Dennis Mwangi

Prepare and plate cold appetizers, salads, and buffet displays for guests from diverse cultures.

Maintain strict hygiene standards in compliance with international maritime health regulations, including USPH and Canadian public health protocols.

Collaborate with the culinary team to ensure smooth service during high-volume operations and special themed events.

Perform daily inventory checks and assist in ordering to maintain optimal stock levels.

Monitor and control food quality, ensuring freshness and presentation standards.

Train and support junior kitchen staff and new trainees on food preparation techniques and hygiene standards.

Ensure compliance with waste management procedures to minimize food waste and optimize resource use.

Participate in safety drills and follow emergency protocols onboard as part of crew responsibilities.

Adapt quickly to fast-paced service demands while maintaining accuracy and efficiency.

• Trained and mentored new chef employees, ensuring they quickly adapt to kitchen standards, recipes, and procedures.
• Executed preparation of salads, meats, and accompaniments.
• Collaborated with kitchen staff to develop new menu items, and incorporate seasonal offerings.
• Managed raw material inventory, placed orders, and ensured optimal stock levels for smooth operations.
• Ensured compliance with food safety and sanitation protocols, maintaining a hygienic kitchen environment.
• Supervised the preparation and service of meals, ensuring timely and high-quality delivery to guests.
• Conducted opening and closing duties, including stock-take and sanitation, maintaining hygiene standards.
• Coordinated food production timelines to enhance kitchen operations.
• Monitored fridge and freezer temperatures, ensuring food safety standards were met.
• Reduced food waste by implementing portion control and waste log management.
• Achieved stable food presentation levels using established techniques.

• Prepared and cooked a variety of dishes across different sections, including appetisers, main courses, and desserts.
• Conducted mise en place preparation to ensure smooth operations during service.
• Maintained cleanliness and organisation of workstations in compliance with hygiene and safety standards.
• Assisted senior chefs with food preparation and plating during busy service hours.
• Monitored stock levels, ensuring all ingredients were available and fresh.
• Adapted quickly to rotating sections, gaining knowledge in Garde Manger, Saucier, and Entremetier roles.
• Contributed to the preparation of premium dishes focusing on taste and aesthetics.

• Prepared and cooked diverse dishes such as appetizers, salads, snacks, pastries, bakery items, and breakfast.
• Mastered mise en place preparation, ensuring kitchen efficiency and smooth operation during service.
• Ensured strict adherence to cleanliness and sanitation protocols in all kitchen operations, maintaining high standards of hygiene across various sections.
• Assisted in managing inventory and placing orders for kitchen supplies to ensure adequate stock levels.
• Supported the preparation and service of high-quality dishes during peak periods, maintaining excellent food quality under pressure.
• Developed cooking, food presentation, and time-management skills under the guidance of senior chefs across multiple kitchen sections.