Wilkister Shikona

My name is Wilkister Lihavi Shikona. I have a diploma in Catering and Accommodation. I have more than three years of experience in the Kitchen, especially in the Chef Position, both head chef (1 year) and pastry chef (2 years). Since I was a kid, I always loved cooking, and that is what led me to take a career in hospitality. I always see everything as a learning experience which I am very open to. I love learning new things both in the kitchen and in life which help me with solving new problems and creating new ideas to solve problems in the kitchen. I have an eye for detail when it comes to presentations that I take keen detail in. I love sharing my art. If you’re looking for a chef who can make your dining experience memorable and satisfying, look no further than me.

SEPTEMBER 2022 – DECEMBER 2022, RECEPTIONIST

GRASHY FINEST CATERERS

• Welcome guests upon their arrival. • Managing all reservations. • Managing all check-in and check-outs. • Informing customers about payment methods and managing all payments. • Liaise with staff members informing them about all the information given by the customers. • Respond to clients’ complaints in a timely and professional manner in case any.

JANUARY 2022 – TO SEPTEMBER 2022, HEAD CHEF

TEMBO GRILL LOUNGE

• Planning the menu, keeping in mind the budget, and availability of seasonal ingredients. • Coordinating kitchen staff, and assisting them as required. • Training staff to prepare and cook all the menu items. • Overseeing all kitchen operations. • Creating new recipes to keep the menu fresh. • Ensuring that all food is of excellent quality and served in a timely manner. • Enforcing safety and sanitation standards in the kitchen. • Taking stock of ingredients and equipment, and placing orders to replenish stock. • Keeping up to date with industry trends. • Receiving feedback and making improvements where necessary.

JANUARY 2022 – TO DECEMBER 2022 PASTRY CHEF,

 RIKO RIA CAREY

 • Operate and manage the pastry section of a kitchen, working together with the other chefs • Prepare a variety of baked goods • Decorate and present pastries and baked goods in a tasteful and beautiful way • Monitor and order ingredients, supplies and equipment • Meet with customers to discuss custom-made desserts or baked goods for special occasions • Ensure the bakery section of the kitchen adheres to health and safety regulations 2 • Identify staffing needs, help to recruit new personnel and train them • Develop new seasonal recipes and menus and keep up with the latest trends.

JANUARY 2019 – TO DECEMBER 2020, PASTRY CHEF

ZEBRA PLAINS MARA CAMP

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. • Preparing ingredients and handling baking and other kitchen equipment. • Creating pastries, baked goods, and confections, by following a set recipe. • Developing new recipes for seasonal menus. • Decorating pastries and desserts to ensure beautiful and tasteful presentation. • Meeting with customers to discuss details and planning custom-made desserts and pastries for special occasions, such as weddings. • Monitoring the stock of baking ingredients. • Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. • Ensuring their section of the kitchen adheres to safety and health regulations. • Supervising and training staff members, when needed.

DECEMBER 2021

DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT, 

THE SIGALAGALA NATIONAL POLYTECHNIC.