Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 58 views

    Gershom Onsare Ombasa: Career Objectives

    Uploaded by

    Gerry Omba
    Gershom Onsare is a Kenyan national seeking a position that allows him to apply his hospitality knowledge and skills. He has over 15 years of experience in various roles, including head chef positions. His career objectives are to solve hospitality problems in the short term and eventually run his own institution. He has a strong work ethic and is proficient in Point of Sale systems, Microsoft Office, and food preparation. Gershom holds a Certificate and Diploma in Food Production and has worked in restaurants, hotels, and catering positions in Kenya, Uganda, UAE, Qatar, Djibouti.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Gershom Onsare Ombasa: Career Objectives

    Uploaded by

    Gerry Omba
    58 views5 pages
    Gershom Onsare is a Kenyan national seeking a position that allows him to apply his hospitality knowledge and skills. He has over 15 years of experience in various roles, including head chef positions. His career objectives are to solve hospitality problems in the short term and eventually run his own institution. He has a strong work ethic and is proficient in Point of Sale systems, Microsoft Office, and food preparation. Gershom holds a Certificate and Diploma in Food Production and has worked in restaurants, hotels, and catering positions in Kenya, Uganda, UAE, Qatar, Djibouti.

    Original Title

    Resume

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Gershom Onsare is a Kenyan national seeking a position that allows him to apply his hospitality knowledge and skills. He has over 15 years of experience in various roles, including head chef positions. His career objectives are to solve hospitality problems in the short term and eventually run his own institution. He has a strong work ethic and is proficient in Point of Sale systems, Microsoft Office, and food preparation. Gershom holds a Certificate and Diploma in Food Production and has worked in restaurants, hotels, and catering positions in Kenya, Uganda, UAE, Qatar, Djibouti.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    58 views5 pages

    Gershom Onsare Ombasa: Career Objectives

    Uploaded by

    Gerry Omba
    Gershom Onsare is a Kenyan national seeking a position that allows him to apply his hospitality knowledge and skills. He has over 15 years of experience in various roles, including head chef positions. His career objectives are to solve hospitality problems in the short term and eventually run his own institution. He has a strong work ethic and is proficient in Point of Sale systems, Microsoft Office, and food preparation. Gershom holds a Certificate and Diploma in Food Production and has worked in restaurants, hotels, and catering positions in Kenya, Uganda, UAE, Qatar, Djibouti.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    GERSHOM ONSARE OMBASA

    ADRESS: P.O BOX 14318 020200 NAKURU,KENYA.

    NATIONALITY: KENYAN

    DATE OF BIRTH: 21/12/1979

    MARITAL STATUS: MARRIED

    CELLPHONE NUMBER: +254717571171/+254720792249

    E-MAIL: gerryonsare21@gmail.com

    CAREER OBJECTIVES

    Short term: To practically apply the knowledge and skills acquired in solving

    Hospitality problems facing institutions today

    Long term: To advance my career to higher grades and eventually run my own

    institution.

    PERSONAL PROFILE

    A disciplined, focused and result oriented person with a keen eye for detail. Am adept at working
    effectively with multi-disciplined team as a player and good communicator with great
    interpersonal skills. Am a fast learner of new and challenging concepts and capable of exercising
    thought and judgment while still enjoying the challenges of a busy and demanding working
    environment.
    WORK EXPERIENCE
    DEC 2017- TO DATE : PIRI PIRIES BAR AND RESTAURANT - DIANI SOUTH COAST

    -This is an English themed restaurant serving mostly British meals


    Though we do have themed nights and special events which are
    Booked by guest with special menus.
    -We are the opening team for this restaurant which opened its doors
    Officially in December 20th and I am the Head Chef in charge of all
    The kitchen operation, Stores operation and currently taken over as
    The pastry chef.
    -On the busiest nights we usually do 100-150 pax and food cost is at
    30%

    JULY 2017-NOV2017: GABZ LOUNGE AND RESTAURANT - KAMPALA, UGANDA

    -This restaurant is a continental cuisine restaurant with a mix of


    The local cuisine. I was reporting to the Manager.
    - On the busiest days we used to do between 200-250 covers
    which was mostly on the weekends
    -I am currently working here as the Head Chef where I came in to
    Set up the new menu, control measures and input the std recipes
    into the P.O.S system and make sure the kitchen Staff follow the
    Standard recipes which I inputted and maintain the quality and
    Quantity of dishes to the guest.
    - While here I found the food cost at 78% and on the first month
    Brought It down to 38%. As at now we are maintaining a food cost
    Of between 28-30%

    MRCH 2017-JULY 2017 : CROWNE PLAZA HOTEL - NAIROBI , KENYA

    -This is a Five Star Business Hotel dealing with seminars and fine
    restaurant. I was working as Chef De Partie and was reporting to
    the Sous Chef
    -On the seminars we used to do at least 500-700 covers per day
    and A la carte we used to do 80-100 covers per day.
    -I learned different kinds of cuisines because of the seminars we
    used to serve different kinds of nationality which the menus were
    Tailored to suit the client’s needs and requirements.

    MAY 2016 – FEB 2017 : COUQLEY FRENCH BISTRO (AEGIS HOSPIALITY) -DUBAI U.A.E

    -This is a French cuisine restaurant. I was working as a Chef De


    Partie and was reporting to the Sous Chef and it was A la carte
    Menu
    -On the busy days we used to do at least 150-200 covers. We were
    The opening team of the restaurant because it was the first
    Couqley French Bistro in Dubai. Originally from Lebanon.
    - When I was working here I learned a lot about French food and
    their preparation and acquired different cooking skills.
    NOV 2014 – MAY 2016 : MAISON MATHIS BELGIUM RESTAURANT - DUBAU, U.A.E

    -This is a Belgium Themed Restaurant with Belgium Food. I was


    Working as a Chef De Partie and was reporting to the Sous Chef.
    -We were doing at least 200 covers per day and 4 staffs under me.+
    - While I was there I did manage to introduce two of my signature
    Dishes to the Chef’s Board and which were eventually put on the
    Menu because they were very popular with the guest.

    JUNE 2013 – OCT 2014 : ARDAN RISK AND SUPPORT SERVICES LTD - TURKANA, KENYA

    -We were catering for the drilling company called Tullow Oil in
    Turkana.I was working as a Head Chef and was reporting to the
    Camp Manager. There were 18 Staff members under me.
    -At any given time we used to prepare meals for 250 people who
    Were working at the camp everyday covering all the meals i.e.
    Breakfast,Lunch, Dinner and Midnight Chow because it was 24 hrs.

    JULY 2010–JUNE 2013: PACIFIC ARCHITECTS AND ENGINEERS (P.A.E) - DJIBOUTI

    -I was working as a Senior Cook which is equivalent as a Chef De


    De Partie
    -We were catering for the American Military and contractors who were
    Stationed there and who were over 4000 personnel and we were
    Operating 24hrs at the dining hall and we also used to do theme
    Nights of different cuisines everyday so as to cater for all the
    Different Nationalities who were working there. We were a total of 60
    staff and 10 staff member under me at any shift.

    JULY ‘09–JULY 2010 : LADOLCEVITA ITALIAN RESTAURANT - DOHA, QATAR.

    -It was an Italian theme restaurant serving Italian food and I was
    Working as an Assistant Chef and was reporting to the Head Chef
    and Was the opening team of this restaurant. While I was there I
    learned about Italian food and acquired the necessary culinary skills
    to prepare most Italian dishes .On the busiest days we used to do
    150-200 covers and we were 8 staff members.

    NOV ‘08–JULY ’09 : ASHNIL HOTEL AND LODGES - SAMBURU, KENYA

    -It was a continental theme menu. I was the Assistant Chef reporting to
    The Head Chef. We were the opening team of this establishment and
    as such helped the Head Chef to come up with the menu for the place.
    -When the occupancy was full we used to cater for 120 cover and 8 staff
    Member at any shift totally 16 staff.
    APRIL ‘06–AUG ’08 : KENGELES BAR AND RESTAURANT - LAVINGTON , KENYA

    -It was continental cuisine and I was working as an Assistant Chef


    Reporting to the Head Chef. On the busiest days we used to do
    150-200 covers. I was in charge of 5 staff members at any given shift.

    JAN ’05 – DEC ’05 : LEWA WILDLIFE CONSERVANCY - ISIOLO, KENYA

    -We were serving mainly continental cuisine but depending on guest


    Request we would serve other cuisine. When occupancy was full
    We would serve 80 covers at the lodge at which I was working. I was
    Working as a Assistant Chef but in charge of the Lodge and 5 staff
    Members working under me and reporting to the Head Chef.

    NOV ’03 – SEPT ’04 : THE NORFOLK HOTEL - NAIROBI, KENYA

    -It is a 5 star Hotel which serves continental cuisine with infusion of


    Samples of other international cuisines. It was on the job training where
    We were passing through all the sections of the kitchen and reporting
    to the Chef De Parties.

    Over the years working in all this different jobs and company set up I have acquired on the work
    experience on handling Point Of Sale (P.O.S) System and MICROS System and am very capable
    of using them at work. I am also proficient in Microsoft Office packages which I have trained on
    the job over the years that I have worked

    EDUCATIONAL BACKGROUND

    DEC 2000 –JAN 2002 : Studied for my Certificate and Diploma in Food production at Career
    Where I finished and covered following modules:-Menu Planning
    Food and beverage sales and service-Food and wine harmony
    Nutrition and hygiene-Social studies -Food preparation

    JAN1994 –DEC 1997 : Cardinal Otunga High Scholl where I did my Kenya Certificate
    Secondary Education where I finished and attained a mean grade of
    C– (Minus)

    JAN1986 -DEC 1993 : St Michaels primary school where I did my Kenya Certificate of Primary
    Education where I finished and attained a mean grade of C-(minus)
    REFEREES

    Executive Chef Wisdom Mwandoe


    The Cycle Bistro,
    wisdomscott2000@yahoo.com
    Dubai, United Arab Emirates
    +971504235347

    Chef Mathew Kwena,


    Chef Consultant,
    matthewlechef@gmail.com
    +254706451200
    Nairobi, Kenya

    Mr. Abel Kirui


    Manager
    +256700814348
    Kiruiabel1@gmail.com
    Gabz Lounge and Restaurant,
    Kampala , Uganda

    You might also like