Barbra Embenzi Kibue
Abu Dhabi,united arab emirates
Summary
A hospitality enthusiast, with knowledge of culinary art, hotel management, food and beverage management with practical knowledge and hands-on experience. I have done internship and worked with organizations across diverse industries, with clients of different cultural backgrounds and have experience in catering. STRENGTHS Strong at Culinary theory and practice Effective at hotel management, food service management and banqueting Knowledgeable on hospitality financial management and meal planning. A team leader keen on learning and acquiring more skills .
Overview
5
5
years of professional experience
Work history
Commis chef
Hilton Hotels
Abu Dhabi, United Arab Emirates
01.2023 - Current
- Followed precise recipe cards and food preparation procedures.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Quality-checked items for quantity and presentation.
- Supported food service in busy restaurant environment.
- Carried out tasks assigned by Chef De Partie.
Culinary Chef
Marto's Kitchen
Nairobi, Kenya
11.2020 - 06.2021
- Director) Marto's Kitchen, Marto's Kitchen is a food delivery outlet that deals with Italian/ Bulgarian cuisines
- Meal planning and preparation
- Preparation and presentation of a variety of pasta dishes
- Day to day management of inventory and food costing
Culinary Science Intern (reporting Executive sous Chef
Fairmont (accor), Mahali Mzuri (Virgin Limited)
Nairobi and Maasai Mara, Kenya
01.2019 - 03.2020
- Fairmont is a landmark historical hotel established in 1900's to offer world class hotel experience in Kenya to sophisticated guests from all over the world
- Prepared local and international cuisines
- Trained at fine dining
- Developed practical culinary skills
- Rotational Training (reporting to the General Manager)
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
Education
Bachelor of Science - Hospitality Management
Strathmore University
Nairobi, Kenya 06/2017 - 09/2021
High School Diploma -
St Cecilia Girls Misikhu
Kenya 01/2013 - 11/2016
Skills
- Calm under pressure
- Quality focused
- Portion and cost control
- Recipes and menu planning
- Forecasting and planning
- Banquets and catering
- Meal preparation
Languages
English
Fluent
hobbies
Cooking
Discovering new spaces
Baking
Swimming
Timeline
Commis chef
Hilton Hotels
01.2023 - Current
Culinary Chef
Marto's Kitchen
11.2020 - 06.2021
Culinary Science Intern (reporting Executive sous Chef
Fairmont (accor), Mahali Mzuri (Virgin Limited)
01.2019 - 03.2020
Bachelor of Science - Hospitality Management
Strathmore University
06/2017 - 09/2021
High School Diploma -
St Cecilia Girls Misikhu
01/2013 - 11/2016
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