Chef Tournant - CELEBRITY CONSTELLATION - Miami
(2025-06 - 2026-02)
- Control production levels and recommend ideas for improvements and better cost controlling.
- Prepare daily electronic food requisitions needed for his section production and counter check deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
- Following USPH regulations at all times.
- Maintains assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows the supervisor's instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company's rules and regulations.
2nd Cook - CELEBRITY SOLSTICE - Miami
(2023-03 - 2025-06)
- Following USPH regulations at all times.
- Collection of provision orders from provision area and also do correct storing the same appropriately.
- Responsible for assisting Sous Chef in maintain the of cleanliness of the Galley and it immediate surroundings, including all equipment utilized in the area.
- Follow company standard for all tasks required and always seek guidance and clarification from Sous Chef and CDP as assigned for all tasks.
- Provide general assistance to the sous chef/CDP. Responsible for delivering prepared food items to the various food outlet/restaurant in a timely and efficient manner.
- Ensure to follow all the menu cycle onboard.
3rd Cook - CELEBRITY SOLSTICE - Miami
(2022-11 - 2023-03)
- To prepare and execute all required food items as required.
- To ensure the best practice for cleanliness of the work station and following health & safety rules and regulation.
- Ensuring proper follow up of USPH requirement.
- Ensure proper logging of right temperature of all food items during storage, cooking and transporting.
- Proper presentation of food during service time and ensure the right temperature is reached before plating.
Chef - DEEQA CONSTRUCTION - Somalia
(2019-11 - 2022-08)
- Requisition of food items and other supplies from store or from the supplier.
- Ensuring the best practice of cleanliness in the kitchen by following health & safety rules and regulation.
- Follow portion controls and presentation specifications Ensure timely preparation and serving of quality meals with ample selection and nutrition.
- Follow proper procedures for food receiving, handling and storage. Oversee cleanliness and maintenance of kitchen equipment
- Monitor feedback and ensure expectations are met and complains are solved. Perform other duties as required.
Chef - A.I.C KIJABE HOSPITAL - Kijabe, Kenya
(2018-06 - 2019-11)
- Determine production schedules staff requirements necessary to ensure timely delivery of service.
- Organize and plan meals, food preparation and cook time.
- Ensure high standards of personal hygiene and work areas are maintained.
- Monitoring fridges and recording temperatures to ensure their functioning well at all time.
- To ensure the best practice of cleanliness of kitchen and following health & safety rules and regulation.
Chef - MECHEM (PTY) LTD - Mogadishu, Somalia
(2014-11 - 2017-03)
- Receive and store food products and other items in accordance with health and safety regulations.
- Evaluate food products to ensure quality and health standards are consistently attained.
- Responsible for inventory control of all items used by facility staff, such as, but not limited to, cleaning material, equipment, food items and commodities, etc.
- Perform general maintenance on equipment and facilities as and if required.
- Food ordering from the supplier/ different departments e.g. store, bar etc.
Chef - FAHARI PALACE LIMITED - Westland, Kenya
(2013-08 - 2014-11)
- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Chef - GREAT RIFT VALLEY LODGE AND GOLF RESORT (HERITAGE HOTELS) - Naivasha, Kenya
(2012-01 - 2013-01)
- Ensure quality food assessment in production.
- To prepare and execute all required food items as required. Enforcing strict health and hygiene standard in the kitchen.
- To maximize food revenues through cost control; proper ordering and storage.
- To ensure the best practice for cleanliness of the kitchen and following health & safety rules and regulation.
- Monitoring portion and waste control to maintain profit margins.
