Morraine S. W. Kamau
Edinburgh
Summary
Dedicated culinary professional with expertise in kitchen safety, ingredient preparation, in both savoury and pastry arts. Skilled in team leadership, customer experience, and high-quality food presentation. Knowledgeable in sommelier basics with excellent communication abilities. Committed to refining techniques and pursuing continuous growth in the culinary field.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
Hawksmoor
Edinburgh, Scotland
07.2022 - Current
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Plated completed meals with meticulous attention to presentation for 500+ customers.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Coordinated with other chefs for smooth operation during peak hours.
- Ensured adherence to portion controls to minimise wastage and maximise profit margins.
Food and Beverage Supervisor
The Torridon
Torridon, Scotland
07.2021 - 06.2022
- Host and co-ordinate the food experience (breakfast, Afternoon tea & dinner) at the hotel for all guests
- Supervise the health, safety and record hazards, recycling and environmental control of the department
- Liaise with the Head Chef in supporting professional food and wine service and knowledge
- Recruited and trained high-performing team members to deliver faultless customer care.
Back of House/ Front of House
Buxton Events
Buxton, Derby
10.2019 - 06.2020
- Rotation of responsibilities in the back of house supporting the Chef de Partie in preparing, producing, and plating food for events
- Ensured all work areas, utensils, and equipment are clean and maintained
- Maintain complete knowledge of all menu and bar items and daily specials, including preparation and yields
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Offered friendly, efficient customer service and handled challenging situations with ease.
Commis Intern
Trademark Hotel
Nairobi, Kenya
08.2019 - 09.2019
- Exposed to a business hotel catering to various business clientele and events, rotating between two kitchen restaurants Harvest and Hero
- Supporting in mise en place, production, and food service for various events, including weddings, business meetings and business launches
- Maintaining all food production in a clean environment, working within a rigid framework of and strict adherence to health safety and food hygiene
- Work with F&B service leaders to establish logistics for excellent delivery and services of food
Commis/ Server
Culinary Arts Academy
Le Bouveret, Switzerland
10.2017 - 07.2019
- Rotation between kitchen and service of two different restaurants: Lakeview Restaurant and Fine Dining Restaurant, serving over 300+ every week
- Assisted in taking accurate customer orders, delivering items efficiently, and ensuring customer satisfaction, through customer satisfaction survey
- Managed a team to design, prepare and serve a creative menu, overseeing over all the opening and closing procedures, ensuring proper sanitation procedures
- Ability to think quickly under pressure and respond effectively to a challenging situation
Commis Pastry/ Commis de Cuisine (Intern)
The Alpina Gstaad
Gstaad, Switzerland
12.2018 - 03.2019
- Professional processing of the various products in pastry and entrée sections for about 200+ to the guests' satisfaction per shift
- Independent construction and operation of the crepe station in the bar/lounge, interacted with 100+ customers and cultivating strong customer relationships
- Support of the respective senior chefs in the preparation and production undertaking a smooth running on the various posts during a-la-carte and banquet service
- All preparation and follow-up work for an optimal kitchen process, including cleaning the workplace after each service, complying with hygiene regulations, and implementing hotel-specific quality standards
Education
Bachelor of Arts - Professional Culinary Management
University of Derby
DerbySwiss Advanced Certificate - Culinary Arts
Culinary Arts Academy
SwitzerlandSkills
- Kitchen safety regulations
- Excellent communication
- Sommelier basics
- Ingredient prep management
- Pastry section management
- Customer satisfaction orientation
Certification
WSET LEVEL 2
Timeline
Senior Chef De Partie
Hawksmoor
07.2022 - Current
Food and Beverage Supervisor
The Torridon
07.2021 - 06.2022
Back of House/ Front of House
Buxton Events
10.2019 - 06.2020
Commis Intern
Trademark Hotel
08.2019 - 09.2019
Commis Pastry/ Commis de Cuisine (Intern)
The Alpina Gstaad
12.2018 - 03.2019
Commis/ Server
Culinary Arts Academy
10.2017 - 07.2019
Bachelor of Arts - Professional Culinary Management
University of Derby
Swiss Advanced Certificate - Culinary Arts
Culinary Arts Academy
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