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- 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