Seth Odondi
NASSAU
Summary
Enthusiastic Sous Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
11
11
years of professional experience
Work History
CHEF DE CUISINE
MARCUS RESTAURANT(RENOWNED CELEBRITY CHEF)
02.2024 - Current
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
SOUS CHEF
MARCUS RESTAURANT(RENOWNED CELEBRITY CHEF) GRAND HYATT BAHAMAR
09.2022 - 02.2024
- Planned and directed high-volume food preparation in a fast-paced environment. Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain astellar business reputation also collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high-quality standards. Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures also assisted with menu development and planning..
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money also evaluated food products to verify freshness and quality.
- Implemented successful cross-marketing strategies such as food and wine pairing. Developed close relationships with suppliers to source the best ingredients.
- Developed new recipes and flavour combinations to enhance customer dining experience and also participated in food tastings and taste tests.
HEAD CHEF
WHITE HORSE RESTAURANT, BERMUDA
09.2021 - 08.2022
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff. Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment. Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and cooked memorable dishes that brought new customers into the establishment. Obtained fresh, local ingredients to improve dish flavours and limit grocery costs.
CHEF DE PARTIE
MARCUS SAMUELSSON RESTAURANT(RENOWNED CELEBRITY CHEF)FAIRMONT HAMILTON PRINCESS BERMUDA
08.2017 - 08.2021
- Maintained well-organized mise en place to keep work consistent. Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation and also operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards. Prepared items for roasting, sautéing, frying and baking.
- Modernized work processes to reduce guest wait times and boost daily output also Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability. Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation. Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality. Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
CHEF DE PARTIE
WYNDHAM HOTELS ( RAMADA CITY CENTRE ) BAHRAIN
02.2016 - 07.2017
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
DEMI CHEF DE PARTIE
STARWOOD HOTELS (WESTIN AND LE MERIDIEN HOTEL) BAHRAIN
12.2014 - 12.2015
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
COMMIS CHEF
HOSPITALITY DEVELOPMENT COMPANY(HDC)- QATAR
04.2013 - 11.2014
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
Education
COOKERY
AUSTRALIA HARBOUR CITY COLLEGE
2023 - 2024
Science & Cooking: From Haute Cuisine(Certificate)
Harverd University
12.2018
Diploma in European Hospitality Management
Stonebridge College
01.2018
Diploma in General Food Production
Stonebridge College
12.2014
Diploma Hospitality And Food Production Management
Ujima Foundation College
12.2010
KCSE Certificate
Kowuor Secondary School
12.2008
KCPE Certificate
Kamolo Primary School
12.2005
Skills
- Safe Food Handling
- Disciplinary Action
- Create Recipes
- Coaching and Mentoring
- Kitchen Staff Management
- Ordering and Requisitions
- Line Inspection
- Servsafe Certified
HOBBIES
Reading culinary books like ; the professional chef, the soul of a chef by Michael Ruhlman.
Watching football games e.g Champions league, English Premier League.
Watching culinary shows like; Chef's Table, The Chef Show, The Final Table.
LANGUAGES
Swahili
Native language
English
Proficient
C2
Arabic
Beginner
A1
Timeline
CHEF DE CUISINE
MARCUS RESTAURANT(RENOWNED CELEBRITY CHEF)
02.2024 - Current
COOKERY
AUSTRALIA HARBOUR CITY COLLEGE
2023 - 2024
SOUS CHEF
MARCUS RESTAURANT(RENOWNED CELEBRITY CHEF) GRAND HYATT BAHAMAR
09.2022 - 02.2024
HEAD CHEF
WHITE HORSE RESTAURANT, BERMUDA
09.2021 - 08.2022
CHEF DE PARTIE
MARCUS SAMUELSSON RESTAURANT(RENOWNED CELEBRITY CHEF)FAIRMONT HAMILTON PRINCESS BERMUDA
08.2017 - 08.2021
CHEF DE PARTIE
WYNDHAM HOTELS ( RAMADA CITY CENTRE ) BAHRAIN
02.2016 - 07.2017
DEMI CHEF DE PARTIE
STARWOOD HOTELS (WESTIN AND LE MERIDIEN HOTEL) BAHRAIN
12.2014 - 12.2015
COMMIS CHEF
HOSPITALITY DEVELOPMENT COMPANY(HDC)- QATAR
04.2013 - 11.2014
Science & Cooking: From Haute Cuisine(Certificate)
Harverd University
Diploma in European Hospitality Management
Stonebridge College
Diploma in General Food Production
Stonebridge College
Diploma Hospitality And Food Production Management
Ujima Foundation College
KCSE Certificate
Kowuor Secondary School
KCPE Certificate
Kamolo Primary School
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