Summary
Hi, I’m

Gitio Gichuki Theuri

Commis Chef
Nanyuki,Nyeri
Gitio Gichuki Theuri

Summary

  • Workflow Optimization Basic cooking methods Measuring and portioning Food inventories Excellent organizational skills. Commis Chef with Over 2 years of experience in busy, high-end restaurant environments. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment as a determined Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Ensuring that all food meets health department standards and is safe for consumption Training and managing catering staff to ensure that operations run smoothly Selecting the appropriate food items for each event based on guest demographics and taste preferences Creating a budget for each event based on the number of guests, menu options, and any special requirements such as setup time or decorating needs Working with event planners to coordinate catering services such as setup, service, cleanup, and disposal of waste materials Delivering meals to clients and ensuring that they are served in a timely manner. adhered to the daily production schedule, under the direction of the Sous Chef, and as required by the itinerary. Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. Performing basic cleaning duties and ensuring that workstations are properly sanitized. Assisted in planning menus and designing dining experiences for special events such as weddings, banquets, or conventions handled and utilizes all materials and goods with the utmost care and demonstrates a commitment to eliminating waste during production. Email Phone Address Commis Chef Performed all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible. Physically worked the line for breakfast service as required. daily preparation and presentation of; the daily pasta and vegetarian entrée, vegetable and potato preparation. Seek guidance from the Sous Chef in executing production according to Company recipes. carried out production according to Company recipes and specifications, as directed by the Sous Chef. Involved with general cleaning of the galley, provision loading, help and support any area of the galley as needed, required and specified by the chef. Maiyan luxury villas (5
  • Emess Hotel Nanyuki (3
  • Sportsman's Arms Hotel (4
  • 2020-2022 2019-2019 2018-2018 2nd commis chef Outside caterer chef Junior chef/intern. 2019-2020 Nyeri national college 2017-2018 Nyeri national polytechnic Diploma in Culinary Arts High hygienic standards Certificate in catering accomodation operations and
Gitio Gichuki TheuriCommis Chef