cook
Resume:
CURRICULUM VITAE
Name : David Weru Kibata
Permanent address : P.o Box 1216-10101. Kenya
Cell phone Kenya : +254*********. Or
Cell phone Afghanistan : +937********
Email address : ***********@*****.***
Date of birth : 24
th Feb, 1978
Passport no : AK0064542
Citizenship : Kenyan
Status : Married
Language : spoken fluent English
Personal statement
Hardworking, motivated and enthusiastic chef with a real time passion for food,
and sure to exceed customer expectations. My leadership style is to always lead
by example by observing standards, rules and regulations. Being well versed with
cooking methods can improve on cuisine and operate within healthy profit
margins. By possessing extensive knowledge of all rules and regulations
concerning personal hygiene and appearance, I’m able to ensure strict compliance
with highest standard. I’m a good team player and have experience required to
create stimulating positive and energetic working atmosphere. Right now I’m
eager to further develop my career with leading organization.
Key skills/Areas of expertise
-Menu planning -first aid Short Order Cooking
-Stock taking -fine dining Mass cooking
-Safety and hygiene -task prioritizing and supervision in the kitchen
Culinary Skills
Knowledge of recent cooking trends and ingredients.
Able and willing to cook for mass production and within tight budgets and
monitoring food prepared meets the standard and presented in superb manner.
Help to train develop and grow kitchen staff and ensure they understand duties
they are needed to perform.
Ensure all food is delivered,stored,cooked and served in right manner at all times.
Fully conversant with all food safety regulation and in particular HACCP
Personal skills
Troubleshooting any problem that may arise and making decision on best way to
solve them.
Mentally tough enough to be able to work long hours in hot and busy kitchen.
Sound knowledge of computer Microsoft office
Trained and experienced class BCE vehicles
Culinary knowledge
Year 1999-2002 Graffins College pursue diploma level in culinary arts
Achieved city guilds certificates.
Year 2010-2011 attended Kenya Utalii College pursued culinary skills in
Cost cutting methods in modern catering.
Menu planning, preparation and food presentation.
Hygiene and preserving of food.
Stock controls and reordering levels.
Employment history
Years in workforce: 13years.
3 years worked as a cook with Sun Africa hotels.
5 years worked as chef de partie (section head chef)with Enashipai Resort & Spa.
4 years worked as chef with MECHEM in Somalia UN Camp.
Currently working in Afghanistan,Kandahar (KAF) with Dyncorp International as a
cook at Northline Dfac.
Skills and experience achieved
Strong knowledge of different meats cuts cooking times and their sauces.
Well versed with planning menus and establishing food portions, requirements
and order supplies.
Experienced in performing food quality inspections to ensure all food conform to
hygiene standards.
Well horned aesthetic skills aimed at arranging and presenting food in a manner
pleasing to the eye.
Adept in using kitchen equipment tools and knives.
Ability to analyze and interpret documents such as recipes and manuals.
Ability to participate in emergency life-saving drills and required training.
Skills achieved while working with mechem Somalia UN Camp.
Able to withstand changes in temperature, occasional smoke, steam and heat and
work in a confined area.
Competent at adhering to set budgets.
Demonstrated ability to set and supervise buffets.
Absolute flexibility aimed at testing new recipes in order to add to existing menus.
Adapted to and accommodated guests allergies and dietary requests in line as
directed manager and chefs.
Involved in setting and opening of two new camps; Mogadishu and in Baledogle
aviation camp.
Ability to work, mingles and stay in multicultural working environments as one
Mechem family.
Exceptional skills I have gained here in Afghanistan, Kandahar Northline Dfac.
working as grill, oven and short order bar cook have strengthened me interms of
planning, mentally and physically and develops a positive attitude towards any
scope of work in kitchen as Northline Dfac has a good history of good quality food
with a head count of over 10,000
working as short order bar cook have enabled me to plan, execute and manage
high flow of guests during service times, prepare items as per guests taste and
presentable manner.
In my knowhow list I have added new food item like Mongolian cooking, chicken
wraps, beef bulgogi burgers and egg rolls . The daily special items for day in short
order bar makes our clients to make repeat visit in our Northline dfac.
Keen on reading temperatures for freezer, chiller, food warmers, and all food in
service line filling the temperature logs and if need be reheating to correct
temperatures.
Attended trainings on safety at work. Use the right tools for the right job and
wearing protective gears to avoid injuries.
Trained to be ambassadors in labeling storing in right temperatures and rotating
the stock.
PERSONAL INTEREST
Cooking, learning different cuisine and culture
Jogging and bike riding
Listening Choir music
Game watching with my family
AVAILABILTY
I’m available for job interview and for the job itself immediately.
REFEREES
Tina Parham Mohan Sighn
Manager, NorthLine Dfac Chef, Northline Dfac
Kandahar,Afghanistan Kandahar,Afghanistan
Dickson Aritta Arben Hyasin
Executive chef FS supervisor, Northline Dfac
Enashipai Resort & Spa Kandahar,Afghanistan
Cell +254********* Cell
Signature
David Weru Kibata
***********@*****.***
Contact this candidate