Henry Gathu Njeri

• Prepared variety of foods according to exact instructions and recipe specifications.
• Checked quality of food products to meet high standards.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Devised creative food and wine pairings to drive successful cross-marketing strategy.

• Ensured proper storage of food items at correct temperature according to health code standards.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

commis chef

• Maintained a clean working area at all times in compliance with health codes.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Prepared workstations with ingredients and tools to increase efficiency.
• Stocked pantries with supplies such as spices, herbs, oils and vinegars.

• Assistant to the chef
• Assisted with food preparation tasks such as chopping vegetables and grinding meats.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Provided assistance to cooks in preparing meals during busy periods.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.

• Duties: Cook
• Set up work stations prior to opening to minimize prep time.
• Organized storage areas for efficient usage of space.
• Grilled and deep fried various foods from meats to potatoes.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.