Food Safety Lead

Certificate in Dietetics and Nutrition, Institute of Social Work and Community Development, Nairobi, Kenya – 2013

Diploma in Fitness and Nutrition, Stratford Career Institute, Saint Alban, Vermont, USA– Distance learning (2011-2013)

Certified Food service Professional – (2010)

Diploma in Catering, Penn Foster Career School, Scranton, Pennsylvania USA – Distance Learning (2008-2009)

Certificate in Customer Service Delivery, Nairobi, Kenya – (2007)

NAS Airport Service Certificate in Food Production, Nairobi, Kenya – (2005-2007)

Kenya Certificate of Secondary Education, Nanyuki, Kenya – (2001-2004

April 2018 – Iraq – Present,  KBR Government Solutions

Chef

• Coordinates and oversees the service line work of the Food Services crew providing quality service to the customer.
• Provides the planning necessary for the job including instructions to the Cooks and Food Services Workers.
• Maintains all equipment and cooking utensils at maximum efficiency.
• Plans all Food Services personnel work schedules on a weekly basis.
• Prepares weekly menus for timely submission to the Food Services Manager for review and approval

July 2013 – March 2018 -DynCorp International LLc, Afghanistan

Food Service Sanitation Supervisor

• Ensure that sanitation issues are communicated throughout the facility
• Develop, implement, and enforce approved sanitation cleanup procedures
• Develop, implement, and enforce safety guidelines as needed, including chemical safety and awareness
• Provide and document training as needed, including chemical safety and awareness
• Maintain adequate cleaning supply inventories of sanitation aids, chemical cleaners, sanitizers, and other sanitation equipment
• Control and monitor usage of cleaning chemicals and sanitation supplies
• Continually monitor effectiveness and adequacy of all cleaning activities via pre-operational inspections
• Complete all paperwork as necessary
• Proactively prevent any microbiological problems that may be due to improper cleaning; troubleshoot any issues that do arise
• Perform other duties as assigned

Mar 2010 – July 2013, DynCorp International LLc – Afghanistan

            Food Service Supervisor

• Maintain the operational oversight necessary to run the job including instructions for all Food Services workers.
• Plan Food Services personnel work schedules on a weekly basis.
• Prepare weekly production menus, subsistence orders and workers schedules.
• Provide leadership and direction to all Food Service Workers.
• Plan, organize, and manage all aspects of operations.
• Ensure resources are applied to achieve highest standards of service to client specifications.
• Monitor standards and completes relevant documentation.
• Implement training programs.
• Ensure compliance with client/company health and safety regulations.
• Plan and oversees the execution of special functions.
• Maintain communication with supervisors with daily site rep reports.
• Perform other qualified duties as assigned.

June 2009-Jan 2010, San Valencia Restaurant – Kenya

Cook

• Prepared regular and special diet foods according to prescribed menus and recipes.
• Follow established schedules in cooking, baking, sanitation, and related activities.
• Determined proper cooking time and temperature.
• Took inventory of supplies on hand and ordered food supplies, ingredients, and other consumables on a scheduled basis as determined by menu and estimated number of diners
• Cleaned and sanitized all food preparation equipment and ensured that they are kept in safe and operable condition.
• Demonstrated continuous effort to improve operations, decrease turnaround times, streamline work processes, and worked cooperatively and jointly to provide quality seamless customer service.

July 2008 – May 2009 – Green Beans Coffee Company, Iraq

Barista

• Primary task ;prepare, present, and delivery of coffee drinks and pastries to customers and to make sure items are clean, attractive, cooked properly, and presented in an appealing manner. Take and record sales report.
• Consulted with clients to determine their needs and dreams and reported to the manager. Increased sales by suggesting new products to customers and maintained restaurant cleanliness and hygiene.

Sept 2005-July 2008 – NAS Airport Services Ltd, Kenya

Chef de Partie

• Ensures that all meals are prepared, cooked, and served in accordance with standardized recipes so that food quality requirements are met and maintained
• Taking orders, assembling of mis en place, food presentation and cleanliness
• Meet or exceed industry and food safety standards for preparation, storage, and serving of food
• Prepare, cook and season meals in accordance with standardized recipes
• Follow daily production schedules and progressively cook food in batches according to schedule
• Carve and trim meats such as beef, veal, ham, pork, and lamb for recipes with excellent knife skills for food preparation
• Record food temperatures, production, and waste on required documentation
• Ensure high standards of personal hygiene and that work areas are maintained in a clean and sanitary condition
• Perform other duties as assigned; assisting new trainees coordinate and get along.

• 40-hour EM 385-1-1 USACE Safety & Health – July 2020
• ServSafe Food safety,
• HACCP, National Restaurant Association Educational Foundation – September 2018
• Knowledge of food service and sanitation standards,

Team Management

National Restaurant Association Educational Foundation - Sep 2020, Six Sigma Green Belt - July 20

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