CECIL TUJU ODHIAMBO
Demi Chef
Nairobi,30
Overview
7
7
years of professional experience
3
3
years of post-secondary education
Work History
Demi Chef De Partie
Four Points By Sheraton Nairobi Hurlingham
Nairobi
04.2017 - Current
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
Secondary Certificate - High School
Bungoma High School
BungomaCertificate - Computer Application
Unix Center For IT
Nairobi 10.2013 - 11.2013
Diploma - Supply Chain Management
Nairobi Institute of Business Studies
Nairobi 08.2014 - 11.2015
Certificate - Food Production
Kenya Utalii College
Nairobi 10.2010 - 04.2012
Skills
Stocking and replenishing
undefinedTimeline
Demi Chef De Partie
Four Points By Sheraton Nairobi Hurlingham
04.2017 - Current
Diploma - Supply Chain Management
Nairobi Institute of Business Studies
08.2014 - 11.2015
Certificate - Computer Application
Unix Center For IT
10.2013 - 11.2013
Certificate - Food Production
Kenya Utalii College
10.2010 - 04.2012
Secondary Certificate - High School
Bungoma High School
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