Jack Gai Manyang Dot
Nairobi
Summary
Dedicated and passionate young professional with 2 years of hands-on experience in a fast-paced kitchen environment prior to attending culinary school. Completed 2 internships at Fairmont the Norfolk hotel in Nairobi, Kenya and Nyurah Restaurant in Kigali, Rwanda, developing strong skills in food presentation, culinary techniques, kitchen organization, and sustainability. Continually seeking opportunities to learn and grow within the culinary field. Recently completed a diploma in Swiss Culinary Arts. Proficient at collaborating within a team to ensure high-quality standards, food safety, and customer satisfaction.
Overview
4
4
years of professional experience
Work History
Pastry Commis Chef
TULIP INN HOTEL
09.2024 - 12.2024
- Prepare and assist in creating a range of pastries, including cakes, tarts, and other baked goods while adhering to established recipes and quality standards
- Support senior chefs by preparing ingredients, setting up buffets and assisting with presentation of plated desserts
- Regularly monitoring inventory and stock levels, reporting any shortages or quality issues to the head chef
- Contributing to designing dessert displays and arranging plated desserts enhancing the guest experience and presentation
- Maintaining cleanliness and organization of the pastry kitchen, ensuring compliance with health and safety regulations
Intern
NYURAH RESTAURANT
05.2024 - 08.2024
- Assisted in preparing various dishes under the supervision of the different station chefs including appetizers, main courses, and desserts
- Developing an understanding of local and international cuisine, refining skills in plating and seasoning for high quality presentation
- Maintained hygiene and sanitation standards in compliance with health regulations by conducting routine checks on ingredient freshness and equipment cleanliness, ensuring a safe and efficient kitchen environment
- Monitored inventory levels and helped organize storage areas to optimize kitchen space and minimizing in food waste by rotating stock following the first in fast out system, working with the head chef to incorporate leftover ingredients into new menu items
- Partnered with the marketing team to develop and promote sustainable kitchen practices through focusing on sourcing local seasonal ingredients and adopting waste reducing techniques, and creating awareness campaigns that highlighted nyurah’s commitment to sustainable practices for social media
- Engaged in menu planning and collaborated with the kitchen team to create seasonal and thematic dishes that aligned with the customer preferences
Intern
FAIRMONT THE NORFOLK
05.2023 - 08.2023
- Assisted chefs in the preparation of various ingredients including chopping, marinating and portioning meats, vegetables and sauces while following kitchen safety protocols and culinary standards
- Collaborated with the hot and cold line to prepare dishes according to the menu and guest preferences, ensuring consistent quality and timely service during peak hours
- Supported the kitchen team with daily inventory checks, assisted in receiving supplies and ensured all food items were stored and labeled properly
- Helped with the plating of dishes, paying close attention to presentation and garnishing to maintain the hotel’s high standards for aesthetic appeal and visual quality
- Adhered to all health regulations, including proper food storage, handling practices and temperature control to prevent contaminations, and maintaining all cleanliness in food preparation areas, following the hotel’s strict hygiene guidelines
Line Cook
NOMAD RESTOBAR
03.2021 - 08.2022
- Trained new kitchen staff on cooking techniques and safety protocols, ensuring a smooth blend in fostering a collaborative team atmosphere
- Managed inventory and ensured proper storage of food items, minimizing waste and maintaining a clean and organized kitchen
- Prepared and cooked high quality high dishes in nomad’s fast paced kitchen environment, consistently meeting restaurant standards and customer expectations which included burgers, sandwiches, stakes, pastas, soups, appetizers and salads
- Assisted in menu development and contributed to daily specials, enhancing customer satisfaction and restaurant offerings
- Adhered to all the health and safety regulations, ensuring a sanitary environment for food preparation and service through ensuring that all the refrigerator logs are taken, all items in the chillers are properly labeled and fresh, thorough cleaning of work stations before and after service and ensuring kitchen equipment is in good shape
Education
Swiss Diploma - Culinary Arts
Boma International Hospitality College
Nairobi11.2024
Certificate - Baking and Pastry
Cake hearts Pastry Academy
Nairobi11.2024
Skills
- Food and safety sanitation practices
- Knife handling and ingredient prep
- Inventory and stock management
- Adaptability and time management
- Team Collaboration and communication
- Pastry techniques
Languages
English
Kiswahili
French
Dinka
Timeline
Pastry Commis Chef
TULIP INN HOTEL
09.2024 - 12.2024
Intern
NYURAH RESTAURANT
05.2024 - 08.2024
Intern
FAIRMONT THE NORFOLK
05.2023 - 08.2023
Line Cook
NOMAD RESTOBAR
03.2021 - 08.2022
Swiss Diploma - Culinary Arts
Boma International Hospitality College
Certificate - Baking and Pastry
Cake hearts Pastry Academy
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