Cook
Resume:
ESTHER WAMBUI MWANGI
*************@*****.***
Proven culinary professional in restaurant industry with exceptional skills in meal preparation, portion sizing and plating. Seeking position as next Chef de Partie with establishment that appreciates extensive Indian cuisine expertise.
08/2023 to Current
SENTRIM GROUP OF HOTELS
Chef de Partie
Developing high-quality dishes for guests, including starters, mains and desserts. Designing new ways to present and enhance dishes.
Preparing and cooking high quality food following recipes and menu guidelines. Delegating jobs to junior chefs and apprentices and offering support when necessary. Helping prevent waste of food of any kind and overproduction of mis-en-place. Slicing fruit and vegetables for various menu items and storing for later use at proper temperatures. Working with sous chef to manage day-to-day rostering of catering team. Conducting regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed. 07/2021 to 07/2023
NOKRAS GROUP OF HOTELS
Demi Chef De Partie
Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.
Helped sous chef and head chef create new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
Assisted in the preparation of customer meals, including breakfast, lunch and dinner. Controlled consumption of gas, electricity and water to minimise expenditure on recurring bills. Provided supervision of shift staff in line with established policies and guidelines. Delegated jobs to junior chefs and apprentices and offered support when necessary. Received, recorded and accounted for supplies and deliveries. Butchered meat to minimise wastage and deliver quality cuts. 01/2019 to 11/2020
RIVERLODGE HOTEL
Commis Chef
Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests. Performed opening mise-en-place duties, maintaining professionalism of restaurant. Chopped, mixed and prepared ingredients for line cooks ahead of busy periods. Washed, peeled and chopped food before cooking preparation. Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup. Suggested potential new menu items with focus on using local and seasonal ingredients. Addressed spills and hazards promptly to maintain safe and clean work environment. Ingredient pairing
Innovative recipe development
Health and hygiene enforcement
Inventory oversight
Equipment cleaning
Portion control
Food preparation
Food Hygiene
DIPLOMA: HOSPITALITY MANAGEMENT 2018
TransAfric Accountancy and Management
CERTIFICATE OF SECONDARY EDUCATION 2015
Kisima Secondary School
SUMMARY
EXPERIENCE
SKILLS
EDUCATION
Refresher Course in Utalii College for Health Cuisine and Fine Dining Available upon request
CERTIFICATIONS
REFERENCES
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