Kitchen Helper P O
Resume:
KENNETH NDETE
CURRICULUM VITAE
MOBILE NUMBER: +254*********
EMAIL ADDRESS: *******@*****.***
NATIONALITY: KENYAN
ID NO: 30379544
PERSONAL DATA
GENDER: MALE
RELIGION: CHRISTIAN
LANGUAGES: ENGLISH AND KISWAHILI
CAREER OBJECTIVE
Quality-focused and detail-oriented individual with over 5 years of experience as a chef in a fast-paced, high-stress kitchen environment. Flexible and able to prioritize and perform multiple responsibilities and duties as required. Establishes outstanding rapport with entire front and back restaurant staff and demonstrates high work ethic to ensure others’ jobs are made easier.
EDUCATION BACKGROUND
2017-2022: Bachelor of Science Food Operations and Management The University of Eldoret.
2013-2015 :Diploma in Hotel And Restaurant Management The University Eldoret.
2006-2011: Kenya Certificate of Secondary Education St Thomas Amuka Secondary School
1998-2006: Kenya Certificate of Primary Education
Lessos Primary School
PROFESIONAL SKILLS AND QUALIFICATION
• Working knowledge of Microsoft office and several other applications which are equally paramount in every office duty.
• Prepare diets for the sick according to their nutritional needs/underlying medical condition.
• Ability to maintain excellent relations with staff and maintain staff and guest’s confidentiality at all times.
• Prepared a set of daily food preparation and recipe assignments to increase productivity.
• Effective and positive leadership skills including ability to set expectations, train individuals and foster teamwork.
• Ability to take on multiple simultaneous tasks with excellent time management abilities and resourceful approach.
• Ability to inspire and develop a strong culinary team to assure food quality, menu, recipes, techniques, food and labor costs.
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
• Experience of kitchen equipment.
• Experience of dangerous equipment such as knives.
• Understandable level of English spoken and written.
• High attention to detail.
• Expertise in seasoning, garnishing, and creative displays.
• High-volume, fast-paced work ethic.
• Ability to manage large and small private catering events.
• Good driving skills.
PROFESIONAL EXPERIENCES
1. PRIVATE CHEF
JANUARY 2023 UPTO DATE
My main role is to prepare meals for private clients in home kitchen or commercial kitchen depending on their client’s needs or preferences. This can be done daily or the meals can be cooked, frozen and reheated weekly. other duties include;
• Creating menus for your clients.
• Meal planning.
• Grocery shopping
• Preparing for special dietary needs (organic, gluten-free, vegan, diabetic)
• Cooking of meals.
• Properly storing food with heating instructions.
• Correctly handling food.
• Cleaning up and sanitizing.
• Knowing nutritional information.
• Catering to the needs of your clients.
• Improving culinary skills.
• Effectively marketing through word-of-mouth of satisfied customers. 2. UNIVERSITY OF ELDORET IN PARTNERSHIP WITH FEED THE FUTURE PROGRAMME.
20
th
October 2022 to December 17
th
2022 Date-Sales and Marketing.
My major role is to create awareness of the product, its nutritional value, price of the product and where the product is sold.
Duties;
• Help to inform and the target audience about unga nutritious, the nutritional values and product packages.
• Persuade customers into purchasing our products by providing premium offers and free gifts.
• Create a reminder to our target customers by taking their details including contacts to do a follow –up and avail the product in case the need arises.
• Undertaking aggressive sales promotion to counter competition in the market.
• Educating the customers regarding the use of unga nutritious and the handling operations involved before consumption.
3. UNIVERSITY OF ELDORET STAFF CAFETERIA.
September 2017-December 2021; Chef de Partie
Worked on multiple areas of the kitchen, including sauté, fry, and grilling stations. Ensured high product quality at all times and maintained cooking standards in line with Restaurant Management specifications. Coached new line cooks on customer service best practices. Other roles included:
• Plating and presenting food items as per the station’s chef.
• Preparing basic sauces and salads as directed by the station’s chef.
• Preparing different types of meals as directed by the station chef.
• Miss-en-place of meal ingredients including seasoning of different meats as, well as chopping, peeling and washing fruits and vegetables. January 2016-August 2017: Waiter-Food and beverage department Major role was to provide an excellent overall dining experience for our guests Duties;
• Greet and escort customers to their tables.
• Present menu and provide detailed information when asked including the portions, ingredients or potential food allergies.
• Prepare tables by setting up linens, silverware and glasses.
• Inform guests about the day’s specials and offer menu recommendations upon request.
• Take accurate food and drinks orders by slip or memorization.
• Communicate Order details to the kitchen staff and serve food and drink orders.
• Check dishes and kitchenware for cleanliness and presentation and report any problems.
• Arrange table settings and maintain a tidy dining area.
• Carry dirty plates, glasses and silverware to kitchen for cleaning.
• Deliver checks and collect bill payments.
• Meet with staff to review daily specials, changes on the menu and service specifications for reservations.
• Provide excellent customer service to guests.
4. COMFY-INN HOTEL ELDORET.
May 2022 to July 2022- Industrial Attachment
Experience
• Recipe and menu planning.
• Kitchen equipment and operational maintenance.
• Budgeting and cost control.
• Meal preparation and workflow optimization.
• Food handling, safety and hygiene.
• Prioritization and time management.
• Teamwork.
• Hotel work flow and daily routine practices.
• Knowledge of basic food preparation techniques and ability to follow basic recipes
• Welcoming guests.
• Handling guest complains.
• Table setting and taking guest owner.
5. SKY-NEST COUNTY HOTEL
May 2014-July 2014-Industrial Attachment
Experience:
• Setting up the restaurant, arranging tables and assisting with the preparation of event spaces.
• Greeting guests as they arrive at the venue, directing guests to tables, providing menus and taking orders
• Delivering food from the kitchen to guests at the table or to a self-service area
• Assisting Chefs by washing vegetables, assembling sandwiches, sourcing ingredients from the stock room or plating up dishes
• Keeping any bar and drink service areas fully stocked with beverages
• Taking drinks orders and serving drinks to guests at their table or throughout the venue.
• Opening wine bottles at the table and pouring drinks for guests.
• Wiping down tables and chairs, removing rubbish and clearing event spaces.
• Knowledge of basic food preparation techniques and ability to follow basic recipes. ACHIEVEMENTS
• I have been cooking in events like weddings, pre weddings, birthdays, baby showers, agri- business trade fairs, public lectures and conferences as chef and as a waiter.
• I was part of the sales and promotion team under the unga nutritious company whereby I did online marketing of unga products and sale of instant porridge at Khetias supermarket.
• While undertaking my degree course I took part in food innovation where we fortified food products with essential nutrients i.e. fortification iron and vitamin c on porridge flour.
• Successfully adhered to strict dietary restrictions and allergen control, which enhanced dining options for guests with specific health needs. REFEREES
1. SMITH SHITEMI
PASTRY CHEF EKA HOTEL
CONTACT: 079*******
EMAIL: **************@*****..***
2. PROF. VIOLET MUGALAVAI
CEO: UNGA NUTRITIOUS COMPANY
CONTACT: 078*******
EMAIL: ******.*********@*****.***
3. Mr. VINCENT MUGALLA
HEAD CHEF: HOTEL ACADEMIA
CONTACT: 072*******
EMAIL: **************@*****.***
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