LinkedIn [Newalt Mkoya]
Reliable and flexible Chef with experience succeeding in fast-past, high-pressure culinary situations requiring attention to detail and organization; Builds rapport with colleagues and maintains team- oriented and sanitary kitchen space; Monitors food and kitchen expense to balance business needs with creative dining options; Possesses comprehensive knowledge of food trends and ability to continually adapt recipes to surprise and delight customers.
Automotive Management Services, Afghanistan
-Plans and organizes logical work sequences within time restraints.
-Manages the cleaning and sanitation of all food preparation equipment and maintains it in such a manner that it remains in a safe and operable condition.
-Ensures that safety and hygiene regulations are being strictly adhered to. This includes the upkeep of high standards of sanitation, hygiene and cleanliness throughout the kitchen area. 2
JULY 2015 TO NOVEMBER 2017
Gulf Catering Company, Darfur-Sudan
- Produce a consistent, high quality product and provide a courteous, professional, efficient and flexible service at all times. Supervise, correct and demonstrate all duties and tasks in the assigned Place of Work.
AUGUST 2014 TO JULY 2015
Garde manger Chef
Marriott Marquis Hotel, Doha Qatar
- Establish culinary standards specific to the hotel which meet the needs of the target market.
- Develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples in conjunction with the Executive Chef. JANUARY 2014 TO JULY 2014
Renaissance Hotels, Doha Qatar
-Providing kitchen service for guests to contribute to an overall exceptional experience in all kitchen departmental jobs. Communicate with restaurant manager for smooth running of front and back of the house.
MAY 2013 TO DECEMBER 2013
JA Resort and Hotels, Dubai-United Arab Emirates
-Ensure full liaison with other members of the section and the Kitchen team
-Strong communication with the Chef de Partie of the section
-Completion of daily required food safety records to comply with HACCP & Sous Vide SOP's
-Daily data collection and reporting of issues as they arise
-Completion of Progress Training & participation in Progress related activities
-Support of Departmental objectives
DECEMBER 2011 TO DECEMBER 2012
The Exchange, Afghanistan
-Demonstrate initiative at all times
-Strong desire to improve on skills and knowledge
-Ability to produce own work in accordance with a deadline
-Seek own solutions to the minor obstacles that occur from time to time. 3
High School Certificate /Vihiga High School, Kenya NOVEMBER 2007
Food Science, Diploma/Friends Collage, Kenya
Gulf Catering Company
Executive Sous Chef
Marriott Marquis Doha Hotel