Line Cook Inventory Management

Line Cook/Grill Sarayli Osmanli, Kuwait September 2022 to date

DOMINIC MBUGUA NJONGORO

Line Cook/Grill Precise Culinary Techniques Collaborative Team Player Tel: +254-***-***-*** or +96-560-***-*** Email: ***************@*****.*** PROFILE Experienced and detail-oriented culinary expert with a proven track record in executing precise cooking techniques, collaborating seamlessly with kitchen teams, and ensuring the efficient preparation and timely service of diverse menus. With a strong focus on efficient preparation, cooking, and timely service of menu items, I am dedicated to upholding high standards of food quality, safety, and customer satisfaction. I excel in meticulous station setup, maintaining a positive and professional environment, and adhering to recipe specifications and quality standards. I am seeking opportunities to contribute my expertise in a dynamic culinary environment. EDUCATION

• Diploma in Food Production – Amboseli Institute of Hospitality and Technology; 2013 to 2015

• Kenya Certificate of Secondary Education – Pumwani High School: 2008 to 2011 EXECUTIVE SUMMARY

• Ability to work seamlessly with Multifunctional and diverse teams globally

• Menu Preparation: Skilled in collaborating on menu development, offering insights into flavor profiles, ingredient combinations, and innovative culinary creations.

• ingredient Selection and Inventory Management: Experienced in selecting high-quality ingredients, managing inventory efficiently, and ensuring optimal stock levels for seamless kitchen operations.

• Collaborative Cooking: Adept at working closely with kitchen staff to cook menu items collaboratively, ensuring synchronization and a harmonious workflow for efficient service.

• Food Preparation: Expert in preparing ingredients for service, such as chopping vegetables, butchering meat, and creating sauces, adhering to recipe specifications and quality standards.

• Station Setup and Stocking: Proficiency in efficiently setting up and stocking workstations with all necessary supplies before each service, ensuring a smooth workflow and organized cooking space.

• Adherence to Chef's Instructions and Standards: Diligently following and executing executive or sous chef's instructions, maintaining clear communication to uphold the kitchen's standards and consistency in food preparation.

• Inventory Management and Stock Control: Proficient in conducting stock inventory, monitoring ingredient levels, and effectively communicating any shortages to maintain a well-stocked kitchen and minimize waste.

• Hygiene and Sanitation Compliance: Thorough understanding and adherence to strict hygiene and sanitation regulations, ensuring a clean and safe kitchen environment that meets all regulatory requirements.

• Timely Food Service and Efficiency: Demonstrated ability to ensure food is prepared and served simultaneously, meeting high-quality standards, and adhering to established timelines to provide efficient and timely service.

• Quality Control and Consistency in Cooking: Skilled in monitoring the quality of cooked dishes at various stages of preparation, making adjustments as needed to maintain consistency and meet the restaurant's culinary standards.

• ICT Competencies: Proficient in using MS Word, MS Excel, MS PowerPoint, Internet and Email. PROFESSIONAL / WORKEXPERIENCE As a Line Cook/Grill at Sarayli Osmanli in Kuwait, I expertly execute precise culinary techniques, collaborate seamlessly with the kitchen team, and ensure the efficient preparation, cooking, and timely service of menu items. My responsibilities range from meticulous station setup to maintaining a positive and professional environment, upholding high standards of food quality, safety, and customer satisfaction.

Role Overview:

Station Set-Up and Stocking

• Efficiently set up and stock workstations with all necessary supplies before each service, ensuring a smooth and organized workflow.

Food Preparation

• Preparing ingredients for service, including tasks such as chopping vegetables, butchering meat, and preparing sauces, adhering to recipe specifications and quality standards. Collaborative Cooking:

• Work closely with the kitchen staff to cook menu items in a collaborative manner, ensuring synchronization and harmony in the kitchen for a seamless service.

Cook (Prep Cook) Nyama mama Restaurant April 2018 to December 2018 Adherence to Chef's Instructions:

• Answering, reporting, and diligently following executive or sous chef's instructions, maintaining clear communication to uphold the kitchen's standards and consistency. Station Clean-Up:

• Thoroughly cleaning and sanitizing the workstation after each use, disposing of leftover food responsibly and maintaining a tidy and organized cooking space.

Inventory Management

• Conducting stock inventory appropriately, keeping track of ingredient levels and informing the team about any shortages to maintain a well-stocked kitchen.

Timely Food Service

• Ensuring that food is prepared and served simultaneously, meeting high-quality standards, and adhering to established timelines to provide efficient and timely service. Compliance with Regulations:

• Adhering to nutrition and sanitation regulations, as well as safety standards, to guarantee the production of safe and hygienic food.

Equipment Needs Reporting

• Regularly assess the condition of kitchen equipment and communicate any maintenance or repair needs promptly to the manager, ensuring a well-functioning kitchen environment. Quality Control:

• Monitoring the quality of cooked dishes at various stages of preparation, making adjustments as needed to maintain consistency and meet the restaurant's culinary standards. Line Cook Signature Burger, Kuwait January 2019 to March 2022 As the Line Cook, I expertly crafted innovative burger recipes, collaborated on menu development, and ensured a seamless workflow. From overseeing pastry production to training kitchen staff, my role extended to maintaining high standards, adapting to customer feedback, and implementing cost-effective measures for a dynamic and successful culinary experience. Role Overview:

Menu Development Collaboration:

• Collaborated with the culinary team on menu development, offering insights and suggestions to enhance the overall dining experience.

Specialized Burger Creation

• Contributed to the creation of specialized burger recipes, experimenting with flavors and textures to introduce unique and enticing options to the menu.

Workflow Coordination

• Coordinated with kitchen staff to ensure a smooth workflow, especially during peak hours, optimizing efficiency in the preparation and cooking of signature burgers. Training and Mentorship

• Provided training and mentorship to junior kitchen staff, sharing expertise in burger preparation techniques and fostering a culture of continuous learning.

Customer Feedback:

• Responsively adapt recipes and cooking methods based on customer feedback, ensuring a dynamic approach to meeting evolving tastes and preferences.

Hygiene and Sanitation Compliance

• Strictly adhered to hygiene and sanitation standards, maintaining a clean and organized kitchen environment to meet regulatory requirements.

Customer Interaction:

• Interacted with customers to gather feedback on signature burgers, creating a positive dining experience and cultivating a loyal customer base.

Cost Control Measures:

• Implemented cost control measures, minimizing wastage while maintaining quality standards, contributing to the overall profitability of the signature burger section As Cook, I ensured rigorous adherence to safety and sanitation standards, consistently delivered high-quality food, trained and supervised kitchen staff, and contributed to efficient inventory management, waste reduction, and portion control. Safety and Sanitation Oversight

• Ensured strict adherence to safety and sanitation standards in the kitchen, maintaining a hygienic environment to meet regulatory requirements.

Quality Food Preparation

• Ensured all foods were prepared in accordance with the establishment's standards, consistently delivering high- quality dishes to meet customer expectations.

Training and Supervision

• Provided training and supervision to kitchen staff, fostering a cohesive and skilled team to enhance overall kitchen efficiency.

Inventory Management Assistance

• Assisted in inventory management, monitoring stock levels, and collaborating with the team to optimize ingredient procurement and minimize shortages.

Waste Reduction and Portion Control

• Implemented measures to minimize waste and maintain portion control, contributing to cost-effectiveness and operational efficiency in the kitchen.

Other Past Experiences

Cook Donut World Limited, Kenya January 2017 to June 2017 REFEREES PROVIDED UPON REQUEST

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