chef or the executive chef in compiling kitchen requisition, ensure proper mise-en-
place, ensure sanitation and safety is adhered. Ensure cost consciousness
1/1/1998 – 4/8/2000: The Lord Eroll Gourmet Restaurant; Saucier chef
Being the chef de parti, helped in preparation of sauces, stocks, gravies and in charge of hot
kitchen.assist sous chef or the executive chef in compiling kitchen requisition, ensure proper mise-en-
place, ensure sanitation and safety is adhered. Ensure cost consciousness
3/9/200- 15/9/2004: The SeverinLodge ;Saucier chef
Being the chef de parti, helped in preparation of sauces, stocks, gravies and in charge of hot
kitchen.assist sous chef or the executive chef in compiling kitchen requisition, ensure proper mise-en-
place, ensure sanitation and safety is adhered. Ensure cost consciousness
23/9/2004- 21/ 6/2005: The Diani Reef BeachResort;Sous chef

2. Is a five star beach resort, I ran the kitchen in the presence / absence of the Executive Chef. Supervise
kitchen staff, scheduling and solving staff conflict, training on proper use of kitchen equipment, guide
kitchen staff on correct food preparations, presentation and portion control. Ensuring the correct
cooking techniques is followed. Ensure that kitchen staff follows sanitation rules and regulations as
well as conforming to HACCP Standards. Help in preparations of foods of High attention. To ensure
that Quality Assurance and Standard Cost Measures are met. Act as the bridge between customer and
the kitchen staff that food is served simultaneously. Mediating any customer complains. Help in
planning Menus in absence or presence of the Executive Chef.
27/ 6/2005- 21/11/2006: Mediterranean Italian Restaurant; Sous chef
Had to run the kitchen in the presence/ absence of the Executive Chef. Supervise kitchen staff,
scheduling and solving staff conflict, training on proper use of kitchen equipment, guide kitchen staff
on correct food preparations, presentation and portion control. Ensuring the correct cooking techniques
is followed. Ensure that kitchen staff follows sanitation rules and regulations as well as conforming to
HACCP Standards. Help in preparations of foods of High attention. To ensure that Quality Assurance
and Standard Cost Measures are met. Act as the bridge between customer and the kitchen staff that
food is served simultaneously. Mediating any customer complains. Help in planning Menus in absence
or presence of the Executive Chef.
27/11/2006-23/ 3/2007: The Tamarind Restaurant Nairobi ;Saucier chef
Helped in preparation of meats, marinates, sauces, stocks, gravies and in charge of hot kitchen. Assist
sous chef or the executive chef in compiling kitchen requisition, ensure proper mise-en-place, ensure
sanitation and safety is adhered. Ensure cost consciousness
10/4/2007- 20/12/2007: Ethiopia jades company; Sous chef
Here I worked as sous chef as well as an executive chef. Had group of clientsi.e 26 to 30, withtwo chef
de parti.I Supervise kitchen staff, ensure mise-en-place, organize bush breakfast, lunch boxes, training
on proper use of kitchen equipment, guide kitchen staff on correct food preparations, presentation and
portion control. Ensuring the correct cooking techniques is followed. Ensure that kitchen staff follows
sanitation rules and regulations as well as conforming to HACCP Standards. Help in preparations of
foods of High attention. To ensure that Quality Assurance and Standard Cost Measures are met. Act as
the bridge between customer and the kitchen staff that food is served simultaneously. Mediating any
customer complains. Help in planning Menus in absence or presence of the Executive Chef.
23/1/2009- 22/2/2010: Mara Bush Top Tented Camp; sous chef.
Mara bush top is a five star camp, had to ensure early bush breakfast, lunch boxes. Supervise kitchen
staff, scheduling and solving staff conflict, training on proper use of kitchen equipment, guide kitchen

3. staff on correct food preparations, presentation and portion control. Ensuring the correct cooking
techniques is followed. Ensure that kitchen staff follows sanitation rules and regulations as well as
conforming to HACCP Standards. Help in preparations of foods of High attention. To ensure that
Quality Assurance and Standard Cost Measures are met. Act as the bridge between customer and the
kitchen staff that food is served simultaneously. Mediating any customer complains. Help in planning
Menus in absence or presence of the Executive Chef.
29/3/2010- 2/9/2010: Mara Leisure Camp; Sous chef.
Located in MaasaiMara, relieved executive chef. Supervise kitchen staff, scheduling and solving staff
conflict, training on proper use of kitchen equipment, guide kitchen staff on correct food preparations,
presentation and portion control. Ensuring the correct cooking techniques is followed. Ensure that
kitchen staff follows sanitation rules and regulations as well as conforming to HACCP Standards. Help
in preparations of foods of High attention. To ensure that Quality Assurance and Standard Cost
Measures are met. Act as the bridge between customer and the kitchen staff that food is served
simultaneously. Mediating any customer complains. Help in planning Menus in absence or presence of
the Executive Chef.
22/9/2010-1/10/2011 Intrepid tented camp; sous chef.
Second in command.Running the kitchen in the absence of the Executive Chef. Supervise kitchen staff,
scheduling and solving staff conflict, training on proper use of kitchen equipment, guide kitchen staff
on correct food preparations, presentation and portion control. Ensuring the correct cooking techniques
is followed. Ensure that kitchen staff follows sanitation rules and regulations as well as conforming to
HACCP Standards. Help in preparations of foods of High attention. To ensure that Quality Assurance
and Standard Cost Measures are met. Act as the bridge between customer and the kitchen staff that
food is served simultaneously. Mediating any customer complains. Help in planning Menus in absence
or presence of the Executive Chef.
1/11/2011 to July 2013. Eden beach resort and spa; Executive Chef.
Administrative and Supervisory job,
Supervising food production, maintaining food cost standards and costs.Assisting in taking inventory
and purchase supplies.Promote costs and proper sanitation and hence controlling food waste from
primary level to point of sale. Handling customers concerns and suggestions thus am on the front line
of sales. Introducing new products which enable me to train, coach or counsel, direct or coordinate in
the operations. Not to forget the concerns and issues of the employees.Setting production goals thus
enhancing assessment of performance through evaluating the brigades. Assigning and scheduling work
scheme.Conforming to HACCP Standards thus promoting safety.Having the responsibility of staffing
and instilling discipline to nonconforming staff.
15/08/2013 to date. SAAB Group Company; Chef Departie.

4. OTHERS
 Conferiedelachaine Des Rotisseurs
SPECIALABILITIES
 Working Under Pressure
 Working Under Uncertainties
 Working Under Minimum or no Supervision
 Working for long hours
 Good interrelation and Honest
HOBBIES
 Making friends
 Reading
 Cycling
REFEREES
Michael Wanjohi
Oserian hotel
Executive sous chef
Tel :+254720247860
Felix p. Huwyler
Executive Chef /Director
Top chefs Culinary Institute
P.O.Box 740-00606
Nairobi
Mike Mwomanyi
Executive Group Chef
Baobab Beach Resort
Tel: +254733568086