Laban Maina

am laban maina ,come from kenya am working in moven pick resort aras khaimah dubai ,as juniour sue chef,i have 7 years in culinary art experience

CDP - Silver Sea Cruise {Silver Spirit}

(2024-01)

• Plan and execute menus in collaboration with other colleagues
• Ensure adequacy of supplies at all times
• Place orders in a timely manner
• Manage ingredient that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Suggest new ways of presentation of dishes
• Suggest new rules and procedures for optimizing the cooking process
• Maintaining hygiene standards an ph recording an paper work

CDP - Moven Pick Resort Almarjan Island

(2021-01 - 2024-12)

• Purchase appropriate supplies and manages food
• Possess a positive attitude, ability to multi task, work organized and cleanly
• Have a willingness to take initiative and make decisions with established guidelines
• Have a passion for high quality results and exceptional customer service
• Possess a well developed palette and will be familiar with multiple cooking techniques
• Have a desire to continuously improve their skills set and strive for excellence
• To effectively control the food production giving maximum quality and yield
• Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the company
• Support on your shift internal communications requirements linking kitchen personnel with other operating departments of the hotel are working efficiently
• Maintaining food safety & hygiene and keeping all ph record according to standard

Chef De Partie - The Westin Hotel Doha & Spa

(2019-01 - 2021-12)

• Followed recipes, controls, portion and presentation specifications as set by the restaurant.
• Assume responsibility for quality of the products that are served.
• Responsible for performing other related duties as assigned by the Head Chef.
• Cooking, and preparing food and presenting high qualities dishes.
• Following proper plate presentation and garnish set up for all dishes is also done tasked to track and report any food waste.
• Responsible to handle, store and rotate all the products properly.
• Assigned to prepare dishes for customers with food allergies or intolerances.
• Ensure highest levels of guests satisfaction quality, operating and food costs on an ongoing basis.

Demi Chef - Meridian Hotel & Spa Resort (UAE)

(2017-01 - 2018-12)

• Assisting with the management of health and safety.
• Managing and training commis chefs
• Assisting head chef and sue chef in creating menu item, recipes and develop in dishes.
• Holding daily briefing to the junior's chefs regarding cooking technique and kitchen hygiene.
• Control food stock and food cost in his section.
• Work according to the menu specification by the chef.
• Keep work area clean at all times in hygienic condition according to the rules seb by the hotel.
• Following proper plate presentation and garnish set up for all dishes is also done tasked to track and report any food waste.

Certificate in Social Study - ROUXBE COOKING SCHOOL (2019-01 - 2019-12)

Kenya Certificate of Secondary Education (K.C.S.E) - MWERU HIGH SCHOOL (2000-01 - 2003-12)

Kenya Certificate of Primary School - DEB KARATINA PRIMARY SCHOOL (1990-01 - 1999-12)