Ephraim Angutsa is a highly accomplished culinary professional with over 16 years of experience as an executive chef in various resorts, casinos, hotels, camps and five-star restaurants. He has a demonstrated ability to develop culinary teams and deliver high quality food and service while controlling costs. Angutsa has expertise in American, Asian, Chinese, African and European cuisines and holds several certificates in food preparation, hygiene and management.

1. CURRICULUM VITAE
PERSONAL DETAILS
NAME : Ephraim Angutsa
DATE OF BIRTH : 8th December 1968
LANGUAGES SPOKEN : English
MARITAL STATUS : Married
NATIONALITY : Kenyan
RELIGION : Christian
GENDER : Male
CONTACT IN KENYA : +254722639127
EMAIL : angutsaephraim@yahoo.com
PASSPORT NUMBER : A1623211
: Valid for 10 years
SUMMARY:
Highly accomplished and driven culinary professional, a perfectionist, with 16 years of diverse experience as an
executive chef in various resorts, Casinos, Hotels, Camp, and five star restaurants. Demonstrated ability to develop and
lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality
and hospitality. Inventive finesse and genuine passion for food cookery and presentation. Broad knowledge of various
American, Asian, Chinese ,African and European cuisines. Strong business acumen and expertise in cost reduction and
budgeting.
Education background
1979 - 1987: MADEYA PRIMARY SCHOOL; where l got a mean grade of C- .
1988 - 1990: Givogi Secondary School; where l reached to Form Three due to lack of fees.
2011 : COMPUERA COLLEGE where I got certificate in MS Office
2004 : Senior Driving school B.C.E. Class.
1991 -1993 : Mayaka management training institute ,where I got Certificate in food and beverage production,
purchasing control and customer care & basic food hygiene training.
Courses Covered: Food safety policy and hygiene. These courses stored safety looking out bacteria and any form
of infection by ensuring each food i.e. raw food from cooked food.
AREAS OF EXPERTISE
– Recipe Development – Kitchen Operations – Cost Control
– Quantity Conversions – Quality Assurance – Inventory Check
– OSHA Compliance – Financial Planning – Menu Recommendation
– Sanitation Maintenance – Material Procurement – Beaverage Selection
EMPLOYMENT HISTORY
Nov-1994 to May-1999: Dawat Restaurant
Position Held: COOK
My Main Duties and responsibilities
 To prepare the continental food, salads .
 It was the most restaurant in which l learn India food, and it opened my minds to gather more. Preparing Indian
cousine,mostly their curries do not resemble (southern India, Central India, Northern India, they rely on meat
most and vegetables)

2.  While those from Bengal and Kerala depend on Sea food and vegetables. The once from Eastern India depend
only on vegetables.
 In all the India cousins I was planning menu even to most extend l was giving India puddings i.e. Carrot pudding,
sweet rice, gulab Jamul, kulfi and also their cool their yogurt drink i.e. sweet lussi, salted lussi.
JUNE-1999 to MARCH-2000: CLERMONT CASINO.
Position Held: Worked as chef,
My Duties and responsibilities
 Preparing special buffet mostly for bingo customers
 Preparing number ala-carte
 When I joined this company they had 160 guests .
I managed to sell in 200 guests who I should to serve in my recent working place.
Apri-2000 to JAN-2004: Las Vegas Casino
Position Held: Sou chef
Responsible for delivering high quality, great tasting food to patrons, and for keeping a
impeccable kitchen and very clean food preparation area. Also in charge of ensuring
systems compliance and delivering team briefings.
My Duties and responsibilities
 Creating innovative and authentic dishes.
 Occasionally approving timesheets for junior kitchen staff.
 Writing up annual performance reviews of all kitchen staff
 Inspecting meals and trays for attractiveness as well as palatability
 Monitoring portion control, with the aim of ensuring
 that all meals are profitable.
 Ordering co coordinating the delivery of food supplies.
 Carrying out all other duties deemed necessary by the Head Chef.
 Preparing food for special diets, kid meals and diabetics
September- 2004 toDecember-2006: Kinasi Lodge-Mafia Island (Tanzania)
Position held: Head chef,
My Duties and responsibilities.
 Order supplies and report to the head of the establishment
 Ensure the serving of quality culinary dishes and on schedule
 Ensure that no problem arises during serving; if any, it should be rectified quickly
 Approve all foods before they leave the kitchen
 Develop menu offerings
 Forecast supply needs and estimate costs
 Recruit kitchen staff
 Ensure efficiency of the kitchen and staff.
 Ensure production of quality and consistent food
 Perform accounting functions and scheduling of meals to be served
 Weigh in on patron complaints
 Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety
guidelines
 Create recipes and prepare advanced items
 Assign tasks that are less complicated to lower kitchen staff

3.  Maximize the productivity of the kitchen staff
 Manage the rest of the chefs in the chef’s chain of command
 Ensure proper equipment maintenance and operations
 Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
 Supervise kitchen personnel and their performance
 Take charge of kitchen staff payroll and initiate possible increase
 Report to the food service director
 Order food from designated suppliers
 Manage stock of food
 Organize duty roster for kitchen staff
Jan 2007 to June 2009: Nile Beach HOTEL (Juba Southern Sudan)
POSITION HELD: Sou Chef
My Main Duties and responsibilities
 Measuring and then mixing ingredients according to recipes.
 Communicating effectively in both oral and written form.
 Ensuring client satisfaction with quality food quality and a excellent meal service.
 Physically fit and able to lift, bend and carry heavy weights.
 Superb kitchen maintenance, equipment repairing and cleaning skills.
 Preparing high-end, large scale meals
 Flexible and able to work in all parts of a kitchen or food preparation area.
 Very enthusiastic and always food focused.
 Sous Chef Tournant in a combined Kitchen for Banqueting and 2 Rosette Fine Dining Restaurant.
Involved in the day-to-day food ordering and stock takes in a busy kitchen environment.
Created and costing new menus in line with seasonal changes.
July-2009 to Sep-2010: MUTUMIZI GUEST HOUSE (Juba Southern Sudan)
Position Held: Executive Chef,
My Duties and responsibilities.
 Supervise and monitor the sous-chef and his stations,
Coordinate with management and staff to ensure proper communication of concerns,
Assist in menu setting and budget management accordingly,
Educate the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are
implemented.
 Inventing, testing, modifying and launching new dishes according to local taste,
Implementing high quality hygiene and sanitation standards in the working and serving kitchens,
Constant mentoring and training of newly hired and on the job chefs,
Coordinating with all work stations to ensure timely deliveries of freshly done orders,
Menu setting and updating,
Budget management • Team leading • Outdoor catering.
SELECTED ACCOMPLISHMENTS
Secured and landed two heavy volume contracts from international firms
Standardized fifty plus restaurant dishes via staff shift management and step wise tutorials for new and old
chefs at various stations of the restaurant

4. Designed and implemented a very effective fire safety system during renovations of the kitchens, the plan was
later implemented in two more branches
Devised an executive menu and updated the menu seasonally to create variety for regular customers and utilize
seasonal foods to control material costs
Developed the hotel’s first outdoor catering service with a team of twenty chefs
Created 1 x 300sq mtr production kitchens, using High-Tec equipment, thermos packaging etc, looked after 7
brands form Pizza restaurant, to burger restaurants to Africa breakfast concepts, looked after both our own
franchised restaurants as well as out sourced franchisee restaurant, very large team of chefs, development,
HACCP, training, planned expansion
October-2010-2011: AECOM RIVER CAMP/KISANGANI DR CONGO
Position Held: Lead chef.
My Main Duties and responsibilities
 Maintained the restaurant food costs below 27% of the total budget as compared against standard industry
costs of 32%
Attained 100% customer satisfaction level during first six months of employment by streamlining kitchen
operations and delivering high quality food and customer service
Ensure the delivered food is of excellent quality and is prepared under hygienic conditions
Set the menu and update the same regularly based on seasonal preferences and food availability
Carryout financial planning and control food costs
 Preparing Indian Curries, continental food and my on creativity.
 Organizing cakes for the occasion for the marines’ birthday party.
 Currently worked as sou chef and supervising other junior some doing general cleaning.
 Preparing thanksgiving menu, ie - pies, roast pork, roasted chicken, potato salad, fried turkey, and roasted turkey
16/2/2012 – 4/2014 ; 1920 COTTARS CAMP
Position held : Head Chef
My Main duties & responsibilities
Plan menus by taking the management’s input and ensuring that customers’ likes are considered too
Modify existing menus by taking competition and quality standards into account
Estimate food requirements for each day and coordinate efforts with suppliers to ensure that food supplies are
delivered on time
Create kitchen staff schedules and ensure that each staff member is working according to them
Supervise the activities of chefs, sous chefs, food preparers and cleaning crew to ensure that all work is being done on
schedule and according to instructions
Make arrangements for kitchen equipment (such as grills, fryers and hot plates) acquisition
Establish controls to minimize food and supply waste and ensure that appropriate checks are made to ward of theft
Develop standard recipes and techniques for food preparation and ensure that kitchen staff follows them properly
Project annual food and labor costs and provide management with feedback for budgeting purposes Evaluate all
received food products to ensure that they conform with both quality and quantity standards
Cook both standard and exquisite / signature dishes according to set recipes and standards
Train new cooks and food preparers in handling food preparation and cooking / baking activities
FOOD & BRAND EXCELLENCE
- Team Development & Talent Acquisition (Executive Chefs)
- Supplier Sourcing; Local Partnerships; Supply Chain Networks
- New Product Development; Menu Propositions; Food Standards
- Quality Assurance; Audit Compliance; Documentation & Reporting
- Health & Safety Management Systems; Food / Operational Excellence
- Exceeding brand owner expectations (tightly regulated / full audits)

5. SELECTED ACCOMPLISHMENTS
• Secured and landed two heavy volume contracts from international firms
• Standardized fifty plus restaurant dishes via staff shift management and step wise tutorials for new and old chefs at
various stations of the restaurant
• Designed and implemented a very effective fire safety system during renovations of the kitchens, the plan was later
implemented in two more branches
• Devised an executive menu and updated the menu seasonally to create variety for regular customers and utilize
seasonal foods to control material costs
• Developed the hotel’s first outdoor catering service with a team of twenty chefs
8/10/2014 -25/12016 CRISIS RESPONSE CAMPANY Central Africa Republic/Dr.Congo
Position held : Lead Chef
My Main duties & responsibilities
 Organize the kitchen and here I won certificate of good work from USA army
 Plan daily menus
 Placing orders for dry good thus last for 6 weeks
 Training cooks baking, Indian food, Chinese food, continental dishes
 Oversee the store all stokes ,
 Preparing thanksgiving menu, ie - pies, roast pork, roasted chicken, potato salad, fried turkey, and roasted turkey
 In charge of 5 Camps which I run and train Staff, in other words I oversee .
Food Excellence Strategy & Vision (Leadership) up to date
INTERESTS
• Computers, Photography, Certificate in food and beverage production, Purchasing control and customer care.
Awards
HOBBIES
o Counseling
o Making friends
o Traveling
o Discovering new places
REFEREES
1. Kevin Kenny
General Manager
Global Contingency Operations
AECOM Government Services
Office: (817) 698-6709
Cell: (817) 879-3402
Skype: (205) 588-5657
EMAIL: Kevin.Kenny@aecom.com
2. David Ellsworth
Mobile: +254733634956
Director
MATUMIZI RESORT (Juba Sudan)
EMAIL: david.elsworth@rocketmail.com
3. Jenifer Dance
Mobile: +254 0707371310
F&B Manager
Email: dancejenny@googlemail.com