line chef

JOHN MAIN MWANGI

Mobile: +974********

E-Mail:*********@*****.***

Professional Objective

I am calm, pleasant, helpful and hardworking individual who has a passion for great. Food and who enjoys cooking mouth watering dishes I gets a real buzz out of working in a busy kitchen and great pleasure out of seeing happy faces enjoying a good meal that I have cooked.

As a natural leader I am not only able to give orders and delegate tasks, but I am also able to reliably carry out orders as well. As an experienced line chef, I have a proven track record of making great food that will entice diners and leave them wanting more. Iam willing to work hard to build a career in the culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individual a reliable, trustworthy and flexible individual who has the relevant. Culinary experience and qualifications that you are looking for. I have comprehensive understanding of the food industry, and extensive cooking knowledge, and I am more than able to abide by all legal requirements, food hygiene regulations and food safety laws.

KEY SKILLS AND COMPETENCIES

•Documented success during 9 years of progressive culinary experience and responsibility

•Highly skilled in preparation of diverse food items

•Knowledge of safety, cleanliness and safe food handling measures

•Well-versed in using and maintaining all equipment in station correctly

•Proven record of service excellence

•Able to work in a hot and busy environment where food is being cooked.

PROFESSIONALEXPERIENCE

Cooking competencies:

•Full knowledge of the Statutory Regulations contained in the Health & Safety at Work Act.

•Comprehensive understanding of Food Hygiene Regulations.

•Experience of high volume catering in a busy work place.

•Detailed knowledge of seasoning and recipes.

KEY COMPETENCIES AND SKILLS

•Cleanliness

•Food preparation

•Attention to detail

•Target driven

•Punctual

SPECIAL EXPERTISE

•Remarkably observant in preparing sauces, gravies and foods of medium and higher complexity accordingly.

•Track record of assisting in setting up plans and actions to correct any food cost problems to control food waste

•Well acquainted with checking pars for shift use, determining necessary preparation, freezer pull and line set-up

•Highly expert in preparing hot-cold menu items, specialty items for formal/informal dining rooms and banquets

•Capable of systematically returning all unused food items, on next shift to designated storage areas being sure to cover and date all perishables

PERSONAL SKILLS

•Making decisions and solving problems*

•Ability to quickly engage with others. Trouble-

•shooting any problems that may arise*

•Mentally tough enough to be able to work long

•hours in a stressful environment Food

•Sourcing, preparation and presentation.

•Food and beverage management

ACHIEVEMENT

•Certificate of SOUP COMPETITION number ONE from Java house

•Employee of the month of least 2 YEARS from Java house

•Certificate in Hazard Awareness from Qatar ways company

•Certificate in catering Security from Qatar ways company

•Certificate in Basic Food Safety from Qatar ways company

Marble Arch Hotel Nairobi (4star Hotel)

1. Professional Experiences:-cook

January 2007 to August 2007. DUTIES-

•King and preparing a variety of fresh nutritious midday meals and other refreshments.

•Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance.

•Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

•Washing, cutting and preparing food before it is cooked.

•Taking into account the wishes of clients when planning of menus.

•Making sure good nutritional standards are maintained when preparing meals.

•Making sure that all food at point of delivery is of the highest quality.

Steers and Debonair (FAST FOOD RESTAURANT)

October 2007 to November 2010.

•Professional Experiences -fast food chef AND Pizza and pasta chef

Responsibilities

•Prepare pizzas, breads and other pastas as requested by customers

•Prepare dough by kneading and stretching as required

•Add toppings according to order slips

•Manage pizza time in the oven

•Deliver pizza to the counter or the customer when needed

•Slice pizza according to size and customer specifications

•Assist in cleaning workplaces

•Assist in maintaining utensils and equipment

Kilimanjaro Restaurant Food Court AND HOTELS (4STAR HOTEL)

November 2010 -OCTB-2012

•Professional Experiences -Head pizza pasta Chef and LINE CHEF

Responsibilities

•Prepare pizzas quickly and efficiently

•Ensure there are adequate supplies for forthcoming days

•Modify work procedures or processes to meet deadlines

•Direct and coordinate activities of workers or staff

•Continental cuisine

•Prepare and cook vegs& non-vegs like steaks, and poultry.

•Prepare special meals

•Plan menus, ensure quality of food and determine size of food portions.

•Estimate food requirements and cost.

•Monitor and order supplies.

•Prep cooks with some experience in line work.

NAIROBI JAVA HOUSE (5STAR)-RESTAURANT OCTB-2012 –NOV-2015

•Professional Experiences LINE chef(ALACARTE LINE chef)

Responsibilities

•Prepared a variety of meats, seafood, poultry, vegetables, and other food items.

•Assumed 100% responsibility for the quality of products served.

•Complied consistently with standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures.

•Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, and fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment.

•Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.

•Followed proper plate presentation and garnish set for all dishes.

•Preparing meals according to the indicated time on the menu

•Finding ways on how to improve on the menu by introducing new alacarte food items

NAS Airport Services (5star) Flight Catering company Kenyan

•Professional Experiences- C0MMIS CHEF

•NOV-2015-NOVE 2017

Responsibilities

•Prepared and produced gourmet cuisine I am responsible in prepare, cook, chill portions using department pacifications

•Also assist main chef and other chefs. In cooking Airlines food Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation

••I do help in Catering facility supplying over 30 International Airlines that fly into and out of Jomo Kenyatta International Airport (JKIA) in Nairobi

•I do help in offer on-site catering services for local companies, hospitals and schools. We also cater for one-off functions: weddings, annual general meetings, cocktail and end of year parties, within the Nairobi

QATAR WAYS (5 Star) AIRCRAFT CATERING COMPANY _ :(6 /11/2017)

Professional Experiences- INFLGHT COMMIS CHEF

•I do also ensure all HACCP hygiene standards and documentations are done for all meals produced by them.

•Followed proper plate presentation and garnish set for all dishes.

•Preparing meals according to the indicated time on the menu

•Check and ensure the correctness of the temperature of appliances and food.

•Serve food in proper portions on to correct serving vessels and plates.

•Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

•Maintain correct portion size and quality of the food to the airways standards.

•Minimize waste and maintain controls to attain forecasted food cost.

•Review status of work and follow-up actions required with the Head Cook before leaving.

•Assists in providing on the job training & development of new cooks.

•Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the management.

Academic Qualification

Primary : Bondeni Primary School 1990 – 1998

Secondary : Muguru Secondary School 1999 – 2002

Technical Qualification:

•DIPLOMA IN FOOD AND BEVERAGE/ NAIROBI AVIATION COLLEGE March2006 to March 2007

Under the listed topics

•Food and menu.

•Function catering

•Service areas and equipment.

•DIPLOMAS IN HOTEL MANAGEMENT-KENYA UTALII COLLEGE January 2007-June2009 Under the listed topics

•Restaurant service

•Customer service

Hobbies

•Enjoy meeting people by traveling and helping in socio-communal tasks e.g. communities clean up etc.

•Watching television, reading newspaper articles and keen in tourism and hotel related ventures.

•Cooking, Drama and modeling.

Personal details

Date of Birth : 6thJune 1982

Nationality : Kenyan

Linguistic proficiency : English and Kiswahili (Fluency in spoken/written)

Marital status : Married

Gender : Male

Religion : Christian

REFEREES

•Hildah Wamaitha Ndung’u

Marble Arch Hotel

Tel:070*******

Head food and Biverage

•FarciesNyachama

Steers and Debonair Pizzas

Te: 072*******

Head chef

•Mores Kachanaga

Kilimanjaro Food court and Restaurant

Head chef

Tel: 070*******

REFERENCES

Available on request.

Contact this candidate