ALEX G. KIMANI

• Update menus regularly, focusing on seasonal availability.
• Banquet Manager in change of conferencing and Guest relation.
• Hold brand standard training with F/B staff
• Ensure hygiene standards and proper staff treatment
• Conduct marriott self audit
• Manage stock orders. and storage conditions.

• Exe Chef @ ;-Sister Boutique Hotel-Beyt A salaam, and

;-Spice Tree by Turaco Conference Centre.

• Collaborate on menu diversification.
• Organize kitchen work schedule
• Innovate food designs for taste and appearance.
• Train and discover talented chefs.
• Ensure quality assurance in Marriott MGS.

• Collaborated on menu diversification.
• Innovated new dishes.
• Established work schedules.
• Created food designs.
• Staff training and career development.

• Implemented recipes and seasonal dishes.
• Food safety and Haccp training.
• Menu development and engineering.

• Managed staff and training.
• Managed inventory and quality control.
• Developed customer service standards.
• Achievements: Reduced food and labor costs.
• Key player in menu development.

• Participated in exchange program and staff training.

• Assisted in menu planning and preparation of our popular African Mediterranean cuisines.
• Supervised junior kitchen staff and maintained high culinary standards during service.
• Training of the local staff on the new concept of cooking.

• Managed staff training and development.
• Ensured haccp and health safety standard were followed.

• Streamlined dessert production processes, improving efficiency and reducing waste in the kitchen operations.
• Supervised production and quality control.

• Trained as a junior cook on proper cooking techniques, safety protocols, and equipment usage.

• Supervised daily bakery operations, ensuring product quality and adherence to safety standards.
• Implemented quality control measures, enhancing product consistency and customer satisfaction.