Paul Njenga

Munyua

Date of Birth: **/**/****

CAREER OBJECTIVES

To secure a challenging position in the culinary department of your esteemed establishment, so as to hone my skills as a trained Chef. I also aim to gain gastronomic knowledge and experience the culture and cuisine of another country. I am goal- oriented, dedicated and creative with my palette flavours and plating.

EXPERIENCE

Galaries Lafayette, Doha, Qatar —Guard

Jan 2019 - PRESENT

• Customer assistance around the mall

• Response to emergencies

• Access control of contractors and staff

• Daily reports of occurrences and discrepancies

• Patrolling the location including stock rooms and mechanical rooms

Self-Employed, Nairobi, Kenya — Private Corporate

Chef

December 2017 - Jan 2019

● Efficiently curate personalized menu templates and ideas for clients

● Costing and purchase of goods for function

● Ensuring guest satisfaction with event

● Mise en place, production and finishing of the food items including

Plate-Ups,

Buffet service

and Ala Carte

● Stock and Book - keeping after event

Gyros To Go LTD, Nairobi, Kenya — Demi Chef

Feb 2017 - Dec 2017

● Receiving of purchases and stock taking daily

● Requisition procedure for good in the kitchen

● Mise en place of the day, for gyros and pizza

● Receiving guest feedback on food standard and

making necessary adjustment

Home Address: 1075 Kikuyu,

Kenya

Current Address:Al Kassarat Service Street 33, Al Asmakh Complex Building 118

Mobile Number: +974******** +254*********

Email: adg71x@r.postjobfree.com

SKILLS

Team oriented

Ability to work under pressure

Good Customer service

Computer efficient

HOBBIES

Travelling

Bodybuilding

Listening to music

LANGUAGES

French - Basic

Arabic - Basic

English - Fluent

Kiswahili - Fluent

NAS Airport Services, Nairobi, Kenya -Commis

Chef/Garde Manger Supervisor

Nov 2013 - Dec 2014

● Stock-taking and requisition on items needed or

purchased

● Receiving of goods upon arrival from suppliers

● Preparation and presentation of Desserts and pastry items

Marination, and preparation of food

items for airline with use of sous vide

method, including packing and plating

The Carnivore Restaurant,Nairobi, Kenya - Commis

Chef

April 2013 - Aug 2013

● Rotated through different sections in the kitchen including; pastry, rotisserie, saucier and butchery

● Production of buffet items for large corporate

functions, including regulating the items on the line and watching the buffet

● Mise en place of the allocated section

● Meat carving station and service of exotic meat to guest

EDUCATION

Kenya Utalii College, Nairobi, Kenya — Certificate in Food Production

2011 - 2013

Upperhill School Nairobi, Nairobi, Kenya — Kenya

Certificate for Secondary Education (KCSE)

2008 - 2010

Merryland Highschool, Entebbe, Kenya — Kenya

Certificate for

Secondary Education (KCSE)

2007 - 2008

Contact this candidate