David Kipkoech Mwamidi

• Supervise the preparation and execution of food items
• Calculate food cost and labour cost
• Ensure the kitchen is prepared and “A” ready at all times for healthy inspection
• In conjunction with the F&B management team, assists in maintaining high level of service in accordance with established standards
• Assist Executive chef in other areas as needed
• Expedite during service

• Take order & serve customer orders with correct portion to reduce shrinkages
• Engage customers to respond to their questions and feedback accordingly to build a lasting relationship
• Undertake reconciliation on bills & payments as per the provided reconciliation schedule to ensure timely & variance report
• Perform sanitation and food safety procedures in all deli areas to ensure zero contamination
• Provide detailed information about food portions and ingredients used for preparation and potential food allergies to allow customers make informed decision

• Establish the working schedule and organise the work in the kitchen
• Able to establish the daily production needs, and checking quality of raw and cooked food products to ensure that standards are met
• Full awareness of all menu items their recipes methods of preparation and presentation standards

• Develop new menu options based on seasonal changes and customer demand
• Assist with the preparation and planning of meal designs
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally
• Monitor and record inventory, and if necessary, order new supplies
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Create schedules for kitchen employees and evaluate their performance
• Adhere to and implement sanitation regulations and safety regulations
• Manage the kitchen team in the executive chef's absence
• Key Achievement: Ensured customer loyalty by incorporating organic meals into the recipe for health-conscious customers

• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing
• Managing and training commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standard

• Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables
• Braising and grilling meat and vegetables
• Checking that ingredients remain fresh and safe for consumption
• Preventing cross-contamination
• Preparing meals in accordance with customers' preferences, if applicable
• Tracking the components of each meal to ensure that the final dish is completed in a timely manner
• Liaising with waiters once orders are finalized
• Ensuring that the workstation remains clean and orderly at all times
• Informing the Manager when equipment is due for maintenance, repair, or replacement
• Tracking inventory to ensure that there is always adequate supplies

• Cooking and preparing variety of fresh nutritious midday meals and other refreshments
• Washing, cutting and preparing food before it is cooked
• Making sure good nutritional standards are maintained when preparing meals
• Responsible for high standards of food hygiene and health and safety
• Taking into accounts the wishes of client when planning menu
• Key Achievement: Managed the procurement of raw food, which resulted in 20% reduction in food costs

in house training