Mary Masitsa

Highly motivated and technically skilled culinary professional with an eye for detail and a dedicated team player with a passion for food preparation. Experienced in maintaining quality and presentation of all food served, and following all USPH and HACCP procedures in food production and galley maintenance. Gained valuable hands-on experience working in busy resort kitchens serving high-volume guest numbers, collaborating with experienced professionals and culinary teams in dynamic, fast-paced environments.

Proficient in knife skills, recipe adherence, plating and presentation, inventory management, and adapting to menu changes with strong problem-solving skills. Seeking a dynamic role as an Assistant Cook within the Culinary Arts team at Carnival Cruise Line.

Assistant Cook at Diamonds Leisure Beach and Golf Resort-Diani (2024-01 – Present)

Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service at a high-volume resort kitchen serving up to 200 guests daily.

• Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service
• Uphold strict cleanliness standards
• Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards, ensuring specifications are followed to ensure quality and consistency across a range of culinary areas
• Developed strong knife skills through consistent practice, increasing precision in ingredient preparation for efficient food production
• Contributed ideas for seasonal menu planning, incorporating fresh ingredients for optimal taste and variety while following recipes to company specifications
• Supported Chef de Partie and Culinary leadership in developing innovative recipes and production, resulting in higher customer satisfaction, while assisting cooks in production and servicing the lines
• Collaborated with team members to execute successful daily meal services for up to 200 guests, supporting culinary leadership and performing all other tasks assigned by senior management
• Assisted with inventory management, contributing to cost control, minimized food waste, and ensuring garbage separation standards are being followed
• Demonstrated strong attention to detail while plating dishes, enhancing the overall presentation of each meal and learning to maintain the quality and presentation of all food served and the expedition thereof
• Enhanced flavor profiles of various dishes by experimenting with different herbs, spices, and seasoning combinations in food preparation
• Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace

Assistant Cook at Sarova Whitesands Beach Resort & Spa (2023-01 – 2023-12)

Prepared a wide range of cuisine types in a fast-paced resort kitchen environment, demonstrating versatility in cooking styles and attention to detail in food presentation.

• Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service
• Demonstrated versatility in cooking styles by preparing a wide range of cuisine types including American, Italian, Asian Fusion, and vegetarian dishes, following recipes to company specifications and ensuring quality and consistency
• Improved customer satisfaction with well-prepared dishes that met dietary restrictions and preferences, supporting logistics, preparation, and other Culinary tasks
• Demonstrated strong attention to detail while plating dishes, enhancing the overall presentation of each meal and learning to maintain the quality and presentation of all food served

Certificate in Food Production Techniques – Boma International Hospitality College (2024-08 – 2024-12)

High School in Kenya Certificate Of Secondary Education – Shikoti Girls High School (2011-02 – 2015-11)