joengi250@gmail.com
General Information
- Language English /swahili
- Highest Degree Level DIPLOMA IN HOTEL MANAGEMENT
- Total Year Experience 6YEARS
- Job Category Food service
- Expected Job Level Mid-level
- CV Upload 3_JOE-CV.pdf
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Passport Photo
- Travelers Passport Scan 3_Joe-passport.pdf
NAME: MAINA JOSEPH NGIRI
DATE OF BIRTH: 5th July 1989
GENDER: Male
NATIONALITY: Kenyan
MARITAL STATUS: Single
RELIGION: Christian
MOBILE: 0728 727 444
EMAIL: joengi250@gmail.com
LANGUAGES: English & Swahili
February 12, 2019
The Human Resource
Dear Sir/Madam
I am extremely interested in securing a position in your organization.
I am currently working at The Finix Casino in charge of food production and dispensation. I have previously worked at Bid wood Suites Heading the sous and butchery department
My main interest in joining your organization stems from its impressive reputation. I believe I would succeed in the organization’s existing and motivated environment, and that my strong work ethic, ability and passion would make me a valuable asset. A belief based on integrity, quality and service, along with a positive attitude and the ability to adapt quickly to new ideas and situations allow me to achieve consistent.
I studied at the KENYA INSTITUTE OF PROFESSIONAL STUDIES
Diploma in hotel management .My academic and work experience has taught me to work well with other people and to take responsibility for my own work. I have an out going personality.
I hope that, on consideration of my CV, you will be persuaded of my potential to perform well and make a real contribution as a member of your organization. I can be available for interviews and look forward to hearing from you.
Sincerely
Joseph Maina
Education
Work Experience
- West end hotel April Sous Chef
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· rnEnsure that all food items are prepared as per standard recipe cardsrnwhilst maintaining portion control and minimizing waste.
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· rnEnsure that food stock levels within the culinary department areas are ofrnsufficient quantity and quality in relevance to the hotel occupancy.
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· rnEnsure that associate meals and associate dining services are of arnconsistently high standard.
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· rnEnsure that chefs are always in clean tidy uniforms and are alwaysrnpresentable to be in guest view.
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· rnEnsure that all food preparation equipment is being used safety andrncorrectly and that it is cleaned and maintained.
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· rnEnsure that all culinary operations manuals are prepared and updated
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· rnOrganizing a work schedule for other kitchen staff
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· rnProvides guidance to junior kitchen staff members, including, butrnnot limited, to line cooking, food preparation, and dish plating
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· rnEnsures a first-in, first-out food rotation system and verifiesrnall food products are properly dated and organized for quality assurance
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· rnKeeps cooking stations stocked, especially before and during primernoperation hours
- Finix Casino January Chef de Partie
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· rnPreparing, cooking and presenting dishes.
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· rnManaging and training any demi-chef de parties working with me
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· rnHelping the sous chef and head chef to develop new dishes andrnmenus
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· rnEnsuring my team have high standards of food hygiene and followrnthe rules of health and safety
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· rnMonitoring portion and waste control to maintain profit margins
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· rnConsults daily with Sous Chef and Executive chef on the dailyrnrequirements, functions and also about any last minute events.
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· rnAble to produce own work in accordance with a deadline and tornassist and encourage others in achieving this aim.
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· rnChecks periodically expiry dates and proper storage of food itemsrnin the section.
- Bid wood Suites December Line Cook
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· rnSet up and stocking stations with all necessary supplies
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· rnPrepare food for service (e.g. chopping vegetables, butcheringrnmeat, or preparing sauces)
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· rnCook menu items in cooperation with the rest of the kitchen staff
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· rnAnswer, report and follow executive or sous chef’s instructions
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· rnClean up station and take care of leftover food
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· rnStock inventory appropriately
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· rnEnsure that food comes out simultaneously, in high quality and inrna timely fashion
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· rnComply with nutrition and sanitation regulations and safetyrnstandards
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· rnMaintain a positive and professional approach with coworkers andrncustomers