Rosaline Gitundu
Dubai,Dubai
Summary
Resourceful individual with experience in creating well-planned menus that take advantage of seasonal pricing and availability to minimise kitchen spending. Demonstrates excellent organisational and time management skills to create smooth-running kitchen environment.
Overview
4
4
years of professional experience
6
6
years of post-secondary education
Work history
Demi chef
Coya restaurant Dubai
Dubai, Dubai
12.2021 - Current
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
- Mentored staff in food preparation and storage best practices.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Verified proper portion sizes and consistently attained high food quality standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Demonstrated advanced knife and sushi rolling skills when cooking in front of up to 300 restaurant guests.
- Prepared 15 sushi dishes in line with established quality standards, presentation guidelines and portion controls.
- Applied specialist knowledge in Japanese cuisine, demonstrating expertise in correct cutting of fish and sashimi presentation.
- Consistently produced highest quality of sushi and sashimi dishes.
Commis chef
Dubai international Hotel
Dubai, Dubai
06.2021 - 12.2021
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Controlled and minimised food waste.
- Stored foodstuffs and ingredients in established manner.
- Created seasonal specials using traditional and modern marinade and bread recipes.
- Designed tandoori menu options based on seasonal availability to minimise spending.
- Collaborated well with chefs and service teams to maintain productive, positive kitchen environments.
- Worked flexibly to meet peak restaurant service hours and cover staff absences.
3rd commis chef
Movenpick Hotels and residences Nairobi
Nairobi, Westlands
11.2019 - 04.2021
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Met high standards of food hygiene and safety.
- Controlled and minimised food waste.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Cooked and presented dished in line with standardised recipes.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
Education
Diploma - Culinary Arts
Top chefs culinary institute
Kenya 03.2018 - 02.2020
High School Diploma -
St Mary's School Runda
Kenya 01.2014 - 11.2017
Skills
- Food preparation
- Project budgeting
- Kitchen delivery inspections
- Performance improvement
- Food plating and presentation
- Uniform sushi preparation
- Nagiri preparation
- Maki rolling
- Teppanyaki
- Sashimi rolling
- Advanced knife skills
- HACCP
- Fine-dining expertise
- Kitchen sustainability improvements
- Signature dish creation
Languages
English
Fluent
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Quote
If the doors of perception were cleaned, everything would appear to man as it is: infinite.
William Blake
Timeline
Demi chef
Coya restaurant Dubai
12.2021 - Current
Commis chef
Dubai international Hotel
06.2021 - 12.2021
3rd commis chef
Movenpick Hotels and residences Nairobi
11.2019 - 04.2021
Diploma - Culinary Arts
Top chefs culinary institute
03.2018 - 02.2020
High School Diploma -
St Mary's School Runda
01.2014 - 11.2017
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