Alfonce Wambua
Princess Cruises
Mombasa
2
Languages
7
years of professional experience
Cultivated expertise in culinary arts, emphasizing food preparation, kitchen management, and quality control.
Professional culinary expert prepared for this role with strong foundation in high-volume kitchen environments. Skilled in menu development, culinary techniques, and maintaining kitchen efficiency. Strong focus on team collaboration and achieving results, adaptable to changing needs. Reliable with passion for excellence in food preparation and presentation.
Work History
Demi Chef De Partie
1 Year 9 Months- Assist the Sous Chef and Chef de Partie in the preparation and delivery of high-quality dishes that align with Princess Cruises’ culinary standards.
- Ensure adherence to daily production schedules and company recipes, contributing to the smooth running of kitchen operations.
- Monitor ingredient consumption to ensure efficient use of supplies and minimize food waste.
- Prepare and cook a wide range of international cuisines while maintaining consistency and taste.
- Maintain a high level of food safety, hygiene, and sanitation in compliance with international regulations and Princess Cruises’ safety standards.
- Assist in the setup and breakdown of kitchen stations, ensuring all tools, equipment, and materials are ready for use.
- Support the training and development of junior kitchen staff and help maintain a positive, team-oriented working environment.
- Uphold company values by maintaining professionalism, dedication to quality, and a commitment to guest satisfaction.
- Assist in inventory management, including receiving, storing, and rotating stock, while maintaining a clean and organized kitchen environment.
- Participate in daily briefings to ensure communication is clear and operational priorities are met.
- Contribute to the development and execution of special menus and themed events as required by the culinary team.
Prep Cook
2 Months- Adhere rigorously to the prepared task list provided by culinary leadership to effectively organize daily responsibilities.
- Precisely measure and portion ingredients and seasonings essential for culinary endeavors.
- Employ meticulous labeling and systematic stocking techniques to ensure ingredients are readily accessible and stored in an orderly fashion.
- Execute meticulous preparation of ingredients through thorough washing, precise chopping of vegetables, and precise meat cutting, adhering to established standards.
- Employ fundamental culinary techniques with precision, including sauce reduction and preliminary cooking methods.
- Masterfully craft uncomplicated yet sophisticated dishes, exemplifying culinary finesse and attention to detail.
- Adhere unwaveringly to established protocols for the safe and hygienic storage of food items.
- Demonstrate unwavering compliance with stringent nutritional guidelines and sanitation standards.
- Flexibly tackle additional kitchen responsibilities as delegated by supervisory personnel with professionalism and efficiency.
Commis Chef
3 Months- Assisted in the preparation of ingredients for various dishes according to the recipes and standards set by the head chef.
- Executed basic cooking techniques under the guidance of senior kitchen staff.
- Ensure the quality and freshness of all ingredients used in the kitchen.
- Work in different kitchen stations (e.g., hot, cold, pastry) as assigned by the chef de partie or sous chef.
- Maintain cleanliness and organization of the assigned station, ensuring all tools and equipment are in proper working condition.
- Strictly follow recipes and portion sizes to maintain consistency in the taste and presentation of dishes.
- Keep track of inventory and notify the senior chef when ingredients need replenishment.
- Monitor and maintain high standards of food quality during all stages of preparation.
- Assist in conducting regular taste tests and inspections to ensure adherence to established standards.
- Collaborate with other kitchen staff to ensure smooth and efficient workflow.
- Communicate effectively with colleagues, sharing relevant information about orders and ingredients.
A la' carte Chef
4 Months- Properly stock the station for service, including basic utensils, par stock items, plates, and all food-related items for an efficient service period.
- Prepare and execute given dishes on the prescribed station cleanly and efficiently.
- Maintain station par levels on a daily basis, rotating stock to ensure the freshest available foods for the membership.
- Cook all items when ordered in a timely and organized manner.
- Be present at all times on my station during peak service times.
- Prepare meats, vegetables, starches, sauces, etc., and accompanying garnishes for all dishes on the station.
- Requisition supplies needed to produce food components properly and efficiently.
- Cover, date, and neatly store all food components for the station.
- Set up, maintain, and break down the station as the sous chef prescribes.
- Notify the Sous Chef in advance of all expected shortages.
- Ensure that the workstation and equipment are clean and sanitary throughout the work shift.
- Adhere to state and local health and safety regulations.
Commis Cook
1 Year 6 Months- Inspected and maintained cleanliness in food preparation areas, including equipment and work surfaces.
- Skillfully cooked and seasoned food according to established recipes and personal expertise.
- Collaborated with senior cooks to prepare, plate, and present a variety of dishes.
- Contributed to production planning, record-keeping, and reporting as required by management.
- Assisted with the receiving, checking, and storage of goods to ensure inventory control.
- Ensured that outlet quality and standards consistently met customer expectations.
Intern
3 Months- Operated and maintained equipment, ensuring proper cleaning after each use.
- Followed strict food safety guidelines by labeling, dating, and storing food items.
- Complied with daily production worksheets and waste log sheets.
- Utilized approved food recipes and production guidelines to ensure portion control and consistent quality.
- Prepared ingredients, including chopping vegetables and creating basic sauces, under the direction of sous chefs.
Intern
2 Months- Supported chefs in the execution of food production.
- Assisted in the daily preparation of basic recipes and unloading, stocking, and product rotation.
- Maintained impeccable cleanliness and sanitation of work areas and equipment, adhering to health department standards.
- Demonstrated a comprehensive understanding of ingredients, equipment, suppliers, markets, and culinary trends.
- Efficiently assembled and prepared ingredients for menu items.
Education
Bachelor of technology - hotel and hospitality management
Skills
Culinary Arts
Food Preparation
Kitchen Management
Inventory Management
Food Safety and Sanitation
Menu Planning
Recipe Adherence
Equipment Operation and Maintenance
Food Labeling and Dating
Production Planning
Communication
Time Management
Attention to Detail
Adaptability
Teamwork
Problem Solving
Organization
Creativity
Work Ethic
Customer Service Skills
Languages
English
Swahili
Timeline
Demi Chef De Partie
Princess Cruises
07.2024 - 04.2026Read More
Prep Cook
Sarova Whitesands Beach Hotel and Spa
04.2024 - 06.2024Read More
Commis Chef
Sentrim Castle Royal Hotel
01.2024 - 04.2024Read More
A la' carte Chef
The Reef Hotel (Nyali Mombasa)
09.2023 - 01.2024Read More
Commis Cook
Serenity Fort Hotel, Mariakani Kilifi County
12.2021 - 06.2023Read More
Intern
The Reef Hotel, Nyali Mombasa County
01.2021 - 04.2021Read More
Intern
Sarova Whitesands Beach Resort and Spa
05.2019 - 07.2019Read More
Technical University of Mombasa
Bachelor of technology from hotel and hospitality management
Read More