Wayne Syengo

Passionate and dedicated, I am a waiter and steward with a deep appreciation for the art of hospitality. Armed with years of experience in renowned establishments, I possess a profound understanding of the intricacies involved in delivering exceptional service.

My journey as a waiter and steward has allowed me to refine my skills, effortlessly navigating the fine balance between efficiency and attentiveness. With a warm and welcoming demeanor, I create an inviting atmosphere where guests feel truly valued and cared for.

Attention to detail is my hallmark, as I strive to transform each table into a stage for memorable occasions. I possess an innate ability to seamlessly orchestrate the flow of service, ensuring that every dish is presented with finesse and precision.

Beyond the technical aspects, I am driven by a genuine passion for creating lasting connections. I embrace the opportunity to engage with guests, listening attentively to their preferences and personalizing their experience to exceed their expectations. It is my belief that true hospitality lies not only in serving exceptional cuisine but also in fostering authentic human connections.

In my role as a waiter and steward, I am dedicated to elevating each dining experience, leaving an indelible mark on the hearts and palates of those I serve.

2014 -2018

I worked at NOMAD PALACE HOTEL as a STEWARD

My duties and responsibilities were to ;

• Lias with the stewarding supervisor or kitchen supervisor on duty for specific instructions or request
• Carry out duty assigned also refer to cleaning schedules and perform the necessary duties
• Oversea the cleanliness and hygiene of different areas of the hotel including public spaces, restrooms ,dinning areas and kitchens
• Training staff on proper hygiene practices and safety protocols.
• Coordinate with other staff member and departments in the hotel to ensure efficient operation.

2012 -2013

I worked at ALMOND RESORT as a WAITER

My duties and responsibilities were to

• 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 amount and costs of required supplies such as food and ingredients 
• Instruct cooks and other workers in preparation cooking and presentation of food
• Monitor sanitation practices to ensure that employees follow standards and regulations

2004-2008

I attended Mombasa high school where i obtained my Kenya certificate of secondary education.

1995-2003

I attended Mapimo primary school where I obtained my Kenya certificate of primary education.