Tina Wambui
Taigum,QLD
Summary
Bringing a high level of culinary and hospitality skills along. Extremely-passionate and Eager to deliver exceptional culinary services, utilizing profound cooking skills, station coordination expertise and a genuine industry motivation and an international experience of 10 plus years as well as being fluent in English.
Overview
16
16
years of professional experience
Work History
Sous Chef
Australian Venue Co / Everton Park Hotel
St Kilda, VIC
08.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
EMAAR HOSPITALITY
Dubai
06.2017 - 07.2022
- Stock take and inventory
- Hygiene audits
- Stock control
- System Ordering
- Controlling and running the pass
- Menu drafting
- Runs kitchen in chefs absence
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Resourcefully solve any issues that may arise and take control of any problematic situation
- Manage and train kitchen staff, establish working schedule and conduct staff’s performance appraisals
- Comply with and enforce sanitation regulations and safety standards of Dubai Municipality Authority
- Maintain a positive and professional appearance with co-workers and guests
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Private Chef Cape
Town
12.2016 - 05.2017
- Cooking at guest houses and homes
- Private parties and functions
- VIP functions
Senior Chef de Partie
Cocktail Kitchen Restaurant
Dubai, United Arab Emirates
08.2015 - 09.2016
- Apart of the opening team
- Built the kitchen brigade, menu’s, tastings, supplier relation etc alongside the Head Chef
- Ran the pasta, garnish and sides section
- In charge of main kitchen documents like recipes, food safety records etc
- Have 3 staff working in the section that I am responsible for
- Responsible for HACCP and food safety records, including staff personal hygiene
- Making sure cleaning schedules are followed
- Following clean and safe kitchen procedures and standards
- Stock take and inventory
- Assist in hygiene audits
- Stock control
- Assist with special menu plans
- Ordering
Senior Chef de Partie
BOCA, Mediterranean Restaurant, Financial Centre
Dubai, United Arab Emirates
08.2015 - 01.2015
- Running the hot section 1
- Making fresh pastas
- Preparation of cleaning and filleting fish
- Stock control
- HACCP records
- Ordering
- Making sure the kitchen is always clean and in safe conditions
- Preparation of staff meals, 3 times daily including preparation for ala carte, special menu (market lunch) and happy hour menu(pinches) including the wine cellar menu which was always available
- Assisting my colleagues
Chef de Partie
The Big Easy Bar and Grill, Els Club
Dubai
08.2013 - 12.2014
- Opening team
- Running the pasta section
- Making fresh pasta
- Controlling food wastage and storage
- In charge of health and safety procedures on a daily basis
- Part of special events
- In charge of main south african dishes
- Ran the starter pass, all cold and hot starters being cooked and plated
- Assisting in ordering and stock take
Chef de Partie
Jumeirah at Etihad Towers Hotel, Restaurant
Abu Dhabi, United Arab Emirates
11.2012 - 04.2013
- Part of the opening of the Italian restaurant
- Responsible for main course section
- Following food safety standards
- Took part in cooking for the sheika at weddings held in BICE
- Controlling spoilage and assisting with ordering
- Mise en Plaice for this section
Chef de Partie
Ferrari World Abu Dhabi
United Arab Emirates
08.2010 - 10.2012
- Saucier – Opening Team
- Has been working in the First Italian Fine Dining in a theme park since date of hire
- Knowledgeable in Italian cuisine
- Cooking and Plating Entrée
- Responsible in the Main Course Section
- Lunch and Dinner Service
- Banqueting and Reservations
- Responsible for the Kitchen Production
- Responsible for the Mise en Place
- Cleaning and Preparing Meat and Fish items for service
- Responsible for the preparation of Sauces, Plate Garnishes and Side Dishes
- Responsible for the quality check and inventory check of all food items
- Knowledgeable in other section in the kitchen; pasta, garde manger, pastry
- Maintain the Work Area Clean
- Running the Saucier section as well as the kitchen
- Responsible for the Mise en Place
- Ordering all food items
- Knowledge on how to use the system (eatec)
- Handling HACCP records and keeping them up to date
- Following food safety standards
- Handling the spoilage
- Assist the Executive Sous Chef with any given tasks
- Assisting with functions and making sure it is well staffed
- Assisting in menu planning
- Organising staff schedules and monthly staff appraisals
- Took part in hygiene audits
- Responsible for end of month inventory
Demi Chef de Partie
The Capetonian Hotel
Cape Town, South Africa
04.2010 - 08.2010
- Section
- Cape Malay Cuisine
- Was responsible for all hot dishes and sauces
- Was responsible for the preparation of the section
- Followed the HACCP policies and procedures
- Assisted my Chef de Partie and Sous Chef with functions
- Was responsible for breakfast preparation and also cooked breakfast in the
- Satellite kitchen
- Kept my station environment clean and safe to work in
- Took responsibility for any given assignment
Commi Chef
The Commodore Hotel
Cape Town, South Africa
04.2009 - 04.2010
- Responsible for the Mise en Place for Service
- Breakfast Buffet in the Satellite Kitchen
- Worked in the Clipper Restaurant, a fine dining restaurant in the Commodore Hotel
- Worked in cold kitchen, was responsible for salads,sandwiches, desserts
- Hot kitchen Mise en Place and service
- Requisitioning supplies for the kitchen
- Keeping work station clean
- Packing stock away and ensuring stock rotation
- Food preparation for functions and setting it up
- Training new trainees
Trainee Chef – Main Kitchen
The Portswood Hotel
Cape Town, South Africa
12.2008 - 03.2009
- Food Preparation for Service, Breakfast buffet
- Salads, Sandwiches, Main Courses, Desserts Preparations
Education
Diploma - Professional Cookery
City And Guilds Institute of Hospitality Education
South Africa01.2009
Diploma - Patisserie
City And Guilds Institute of Hospitality Education
South Africa2009
Diploma - Hotel Operations and Management
City And Guilds Institute of Hospitality Education
South Africa01.2008
Skills
- Time Management
- HACCP Knowledge
- Computer Literate (MS Word, Excel, Powerpoint)
- Leadership
- Knife Skills
- Making fresh pasta
- Reliable
- Fast learner
- Can handle pressure very well during busy period
- Able to work wherever needed
- Recipe Development
- Garnishing and Plating
- Portion Control
- Vendor Relations
- Motivational Team Management
- Safe Food Handling
- Team Leadership
- Menu Planning
- Line Inspections
- Cleaning and Sanitation
- High-Volume Environments
- Customer Service
- Food Preparing, Plating and Presentation
- Employee Scheduling
- Ordering and Requisitions
- Chef Assistance
- Kitchen Management
- Coordinating Kitchen Staff
- Supervising Food Prep
- Instruction and Delegation
- Stocking and Replenishing
- Vendor Sourcing
- Inventory Management
- Staff Supervision and Coordination
- Staff Training
- High-Quality Ingredients
- Heavy Lifting
Timeline
Sous Chef
Australian Venue Co / Everton Park Hotel
08.2022 - Current
Sous Chef
EMAAR HOSPITALITY
06.2017 - 07.2022
Private Chef Cape
Town
12.2016 - 05.2017
Senior Chef de Partie
Cocktail Kitchen Restaurant
08.2015 - 09.2016
Senior Chef de Partie
BOCA, Mediterranean Restaurant, Financial Centre
08.2015 - 01.2015
Chef de Partie
The Big Easy Bar and Grill, Els Club
08.2013 - 12.2014
Chef de Partie
Jumeirah at Etihad Towers Hotel, Restaurant
11.2012 - 04.2013
Chef de Partie
Ferrari World Abu Dhabi
08.2010 - 10.2012
Demi Chef de Partie
The Capetonian Hotel
04.2010 - 08.2010
Commi Chef
The Commodore Hotel
04.2009 - 04.2010
Trainee Chef – Main Kitchen
The Portswood Hotel
12.2008 - 03.2009
Diploma - Professional Cookery
City And Guilds Institute of Hospitality Education
Diploma - Patisserie
City And Guilds Institute of Hospitality Education
Diploma - Hotel Operations and Management
City And Guilds Institute of Hospitality Education