Alex Ndirangu Maina
I am a self-motivated individual ready to work with different people regardless of gender ,tribe or race, honest, competent and a hard worker. After being in the hospitality and tourism industry for about 10 years now, I have the ability to work under pressure while performing at a consistent rate and level of quality.
During the time in the kitchen, I have formed and maintained a passion for the hot kitchen that has helped me grow and learn from different people. Currently, I play a critical role as the chef de partie at a 24 hour hotel by ensuring everything under my supervision is going smoothly.
Areas covered included: Saucier, Entremetier, Pastry, Garde manger, Butchery, Pizza Garden and A' La carte
High School Education.
Elementary school Education
Work & Experience
Play a critical role in the kitchen of a 24 hour hotel by ensuring everything under my supervision is working smoothly and efficiently
Outside catering with Sarova Stanley Hotel at Kenya International Conference Center, Blanco Hotel at Nairobi National Park, NAS at Kasarani in preparation of dishes at the garde manger and managing the buffet while volunteering to work in the Utalii Hotel during the weekend in the saucier, garde manger and the a' la carte sections.
Areas covered: Practical cooking Accounts Pastry Food Knowledge. Information Technology. Menu Planning and Costing. Hygiene and Nutrition. Human Relation. Business Communication. Food Safety