Amina Jattani
Nairobi
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
3
3
years of professional experience
4041
4041
years of post-secondary education
Work History
Chef
Ilora Retreats
Maasai Mara
06.2024 - Current
- Developed seasonal menus focused on local ingredients to enhance customer dining experience.
- Conducted regular inventory assessments to minimize waste and optimize supply ordering.
- Trained kitchen staff on food safety protocols and efficient cooking techniques.
- Adjusted recipes to accommodate dietary restrictions while maintaining flavor and quality.
- Monitored kitchen operations to maintain high standards of food quality and presentation.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Improved performance of team members resulting in high-quality meals produced daily.
- Organized storage areas for ingredients used in salads.
- Rotated older products to ensure freshness of ingredients used in salads.
- Diced, sliced, and chopped vegetables for salads.
Internship Student
MGM Keekorok Lodge
Maasai Mara
12.2023 - 05.2024
- Organized storage areas for dry goods, refrigerated items, and frozen products.
- Assisted in the preparation of meals by chopping vegetables, preparing sauces and marinades, and measuring ingredients.
- Followed recipes accurately to prepare menu items according to established standards.
- Communicated effectively with other kitchen staff members during meal prep shifts.
- Learned how to properly use commercial-grade kitchen appliances such as ovens, grills, mixers.
- Helped create daily specials based on available ingredients.
- Assisted chefs in menu planning by providing input on ingredient costs and availability.
- Provided assistance to cooks in expediting orders during peak hours.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Acquired new skills to support team and further accommodate customer needs.
- Partnered with chef to cook food and comply with food preservation guidelines.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Prevented spoilage or cross-contamination by storing food in designated containers and areas.
- Prepared garnishes to complement dishes on menu.
- Assisted in food preparation tasks such as washing, peeling, cutting, and basic cooking under chef's guidance.
- Trained new kitchen hands in basic tasks, safety protocols, and kitchen standards.
- Maintained cleanliness and hygiene in the kitchen, including washing dishes and utensils.
Attachment Trainee
MGM Keekorok Lodge
Maasai Mara
06.2023 - 09.2023
- Collaborated with team members to improve customer service delivery.
- Demonstrated knowledge of menu items, ingredients, preparation methods and garnishes.
- Restocked side stations with necessary items such as sauces or condiments.
- Participated actively in team meetings and training sessions.
- Assisted in taking orders from customers accurately.
- Adhered strictly to hygiene regulations while preparing meals for customers.
- Replenished supplies such as napkins, utensils, plates or other necessary items during meals.
- Maintained a clean and organized work environment throughout the shift.
- Communicated orders clearly to chefs while maintaining a positive attitude towards staff members.
- Greeted customers warmly upon arrival and ensured their satisfaction during dining experience.
- Ensured that all food products are stored correctly in accordance with established guidelines.
- Adhered to all company policies regarding portion size and presentation of meals.
- Used cleaning chemicals following proper guidelines.
- Interacted pleasantly with clients and guests when performing daily duties.
Education
Diploma - Diploma in Hospitality Management
Zetech University
Nairobi , Kenya 09.2021 - 11.2023
Waso Secondary School
Isiolo, KenyaHigh Vision Junior School
Isiolo, KenyaSkills
- Menu development
- Food safety
- Inventory management
- Kitchen operations
- Customer service
- Team collaboration
- Problem solving
- Attention to detail
- Efficient service
- Company safety standards
- Dish preparation
- Allergen awareness
- Culinary arts
- Kitchen organization
- Hospitality
- Plating and presentation
Timeline
Chef
Ilora Retreats
06.2024 - Current
Internship Student
MGM Keekorok Lodge
12.2023 - 05.2024
Attachment Trainee
MGM Keekorok Lodge
06.2023 - 09.2023
Diploma - Diploma in Hospitality Management
Zetech University
09.2021 - 11.2023
Waso Secondary School
High Vision Junior School