Brian Nyakiba
Cool Breeze Gardens , Waiter
Job Type
On the job
Location
Kenya, Nairobi
Chat
Personal Advantage
I'm a 23 year old Kenyan man raised by a single parent whose really looking forward to be the missing piece in your company.Thank you.
Job Preference
No Preference yet
Experience
Waiter
2023-02 -
Cool Breeze Gardens Attendant
Content
Overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers.
Education
Food Beverage Production and Service · College
2022-09-13 - 2023-07-28
Nairobi Technical Training Institute
Popular members
SRINIVAS CHUNCHULA
Dear Executive chef, I am very much interested for the available position of Commis Chef. Presently I am working for Park Hyatt 5* Hotel in India and I done my ON JOB Training with Capitol 4* Hotel. I would very much like to advance in my career and believe that I am ready for this position of Commis Chef that you are offering. The job requirements appear to be far more challenging and varied than those I know and have grown used to at my current job. I would like to expand my knowledge, learn new responsibilities and be able to further my career within the field. I have for the last (2) years been working as Commis Chef where my responsibilities were: - Clearing the kitchen stations of all unnecessary utensils and food. Preparing basis sauces, soups. Clearing/cleaning cooking vessels and utensils from all the work surfaces and sinks. - Chopping, peeling various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products. - General assistance in food presentation for selected events. The opportunity with your hotel I feel would allow me to express my culinary expertise and valuable, gained experience through a larger array of tasks and responsibilities. I am a fast learner and work well in a team. I believe that I would excel at menu suggestions and planning, cooking meals, guiding the serving staff as to what the daily/weekly specials were all while being able to continue to learn along side the chefs during their daily tasks. I wish to thank you for your time today and I very much hope to hear from you soon and being given the opportunity to discuss your expectations further. Sincerely, Srinivas Chunchula
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