JOAN WAIRIMU NG'ANG'A
Lewisville,TX
Summary
To lead a dynamic kitchen where creativity, service and quality are paramount. I aim to contribute my diverse culinary skills, from expert menu planning to precise execution of cooking techniques, to elevate the dining experience. Dedicated to fostering a collaborative and positive kitchen environment, I aspire to continually refine my culinary expertise, embrace emerging food trends, and deliver memorable dining moments. Seeking a challenging role that allows me to showcase my leadership abilities, drive for excellence, and commitment to creating extraordinary culinary experiences.
Overview
5
5
years of professional experience
Work History
Chef
Royal palace Mediterranean restaurant
Addison, Texas
02.2025 - Current
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Chef
Shebelle Ethiopian Restaurant
Dallas, Texas
10.2024 - 01.2025
- Prepared traditional Ethiopian dishes using authentic recipes and fresh ingredients.
- Managed kitchen inventory to ensure availability of essential supplies and ingredients.
- Collaborated with staff to maintain cleanliness and organization in the kitchen area.
- Monitored food presentation to ensure adherence to restaurant standards and quality.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
Mawimbi Seafood Restaurant
05.2023 - 08.2023
- Daily preparation work in the assigned area including filleting fish and preparing sushi to fill the sushi case and Guest orders; maintain proper rotations of products in all chillers to minimize wastage
- Proficient in Chinese cooking techniques: stir-frying, steaming, braising, and wok cooking
- Prepare food samples whenever the executive Chef deem necessary (show plates, tastings, recipe trials, etc.); relieve cooks and help in various areas of the kitchen, as required.
- Provide the highest level of comfort and service to Guests.
- Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain "clean as you go" work habits
- Uphold impeccable grooming standards within the team at all times by complying with hotel Image and Uniform Standards.
The Boma Hotel
01.2023 - 05.2023
- Executed various cooking techniques, in the Hot Kitchen, Entremetier and Pastry showcasing expertise in grilling, sautéing, and roasting.
- Ensured timing and coordination of all components of a dish are ready at the same time for timely service.
- Worked in the butchery to receive, inspect, and store meat deliveries.
- Rotate stock and use the first-in, first-out (FIFO) method to ensure freshness and prevent waste.
- Baking of a variety of pastries, cakes, tarts, and other desserts.
Internship
Lake Naivasha Sawela Lodges
04.2022 - 07.2022
- Collaborated with other chefs to contribute to menu development.
- Executed various cooking techniques, in the Hot Kitchen, Entremetier and Pastry showcasing expertise in grilling, sautéing, and roasting.
- Introducing innovative ideas and incorporating seasonal ingredients to enhance the overall dining experience.
- Implemented and adhered to food safety and hygiene standards, ensuring a clean and organized working environment.
Internship
Paul's Café, Airport
09.2020 - 01.2021
- Assist in the preparation of ingredients for various dishes.
- Gain experience in Cooking and Culinary Techniques in Hot Kitchen, entremetier, Saucier, Buffet Mannering and pastry.
- Recipe Execution by following guidelines provided by the chef or kitchen supervisor.
- Pay attention to details and ensure that each dish meets the required standards in terms of taste, presentation, and portion size.
- Contribute to Menu Planning and Development.
Education
Diploma - Culinary Art
Boma International Hospitality College
SwitzerlandBritish Certificate -
Brookhurst International School
Kenya Certificate -
Mt. St. Mary's Primary School
Molo, KenyaSkills
- Time Keeping & Management
- Menu planning and costing
- Work well under Pressure
- Excellent customer service
- Communication Skills
- Pastry &baking
- Grilling, Sautéing & roasting
- Team player
- Customer Care
- Multi-tasking
Languages
English
Native/ Bilingual
Swahili
Native/ Bilingual
Timeline
Chef
Royal palace Mediterranean restaurant
02.2025 - Current
Chef
Shebelle Ethiopian Restaurant
10.2024 - 01.2025
Mawimbi Seafood Restaurant
05.2023 - 08.2023
The Boma Hotel
01.2023 - 05.2023
Internship
Lake Naivasha Sawela Lodges
04.2022 - 07.2022
Internship
Paul's Café, Airport
09.2020 - 01.2021
Diploma - Culinary Art
Boma International Hospitality College
British Certificate -
Brookhurst International School
Kenya Certificate -
Mt. St. Mary's Primary School