Jessen Muriithi

-Mastered intricate culinary techniques under the mentorship of top chefs
- Executed flawless mise en place for high-end dining experiences
- Collaborated with culinary team to develop innovative menu items
- Maintained impeccable standards of cleanliness and sanitation in adherence to hotel protocols
- Ensured precise portion control and minimized food waste
- Delivered exceptional guest experiences through personalized serv ice and attention to detail
- Participated in menu planning, tastings, and special events to showcase culinary expertise
- Engaged in continuous learning and development to stay abreast of industry trends and best practices

- Produced a high volume of quality dishes to meet the demands of a diverse and dynamic international clientele
- Operated in a fast-paced kitchen environment, honing skills in efficiency and time management
- Adapted menus to accommodate dietary restrictions and preferences of guests from various cultural backgrounds
- Collaborated with chefs from around the world, gaining exposure to diverse culinary techniques and cuisines
- Managed inventory and stock rotation in accordance with maritime regulations
- Implemented rigorous food safety protocols to ensure the well-being of passengers and crew
- Provided exceptional guest service, responding to feedback and requests with professionalism and attention to detail

-Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.

- Assisting senior chefs in meal preparation, including mise en place, cooking, and plating.
- Following recipes and culinary standards to maintain consistency in taste and presentation.
- Ensuring food safety and hygiene standards were strictly adhered to in the kitchen.
- Supporting the kitchen team during peak service times and special events.
- Maintaining cleanliness and organization in the kitchen area.
- Assisting with inventory management, stock rotation, and ordering supplies as needed.
- Adhering to cost control measures to minimize waste and maximize efficiency.
- Providing excellent customer service by accommodating special requests and dietary restrictions.
- Continuously learning and developing culinary skills through training and practice.

-Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.

-Mastered various cooking methods such as sautéing, grilling, baking, and gained proficiency in preparing ingredients, including chopping, marinating, and seasoning.
-Learned the fundamentals of kitchen management, including inventory control, ordering supplies, and maintaining hygiene standards.
-Developed the ability to manage time effectively, ensuring that dishes are prepared and served promptly.
-Worked closely with other kitchen staff, enhancing teamwork and communication skills.
-Ensured all dishes met the establishment’s standards for taste, presentation, and safety.
-Adhered to food safety regulations and hygiene practices to maintain a safe kitchen environment

-Efficiently prepared all necessary ingredients and equipment for daily cooking tasks.
-Ensured proper storage and handling of raw and cooked food items to maintain freshness and prevent contamination.
-Maintained a clean and organized work station in accordance with HACCP procedures, ensuring a hygienic kitchen environment.
- Followed proper methods for opening and closing the kitchen, including accurate shift handovers.
- Assisted the head chef in the preparation of meals and various food items, contributing to high-quality culinary output.
- Prepared and cooked dishes for à la carte service, ensuring timely and precise meal delivery.