Chef Patrick Kahoto

I am an accomplished chef in food production and kitchen management, enhancing favorable experience for my client’s overall benefit and goal attainment. Am very passionate about the kitchen and its operations, I believe my capacity and experience will be a value asset to this post.

Throughout my career in food production, I have excelled in providing excellent food and the provision of personalized services to meet my clients/guest expectations. My innovation and steadfast zeal to achieve perfection has led to an elevation of my skills. Over the years i have gone through the various kitchen ranks acquiring the necessary on hand experience to understand the fundamental working of the different kitchen and service operations. (fine dining and buffet setups). I strive to be looped in the latest culinary trends and employ them to our local scene.

I have been working in the senior level for the last 8 years as a Head Chef/kitchen manager totaling to 18 years’ experience in food production under my belt which has equipped me with a hands-on approach to problem solving, customer relations, cost control, management and leadership skills, i have specialized in startups successfully and I feel I can transfer that knowledge to your organization. I am conversant in HACCP rules and safety procedures, fire safety and marshalling. I have been a Head chef in AFEX (Turkana, Garissa), Indiana University House (affiliated with AMPATH)in Eldoret, cottars 1820 Masai Mara, wild eye safaris Kenya, Morani restaurant Ol Pejeta conservancy among others