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Food Chef

Location:
Nairobi, Nairobi County, Kenya
Posted:
March 17, 2020

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Resume:

BERNARD. OWINO. ONGALO

P.O BOX 704**-*****

NAIROBI. KENYA

PHONE :( +254-*********

EMAIL: adcb2j@r.postjobfree.com

INTRODUCTION

My name is Bernard Owino Ongalo a graduate student from Top Chefs Culinary Institute with a Diploma in culinary arts i.e. hot kitchen. I am a versatile in the kitchen with attributes of working under minimal supervision, producing dishes in time and in correct quality and taste, and working under a clean station and also can multi task under kitchen environment. As a commie chef I am open to learn new creative ideas in the kitchen, better my skills in the kitchen by adhering to what is instructed by the senior chefs and also be innovative and a team player. I am also computer literate i.e. I can order in deliveries and supplies of food products, can calculate menu costing and pricing and also can come up with a new restaurant recipe menu design and pricing. I have good social skills i.e. communicate efficiently, bond with others at my work area, hardworking team player. I have been in the industry for two years and I am enjoying the experience and also learning to better my skills in the kitchen so as to be a better executive/ sous chef in the future.

EDUCATIONAL EXPERIENCE

NAME FROM TO AWARD ATTAINED

Top Chef Culinary institute March 2016 - March 2018 Diploma Brookshine Sec School March 2010 - November 2013 KCSE Certificate ST. Elizabeth Academy January 2007- November 2009 KCPE Certificate JOB EXPERIENCE

Crowne plaza (Nairobi, Kenya) October 2018 to October 2019 Intern

Garde manger

• Preparation of non vegetarian and vegetarian salads.

• Preparation of milk shakes, smoothie’s and lassie.

• Preparation of dressings i.e. Caesar dressing.

• Preparation of sauces i.e. cocktail, honey mustard.

• Preparation of burgers and sandwiches

Chinese

• Preparation of mise en place for the day and also prepare the dishes on time with minimal supervision

• Cook food accordingly to recipe and food preparation standards

• Preparation of different sauces i.e. kungpao, pizza sauce

• Preparation of Asian cuisine’s

• Preparation of pizza

Pastry

• Measurements of the ingredients used to preparation of pastries.

• Making dough.

• Making dessert.

• Coming up with decorations to desserts and baked products. Breakfast

• Preparation of mise en place

• Making waffles and crepes

• Making different types of egg dishes i.e. scrambled, omelets, poached Indian

• Preparation of mise en place

• Preparation of naan

• Making indian cuisine’s

• Marinating and preparing of food

Gertrude’s Hospital (Nairobi, Kenya) June 2018 to August 2018 Commis chef

(Saucier, Entremetier, Breakfast)

• Prepare mise-en-place for the day and also prepare the dishes on time with minimal supervision.

• Stock rotation in which you regularly check for out of date products and replace it with fresh ones.

• Produce quality dishes in a timely and efficient manner for the guests and staff.

• Cook food accordingly to recipe and food preparation standards.

• Marinate meat products and also moderate doneness of dishes.

• Make different starches and vegetables using different recipes.

• Prepare mise-en-place i.e. condiments for making an omelet.

• Making various types of egg dishes and also moderate doneness of product. Fairview Hotel (Nairobi, Kenya) October 2017 to March 2018 Intern Buffet

• Produce quality product in a timely and efficient manner for the guests or staff.

• Responsible in maintaining cleanliness, sanitation at the assigned work area.

• Prepare and cook all food items by the recipe and to specification.

• Prepare, season and cook a wide variety of meats, vegetables and soups.

• Marinating meat products and also plating incase the buffet is closed and walk-in’s come asking for food.

Butchery

• Marinating meat products, making different types of cuts to meat carcasses and also deboning of meat carcasses.

• Maintaining cleanliness, sanitation at the assigned work area. PASTRY

• Measurements of the ingredients used to preparation of pastries.

• Making dough.

• Making dessert.

• Coming up with decorations to desserts and baked products. Boma Hotel Kenya) (Nairobi, October 2016 to March 2017 Intern

Atrium

• Organize the assigned work area and efficiently put away orders. Produce quality product in a timely and efficient manner for the guests or staff.

• Provide the highest and most efficient level of hospitality service to the guest. Responsible in maintaining cleanliness, sanitation at the assigned work area.

• I learnt a lot on how to plate your meals and how to prepare your meals, i.e the pasta's and marinating of meat. Saucier Prepare mise-en-place for the day and also prepare the dishes on time with minimal supervision.

• Stock rotation in which you regularly check for out of date products and replace it with fresh ones.

• Produce quality dishes in a timely and efficient manner for the guests and staff.

• Cook food accordingly to recipe and food preparation standards.

• Marinate meat products and also moderate doneness of dishes. BREAKFAST

• Prepare mise-en-place i.e. condiments for making an omlette.

• Produce quality dishes in a timely and efficient manner for the guests and staff.

• I learnt on making various types of egg dishes and also moderate doneness of product. KITCHEN SKILLS

• Pay Attention to Detail As a chef I have learnt to be precise. Every ingredient and measurement must be exact.

• Business oriented I have learnt that a good chef is also a good businessman. He or she should always be thinking about how to make delicious food while also being cost-effective.

• Cleanliness I have learnt a good chef needs to know the necessity of keeping the kitchen clean. This is very

• important in a restaurant; where as unclean working areas can affect the quality of the food, and can even force a restaurant to shut down due to food poisoning.

• Creativity As a Chef, I have learnt to be open in incorporating new food items into menus and improving old recipes. Creativity will keep customers coming back to a restaurant.

• Multitasking In the kitchen, a chef is always working on multiple tasks at once. He or she must be able to complete all of these tasks at the same time, and efficiently. REFEREES

Bernard.O.Ochieng

Crowne Plaza

PHONE: +254*********

EMAIL: adcb2j@r.postjobfree.com



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