PRICHARRD CREATIVES

Qualified Chef, well versed in international as well as local cuisine. 

Experience
PREPCOOK
CULTIVA FARM
Feb 2023 - Jun 2023 (5 months)
Proper storage and management of temperatures of freezers.
Preparation of mis-en-place and accurate portioning of the menu
items for front operations
Proper portioning of final produce.
Fish filleting
Meat marination and preparation
Conduct inventory of every produce we had made.
Receiving of ingredients from the store
CHEF INTERN
Temple Point
Sep 2022 - Feb 2023 (6 months)
RICHARD AMINGA - page 1
Assisted In daily production of breakfast, buffet and A la carte,
playing asupport role in the areas supporting the production of the
daily menu.
Preparation of general mis-en-place.
Identification and requisitioning of Items that support the menu
Enforcing timely HACCP protocols where needed.
Effective assist as a Commis chef
Regularly maintain proper required storage techniques to
preservemultiple food Items.
International cuisine practice and production of table dhote menus In a
fine dining set up
• Progressive teamwork and time management In
completing the dailytasks.
• Live station guest service.
Mis-en-Place preparation
Chef In charge trainee practice
Prep-cook duties and responsibilities
International cuisine practice and production of table d
hote menus in afine dining set up
Progressive teamwork and time management in
completing the dailytasks.
CHEFS INTERN
The Boma Hotels
May 2022 - Aug 2022 (4 months)
KISUMU
Ciala Resort Kisumu
Sep 2021 - Dec 2021 (4 months)
Assisted as an amateur pastry and entremetier Commis chef
Ensured all produce was handled according to
health and safetyregulations
Maintained high levels of cleanliness in the
station as well asorderliness.
Followed captain order procedure in response
responding to orders forclients.
Maintained accurate records of store inventory
Preparation of full African and English combined breakfast.

Diploma in Culinary Arts