Chef position candiature
Resume:
Gicharukabare
Email: *************@*******.***
Phone: +254*********
---
Objective
Highly motivated and detail-oriented chef with a strong passion for technology and problem-solving, seeking a transition to a technician position at Prodrive Technologies. Committed to leveraging my technical aptitude, adaptability, and teamwork skills to contribute to the success of the company.
---
Education
Diploma in Culinary Arts and HACCP Certification
TuChef, Rome, Italy – October 2012 – March 2013
International Baccalaureate Certificate & High School Diploma Mary Mount International School, Rome – September 1990 – June 2004
---
Skills
Technical Troubleshooting: Proficient in diagnosing and resolving issues in fast-paced culinary environments. Skilled in logical thinking and problem- solving techniques to achieve efficient outcomes.
Attention to Detail: Focus on precision, accuracy, and consistency in food preparation, which can be applied to technical tasks. Adaptability: Ability to quickly adjust to changing culinary and technological requirements. Willing to learn new technologies such as micro dosing, spherification and reverse plating to enhance the guest experience. Teamwork and Collaboration: Experienced in working with diverse groups to achieve common goals. Strong communication skills and ability to thrive in high- pressure environments.
Time Management: Skilled at prioritizing tasks and meeting deadlines without compromising quality.
Safety and Hygiene: Adheres to strict hygiene standards in food preparation. Committed to maintaining a safe working environment.
---
Professional Experience
Chef de Partie
Viking River Cruises, Amsterdam and France – March 2023 – October 2023 Managed food preparation and presentation for 240 guests during a 6-month cruise, adhering to regional menus.
Ensured quality food handling and adherence to FIFO and hygiene standards, from ingredient storage to cooking and plating.
Led daily buffet setups, a la carte services, crew meals, and special events, including Captain’s Gala.
Menu consisted of European cuisine with regional influences from France, Amsterdam, and Germany.
Demi Chef de Partie
Royal Princess Cruise, Canada, Western Coast USA, Mexico – July 2022 – February 2023
Worked in a team serving 4,200 guests and 1,900 crew members, assisting with the preparation of diverse international cuisines.
Worked across various sections, including hot kitchen, cold island, and international themed stations such as Italian, Chinese, Indian, French, and Japanese.
Neighborhood Cook
Kilimani, Nairobi, Kenya – February 2020 – June 2022 Prepared and served breakfast, lunch, and dinner for family and friends, with plans to open a small kiosk.
Customized menus for local clients, ensuring excellent customer service and food quality.
Managed catering for events and handled orders for over 50 guests. Chef de Partie
Vantage River Cruise, Danube River – September 2019 – November 2019 Oversaw cold kitchen inventory and menu preparation for 160 guests daily. Supervised a team, trained kitchen staff, and managed food production across various sections of the kitchen.
Junior Sous Chef
Safari Park Hotel & Casino, Nairobi, Kenya – March 2017 – May 2019 Managed the La Piazzetta Restaurant, including menu creation, inventory, and staffing.
Prepared food for both in-house and outside catering, including large-scale events for over 4,000 guests.
Line Cook
Los Tacos, Rome, Italy – September 2015 – March 2016 Prepared and served a variety of dishes in a fast-paced environment, ensuring the highest quality standards.
Maintained food storage areas and rotated stock to ensure freshness. Chef Assistant
The Red Cafe, WFP HQ, Rome, Italy – November 2014 – August 2015 Assisted with food preparation for 220 guests per day, maintaining high-quality service and hygiene standards.
Supervised staff and assisted with food safety initiatives. Chef Assistant
The Yellow, Rome, Italy – May 2014 – September 2014 Developed new menu items and assisted with food preparation for a high-volume American-style menu.
Ensured order accuracy and timely service for tourists and local patrons. Apprentice Pizzaiolo
Di Zecco Restaurant, Naples, Italy – January 2014 – April 2014 Gained hands-on experience in pizza-making techniques and ingredient selection, focusing on quality and consistency.
Line Cook
Eur Pergola, Rome, Italy – June 2013 – December 2014 Worked across different kitchen sections, preparing food for large groups of 300+ guests.
Focused on wood-fired pizza and Mediterranean-style dishes. Commis Cook
La Porta del Principe, Rome, Italy – March 2012 – April 2013 Assisted with food preparation and catering for up to 450 guests for banquets and corporate functions.
---
Certifications & Additional Skills
HACCP Food Safety and Sanitation Certification
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Python, JavaScript, and HTML
Languages: English (Native), Italian (Intermediate), French (Basic)
---
References
Stefan Bloch – Managing Director, River Catering Ltd Phone: +357-***-***-**
Saaid-Meed Ali – Head Chef, The Yellow
Email: *.*******@*****.***
Roberto Liberati – Head Chef, La Porta del Principe Phone: +39-389-***-*****
Contact this candidate