Doris C. Sang

**** ************ ***.****** ****** MD

301-***-**** adrf33@r.postjobfree.com

Dedicated and self-motivated with extensive professional expertise in the hospitality and restaurant industry. Trained as a Lead Line Cook with 13 years of extensive experience in Kenyan, Mediterranean, Asian & Arabic Cuisine. Capable of managing dining services of up to 150+ tables while managing and motivating staff to perform to best of abilities across every service. Assisted in creating new recipes, added new items to the menu and encouraged the use of modern techniques.

PROFESSIONAL EXPERIENCE:

Head Chef Hakuna Matata Grill, 2405 Price Avenue Maryland, US

June 2019- Present

The head chef at the restaurant, some of my key responsibilities are develop menus and Create New Recipes. adhere to Food Safety Regulations especially during the pandemic. Train cooking staff monitor daily food inventory and order Items. Quality Control all the cuisines making sure they are correctly plating and taste right. I have been keeping all kitchen and stock areas clean every shift and making sure all items were sanitized and ready for use for the safety of the customers and employees.

Lead Line Cook Little Kampala Restaurant, Laurel, Maryland, US

June – October 2018 Overall supervision of the prep cooks including setting up and stocking stations with all necessary supplies. Responsible for prepping ingredients and putting together dishes according to restaurant specifications. Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cooking menu items in cooperation with the rest of the kitchen staff.

Prep/line Cook Swahili Village Bar and Grill, Beltsville, Maryland, US

November 2017 –May 2018 Knowledge of kitchen tools and utensils for distribution and delivery to work stations

Good coordination of food orders and processing of prep items for cooking by chef and line cooks Good learning skills in line with the needs of the chef and the restaurant in maintaining its type of cuisine.

Ability to work following verbal instructions

Work well under pressure

Lead Line Cook The Sting Bar & Grill Hotel Ltd, Nakuru, Kenya

July 2016 – August 2017

•Managed daily kitchen operations with 5 staff members

•In charge of food preparation and production - ensured 100% food safety procedures were followed

•Assisted in the development of a process that reduced waste by 30% and improved supply turnover by 50%

•Responsible for all food preparations areas and storage areas - confirmed that they met restaurant’s cleaning standards

•Ensured impeccable food presentation and garnishing which created repeat business

•Worked with team of cooks to do portion preparations for other shifts when needed

•Ensured freshness and rotated out old products based on a schedule created by the restaurant

Lead Line Cook Taidys Restaurant Limited, Kericho, Kenya

January 2011 – February 2015 • Directly oversaw the overnight store operations, including issuing staff assignments and creating production lists

•Reported on weekly sales to management

•Supervised, trained and developed team members in accordance with company policies and • procedures

•Responsible for all food preparations areas and storage areas - confirmed that they met restaurant’s cleaning standards

•Ensured freshness and rotated out old products based on a schedule created by the restaurant

•Mentored and trained four junior staff, improving performance by 20%

•Collaborated with Head Chef in menu design and innovative recipes

Cook Classic Hotel, Kericho, Kenya

January 2011 – February 2015

•Dedicated to quality; inspect and test all food before it is served

•Cooked food to order following specific menu

•Handled multiple order tickets

•Adhered to the precise instructions of the head chef

•Maintained a clean and safe station and exhibited great time management skills

Chef Garden/Farming Kericho, Kenya

January 2011 – February 2015

•Maintained a one acre of potatoes & tomatoes

EDUCATION

KENYA HOTEL INSTITUTE, NAKURU April 2001 – April 2002

Associate of Arts: Certificate in Food Production

Londiani Girls’ Academy January 1994 – November 1997 Kenya Certificate of Secondary Education

ACHIEVEMENTS

•Catered wedding events with team members where the guests exceeded over 400

•Received a Certificate award for Best Food Presentation in 2013

•Oversaw store renovation and expansion project, which increased revenue by 20%

•Acted as shift leader while manager was on maternity leave

•As team lead, sustained a high performing team and minimized employee turnover

•Recognized for outstanding customer service and consistently received a 100% rating for customer satisfaction

•Provided outstanding customer service that contributed to the honor of “Best restaurant in Kericho County

•Consistently held the position of best performing store in the region

•Received Certificate of Presidents Award Gold Standard for young entrepreneurs

VOLUNTEER ACTIVITIES

•Trained Elementary and Middle school students on health, hygiene and nutrition

•Guidance and counselling on health and hygiene to my local community

REFERENCES

Paul Ofwono – Manager, Little Kampala Restaurant – 7669 Bluff Point Lane, Elkridge, MD 21075 Phone +1-202-***-****

Victor Odwori – Executive Director – Cypace Marketing LLC – 13209 Ailesbury Ct, Upper Marlboro, MD 20772 Phone +1-240-***-****

Paul Ofwono-Owner, Hakuna Matata Restaurant -2405 Price Avenue Silver Spring MD 20902

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