OBJECTIVE

I am a result driven Hospitality Professional with 6 years of experience of work in different sections in the Hotel industry. Having progressively grown in my career, I have acquired vast experience in all aspects of hotel operations including but not limited to Front office, Housekeeping, Kitchen and Restaurant. I am dependable, efficient, fast, all-round and passionate about delivering quality products and conformity to Food Safety Standards. Additionally, I have proven track record on Menu engineering and Recipe formulation as well as enforcing it through team members that I have led. Given my experience through a customer-centric approach and excellent leadership skills, I am seeking to secure a position of a Chef where I will be responsible for all aspects of day-to-day operations of the kitchen with the aim of delivering high quality products, safe food and managing Kitchen costs of operation.

EXPERIENCE

June 2022 – July 2023

Chef de Partie

Rwanda Development Board ( RDB), Rwanda

https://rdb.rw/

Menu: Bed & Breakfast, Lunch& Dinner buffets, A la Carte

Responsible for the consistent preparation of innovative and creative dishes of the highest quality, within the specialty section.

Responsible for the smooth running of the kitchen and manage areas of, wastage control and hygiene practices.

Preparing mis-en-place and food production in different sections of the main kitchen.

Implementation of HACCP.

Assisting with the management of health and safety.

Assisting in creating menu items recipes and developing dishes.

August 2020 – November 2021

Asst Cook

Hillpark hotel, LTD, Nairobi, Kenya

https://www.hillpark.co.ke/

Menu: Bed & Breakfast, Lunch & Dinner, Ala carte

Hotel capacity: 200-300 Guests

3 Star Hotel

Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards

Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

Buying, weighing and storing ingredients and food supplies

Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

Managing inventory, unloading supplies and organizing the storeroom

November 2019 – February 2020

Demi chef de Partie

Nokras Riverine Sagana Hotel, Murang’a, Kenya

https://www.nokrashotels.co.ke/

Menu: Bed & Breakfast, Lunch & Dinner, Ala carte

Hotel capacity: 350-500 Guests

3 Star Hotel

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Follows good preservation standards for the proper handling of all food products at the right temperature.

January 2019 – September 2019

Asst Cook

Alps Hotel, Nakuru, Kenya

https://www.thealpshotelnakuru.com/

Menu: Bed & Breakfast, Lunch & Dinner, Ala carte

Hotel capacity: 200-300 Guests

3 Star Hotel

Maintaining a clean work environment by following safety regulations, such as wearing appropriate personal protective equipment (PPE) when required

Preparing and cooking food according to recipes and meal plans as directed by the head chef

Preparing food items for storage using methods such as canning, freezing, dehydrating, or pickling

Preparing ingredients for cooking, including chopping, slicing, dicing, mincing, blending, and grinding

Following established procedures for food preparation, including safety standards for storing, handling, and preparing food

Cleaning and sanitizing kitchen equipment and utensils after each use

Preparing food for large events such as weddings or banquets, including plating meals, setting tables, and arranging flowers

Cleaning dishes, pots, pans, and utensils after they have been used in cooking or serving food

Preparing recipes and working with other kitchen staff to ensure that food meets specific nutritional requirements, such as low sodium or low fat content

August 2018 – December 2018

Waitress

Nairobi Safari Club, Nairobi, Kenya

https://nairobisafariclub.com/

Menu: Beda & Breakfast, Lunch & Dinner, Ala carte

Hotel capacity: 200-300 Guests

4 Star Hotel

Attending and servicing guest rooms.

Checking in and out guests.

Attending and servicing guest rooms.

Day to day running of administration.

Attending to guest complaints.

April 2018 – July 2018

Trainee:

Ibis Styles Hotel, Westlands Nairobi, Kenya

Menu: Breakfast, Lunch & Dinner, Ala carte

Hotel capacity: 200-300 Guests

3 Star Hotel

Was a trainee in the various below departments

Kitchen

Food and beverage service

Front office

Housekeeping and laundry

PROFESSIONAL SKILLS

Skilled in preparation of of Indian cuisines LIKE Soups

Skilled in preparation of Continental cuisines

Trained barista at Java House Africa

Skilled in preparation of Chinese

Cuisines

Contact this candidate