TERESIA MUTIO MUSYIMI
NAIROBI
Summary
Passionate Culinary professional with4 years in culinary arts, skilled in kitchen operations, precise cooking, menu development, and team leadership. Demonstrated adaptability and exceptional communication leading teams to exceed culinary standards.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
RIVER ADVICE CRUISES
08.2023 - Current
- Preparing and cooking food in accordance with the Advice cruises culinary standards
- Assisting senior chefs in menu planning and recipe development
- Ensuring the quality and presentation of dishes
- Supervising and training junior kitchen staff
- Maintaining a clean and organized workstation.
- Ordering and managing food supplies and ingredients
- Monitoring food storage and handling procedures.
- Adhering to food safety and hygiene regulations.
- Collaborating with other kitchen departments for smooth operations.
- Creating daily prep lists and schedules for the team
- Participating in daily kitchen briefings and debriefings
- Assisting with inventory management and stock control
- Supporting the chef de partie and sous chef as needed
- Handling special dietary requests and guest inquiries.
Demi Chef de Partie
SAROVA PANAFRIC HOTEL
Nairobi
04.2022 - 07.2023
- Prepared and cooked a variety of dishes under the supervision of senior chefs
- Assisted in maintaining the cleanliness and organization of the kitchen
- Supported in the creation of daily menus and specials
- Followed recipes and portion control guidelines
- Contributed to food preparation for banquets and events
- Managed inventory by keeping track of stock levels
- Collaborated with the kitchen team to ensure timely service
- Checked food quality and presentation before it was sent to customers
- Operated kitchen equipment safely and efficiently
- Helped with the training of new kitchen staff members
- Assisted in adhering to food safety and sanitation standards
- Participated in regular kitchen meetings to discuss workflow and improvements
Junior Chef
SAROVA MARA CAMP
02.2020 - 03.2022
- Assisted senior chefs in meal preparation and cooking
- Contributed to menu planning and recipe development
- Ensured food quality and presentation met the camp's standards
- Maintained cleanliness and organization in the kitchen
- Managed inventory and stocked kitchen supplies
- Prepared ingredients for various dishes
- Assisted with kitchen equipment maintenance
- Followed food safety and sanitation guidelines
- Supported in training and supervising kitchen staff
- Collaborated with the culinary team to meet guest requirements
- Adhered to portion control and minimizing food waste
- Participated in special events and themed dinners, contributing to their success
Education
Diploma - Culinary Arts
Mt. Kenya university
01.2022
Certificate - Food Production
Mt. Kenya University
01.2020
High School Diploma -
Fr. Heeran Girls High school
01.2017
Skills
- Culinary expertise
- Menu Development
- Food presentation
- Mise en place
- Recipe adaptation
- Allergen awareness
- Garnishing techniques
- Stock management
- Food safety and hygiene standards
- Time management
- Ingredient sourcing
- Creativity
- Attention to detail
- Communication
- Adaptability
Certification
- Certified Chef de Partie
- Haccp Implementation
- Hygiene and Food Safety
Personal Information
- Gender: FEMALE
- Nationality: KENYA
- Marital status:SINGLE
Contact
teresiamutio98@gmail.com, +254768175530
Affiliations
- Served as a waitress part time in the year 2018-2020 at Oldonyo sapuk resort
- served as a hostess at Holiday inn Hotel.
References
References available upon request.
Timeline
Demi Chef De Partie
RIVER ADVICE CRUISES
08.2023 - Current
Demi Chef de Partie
SAROVA PANAFRIC HOTEL
04.2022 - 07.2023
Junior Chef
SAROVA MARA CAMP
02.2020 - 03.2022
Diploma - Culinary Arts
Mt. Kenya university
Certificate - Food Production
Mt. Kenya University
High School Diploma -
Fr. Heeran Girls High school
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