April **** - Current

June **** - March ****

**** ** ****

Samantha Grace Mutero

**** **** * ****, *********** Zimbabwe

+263*********. or +263*********

ad2hyr@r.postjobfree.com

Objective

Seeking a position as an experienced cook in a high-volume set up, utilizing my mastery of various cooking techniques, strong leadership skills, and ability to handle multiple orders efficiently to contribute to the culinary success of the the Cruiseline.

Core Competencies

️Food Preparation ️Kitchen Sanitation ️ Food Production Codes ️Safe Food Handling ️Portion Management ️Cook Line Restocking ️Equipment Maintenance Experience

Meikles Five Star Hotel

1st Cook

Organise and prepare, measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces and casseroles according to five star hotel standards Prepare meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, saltening and steaming

Wash, peel, cut and shred fruits and vegetables

Maintain knowledge of menu ingredients and preparation techniques if requested by guests Coach and guide assistant cooks with food preparation Handle and store perishable foods in a safe, sanitary manner Store leftovers and surpluses in a manner to protect it from contamination Retrieve food from the various stores according to the following day's menu Clean workstation according to standard sanitization procedures Maintain the highest standard of personal appearance and hygiene at all times Meikles Five Star Hotel

Line Cook

Prepared my station before start of service each day Ensured that all needed supplies are present before work Handled food with cleanliness and care

Follow recipes closely and serve food in accordance with hotel standards and guidelines Butchered chicken,fish and shellfish

Cut, trimmed and boned meat prior to cooking or serving Made sure food at my station was ready before needed Cleaned kitchen and organized kitchen utensils

Education

Department of Industrial Training and Manpower Development Zimbabwe Class 1 Journeyman Certificate in Professional Cookery Skills

Ingredient sourcing and budget handling.

Preparing food and plating dishes.

Developing recipes and enhancing restaurants’ profiles. Managing back-of-the-house operations.

State-issued food handling hygiene standards.

Arranging, planning, and breaking down food displays and buffets. Languages

English Very Fluent

Reference

David Lupenga - Meikles Five Star Hotel

Executive Chef

+263*********

Constance Mudaka - Meikles Five Star Hotel (Lafonttein Kitchen) Supervisor

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+263*********

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