Bio.
I am an award-winning executive chef with experience in menu planning, effective cost controls, employee training and development, and Microsoft skills. Prince Peterson ensure positive kitchen operational flow and strong F&B revenue record while maintaining employee retention through continuous staff engagement, training, and innovation. I am a result-oriented Executive Chef who manages the kitchen and monitors the standards and quality of food in line with the service vision and creative concepts of the Hotel Industry at heart. Chef Peterson Mwendwa is a Mastery Executive Chef with Cooking Philosophy and Technology who efficiently multitasks, a team Player and strong leadership with exceptional team-building skills. I am a member of AAS (Associate of Applied Science) in Culinary Arts and Molecular Gastronomy. I am recognized as the only Executive Chefs in Kenya with Molecular Gastronomy techniques Prince Peterson is a professional and Specialized in unique fusion cuisine. Multi-Cuisine – Conversant in Continental, Indian, Italian/Mediterranean, Oriental/Chinese/Japanese Sushi, African/Swahili, French, Mexican, etc. Chef Mwendwa is fully computer literate and is Proficient with restaurant management software such as MC, SBA, HotelPlus, POS
Work Experience
Peterson Mwendwa Began his career on November 1992 as Kitchen Hand, and by the time of separation on October 1994 Peterson had achieved a Commis1 Position. I stayed jobless for 2 years but I used this time to write and study new recipes from Chef Harrison who was an Executive Chef at Marina Restaurant at the coastal town of Mombasa.
Due to my efforts and interests in cooking and guidance by Chef Harrison I assumed a Head Chef position at Cha cha Restaurant, a newly opening seafood restaurant on September 1996. Together with my Sous Chef David who was more experienced than me I served the restaurant profitably for 2 years until February 1998.
Chef Peterson worked with Royal Reserve Beach Resort as a Chef De partie in 1998, worked with Pelican Grill in Nairobi between January 1999 and January 2000 as a Sous Chef before Joining Trattoria Ristorante as a sous chef on February 2000 and Served until January 2001 when I left to Join Nairobi Safari Club as an Italian Speciality Chef.
On April I left Nairobi Safari Club to Join Jacaranda Hotel Ltd as an executive Sous Chef. Here I was responsible for Receiving of food items from suppliers and checking on their quality. Checking on the quality of food before dispense as per the Hotel standards. Ensuring that enough Mise en place for service is done on time and requisition of all the raw materials needed as per the day’s menu among others. I left Jacaranda on May 2006.
On June 2006 I joined the newly opening Tipilikwani Mara Luxury Camp as an Executive Chef. I the setting and maintaining of a safe and hygienic working environment including proper storage and labeling of food, equipment, utensils. Development new menu options based on seasonal changes and customer demand. I did meetings with sales representatives and suppliers and negotiated prices and other supplies Checked on the quality of the market supplies e.g. vegetables, meat, fruits, etc. Purchased and took care of all the operating equipment like stoves, fridges, pots, etc. in the kitchen. Its while working with this Luxury Camp when I got a scholarship to study Culinary Arts in Switzerland. On May 2008 I left to pursue my Higher Diploma in Culinary Arts at Culinary Arts Academy, “César Ritz” Colleges, Le Bouveret, SWITZERLAND.
Upon graduation from the Culinary Arts Academy on may 2009 I joined Shooting Star Lodge, a newly opening Resort in Zanzibar as an Executive Chef on June 2009. Equipped with fresh knowledge I managed opened the lodge and setting and implementing the SOPs of the kitchen. Set and implemented the Health and Safety measures in the lodge and as per many company policies. Trained first aid, fire and emergency procedures.
I undertook menu planning and execution in liaison with F& B Manager and the General Manager. I hold meetings with the General manager and customers to discuss menus for special occasions such as weddings, parties, anniversaries, birthday parties, etc.
Prince Peterson oversaw kitchen production, food preparation, and employee engagement while ensuring 100% food safety procedures were followed. I monitored food costs and investigated the reasons why it may be high or low. Resolved customer problems and concerns personally.
Its while at Shooting Star Lodge when I enrolled for a degree course in Culinary Arts and Molecular Gastronomy at the famous French University, Le Cordon Bleu where I graduated with 1st class honours on July 2011.
On August 2011 armed with a degree in Culinary Arts and Molecular gastronomy I joined Chobe Safari Lodge, a newly opened state of the art lodge in Uganda, managed by Madhavani group as an Executive Chef. During my three year contract I re-developed the Lodge menu in 2012 that helped in increasing revenue by 100% I also developed a process to reduce food waste tremendously boosting the supply turnover by 70%
I interviewed, trained and guided all direct kitchen staff since 2011 improving kitchen operational flow by 40% and maintained 100% employee retention through positive interaction, guidance, and motivation
Chef Peterson maintaining a safe and hygienic working environment including proper storage and labeling of food, equipment, utensils and conducted regular training and coaching for my team ensuring HACCP records of food safety are duly filled and complied with.
On January 2015 I left Chobe Safari Lodge for Best Western Coral Beach Hotel in Dar es salaam Tanzania as an Executive Chef. At Coral my tasks revolved around Planning the menu and executing a consistency daily breakfast, lunch and dinner buffet in the two restaurants with 300 seating capacity which enabled the hotel to achieve TSH200 million in gross sales revenues within one month i.e. December 2015. I hired, trained and supervised 60 kitchen staff and coordinated with shift leaders on rotating work shifts and performance evaluation of the kitchen crew.
I collaborated with Sous Chefs on buffet menu development, layout and themes for the daily, weekend and special occasions. I served plated (ala carte) lunches and dinners for up to 1,000 people and buffet lunches for up to 3,000 people almost on a daily basis. I left Best Western Coral Beach Hotel on September 2017 when immigration rules changed in Tanzania.
On March 2017 was privileged to secure an Executive Chef’s position with a renown French company Louvre group of Hotels in one of their hotels in Nairobi, Royal Tulips Canaan Nairobi. Here I supervised 37 staff involved in full Kitchen-service operations – sous chefs, line cooks, and Kitchen stewards and directed all food preparation and catering activities.
I managed to switched the hotel operations to MC restaurant management software which improved customer service and led to a 50% sales increase. I developed an international fusion menu which was instrumental in the Royal Tulip’s turn-around and 70% increase in guest traffic. This oversaw service operations for two outlets generating KES 37M annual food sales revenue profits. I came up with guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising the quality of food and customer service. I served for 1 Year contract and left on February 2018.
On May 2019 Chef Peterson joined Nairobi Club as the Corporate Executive Chef. Here I was Leading the operations of all the two outlet kitchens I implementing ergonomic and energy-efficient design for the kitchen and dining area layout. I have Developed new menu and continually oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations. I have implemented procurement strategies to minimize costs and ensure timely delivery. Chef Mwendwa developed food preparation techniques and supplies ordering system that minimized wastage.
Prince Peterson assigns stations and work shifts of Executive Sous Chef, Sous Chefs, line cooks and all kitchen crew for maximum productivity. Chef Mwendwa safeguards excellent food quality and presentation to ensure the restaurant standards are kept and maintained and ensures HACCP is followed at all times, seeking input from the QHSE officer if necessary.