Demi chef de partie

Curriculum Vitae

IAN MWANGI MACHARIA

Contact Number: +974-****-****

Email address: ************@*****.***

JOB OBJECTIVE

To work in an organization, which gives me the opportunity to utilize my potential skills and bright personal career, where I can offer myself as an instrument in achieving the main objective where all my hard work,loyalty and honesty would be encouraged and appreciated at all levels.

Personal Skills

·Self motivated, Energetic, Patient,Flexible

·Interpersonal Skills, Critical and Analytical Thinking

·Leadership and Team Building

·Customer Service, Ability to work under pressure

·Strong Communication Skills

·Computer Skills

ACADEMIC QUALIFICATIONS

vCollege: 2012 - 2014

Mwangaza College

ØMwangaza College Certificate Of Qualification

vCollege:2012-2013

Institute of Advanced Technology.

ØInstitute of Advanced Technology Certificate

üINTRODUCTION TO COMPUTERS AND WINDOWS

üMICROSOFT WORD OFFICE

üMICROSOFT OFFICE EXCEL

üMICROSOFT OFFICE PUBLISHER

üMICROSOFT POWER POINT

üMICROSOFT OUT LOOK

vHigh School: 2009 - 2012

Nyeri Baptist High School

ØCertificate in secondary Education.

vPrimary School: 2001- 2008

Bahati Upperhill Academy

ØCertificate in primary education.

WORK EXPERIENCE

Company; NOBU QATAR

Date; February 2017 - June 2020

Position ; Demi chef de partie (Pastry, Garde Manger, Grill, Tempura, Saute)

RESPOSIBILITIES

· The efficient running of the Larder department

and for the co-ordination of the work of its staff.

·The foodstuffs in the department, some of

which may be stored in refrigerators or even in

deep freeze, or preserved by other means.

· To order all necessary stores for the

various larder productions such as salads, sauces.

·For cleanliness and hygiene in the department, to

avoid any danger of contamination and possible

food poisoning.

·Advise the Head Chef as to what

foodstuff items require using to prevent eventual

wastage.

·Able to listen, communicate, and work with other chefs.

·Learning menu development.

·Help the chef de parties where possible.

COMPANY : PIERCHIC

DATE September 2015 - February 2017

POSITION : COMMIS 2 (Pastry Chef from 2015 to July 2016 and Prep team from July to date)

RESPONSIBILITIES:

·Support the Demi Chef de Partie or Commis I in the daily operation and work.

·Work according to the menu specifications by the Chef de Partie.

·Keep work area at all times in hygienic conditions according to the rules set by the hotel.

·Control food stock and food cost in my section.

·Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.

·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 and keep up to date with the new products, recipes and preparation techniques.

·Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

COMPANY : MUNCHERIE FOODS KITCHEN

DATE : March 2015- August 2015

POSITION : COMMIS 3 (Vegan pastry chef)

RESPONSIBILITIES

·To work as directed on station of assignment under appropriate Chef de Partie.

·Set up station properly and on time for each service period.

· Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.

· Make sure quality and quantity meets the required standard.

· Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.

· Be able to work in another area when needed and take part in cross training when directed.

·Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.

·Be able to come to any and all kitchen meetings whilst on duty or otherwise.

·Follow clean as you go policy and keep work area clean at all times.

·Do not leave your section without doing the final check.

·After service switch off and clean oven tops and work areas as well as surfaces.

REFERENCES

1.CHEF ANDREW BOZOKI

PHONE NUMBER: +974********

ADDRESS OF THE KITCHEN

NOBU DOHA

2.CHEF PAUL LUPTON

PHONE NUMBER; +971*********

ADDRESS OF THE KITCHEN

MADINANT JUMEIRAH

3.NATASHA STEPHENSON'S

PHONE NUMBER: +971*********

ADDRESS OF THE KITCHEN

BUSINESS BAY

SHOBA IVORY 1

SHOP 1

Training Attended:

·Food and Beverage

·Computer Skills

PERSONAL DETAILS

Date of Birth 01/18/1993

Nationality Kenyan

Languages Known English, Swahili

Passport No. A2332215

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