Pricharrd Creatives

Qualified Chef, well versed in international as well as local cuisine.

Experience

PREPCOOK

CULTIVA FARM

Feb 2023 - Jun 2023 (5 months)

Proper storage and management of temperatures of freezers.

Preparation of mis-en-place and accurate portioning of the menu items for front operations

Proper portioning of final produce.

Fish filleting

Meat marination and preparation

Conduct inventory of every produce we had made.

Receiving of ingredients from the store

CHEF INTERN

Temple Point

Sep 2022 - Feb 2023 (6 months)

RICHARD AMINGA - page 1

Assisted In daily production of breakfast, buffet and A la carte,

playing asupport role in the areas supporting the production of the daily menu.

Preparation of general mis-en-place.

Identification and requisitioning of Items that support the menu

Enforcing timely HACCP protocols where needed.

Effective assist as a Commis chef

Regularly maintain proper required storage techniques to preservemultiple food Items.

International cuisine practice and production of table dhote menus In a fine dining set up

• Progressive teamwork and time management In completing the dailytasks.
• Live station guest service.

Mis-en-Place preparation

Chef In charge trainee practice

Prep-cook duties and responsibilities

International cuisine practice and production of table d hote menus in afine dining set up

Progressive teamwork and time management in completing the dailytasks.

CHEFS INTERN The Boma Hotels

May 2022 - Aug 2022 (4 months)

KISUMU

Ciala Resort Kisumu

Sep 2021 - Dec 2021 (4 months)

Assisted as an amateur pastry and entremetier Commis chef

Ensured all produce was handled according to health and safetyregulations

Maintained high levels of cleanliness in the station as well asorderliness.

Followed captain order procedure in response responding to orders forclients.

Maintained accurate records of store inventory

Preparation of full African and English combined breakfast.

Diploma in Culinary Arts