Culinary Arts Quality Control

Abigael Wairimu Maina

Career Objective

Passionate and results-driven hospitality professional with a strong background in culinary arts seeking a challenging role that combines leadership in hospitality management with hands-on culinary expertise. Education

January 2023 - February 2024 Boma International Hospitality College Diploma in Hotel Management

January 2021 - December 2022 Boma International Hospitality College Diploma in Culinary Arts

January 2020 - March 2020 Kenya Utalii College

Short course in Kitchen Operations Techniques

January 2016 - November 2019 St. George’s Girls’ Secondary School Kenya Certificate Secondary Education

January 2013 - December 2015 Gilgil Hills Academy

Kenya Certificate of Primary Education

Work Experience

a)August 2021 - December 2021

Golden Tulip Hotel, Westlands. Nairobi (Internship) During the internship I had the privilege to work the following stations:

● Pastry

i) Menu Planning and Development: I assisted with the pastry chef and team to plan and develop pastry menus that complemented the overall restaurant concept. This involved creating innovative dessert offerings, as well as selecting and sourcing ingredients. ii) Baking and Production: I was responsible for preparing and baking a variety of pastry items, including cakes, pastries, bread, and desserts. This required precision in measuring ingredients, executing baking techniques, and managing oven temperatures. iii) Decorating and Presentation: I utilised my artistic skills to decorate and present pastry items in an appealing and visually stunning manner. This included techniques such as piping, glazing, chocolate work, and sugar crafting to enhance the aesthetic appeal of desserts. iv) Quality Control: I maintained high standards of quality and consistency in all pastry products, conducting regular taste tests and inspections to ensure that flavours, textures, and appearances met expectations.

● Garde Manger

i) Cold Food Preparation: Responsible for preparing a variety of cold dishes such as salads, cold appetisers, terrines, pâtés, and cold sandwiches.

ii) Charcuterie Production: Produced and presented a selection of cured meats, sausages, and pâtés, ensuring proper seasoning, curing, and slicing techniques. iii) Salad Station Management: Managed the salad station, including ingredient preparation, salad assembly, and dressing application, ensuring consistent quality and presentation. iv) Garnish Creation: Designed and crafted decorative garnishes for dishes, including vegetable carvings, fruit displays, and edible flowers, enhancing the visual appeal of plates. v) Hors d'Oeuvres Assembly: Assembled and plated a variety of cold hors d'oeuvres for banquets, receptions, and events, showcasing creativity and attention to detail. vi) Cold Buffet Coordination: Coordinated the setup and presentation of cold buffet displays, ensuring a visually appealing arrangement of dishes and maintaining proper food safety standards.

● Saucier

i) Sauce Preparation: Responsible for preparing a variety of sauces, including but not limited to stocks, reductions, emulsions, and gravies, to accompany various dishes on the menu. ii) Recipe Development: Assisted the head chef or sous chef to develop new sauce recipes or modify existing ones to enhance flavour profiles and meet the restaurant's standards. iii) Execution of Sauces: Ensure that sauces are prepared and executed to perfection, maintaining consistency in taste, texture, and presentation throughout service. iv) Station Management: Oversee the saucier station in the kitchen, including organising workspaces, maintaining cleanliness, and managing inventory levels of sauce ingredients

● Entrementier

i) Vegetable Preparation: Responsible for preparing and cooking a variety of vegetables to accompany main dishes or as standalone side dishes. This includes cleaning, peeling, slicing, blanching, sautéing, and roasting vegetables to perfection. ii) Soup Production: In charge of preparing soups, broths, and consommés, including chopping and cooking vegetables, simmering stocks, and creating flavorful bases for soups. iii) Starch Dishes: Responsible for preparing and cooking starch-based dishes such as risottos, pilafs, grains, and pasta. This includes cooking pasta to the perfect al dente texture, preparing rice dishes with various flavours and ingredients, and ensuring proper consistency and seasoning iv) Egg Dishes: Preparation of egg-based dishes, including omelettes, quiches, frittatas, and soufflés. This involves whisking eggs, cooking them to the desired doneness, and incorporating various fillings and flavours.

v) Garnishes and Accompaniments: Creating garnishes and accompaniments to enhance the presentation and flavour of main dishes. This includes preparing sauces, salsas, chutneys, relishes, and herb-infused oils to complement the entrees.

I also had the privilege to work in the F&B department in the following stations:

● Bar area

i) Bartending Assistant: Assisted bartenders with preparing and serving drinks, including measuring ingredients, mixing cocktails, and garnishing beverages. ii) Customer Service: Interacted with customers, took orders, and provided recommendations on drinks and menu items. Ensured high levels of customer satisfaction by delivering prompt and friendly service.

iii) Bar Setup and Maintenance: Helped set up the bar area before service, including stocking inventory, organising glassware and utensils, and ensuring cleanliness and tidiness throughout the shift.

● Restaurant

i) Inventory Management: Assisting with inventory control, including receiving deliveries, rotating stock, and conducting regular inventory counts to ensure adequate supply levels. ii)Customer Service: Interacting with guests, taking orders, delivering food to tables, and ensuring guest satisfaction. This role may involve answering questions about the menu and providing recommendations.

iii) Beverage Service: Assisting with beverage service, including preparing and serving drinks, maintaining the bar area, and ensuring that guests' drink orders are accurately fulfilled. iv) Cleaning and Sanitation: Participating in cleaning and sanitation tasks to maintain a hygienic and safe working environment, including washing dishes, sanitising surfaces, and disposing of waste properly

● Room service

i) Order Taking and Processing: Taking orders from guests via phone or in-person, accurately recording their requests, and processing orders through the room service system. ii) Menu Presentation: Presenting the room service menu to guests, providing recommendations, and answering any questions about menu items or dietary restrictions. iii) Food Preparation: Assisting in the preparation of room service orders, including assembling plates, garnishing dishes, and ensuring food presentation meets the hotel's standards. iv) Timely Delivery: Ensuring prompt and efficient delivery of room service orders to guest rooms, following designated delivery routes and prioritising orders based on guest preferences or special requests.

v) Customer Service: Providing excellent customer service to guests, including greeting them warmly upon delivery, ensuring their satisfaction with the order, and addressing any concerns or special requests.

● Banqueting

i) Assisting with Event Set-Up: As an intern in banqueting, I was responsible for assisting with the set-up of event spaces, including arranging tables and chairs, setting tableware and linens, and decorating the venue according to event specifications. ii) Food and Beverage Service: I gained experience in serving food and beverages to guests during banquets and events, ensuring timely and professional service while adhering to hospitality standards.

iii) Assisting Banquet Chef: I assisted the banquet chef with food preparation and plating, helping to ensure that dishes are prepared and presented to the highest standards. iv) Guest Relations and Assistance: As an intern in banqueting, I interacted with guests, providing assistance, answering questions, and addressing any concerns to ensure a positive guest experience. b)April 2021 - August 2022

Boma Inn, South C. Nairobi

I had the privilege of doing the following duties:

● Chef on Duty

i) Lead kitchen operations, including menu development, food procurement, and staff training. ii) Implemented cost-effective measures to optimise kitchen operations and maintain profitability. iii) Ensured compliance with health and safety regulations and maintained high standards of cleanliness.

iv) Developed and executed seasonal menus, incorporating locally sourced ingredients. v) Managed a team of culinary professionals, providing guidance and fostering a positive work environment.

c)August 2022 - December 2022

Mestil Hotel, Kampala. Uganda (Internship)

I had the privilege of working in the following areas:

● Garde Manger

i) Assisted chefs in food preparation, including washing, peeling, and chopping vegetables. ii) Helped with basic cooking tasks such as measuring ingredients, stirring sauces, and assembling dishes.

iii) Maintained cleanliness and organisation in the kitchen area, including washing dishes and sanitising surfaces.

● Butchery

i) Assisting with Meat Preparation: Helped with the breakdown of whole animals into primal cuts, including beef, pork, lamb, and poultry, under the supervision of experienced butchers. ii) Learning Knife Skills: Developed proficiency in knife handling and cutting techniques, ensuring precision and safety while trimming, boning, and portioning meat. iii) Inventory Management: Assisted in maintaining inventory levels by accurately weighing, labelling, and storing meat products, as well as tracking stock rotation to minimise waste and ensure freshness.

iv) Customer Service: Interacted with customers, providing assistance with meat selection, answering questions about different cuts, and offering cooking recommendations and recipe ideas.

● Breakfast Section

i) Preparation Assistant: Assisting in the preparation of various breakfast items such as pastries, bread, fruits, cereals, and beverages.

ii) Station Setup: Setting up breakfast stations including buffet displays, condiment stations, and beverage stations.

iii) Food Service: Serving guests during breakfast hours, ensuring that they have a pleasant dining experience and attending to any special requests or dietary needs. iv) Cleaning and Sanitization: Maintaining cleanliness and sanitation standards in the breakfast area, including wiping down tables, replenishing supplies, and ensuring proper storage of food items.

● Hot Kitchen

i) Preparation of Ingredients: Chopping, slicing, and dicing vegetables, preparing meats, and portioning ingredients for various dishes.

ii) Assisting Chefs: Interns often assist chefs in preparing dishes by following recipes, assembling ingredients, and executing cooking techniques under supervision. iii) Cooking and Grilling: Responsible for cooking specific menu items, such as grilling steaks, sautéing vegetables, or frying appetisers.

iv) Food Plating and Presentation:Assisted with plating dishes, ensuring that they are presented attractively and according to the hotel's standards. v) Maintaining Kitchen Cleanliness: Washing dishes, sanitising surfaces, and ensuring that equipment and utensils are properly cleaned and stored.

● Pastry

i) Baking: Assisting in the baking process, including mixing batters, rolling dough, and monitoring oven temperatures.

ii) Decorating Desserts: Learning and practising various techniques for decorating cakes, pastries, and desserts with icing, chocolate, fruit, and other garnishes. iii) Assisting with Special Events: Supporting the pastry team during special events such as weddings, banquets, and holidays by preparing desserts and helping with setup and service. iv) Learning Pastry Techniques: Receiving training in various pastry techniques such as tempering chocolate, making different types of dough (puff pastry, choux pastry, etc.), and creating sugar decorations.

d)August 2023 - February 2024

Diamonds Leisure Beach and Golf Resort, Diani,. Kwale (Internship) I had the privilege of working in the following areas:

● Reception

i) Greet and/or check in people entering an office or establishment ii) Answer questions from and provide information to customers/visitors/clients iii) Handle problems or complaints from customers/visitors/clients iv) Schedule appointments and keep appointment calendars v) Answer phones, take messages, forward calls

vi) Prepare business correspondence

● Reservations

i) Answer customers’ travel inquiries

ii) Gather information on the client’s travel needs and wants iii) Assist clients in gathering proper documentation for travel iv) Monitor availability for local attractions, hotel rooms, or flight seats v) Provide important travel information to clients vi) Set and confirm travel reservations

● Concierge

i) Carrying guests’ luggage to and from their rooms ii) Getting guests’ welcoming drinks

iii) Offering guest, a cold face towel upon arrival iv) Showing guests all the amenities in the room

v) Answering all calls from the desk

vi) Taking guests requests to waiters and chefs

● Guest Relations

i) Greeting clients: Greeting guests as they arrive makes a great first impression and helps them feel more at home.

ii) Coordinating check-ins and check-outs: Guest relations managers help the front desk operate smoothly to ensure timely check-ins and check-outs. They also coordinate luggage collection and storage and oversee front desk financial transactions. iii) Informing guests about hotel amenities: This includes pool, spa, and other amenities like breakfast and dining options.

iv) Recommending off-site amenities: These amenities may include tourist areas and dining and shopping establishments.

v) Overseeing employees: This includes front desk, receptionists, and concierges

● Housekeeping

i) To Clean Rooms and Public Areas

ii) Making Bed

iii) Managing Hotel Lenin

iv) Laundry Services

v) To Control Pests

vi) Key Control

vii) Maintaining Hotel Safety and Security

● Laundry

i) Collecting linens and all textiles from the various departments in order to have them laundered, sending and receiving the laundry before and after cleaning, monitoring the quality of washing, and transport of the clean laundry to the departments and units at the centre. ii) Distributing clothing to personnel.

iii) Monitoring laundry inventory and defining purchasing needs iv) A sewing workshop operates in the warehouse. They perform repairs and sew curtains. v) The operating rooms contain an automatic machine that provides the staff with clean scrubs. e)March 2024 - September 2024

Diamonds Leisure Beach and Golf Resort, Diani, Kwale (Work) I had the privilege of working as a Receptionist and Cashier.

● Guest Assistance: Providing information about hotel services, amenities, and local attractions. Addressing any guest inquiries or issues promptly and professionally.

● Billing and Invoicing: Preparing and presenting accurate bills to guests during check-out, and ensuring all charges are correctly applied.

● Cash Handling: Managing cash transactions, including receiving payments for room charges and other services, providing change, and ensuring the cash drawer is balanced at the end of each shift.

● Credit Card Transactions: Processing credit card payments securely and ensure that all transactions are recorded accurately.

● Record Keeping: Maintaining accurate records of all financial transactions, including daily cash reports, receipts, and guest folios.

● Guest Account Management: Updating and maintaining guest accounts, posting charges, processing payments, and managing account balances.

● Communication: Coordinating with other departments (housekeeping, maintenance, etc.) to fulfil guest requests and ensure a smooth operation.

● Customer Service: Providing excellent customer service, resolving guest complaints and issues, and ensuring a positive and welcoming atmosphere.

f)September 2024 - September 2025

Hilton New Orleans Airport, Kenner, Louisiana

I have the privilege of working as a Front Desk

● Check-in and check-out procedures: verifying a guest's reservation, collecting identification, assigning a room, issuing a key card, and providing information about the hotel amenities

● Promote the Preferred Guest Program-accurately processing customer payments, including cash, credit, and debit cards, while providing excellent customer service by greeting guests, answering questions, and resolving any issues that may arise at the checkout area

● Cashier responsibilities-customer service, cash register operations, and maintaining a clean work environment.

● Maintain a house bank and make a deposit and accurate report of receipts daily

● Group arrivals procedures-reparing for a group of guests' arrival, welcoming them, and registering them

● Guest room assignment, and control;

● Walk over procedures;

● Hourly house counts;

● Sell-out controls;

● Room key controls;

● Room upselling techniques

● Resolve guest concerns.

Languages

List languages and your level of proficiency

● English (fluent)

● Kiswahili (fluent)

● French (basic)

● Mandarin (basic)

Acquired skills

Excellent creative ability to combine the latest customer experience trends to please the Customer.

● Equipped with training skills to develop staff and meet company requirements.

● Ability to cultivate a positive atmosphere with high-performance employees.

● Proven ability to understand an organisation’s culture and align it with staff expectations to deliver maximum results.

● Ability to deal with difficult individuals in a polite, professional yet firm manner.

● Possesses a fun and vibrant personality that customers find refreshing and appealing.

● Enthusiastic leader with a personable and trustworthy character.

● Well presented, polite, tactful and friendly.

● Proficient in managing restaurant operations, including staff supervision, inventory management, and customer service.

● Extensive knowledge of food safety standards and regulations.

● Culinary expertise in menu planning, food preparation, and presentation.

● Strong leadership and team-building skills.

● Excellent communication and interpersonal abilities.

● Familiarity with budgeting and financial management within the hospitality industry.

● Proficient in Microsoft Office Suite and reception software. Referees

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