CURRICULUM VITAE

TIMOTHY MUREITHI MATI

P.O BOX 5546-80401
MOMBASA

PERSONAL INFORMATION

Name Timothy Mati

Date of birth 4th October 1989
Religion Christian
Gender Male
Marital Status Single
Contacts E-mail timothymmati@gmail.com
Cell-phone: 0720585972

AREAS OF SPECIALISATION

 Butchery
 Pizzaria
 Gardemanger
 Pastry

CAREER OBJECTIVE

To work in a conducive and enabling Envronment in the Hospitality Industry in a relevant and
challenging position in the Kitchen.This should be in a coporate local orinternational
Hotel/Resort .The post ought to be one with growth opportunities, career development and job
enrichment, this way iam quaranteed to expand every angle of my prospects.

PERSONAL ATTRIBUTES

Teamwork
Good communication skills
Fast learner

EDUCATIONAL QUALIFICATIONS

Food Safety Management and Production-Egaton University

2011- 2013
Kenya Certificate of Secondary Education- Nturuba High School
2007-2011
Kenya Certificate of Primary Education- St. Paul’s Primary School
1999-2006
PROFESSIONAL EXPERIENCE

-Currently I work as a Cook at The Sands at Chale Island Hotel where am mostly Charged with
the following duties
BUTCHERY
 Sharpen and adjust cutting equipment in the butchery
 Receive, inspect, and store meat upon delivery
 Cut, bone, or grind pieces of meat
 Store meats in refrigerators or freezers at the required temperature
 Clean equipment and work areas to maintain health and sanitation standards

PIZZERIA
 To prepare a wide variety of pizzas
 keep up with customers' orders as they come
 Responsible for preparing my table of sauces and ingredients for the day.

GARDE MANGER
Preparation of the following

 Salads
 Cold soups like gazpacho
 Fresh fruit
 Canned and preserved foodstuffs
 Fresh vegetables, dips, relishes
 Butters and spreads
 Preserved meats, or charcuterie
 Cheeses
 Garnishes
 Ice sculptures and other formed food
 Kitchen leftovers repurposed into new dishes

PASTRY

 Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following tradi-
tional and modern recipes
 Create new and exciting desserts to renew our menus and engage the interest of cus-
tomers
 Decorate pastries using different icings, toppings etc. to ensure the presentation will be
beautiful and exciting
 Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate or-
ders within budget
 Maintain a lean and orderly cooking station and adhere to health and safety standards
REFERIES

1. Mr. Frank
EXECUTIVE CHEF The Sands at hale Island Hotel
Contacts: PHONE 0726178421

2. Mr. Warutere
COOK The sands at Chale Island Hotel
Contacts: PHONE 0718744591