Sandra Sianto Ntikoisa
Cooperstown
Summary
Quality-focused kitchen professional specialized in nose-to-tail and farm-to-table menus. Strengths in kitchen management, team leadership and menu planning. Proactive and adaptable team player who is passionate about sustainable cuisine. Reliable and hardworking through peak shifts and seasons. Cooking is a true passion of mine.
Overview
3
3
years of professional experience
Work History
Intern
The Otesaga Resort Hotel, States of America
03.2023 - Current
- Assist chefs on projects and events
- Learning of making new recipes
- Devised menus for seasonal menus and special events
- Learning leadership skills and team work
- Expertise in plating both banquet and a la carte
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
Line Cook
The Beer District
10.2022 - 02.2023
- Food preparation
- Safe food and knife handling
- Expertise in seasoning, garnishing and creative displays
- Team player with excellent communication
- Creating new dishes that paired well with different drinks
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene
- Work hand in hand with service team to produce excellent service and satisfaction to guests
Intern
Mestil Hotel and Residence
04.2022 - 08.2022
- Independently managed a wide range of sections within the kitchen without difficulty or stress
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation
- Planned menus for daily use, special events and seasonal promotions
- Devised tasty dishes using popular recipes, delighting guests and generating return business
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
Intern
Enashipai Resort & Spa
05.2021 - 08.2021
- Created exceptionally presented dishes, exceeding time frame goals within minutes
- Managed ingredient deliveries and stock rotation on a weekly basis, maintaining optimum product quality
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests
- Safely and swiftly performed food preparation tasks such as vegetable chopping and meat butchering.
Education
Bachelor of Business Information Systems -
Strathmore University
07.2023
Diploma - Culinary Arts
Boma International Hospitality College, Hotel Management School Nairobi
11.2022
High School Diploma -
Apostolic Carmel Girls Nairobi
11.2015
Skills
- Expertise
- IT competence
- Equipment usage
- Workflow optimization
- Food service
- Quality Assurance
- Food and beverage pairing
- Meal preparation
- Baking and broiling skills
- Recipes and menu planning
- Fine- dining expertise
- Food plating and presentation
Additional Information
Chef Loice Katungwa
Lecturer,
Boma International Hospitality College Phone: 0727705638
Email: lkatungwa@bihc.ac.ke
Moses Kiarahu
Head Chef
The Beer District
Phone: +2540702160190
Timeline
Intern
The Otesaga Resort Hotel, States of America
03.2023 - Current
Line Cook
The Beer District
10.2022 - 02.2023
Intern
Mestil Hotel and Residence
04.2022 - 08.2022
Intern
Enashipai Resort & Spa
05.2021 - 08.2021
Bachelor of Business Information Systems -
Strathmore University
Diploma - Culinary Arts
Boma International Hospitality College, Hotel Management School Nairobi
High School Diploma -
Apostolic Carmel Girls Nairobi
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