MWACHAMBI NYIRO MAILA

KILIFI-KIBARANI

PASSPORT NO: A2538679

CELL NO : +254*********/+252*********

POSITION:CHEF DE PARTIE

CAREER OBJECTIVE

Self-motivated and quality-driven Chef with a verifiable track record of preparing exceptional cuisine and maintaining a safe and efficient kitchen environment and ready to reflect theArmed Forces Officers Club & Hotel philosophy by providing the highest quality of service to our customers. Highly skilled in creating menu specials while ensuring that all stations are set before service time. Track record of managing cleanliness and sanitation of kitchen. Strong leadership qualities; able to motivate the culinary teams to deliver genuinely spectacular results

PROFFESIONAL EXPERIENCE

JUNE 2019 TO DATE ATLANTEANWORLDWIDE SOMALIA

POSITION:CHEF DE PARTIE

DUTIES AND RESPONSIBILITIES

•Prepare salads, soups, fish, meats, vegetables, desserts and other foods.

•Ensure that all stations are set appropriately.

•Supervise and control the work of the kitchen personnel in your section and assist with overseeing the daily operation of the kitchen

•Ensure food portioning, serving, requisitions and receiving from stores are properly controlled

•Together with the Sous Chef promote on the job training & coaching of all subordinates with focus on improvement of relevant culinary skills to enhance customer satisfaction levels

•Assist Sous Chef to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout all kitchens

•Process and store food items.

•Make sure that all kitchen staff is aware of standards and protocols.

•Manage rotation of food items in chillers.

•Ensure kitchen and wors area’s cleanliness.

•Maintain and ensure the quality of prepared and raw items

•Maintain a high standard of all food preparation and service according to the standards required by the management

JULY 2005 TO MARCH 2015-KENDWA BEACH RESORT ZANZIBAR

POSITION: CHEF DE PARTIE

DUTIES AND RESPONSIBILITIES

•Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across Hot section

•Liaise with EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & customer requirements

•Ensure that the resources of the Indian Hot sections are utilized in a way that supports the development of the catering facility to achieve any additional revenue streams

•Assist the Sous Chef to manage productivity to meet growth in line with budget KPI targets

•Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback

•Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle

•Coordinate with relevant departments to ensure effective communication & support of logistical structure in delivery of end product

EDUCATIONAL BACKGROUND

•Jan.1989 to Dec.1992-Takaungu Secondary School.

(High School Diploma)

•Utalii College Jun.2005 to July 2005

(Certificate of Attendance)

ADDITIONAL SKILLS

•In possesion of Minimum 4 years international experience in 5 star hotels and/or fine dining establishments in Hot Cuisine.

•Formal catering certificate from recognized international institutes

•Detailed orientated with good English and Able to coach & training staff.

•Able to make decision within high stress environment

•Consistently aware of latest trends in culinary world & new kitchen technologies.

REFFEREES

provided on request

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