Summary
Overview
Work History
Education
Skills
Accomplishments
Awards
References
Timeline
Generic
MIRRIAM MENDI WANGARI

MIRRIAM MENDI WANGARI

Dubai Town Square Al Quodra

Summary

Skilled commis chef with a flair for crafting and presenting popular dishes in high-end establishments, including seafood specialties, gourmet steaks, pasta, and international buffet selections. Well-versed in continental cuisines, such as grilling, sautéing, and preparing diverse menus to satisfy a wide range of guest palates. Proven history of training kitchen teams to maintain high standards, and deliver exceptional dining experiences.

Overview

8
8
years of professional experience

Work History

COMMIS CHEF

KONGONI LOUNGE, NAIVASHA
NAIVASHA, KENYA
10.2022 - 07.2025
  • Assisting the chef de partie in developing the catering operation, focusing on service standards and profitability.
  • Ensuring that all policies, procedures, standards, and guidelines are being followed carefully.
  • Ensuring compliance with legal requirements under the Health and Safety Act and Food Hygiene Regulations.
  • Inventory and station management.
  • Prepared all food items as per the menu, maintaining quality and consistency.

COMMIS 2

THE EKA HOTEL
12.2021 - 09.2022
  • Prepared and cooked high-quality dishes, ensuring consistency in taste and presentation according to the restaurant's standards.
  • Assisted the Chef de Partie in managing and training junior kitchen staff, fostering an efficient and skilled team.
  • Maintained hygiene and safety standards.
  • Maintained hygiene and safety standards in all food preparation areas, following HACCP and sanitation guidelines.
  • Monitored stock levels and ingredients, ensuring that supplies were replenished and food waste minimized.
  • Collaborated with the kitchen brigade to develop and refine recipes, contributing to menu planning and innovation.

COMMIS 2

THE CONCORD HOTEL & SUITES
09.2020 - 11.2021
  • Monitored freezers and refrigerators to verify correct storage and temperatures.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Sanitized counters and utensils used to prepare raw meat, eggs and fish.
  • Executed efficient mise en place to facilitate smooth service.
  • Monitored line production to achieve consistent quality.
  • Managed food usage by First in First out (FIFO) rules avoiding unnecessary waste.

COMMIS 3 (INTERNSHIP)

05.2017 - 08.2017
  • Assisted senior chefs in preparing and cooking dishes according to high-end hotel standards.
  • Monitored food stock levels and reported shortage to ensure smooth kitchen operations.
  • Followed precise recipes and portion sizes to maintain consistency in menu offerings.
  • Ensured workstations and equipment were thoroughly cleaned and sanitized after each use.
  • Collaborated with kitchen team to meet service deadlines during busy shifts.

Education

CERTIFICATE - CULINARY ARTS

CASCADE INSTITUTE OF HOSPITALITY
01.2018

Skills

  • Food allergy understanding
  • Time management
  • Dietary restriction management
  • Team leadership
  • Signature dish creation
  • Can-do attitude
  • Recipes and menu planning
  • Creative plating techniques
  • Temperature control
  • Sanitation guidelines
  • Stock management
  • Great communication
  • Portion and cost control
  • Stock rotation (FIFO/LIFO)
  • Conflict resolution
  • Knowledge of USPH and HACCP
  • Equipment maintenance
  • Good administrative

Accomplishments

  • Consistently improved section efficiency, reducing prep time by 15% through effective organization.
  • Mentored junior chef, resulting in two team members being promoted to senior kitchen positions within a year.
  • Led development of new menu items, which increased customer satisfaction and contributed to 10% rise in repeat diners.
  • Implemented strict inventory controls, reducing food waste by 20% and contributing to cost savings for the restaurant.

Awards

  • Employee of the month 2024
  • Excellence in food safety 2022

References

Available upon request.

Timeline

COMMIS CHEF

KONGONI LOUNGE, NAIVASHA
10.2022 - 07.2025

COMMIS 2

THE EKA HOTEL
12.2021 - 09.2022

COMMIS 2

THE CONCORD HOTEL & SUITES
09.2020 - 11.2021

COMMIS 3 (INTERNSHIP)

05.2017 - 08.2017

CERTIFICATE - CULINARY ARTS

CASCADE INSTITUTE OF HOSPITALITY

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