KEVIN M. MUIA
Victoria ,British Columbia
Summary
To contribute to the hospitality industry by applying culinary expertise to create exceptional dining experiences, minimize kitchen wastage, and uphold the highest standards of service delivery.
Overview
3
3
years of professional experience
Work History
J1 INTERNSHIP
ESCONDIDO GOLF AND LAKE CLUB
05.2023 - 04.2024
- Stock checking, receiving, and organizing inventory
- Saucier section mise en place and service.
- Collaboration with banqueting team for hors d'oeuvres and buffets.
- Gathered valuable experience working closely with talented colleagues and learnt how to apply concepts directly into relevant work situations.
- Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
- Training new team members on recipes and portioning.
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Supported company goals by actively participating in brainstorming sessions and providing valuable insights.
PROPRIETOR
BROWN’S RESTAURANT
01.2023 - 03.2023
- Startup restaurant in Karen, Nairobi, specializing in aged steaks and burgers.
- Developed loyal client base by consistently delivering exceptional service and cultivating long-term relationships.
- Developed and managed relationships with vendors and suppliers.
- Increased customer satisfaction by providing personalized service and addressing clients'' needs.
- Mentored staff members, fostering professional development and enhancing overall team performance.
COMMIS III CHEF
CHAKULA TAYARI RESTAURANT
08.2021 - 12.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Exercised proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Meal preparation and plating.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated with staff members to create meals for large banquets and outside catering.
INTERNSHIP
DIANI REEF HOTEL AND SPA
12.2020 - 04.2021
- Gained hands-on experience in various kitchens, increasing proficiency and expanding technical skill set.
- Received positive feedback from supervisors, reflecting strong commitment to personal growth and development throughout the internship program.
- Gained practical experience in various aspects of the field, applying academic knowledge to real-world situations.
- Reported back to instructor to receive day-to-day tasks and responsibilities.
INTERNSHIP
THE BOMA INTERNATIONAL HOSPITALITY COLLEGE
01.2020 - 11.2020
- Cooking and serving meals for school and Red Cross Society staff.
- Built professional relationships with colleagues within the organization, strengthening interpersonal communication skills during the internship experience.
- Gained exposure to various aspects of the industry through active participation in college events and workshops.
- Applied theoretical knowledge gained from coursework to real-world situations within the internship setting for improved understanding of industry practices.
VOLUNTEER
THE BOMA HOTEL
12.2019 - 01.2020
- Culinary training in à la carte and pastry kitchens.
- Maintained clean, neat, and operational facilities to serve program needs.
- Assisted with special events and programs.
- Represented organization positively and professionally while providing community with much-needed services.
- Participated in volunteer orientations and training sessions to learn about organizational changes and mission updates.
- Provided exceptional support for event management tasks, resulting in smoothly executed functions that exceeded expectations.
Education
Diploma in Culinary Arts - Culinary Arts
11.2021
High School Diploma -
12.2018
KCPE: 379 Points (B+) -
12.2014
Skills
- Well-versed in following recipes and yield guides for menu preparation
- Proficient in maintaining kitchen efficiency, minimizing wastage, and ensuring proper ingredient rotation
- In-depth knowledge of food handling policies and rules (HACCP) in hotels
- Efficient in ingredient preparation and portioning
- Effective time management for optimal performance in a busy kitchen environment
- Problem solving skills gained from collaborating with my colleagues
Skills And Languages
- Proficient in Microsoft Office and Google Chrome.
- First Aid knowledge.
- Languages: English (Fluent), Kiswahili (Fluent), Mandarin (Basic), French (Basic).
- Time management and leadership skills.
References
- Ms. Elaine Kamau, Founder & Executive Chef, Chakua Tayari Restaurant, elain.kamau@yahoo.com, +254 768187119
- Mrs. Loise Katungwa, Culinary Arts Lecturer, The Boma International Hospitality College, lkatungwa@Bihc.ac.ke, +254 727705638
- Mr. Bennet Lundi, Executive Sous Chef, The Diani Reef Resort & Spa, BennetLundi@gmail.com, +254 726560071
- Mr. Jarret Brown, Executive Chef, Escondido Golf and Lake Club, jbrown@eglc.org, +1 830 598 7800
Certification
Diploma in Culinary Arts
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
J1 INTERNSHIP - ESCONDIDO GOLF AND LAKE CLUB
05.2023 - 04.2024
PROPRIETOR - BROWN’S RESTAURANT
01.2023 - 03.2023
COMMIS III CHEF - CHAKULA TAYARI RESTAURANT
08.2021 - 12.2022
INTERNSHIP - DIANI REEF HOTEL AND SPA
12.2020 - 04.2021
INTERNSHIP - THE BOMA INTERNATIONAL HOSPITALITY COLLEGE
01.2020 - 11.2020
VOLUNTEER - THE BOMA HOTEL
12.2019 - 01.2020
BOMA INTERNATIONAL HOSPITALITY COLLEGE - Diploma in Culinary Arts , Culinary Arts
ST. HANNAH’S BOYS HIGH SCHOOL - High School Diploma,
GILGIL HILLS ACADEMY - KCPE: 379 Points (B+),