Open to opportunities

Kelvin Odero

@kelvinodero

Head Chef with 12+ years leading luxury, high-volume kitchens and delivering guest-ready quality with disciplined cost control.

Kenya

Message

What I'm looking for

I’m looking for a leadership role in a luxury, high-volume kitchen where I can drive guest satisfaction above 90%, maintain strict HACCP and hygiene standards, and deliver measurable cost savings through waste reduction and disciplined inventory control.

I’m an accomplished Head Chef with over 12 years of progressive culinary experience across luxury 5-star hotels, award-winning restaurants, and international cruise ship operations. I specialize in high-volume food production, menu development, and rigorous cost control—delivering exceptional quality while improving operational efficiency.

My leadership approach is built on building engaged, accountable teams through open communication, mentorship, and empowerment. I cultivate a culture of collaboration and innovation, aligning staff around a shared vision of guest satisfaction, operational discipline, and continuous improvement.

In leadership roles, I’ve achieved up to 15 percent in annual cost savings through targeted waste reduction and precise inventory management. I’ve also increased guest satisfaction scores to over 90 percent and retained more than 85 percent of kitchen staff year over year by fostering a high-performing team culture.

From tightly regulated maritime HACCP environments to upscale dining and event kitchens, I maintain food safety, hygiene, and compliance at every stage. I’m skilled in station workflow during peak service, dietary requirements at scale, and consistently delivering reliable, rehire-worthy performance in dynamic, service-driven operations.

Experience

Work history, roles, and key accomplishments

Current

Assistant Chef de Partie

Current

Britannia Ship Services

Nov 2023 - Present (2 years 7 months)

Managed high-volume roast and hot kitchen production aboard an international cruise vessel across multiple service periods. Maintained HACCP and food safety compliance, reduced production waste through proactive planning, and earned a formal commendation for reliability and service efficiency.

HACCP Food Safety Station Coordination Quality Control

Head Chef

Asyana Gardens

Nov 2021 - Oct 2023 (1 year 11 months)

Led culinary operations for an upscale Nairobi dining and events venue, mentoring the team to improve consistent food preparation performance. Managed dish costing to meet F&B revenue targets, optimized staffing for service and financial goals, and partnered on purchasing to source quality ingredients within budget.

Team Leadership Dish Costing Staffing Optimization Food Presentation Quality Standards

Head Chef

Portland Sports Club

Jul 2017 - Aug 2020 (3 years 1 month)

Directed institutional-scale food service operations, including production scheduling and staff catering, while serving member dining and cafeteria-style needs. Ensured health, safety, and food hygiene compliance, trained staff on plating and food safety protocols, and consistently met target cost-of-sales within strict budgets.

Food Service Production Scheduling Health & Safety Compliance Food Hygiene Staff Training Plating

Banquet Chef

Radisson Blu

Oct 2015 - Apr 2017 (1 year 6 months)

Produced high-quality banquet and event food for hundreds of covers per service, maintaining consistent output across large-volume operations. Managed stock control and equipment inventories, reported breakages to support cost discipline, and helped with menu planning while accommodating diverse dietary needs.

High Volume Stock Control Inventory Management

Demi Chef de Partie

Sankara Nairobi

Nov 2014 - Sep 2015 (10 months)

Supported the achievement of budgeted food cost targets through stock management and waste reduction. Assisted the head chef with daily operations, upheld Sankara brand standards for personal hygiene and grooming, and maintained smooth, quality service.

Stock Management Food Cost Daily Station Support Quality Standards Professional Grooming Standards Team Support Service Consistency Service consistency

Demi Chef

Sarova Panafric Hotel

Jul 2012 - Oct 2014 (2 years 3 months)

Built foundational culinary experience across multiple kitchen stations while developing strong discipline in a respected 4-star hotel environment. Gained early experience with inventory management and supplier relationship building, earning a reputation for dependability and professionalism.

Kitchen Station Training Inventory Food Preparation Team Collaboration