DANIEL MURIUKI

• Monitoring food temperature and plating.
• Assisting the sue chef by preparing mis en place.
• Garnishing dishes preparing Vinaigrettes.
• Maintaining Continuous cleanliness and sanitation using the three bucket system.
• Preparing salads and cold appetizers.
• Managing stock inventory in the pantry.

Responsibilities and duties:
• Prepare omelets and pancakes during breakfast session.
• Grilling burger parties and mounting burgers during branch and lunch.
• Assisting the chef de partie and sue chef in preparation of hot and cold meals.
• Becoming a line cook during dinner services.
• Continuously cleaning and sanitizing my station using the three bucket system.
• Maintaining food temperature.
• Taking stock from the prevision stores.

Responsibilities
• Maintaining HACCP regulations.
• Monitoring food temperature and plating.
• Grilling and braising of proteins.
• Stock taking and inventory work.

• Daily preparation of meals in therapeutic, full diet and alacate.
• Control the daily stock and minimizing wastage.
• Training of new staff.
• Ensuring that the kitchen staff follow H.A.C.C.P regulations.

Responsibilities & Duties:
• Overall responsibility for all food activities and operations of cold kitchen including making, and plating
food.
• Implementing all instructions passed on to me from the executive chef.
• Working in collaboration with the executive chef in creation of new menus.
• Ensure and manage cleanliness and hygiene aspects in the operations of the kitchen.
• I work in all departments of the kitchen but am assigned as a chef entrementie.
• Day to day managing and running of the kitchen as a team leader, to ensure smooth operations, quality
food is produced in the best presentation without compromising on sustainable food cost levels.

• Overall responsibility for all food activities and operations of cold kitchen including making, and plating
food.
• Implementing all instructions passed on to me from the executive chef.
• Working in collaboration with the executive chef in creation of new menus.
• Ensure and manage cleanliness and hygiene aspects in the operations of the kitchen.
• Facilitate all the HACCP principles in all aspects of the food receiving, storage, preparation, cooking and
dispensing. To ensure all temperature and hygiene aspects are adhered to reduce chances of food
poisoning from pathogen and other temperature and PH factors.
• I work in all departments of the kitchen with slight limitations in the pastry department.
• Day to day managing and running of the kitchen as a team leader, to ensure smooth operations, quality
food is produced in the best presentation without compromising on sustainable food cost levels.

• Managed the food & beverage department in its entirety which includes setting the standards.
• Developed a new continental menu to complement the local Kenyan menu so as to cater for all
customers thus increasing revenue.
• Re-organized the food and beverage operations by streamlining the waiter- cashier interphase for smooth
& efficient operations of ordering and billing.

• Production of ethnic cuisine in a daily basis.
• Garde mange/ cold kitchen.
• Banqueting, fine dining (haute cuisine).
• Pizza and tapas.
• Sea food preparation.
• Alacate/ Hot kitchen