PROTUS INYANGALA AMBOOKA
Nairobi
Summary
A seasoned chef with reliable experience in food and beverage production. Determined, creative, culinary expertise, organized, team player and fast in decision-making with good communication skills, interpersonal relationship, problem-solving skills and time management. Experienced in hot kitchen production, cold kitchen production and Bakery production.
Overview
9
9
years of professional experience
Work History
Dcdp
Mediterranean shipping company (MSC)
09.2022 - Current
- Ensuring quality in food production and it's service to the respective outlets with ease and efficiency, customer satisfaction
- Ensuring that SOP's are followed to the later, galley safety and other hygienic regulations must be followed
- Supervising, motivating, and working closely with other chefs of all levels to ensure smooth running of the galley
- Taking part in menu preparations, recipes, and developing dishes
Junior Soue chef
Superior Hotel Kenya (Westwood)
12.2020 - 04.2022
- Running the kitchen in the absence of the sous chef and the head chef
- Helping to train more junior members of staff
- Learning the ordering systems
- Taking part in menu preparations, recipes, and developing dishes
Chef De-partie
Superior Hotel Kenya (Lake Naivasha Resort)
04.2019 - 12.2020
- Ensuring food quality and excellent food standards are adhered to
- Being responsible for food hygiene practices
- Cooking and preparing high-quality dishes
- Taking part in menu preparations, recipes, and developing dishes
Line cook
Kenyatta National Hospital catering department
07.2018 - 04.2019
- Setting up cook stations and stocking them with necessary prep supplies
- Preparing food on the line, as needed, by cutting, mixing, chopping and making sauces
- Cooking items on the line by grilling, frying, chopping, sautéing, and boiling to quality guidelines and standardized recipes
Line cook
Nomad Hotel Eastleigh
01.2018 - 07.2018
- Setting up cook stations and stocking them with necessary prep supplies
- Preparing food on the line, as needed, by cutting, mixing, chopping and making sauces
- Cooking items on the line by grilling, frying, chopping, sautéing, and boiling to quality guidelines and standardized recipes
Casual Staff
Nairobi Club
01.2017 - 12.2017
- Worked with Nairobi club as a casual staff under the direction of the executive chef
- My duties included: Pastry
- Kitchen production (assorted meals)
- Hot kitchen
- Butchery - preparation of a sorted cut of meat
Attaché
Nairobi Club
09.2016 - 12.2016
- Food and beverage sales services
- Food production
- Stores and control
Attaché
Kenyatta National Hospital
08.2015 - 11.2015
- Canteen kitchen and services
- Bakery production
- Hostels
Education
Diploma - Food and Beverage Management
Nairobi Technical Training Institute
07.2017
KCSE -
Greenville High School
11.2012
Skills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
References
- Judy Musyoki, Manager-Catering Department, Kenyatta National Hospital, P.O BOX 20723, Nairobi, 00202, 0722962747
- Emma Nkirote, Msc Agency coordinator, Mombasa, enkirote@msccs.com 0110943708
- Weldon Ng’etich, Executive Chef, Lake Naivasha Resort, 0720570700
Timeline
Dcdp
Mediterranean shipping company (MSC)
09.2022 - Current
Junior Soue chef
Superior Hotel Kenya (Westwood)
12.2020 - 04.2022
Chef De-partie
Superior Hotel Kenya (Lake Naivasha Resort)
04.2019 - 12.2020
Line cook
Kenyatta National Hospital catering department
07.2018 - 04.2019
Line cook
Nomad Hotel Eastleigh
01.2018 - 07.2018
Casual Staff
Nairobi Club
01.2017 - 12.2017
Attaché
Nairobi Club
09.2016 - 12.2016
Attaché
Kenyatta National Hospital
08.2015 - 11.2015
Diploma - Food and Beverage Management
Nairobi Technical Training Institute
KCSE -
Greenville High School
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