BRIAN KARANJA KIMANI
AJMAN,Ajman
Summary
Adept at reducing food waste and enhancing dining experiences, I leveraged my expertise in cooking techniques and allergen awareness at JESR AL MAHABBA RESTAURANT & KITCHEN. Recognized for outstanding culinary creations and fostering team collaboration, I consistently delivered innovative dishes, improving kitchen efficiency and guest satisfaction. My ability to multitask and manage time effectively ensures high-quality service in fast-paced environments.
Overview
4
4
years of professional experience
1
1
Certification
1
1
HOSPITALITY & TOURISM
1
1
BEAUTY THERAPIST
Work History
GALLEY UTILITY
JESR AL MAHABBA RESTAURANT & KITCHEN
12.2023 - Current
- Reduced food waste through careful inventory management, menu planning, and portion control practices.
- Contributed to menu development by suggesting seasonal ingredients or unique dishes based on guest feedback and current trends.
- Received recognition for outstanding performance, consistently delivering top-notch cuisine under tight deadlines during high-pressure situations.
- Ensured customer satisfaction with exceptional culinary creations tailored to individual preferences and dietary restrictions.
- Boosted crew morale by maintaining a positive attitude and fostering a collaborative work environment in the galley.
- Demonstrated versatility in cooking styles, accommodating diverse tastes and cultural backgrounds among guests and crew members alike.
- Assisted in conducting regular equipment maintenance checks to ensure optimal functionality within the galley.
- Streamlined kitchen processes for improved efficiency by implementing organizational systems and coordinating with team members.
- Delivered high-quality meals on time by closely adhering to schedules and prioritizing tasks effectively.
- Adapted quickly to changing circumstances, adjusting recipes or cooking methods as needed due to limited resources or unexpected challenges.
- Collaborated with fellow chefs to create innovative dishes that exceeded guest expectations during special events or themed nights.
- Safeguarded against cross-contamination of allergens through meticulous preparation techniques and clear communication with fellow cooks regarding potential hazards.
- Developed strong relationships with vendors, ensuring prompt delivery of essential supplies while maintaining budget constraints.
- Enhanced presentation aesthetics for each dish served, elevating the overall dining experience for guests onboard the vessel.
- Proactively identified areas for improvement within the galley, implementing process changes or suggesting equipment upgrades to enhance overall efficiency and performance.
- Improved cost efficiency by negotiating better prices with suppliers while maintaining ingredient quality standards.
- Maintained a clean and sanitary workspace, ensuring compliance with health department regulations at all times.
- Provided support during busy periods, stepping in to help other kitchen staff as needed to maintain smooth operations and deliver exceptional service.
- Increased kitchen productivity by training new hires on proper techniques, procedures, and equipment usage.
- Enhanced meal quality by consistently utilizing fresh ingredients and following proper food safety guidelines.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Followed proper procedures for use of government-provided commodities.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
GALLEY COOK
Ridges Resort And Guest House
06.2022 - 11.2023
- Contributed to menu development by suggesting seasonal ingredients or unique dishes based on guest feedback and current trends.
- Reduced food waste through careful inventory management, menu planning, and portion control practices.
- Received recognition for outstanding performance, consistently delivering top-notch cuisine under tight deadlines during high-pressure situations.
- Ensured customer satisfaction with exceptional culinary creations tailored to individual preferences and dietary restrictions.
- Boosted crew morale by maintaining a positive attitude and fostering a collaborative work environment in the galley.
- Demonstrated versatility in cooking styles, accommodating diverse tastes and cultural backgrounds among guests and crew members alike.
- Assisted in conducting regular equipment maintenance checks to ensure optimal functionality within the galley.
- Streamlined kitchen processes for improved efficiency by implementing organizational systems and coordinating with team members.
- Delivered high-quality meals on time by closely adhering to schedules and prioritizing tasks effectively.
- Adapted quickly to changing circumstances, adjusting recipes or cooking methods as needed due to limited resources or unexpected challenges.
- Collaborated with fellow chefs to create innovative dishes that exceeded guest expectations during special events or themed nights.
- Safeguarded against cross-contamination of allergens through meticulous preparation techniques and clear communication with fellow cooks regarding potential hazards.
- Developed strong relationships with vendors, ensuring prompt delivery of essential supplies while maintaining budget constraints.
- Enhanced presentation aesthetics for each dish served, elevating the overall dining experience for guests onboard the vessel.
- Proactively identified areas for improvement within the galley, implementing process changes or suggesting equipment upgrades to enhance overall efficiency and performance.
GALLEY UTILITY
CASCADE RERAURANT
02.2021 - 04.2022
- Supported fellow crew members in various tasks as needed, fostering a positive teamwork atmosphere onboard the vessel.
- Reduced food waste by effectively managing inventory and adhering to proper storage guidelines.
- Demonstrated strong multitasking abilities, juggling multiple responsibilities simultaneously while ensuring accuracy and punctuality of completed tasks.
- Ensured smooth service during high-volume periods with timely preparation of meals and attention to detail.
- Managed daily stock levels and rotated perishable items appropriately, preventing spoilage or shortages during service periods.
- Collaborated with culinary team to create memorable dining experiences, showcasing creativity in presentation and plating techniques.
- Provided exceptional customer service by addressing diner inquiries or concerns promptly and courteously.
- Utilized time management strategies to prioritize task completion and ensure deadlines were consistently met.
- Assisted chef in meal preparation, diligently following recipe specifications for consistent quality.
- Enhanced guest satisfaction by efficiently executing daily galley operations and maintaining cleanliness.
- Adhered to strict dietary restrictions or special requests from guests, customizing dishes as necessary for an enjoyable dining experience.
Education
Associate of Arts - CATERING
NIBS COLLEGE
NAIROBI11-2021
Skills
- Cleaning procedures
- Allergen awareness
- Cooking techniques
- Food presentation
- Cooking methods
- Food handling
- Verbal and written communication
- Surface cleaning
- Food inventories
- Frying
- Grilling
- Made-to-order meals
- Ingredients measuring
- Contamination prevention
- Allergy awareness
- Pantry restocking
- Sauce preparation
- Ingredient inspection
- Service cycle
- Quality assurance and control
- Waste control
- Company quality standards
- Dish preparation
- Company safety standards
- Kitchen equipment and tools
- Utensils and equipment
- Cutting and slicing techniques
- Multitasking
- Time management abilities
- Food Preparation
Accomplishments
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 12 staff members.
Certification
- Licensed CHEF - 2 YEARS
- Certified in Hospitality.
COOKING
Cooking is a therapeutic experience . For me who loves the process of creating something new ,cooking is yet another medium to make something wonderful.
One important thing that i've realized is that apart from the recipe and the ingredients , time is such an important part of the entire process . When you cook without any hurry , give the recipe its time , the results are magical.
This wa particularly true when i cooked chicken curry .The first time i cooked it , it was a weekday afternoon , and i was busy in work and the cooking was packed into my lunch break .Later ,i cooked the recipe again on a relaxed evening , with music on .The onions were cooked until brown , the spices added without hesitation ,and the chicken cooked slowly.
As any other creative process , cooking can be experimental .You can try switching and adding ingredients as per your choice and if you get the pairing well , your dishes come out to be amazing.
Languages
English
Bilingual or Proficient (C2)
Arabic
Intermediate (B1)
Software
Spreadsheets
Presentation software
Communication
Data analysis
Accounting software
Social media
Programming
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
GALLEY UTILITY
JESR AL MAHABBA RESTAURANT & KITCHEN
12.2023 - Current
GALLEY COOK
Ridges Resort And Guest House
06.2022 - 11.2023
GALLEY UTILITY
CASCADE RERAURANT
02.2021 - 04.2022
- Licensed CHEF - 2 YEARS
- Certified in Hospitality.
Associate of Arts - CATERING
NIBS COLLEGE
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