1. CURRICULUM VITAE
NAME: Shadrack Ongera Bosire
NATIONALITY: Kenyan
MARITAL STATUS: Married.
DATE OF BIRTH: 1st Jan 1978
ADDRESS: c/o Josiah ongera box 4034-00100, NAIROBI
Email address- bongesh78@yahoo.com
Tel. +254725623406, +254703656405.
Current. +256704089056, +256754614865
PERSONAL PROFILE
A hardworking, pro-active executive chef with an upbeat and positive attitude, who is
passionate about food and quality. Possessing excellent organizational skills, highly efficient and
methodical with a good eye for detail. Having a good team spirit, deadline orientated and able
to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety
issues and compliant with the regulatory requirements for food handling, sanitation and
cleanliness.
Areas of Expertise
 Delivery of my clients culinary dreams when, where and how they want all within budget
 The standardization of menu recipes with presentation photos to create a blueprint for success
 Controlling fine dining food costs at or below 28.% compared to the industry standard of 34%
 Maintaining gourmet dining labor costs at or below 26% compared to industry standard of 30%
 Flattened banquet labor costs at 5% compared to industry standard of 7%
 Maximize word of mouth advertising by creating unforgettable cuisine and memorable
moments
 Flawless execution of small, medium or large scale culinary/catering events
 Continually raise the bar on kitchen and front of the house performance levels through training
 Expert troubleshooter can snuff out small fires while they are still in the smoke only stages
 Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities
 Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef
 I bring an unmatched passion and boundless enthusiasm for my job each and every day
 The organization of kitchens and training staff for maximum efficiency, quality and productivity

2. CAREER OBJECTIVE
 To achieve excellence by being open to new ideas through a daily work approach with
passion for innovation through a desire to learn and share that learning with colleagues
through respect and understanding.
 To establish a fault free work perpetual environment where diversity is valued a work
plan that thrives on team work and coordination towards the delivery of quality service in guest
satisfaction and sales profitability which is the basis for growth.
ACHIEVEMENT
 Opened up the 4 star Igongo country hotel and set fine dining
 achieved optimum food service operating costs for the corporation at a
critical juncture:
 Kept restaurant food costs at 25.5% versus industry standard of 32-34%,
and owner goal of 30%
 Maintained whole staff labor costs at 26% versus industry standard of 30%
 streamlined all kitchen operations and set up a commissary unit for
5restaurants that provided the necessary structure for the corporation to
run as profitably as possible and fueled its future growth
EDUCATION BACKGROUND
1997-1999 : KENYALINK INSTITUTE OF BUSINESS MANAGEMENT
COURSE: - Certificate in hotel/institutional catering management.
SUBJECT COVERED:-
 FRONT OFFICE OPERATIONS- Front office supervision and guest relation techniques,-safety
and security management guest amenities,-functional areas in front office i.e. reservations,
reception and cashiering, Communications in the front office and services to guest.
 HOUSEKEEPING AND LAUNDRY – duties and administration of house keeping, linen
management and cleaning methods
 FOOD AND BEVERAGE SERVICE. –classification of catering establishment, types of food
service and duties and responsibilities of food and beverage staff, Role of a waiter, attitude
-restaurant brigade, food and beverage outlet, service equipment, silver cleaning methods,
Restaurant billing and control system,
 FOOD PRODUCTIN AND KITCHEN OPERATIONS – Kitchen brigade and roles, safety
procedures, flavoring and seasoning, nutrition and diets, basic elements of equipment
cleaning and kitchen hygiene, basic menu planning, food safety, store keeping and stock
management.
1993-1996: .BONYUNYU MIXED SEC. SCHOOL.-K.C .S.E CERTIFICATE.
1984-1992 : KIMARI PRIMARY SCHOOL
08.04.2005-19.04.2005 –KENYA UTALII COLLEGE –Refresher course

3. WORK EXPERIENCE
JAN 2013 TO DATE. IGONGO CULTURAL CENTRE AND COUNTRY HOTEL
POSITION: EXECUTIVE CHEF
Key Skills
Achievement
 Achieves food margin
 Strong leadership skills Leadership
 Delivery of Food Service
 Systems Compliance
 Delivers Company Standards
DUTIES
 Meet and exceeds company Food GP budget though training of all kitchen staff on dish
specification and how to achieve food margins; manage and control daily food costs to
ensure that food production is achieved within budgetary limits on the production of all
dishes.
 Work with the General Manager to ensure that the agreed budget for the department is
adhered to.
 Orders of food stock appropriate to sales levels and not over ordered.
 Deliver the company kitchen standards as identified on Kitchen Audit
 Built a team that meet & exceed customer service standards and Identify training needs and
deliver training to drive sales and profits
 Assist in the set up, update & completion of all staff personnel files within the time frames,
ensuring terms and conditions and employee handbooks are signed and filed.
 Monitor all activities in line with the Hazard Analysis Critical Control point approach.
 To ensure that all menus are constantly updated, paying special attention to seasonal availability
and are correctly calculated to ensure maximum gross profit
 To ensure that all the staff is constantly trained to effect good portion control and pleasing
presentation of dishes.
 To liaise with management daily regarding special requirements, VIPS, functions etc.
 To ensure that all statutory hygiene requirements are diligently followed
 To ensure that maintenance problems are promptly reported
 To constantly update my knowledge and skills for the good of the establishment
 To ensure that all Banqueting functions are planned and executed appropriately.
 Successful handling of up to 10,000 guests function(green kids festival, theme nights and
government workshops)

4. JUNE 2009 – DEC 2012---Ujima foundation for training and development.
Maili Saba camp –$ Kisindi lodge and spa
POSTION- HEAD CHEF.-
 In charge of all lodges properties kitchen management including training of staffs totaling
to 18 kitchen staff
 Opened kisindi lodge and spa in Lake Victoria.
 Food cost implementation and menu planning in all units
 Menu implementation in all lodges
 Staff recruitment in liaison with Human resource department in all units
 inn charge of general kitchen equipment requisition and maintenance
 food and safety training in all lodges
 Supervising and planning Kitchen operations
 Setting standards in the kitchen and ensuring that none of them is compromised
 Preparing food cost report on a daily and monthly periods to realize profits margins
 Ensuring all production staff practice essential cooking and adhering to hygiene as per as the HACCP
standard.
 Ensure that food is at its best before its dispatch
 Training cooks and task allocating them for easy competency and delivery.
 Menu planning setting recipe file to maintain consistency
 Preparing time table and make sure all staff endeavor to punctuality
 Worked with the lodge Manager and purchasing officer on the appointment of food suppliers,
source and purchase all food and kitchen supplies on a day-to-day basis.
 Ensured that details of all orders are recorded according to set procedures and stock levels are
kept at agreed levels so that groceries are fresh and frozen products are used quickly and
rotated in a systematic way through an effective stock rotation procedure is adhered to at all
times .
 Produced and presented food in conjunction with the kitchen team, keeping abreast of current
trends and wherever possible exceeding customer expectations.
 Cost all menus and special events requirements using the most up-to-date ingredient costs and
according to agreed formula.
 Ensure that the duties allocated to team members are rotated to enable staff to become
competent in all sections of the kitchen
 Take action to minimize wastage at all stages of food production implementing controls,
keeping records and making reports as required.
 Take responsibility for the management and supervision of the wash up area and the staff
duties required to operate this area in accordance with Health & Safety regulations.
2007 -2009. SILVER SPRINGS HOTEL-
COURTESY HOTELS (Sangare tented camp-
www.sangaretentedcamp.com and Green

5. Hills hotel- www.grenhillshotel.co.ke
POSITION. CHEF DE PARTIE.
. Duties:
 In charge of saucier section Hot plate/ Fish corner supervising 8 commis chefs
 Supervising food service assistants and kitchen staff, organizing their daily duties and
monitoring performance.
 Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
 Making sure good nutritional standards are maintained when preparing meals and Enquiring
is any clients have allergies and then cooking meals accordingly.
 Deciding what quantities are to be cooked and the amount of portions to be served and
constantly checking the quality of the food being served to customers.
 Encouraging junior staff in their training and development.
2005-2007: SOUTHERN PALMS BEACH RESORT
POSTION- COOK- •
 In charge of departmental requisition
 Shift planning
 In charge of outside catering and banqueting functions
 In charge of room service
 In charge of Breakfast sections
 Saucier, garde- mange, pastry and butchery cook.
 Preparation and presentation of seafood, Italian dishes and Mediterranean.
 Helped in inventory control, supervision of kitchen cleanness in accordance with
 Hotels code of standard and adherence to H.A.C.C.P standard.
2003-2005- DIANI REEF GRAND HOTEL
POSTION – COOK – Seafood and ala carte cook.
DUTIES
 correctly prepared all food served following standard recipes and special diet orders.
 Planed food production to coordinate with meal serving hours so that excellence, quality,
temperature, and appearance of food is preserved.
 Apportioned food for serving.
 Maintained daily production records.
 Kept work area neat and clean at all times; clean and maintain equipment used in food
preparation.
 completed food temperature checks before service. (H.A.C.C.P)
 Prepare or direct preparation of food served using established production procedures and
systems.
 Complied with established sanitation standards, personal hygiene, and health standards and

6. Observe proper food preparation and handling techniques.
 Stored food properly and safely, marking date and item.
REFEREES
 MR. JOASH OLUM
OPERATIONS MANAGER
SOMAK SAFARI KENYA,
Box1380-00502
Email – joash@somak-nairobi.com
Tel. +254722513304
 MR. David Matiri
. Manager L. Naivasha Resort
Email – dmatiri@gmail.com
Tel. +254727104801
 .MR. Samuel Begi
Manager Pelican Lodge Lake Elementaita
Email.samuelbegi@yahoo.com
Tel. +254722711294.
 Paul womaungo
General Manager
Igongo cultural center and country hotel
Email: pwomoungo@gmail.com
Tel. +2567055072355
+256715259609