Food Safety Sous Chef
Resume:
MARTIN MURIITHI NJIRU
Email: *********@*****.***
Tel: 070*******
RE: APPLICATION FOR A JOB
I am a career chef with over 20 years of experience working for both five star hotels and restaurants. I am applying for this job in your esteemed establishment which has over me been a leading service provider with great reputa on and acclaimed. With the utmost enthusiasm, I would like to express my interest in the posi on because as an expert in the culinary field I have executed the different posi ons in large and small kitchens in different establishments. My previous job working as chef provided me with the ideal experience for this posi on and for over 20 years I have developed many of the skills required for this job including menu crea on and cos ng, food prepara on and presenta on, waste control and management, requisi oning and receiving of goods and staff training. I have the ability to find my niche within a group and support everyone’s efforts. The kitchen requires a lot of team work and I have always been able to recognize my teammate’s skills, and delegate tasks that fit each person’s skills.
Am excited at the prospect of bringing my talents to this organiza on. I look forward to hearing from you, at your earliest convenience, to discuss how my experience and qualifica on will prove valuable in the chef role.
Thank you for your me and considera on.
Sincerely,
Marin M. Njiru
CURRICULUM VITAE
PERSONAL DETAILS
NAME MARTIN MURIITHI NJIRU
DATE OF BIRTH 2ND APRIL 1978
SEX MALE
MARITAL STATUS SINGLE
RELIGION CHRISTIAN
NATIONALITY KENYAN
CONTACTS 070*******
EMAIL *********@*****.***
LANGUAGES Fluent in English and Kiswahili, fair in French and Italian VISION AND AMBITION
To be a chef who will make a mark in culinary art and revolutionaries by infusing cutting edge dishes from all the regions globally. EDUCATION BACKGROUND
1997 - 1999
KENYA UTALII COLLEGE Graduated with a
certificate in food
production
1992-1996 KANGARU SCHOOL Kenya Certificate of
Secondary Education
(K.C.S.E) with C+
1984-1991 ST JOHN BOYS PRIMARY
BOARDING SCHOOL
Kenya Certificate of
Primary Education
(K.C.P.E)
PROFESSIONAL QUALIFICATION
Certificate in First aid by St. John
ambulance
KENYA UTALII COLLEGE
HACCP Training MOMBASA SERENA HOTEL
PROFESSIONAL OCCUPATION
ROBINSON CLUB BAOBAB 1999
Industrial attachment – Trained at the Robinson Club Baobab, South Coast, Diani, Ukunda. I trained in all the departments of the kitchen i.e. Gardmanger – Preparation of all simple and compound salads, cold cuts, pates, cold sauces and
Dressings and cold starters.
Butchery – Trained in all meat cuts and marinating and storage. Saucier – Preparation of hot sauces, food preparation methods i.e. grilling, roasting stewing, broiling, braising, frying, and buffet and table d’hôtel menu preparation and presentation.
‘A la carte’ menu planning, costing and preparation. Food presentation and garnishing.
Entremetier- preparation of different vegetable cuts, making of different soups, pasta and cereals.
Pastry and Bakery-preparation of different desserts and their sauces, baking different breads and pastries.
Stores- Ordering, receiving and storage of goods
WORK EXPERIENCE
MOMBASA SERENA 1999 – 2004
Employed as a cook and promoted to Chef-de-partie and later promoted to junior sous chef following good performance. As a junior sous chef I was responsible for hygiene and waste management, food preparation and presentation, menu planning and costing, staff duty allocation and station planning, buffet setting, checking on proper storage and sanitation.
TAMARIND RESTAURANT MOMBASA 2004 – 2006
SOUS CHEF
As a sous chef I was responsible for running the different departments of the kitchen making sure food is done in the right way and time. Making sure all HCCP rules are adhered to. Making sure that waste management and sanitation is top notch.
BAMBURI BEACH HOTEL: 2006-2008
SOUS CHEF
As a sous chef I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. MUTHAIGA COUNTRY CLUB 2008-2009
SENIOR SOUS CHEF
Attending managerial meeting, creating menu, cost control and budgeting. As a sous chef I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. ROBINSON CLUB BAOBAB 2009-2011
As a sous chef I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. CHRISTIAN HEALTH ASSOCIATION OF KENYA (CHAK) 2011-2012 HEAD CHEF
In charge of running the kitchen operation and making sure the kitchen runs smoothly.
I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. GOLF COURSE HOTEL KAMPALA 2012-2014
HEAD CHEF
In charge of running the kitchen operation and making sure the kitchen runs smoothly.
I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. CAFÉ BRAVO KAMPALA 2014-2016
HEAD CHEF
In charge of running the kitchen operation and making sure the kitchen runs smoothly.
I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. SHERON HOTEL KAMPALA 2016-2017
HEAD CHEF
In charge of running the kitchen operation and making sure the kitchen runs smoothly.
I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. SAFARI PARK HOTEL 2017-2019
SOUS CHEF
As a sous chef I was responsible for menu planning, checking and correcting food preparation and presentation, duty allocation, requisitioning and receiving of kitchen items, checking on hygiene, sanitation and making sure there is proper waste management. Interacting with clients to get feedback on their experience. SANAAG SPECIALITY HOSPITAL SOMALILAND 2020 to DATE HEADCHEF
As the head chef I am responsible of running the entire kitchen management. I liaise with the management team on matters of operation. I delegate duties to the staff and keep check on food costing, preparation and presentation. I carry out routine training on kitchen hygiene and waste management, new menus and recipes,HACCP,handling and operating kitchen equipment, time management and team work
REFEREES
1. HARON NJOKA
EXECUTIVE CHEF
MOMBASA SERENA BEACH HOTEL
PO BOX 90352 SHANZU, MOMBASA 80100
Tel;+254-*********
Email; *******@************.***
2. PETER KAGWAINI
EXECUTIVE CHEF
MUTHAIGA COUNTRY CLUB
P.O BOX 16526, NAIROBI, 00620 KENYA
Tel;(+254) (0-20-722****
Email:****@***.**.**
3. MWAKIO SIO
PRINCIPAL
KENYA UTALII COLLEGE
TEL: +254-020-2458627
MARTIN MURIITHI NJIRU
05/05/98
MARTIN M. NJIRU
OCTOBER 1997 SEPTEMBER 1999
8TH 8TH OCTOBER 1999 1999 FT/FP/1999/12
Director of Studies
Kenya Utalii College
Principle P
Kenya Utalii College
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