Sarafina Moses Nziku
Dar es Salaam
Summary
Hardworking commis chef with three years of professional experience assisting the chef with food preparation processes and various kitchen duties. Creative and committed to ensuring all culinary duties are completed promptly, according to food safety and hygiene regulations, and ensuring smooth kitchen operations. Passionate about delivering exceptional guest experiences, aligned with the luxury standards of the Four Seasons brand.
Overview
3
3
years of professional experience
Work History
Commis chef
Four Seasons Safari Lodge Serengeti
Serengeti
04.2023 - Current
- Enhanced kitchen restocking of items such as vegetables, fruits, to cut down on costs and ensure accurate order delivery, leading to an increase in customer satisfaction.
- Successfully performed daily kitchen tasks, such as food preparation and inventory management, to improve workflow and productivity.
- Maintain adherence to health and safety practices in compliance with regulations.
- Collaborated with the pastry and hot kitchen teams to deliver seamless service.
- Recognized for consistency, punctuality, and strong team spirit.
- Maintain kitchen cleanliness and follow strict HACCP standards.
- Assisted in receiving, labeling, and rotating inventory using the FIFO system.
- Working in different shifts.
Trainee Chef
Four Seasons Hotel & Resort
Serengeti
06.2022 - 12.2022
- Assisted in preparing high-quality dishes for restaurant service.
- Maintained cleanliness and organization of kitchen workstations.
- Supported senior chefs in executing menu items efficiently.
- Followed food safety guidelines to ensure safe meal preparation.
- Collaborated with team members to enhance kitchen workflow.
- Learned various cooking techniques from experienced chefs daily.
- Prepared ingredients and garnishes for daily meal services.
- Participated in staff training sessions to improve culinary skills.
- Organized and restocked ingredients and food items to ensure efficient kitchen operations.
Education
NTA level 5 and level 6 [DIPLOMA] -
VETA HOTEL AND TOURISM TRAINING INSTITUTE
ARUSHA01.2022
NTA level 4 - professional cookery
VETA HOTEL AND TOURISM TRAINING INSTITUTE
ARUSHA01.2020
Skills
- Knife skills
- Team collaboration and communication
- High-volume production
- Ingredient preparation and station setup
- Menu planning
- Customer service skills
- Fluent in English
- Kitchen management
- Food safety and hygiene [ServSafe certified]
- Time management and organization
- To work under minimum supervision
- To work under pressure
- To work extra hours with no complaint
- People management skills
- Quick decision-making
- Executing at speed and delighting customers
Hobbies and Interests
.Conversation with other people, .Watching TV or Movies, .Travelling and reading
References
References available upon request.
Timeline
Commis chef
Four Seasons Safari Lodge Serengeti
04.2023 - Current
Trainee Chef
Four Seasons Hotel & Resort
06.2022 - 12.2022
NTA level 5 and level 6 [DIPLOMA] -
VETA HOTEL AND TOURISM TRAINING INSTITUTE
NTA level 4 - professional cookery
VETA HOTEL AND TOURISM TRAINING INSTITUTE
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