Head Chef Hospitality Management
Resume:
STANELY MUNENE_CURRRICULUM VITAE
PERSONAL INFORMATION.
NAME STANELY MUNENE MWANGI
ID NUMBER 35201640
RELIGION CHRISTIAN
NATIONALITY KENYAN
MOBILE 079*******
EMAIL **************@*****.***
EDUCATIONAL BACKGROUND
2017-2021 UNIVERSITY OF ELDORET
BACHELOR DEGREE IN TOURISM AND HOSPITALITY MANAGEMENT
2012-2016 KIENI SECONDARY SCHOOL
KENYA CERTIFICATE OF SECONDARY EDUCATION
2004-2011 SIDAI PRIMARY SCHOOL
KENYA CERTIFICATE OF PRIMARY EDUCATION
WORKING EXPERIENCE
BEATUS RESTAURANT JEWEL BRANCH
March 2024-January 2025
I joined beatus group of hotels and posted at thika road branch as a chef .After which I was promoted to be the head chef of the same hotel in April. While on this establishment i was responsible for;
Planning and organisation of kitchen duties and assignment of responsibilities to the staff.
Maintaining the quality of the products from various suppliers.
Ensuring quality production and presentation of good yo yhe clients.
Ensuring timely production of various menu items.
Pricing of new products and review of the existing prices on items.
Stock verification;i was responsible for replenishment, conversion, transfer of stocks in the POS system.
Material requisition from the central store and reordering from suppliers.
Management of deliveries orders
KENS CATERING SERVICES.
May 2023-february 2024
In collaboration with Stanlink catering and events services,i was responsible fir the following
Marketing.i was responsible for marketing of our services on different environment eg,online,on showsand exhibitionsand on different congregations
Front offoce roles.I was responsible for receiving calla, messages and emails.i was not bound to negotiations on behalf of the organization
chef.I was responsible for preparing,cooking,snd servng of dishes where needed.Organizing and making arrangements of delveries
Accountant.as the key personel and one of the directors i was held accountable on the organizations possesions at any given point.
During this period, i was able to creat and grow an online marketing platform for the organization
i was also able to aib and implement the price list of different products and services we offered.
RIGENA LIONS HOTEL.
September 2022-may 2023
Iwas hired as the head chef of the hotel where i was assigned, budgeting of back office expenditures,food quality maintainance,internal relationships,assignment and delegation of duties .
while in the same Hotel,i was not restricted to customers services where i was,with aid of the other assigned oersonell to collect customer feedback,assess customer satisfaction,daily report submission on observation to the management ..
On this organization i was abl to introduce work plan of the kitchen staffand introduce cultural food specialities which is the main selling product of the Hotel today.
HOTEL WATERBUCK
August 2021-August 2022
Having undergone my academic journey i joined the industry and i was attached at Hotel Waterbuck for three months and later hired for two years where i worked as
•COOK.From August 2021 i was hired as a cook and i acquired as well as improving my working skills.i was having general responsibilities and working all round the kitchen in all sections i.e pastry,ala-carte,grill.My duties as a cook included preparing,cooking and serving meals in the standard set and in a proffesional way,Maintaining food security measures, Hygiene practices and cleaningsurfaces and working environment,ensuring proper preservation and storage of foods ensuring they are well labeled.
•COMIS CHEF.From march 2022, i worked as a comis chef where i was responsible for,delegation of duties,standard and quality production, material requisition from the procurement office,evaluation of food costing strategies and online marketing.i was also held responsible for food preservatiom and fruit curving.
•I was held responsible for10:00am tea and snacks,4:00pm tea and snacks.Ensuring the halls are booked for the equivalent number of persons.
•Breakfast chef:from june 2022 was promoted to a breakfast chef where i was responsible for the breakfast buffet; maintenance balanced breakfast menu,participated in production of breakfast snacks, accounting for all breakfast bookings and check ins, material requisition,storage and preservation of foodstuffs.
OTHER WORK EXPERIENCE
•Telkom kenya: i was working as a sales agent of Telkom kenya,nakuru branch in selling of their products and promotions.
•Trader.Here i was responsible for buying and selling of farm products,supplying them to different retailers,wholesellers and various institution eg hotels.Iwas also held responsible for sale services and promotion strategies to overcome the competitive suppliers
•Jonalim fasion and kitchen wares.selling and promotion of kirtchen wares was my duties including submission of daily reports.Iwas in this business able to introduce weekend offers and promotion strategies.
QUALITIES
•Team player
•resilient and persistent
•God feaing
•Obedient and honesty
•innovative and problem solving
•fast learning
•opportunistic
•Fast and accurate
SKILLS
•Creative
•Good communication
•Problem solving
•Critical thinking
•Self discipline
•Adaptability
•Collaboration
•Work ethics
•Cooking and food presentation
HOBBIES
•Writting
•Bloging
•Reading
•Yoga
•Art
•Exproling
REFEREES
•MATILDA SUNDOR
HOTEL WATERBUCK.MANAGER
•KENNEDY ODWOR
DIRECTOR.KENS CATERING SERVICES.
•Madam Grace
Director beatus group of Hotel
•Mr Ndirangu
General manager: Beatus group of hotel.
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