PROFESSIONAL SUMMARY

Determined Commis Chef promoting great stamina and versatility. Flexible individual.skilled working as part of a busy team and interested in helping with different tasks. Over 2 years of experience in busy, high-end restaurant environments. Commis chef with 3 years experience in different types of restaurants.Assist other chefs in food preparations, ingredient measurements and station maintenance. Work well in fast-paced cooking and food preparation environment. Particular expertise in commis chef working under renowed chef de parties. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a comis chef in the downtown area. Topnotch professional with expertise in menu development, kitchen management and staff training. Creates a unique and delicious dishes while controlling food and labour costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflow. Hardworking and passionate jobseeker with strong organizational skills eager to secure entry-level commis chef position. Ready to help the team achieve company goals. To seek and maintain full time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem solving skills. Detail oriented team player with strong organizational skills.Ability to handle multiple projects simultaneously with a high degree of accuracy.

SKILLS

Basic cooking methods

Cutting techniques

Proper storage procedures

Food allergies

Stock rotation

Kitchen assistance

Assist customers

Chef support

Station preparations

WORK HISTORY

September 2021 – Current

Nas Airport Services – Commis chef, Nairobi Kenya.

Observed different kitchen Chef’s preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.

Maintained wellorganised mise-en place to keep work consistent.

Place orders to restock items before supplies ran out.

Seasoned and marinated cuts of meat, poultry and fish.

Planned and directed high-volume food preparation in fast-paced environment

Assist other chefs with ingredient preparation in support of recipes designed by head chef.

Assisted with menu development and planning

Evaluated food products to verify freshness and quality.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Set up and broke down kitchen for service.

Participated in food tastings and taste tests.

Coordinated with team members to prepare orders on time. June 2020 – September 2020

Great Rift Valley Lodge – Housekeeping Room Attendant. NAKURU, KENYA.

Operated wet vacuums, buffing machines and upholstery cleaners to clean rugs, carpets and upholstered furniture.

Eliminate germs and minimized infection risk with expert bathroom and kitchen cleaning.

Replaced used towels and other bathroom amenities such as shampoo, paper towels and soap.

Sorted laundry and put away various laundry items.

Restocked room supplies such as facial tissues or personal touch with every job.

adwlbv@r.postjobfree.com

+254***-***-***

93 Nairobi,Kenya

EDUCATION

Diploma in catering and accommodation management

NYS SCHOOL OF HOSPITALITY.

Nakuru Kenya, September 2018

Certificate: Secondary Level

URIRI BOYS HIGH SCHOOL

Migori Kenya, September 2012

Primary level: Certificate

NYASAORO PRIMARY SCHOOL

October 2007

WORK HISTORY

December 2018 – March 2019

Midland Hotel – Kitchen helper – NAKURU, KENYA.

Operated standard kitchen equipment with

focus on safety and sanitation.

Scrapped, washed and effectively restacked

dishware, utensils and glassware to keep

kitchen ready for customers demand.

Followed supervisor instructions to complete

tasks on time.

Helped chefs prepare and present food to

event guests with strong attention to details.

Monitored food temperature and quality

throughout shifts.

Follow recipes and chef instructions to

prepare food correctly.

Operated kitchen equipment in accordance

with manufacturer instructions.

Plated and presented food following chef’s

requirements.

Chopped vegetable, cut up fruits and

prepared sauces when kitchen staff was

busy.

Followed proper handling and sanitation

procedures to comply with food safety

standards and protocols.

Cleaned and organized kitchen stations to

promote team efficiency.

Food rotation

Hospitality management

Kitchen operations

Cleanliness and sanitation

Cook consistent dishes

Meal preparations

Recipe development

Ordering and receiving.

DERRICK OLUOCH OURU

Completed special housekeeping actions such as turning mattresses on set schedule.

Sanitized all kitchen surfaces, wiped down cabinets and swept and mopped floors.

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