CURRICULUM VITAE

DANIEL MURIMI KARIUKI

CELL: +971-503490898/043631212
EMAIL ADDRESS:danmurimi@yahoo.com

Personal Profile
Highly motivated and hardworking person capable of undertaking challenging jobs. A team
player with good organizational, leadership and communication skills able to meet set targets
with very minimal supervision. I am a person of high integrity and honesty.

Personal Information
Gender: Male
Nationality: Kenyan
Date of Birth: 13th April 1987
Languages: fluent in Hindi written and spoken English &Swahili
Visa Status: Residence
Status: Married
Driving License No.: 3621655
Expiry Date: 04/01/2026

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Career Objective

Be a creative chef able to develop recipes with original ideas incorporating healthy eating, basic
nutrition as per HACCP in preparation, cooking and service.

Education

2006-2008 Diploma in Production-City and Guilds

Career Training Centre

2005-2006 Certificate in computer literacy Technical Course

Nellwyn computer House

2000-2004 Secondary Education

Likii Hill School
Attained Kenya certificate of secondary education-(K.C.S.E)

Experience (earlier career)

JANUARY 2017-UPTO DATE (DEMI CHEF DE PARTIE )
ADDRESS HOTEL MONTEGOMERIE

Responsibilities

 Following the recipe as instructed by section in-charge.

 Check chillers, fridges and blast chillers to make sure all food are labelled and neatly
arranged and perform necessary cleaning.

 Updating HACCP records on daily basis.

 In-charge of barbeque nights.

 Handling of cooking and presentation of food when the Chef De Partie is not on duty.

 Filling up of the stores and market list requisition.

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DEC 2015-DEC 2016( LINE COOK ) DUBAI URBAN PAELLA

 Helping the sous chef and head chef to develop new dishes and menus
 Ensuring I and my team have high standards of food hygiene and follow the rules of
health and safety
 Monitoring portion and waste control to maintain profit margins
 Ensure that dishes are prepared and cooked according to the specific clients’ standards.
 Managing the development and supervision of the Commis Chefs on the section,
ensuring they are fully trained and understand their duties.
 Ensure that stock is rotated and controlled within the specific section of the kitchen.
 Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as
appropriate.

MARCH 2014-DEC 2015 ( CHEF DE PARTIE 1)

Abela Catering Company(IKEA Restaurant)
Responsibilities

 Receive hand-over from the outgoing shift.

 Allocation of daily chores to the kitchen brigade.

 Helping the sous chef and head chef to develop new dishes and menus
 Ensuring I and my team have high standards of food hygiene and follow the rules of
health and safety
 Monitoring portion and waste control to maintain profit margins
 Ensure that dishes are prepared and cooked according to the specific clients’ standards.
 Managing the development and supervision of the Commis Chefs on the section,
ensuring they are fully trained and understand their duties.
 Ensure that stock is rotated and controlled within the specific section of the kitchen.
 Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as
appropriate.
 Maintain a detailed knowledge of the full menu and be able to explain dish descriptions.
 Ensure all policies, procedures, standards and guidelines are carefully adhered to.

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FEBRUARY 2011- MARCH 2014-( COMMIS 1 )
Abela Catering Company(Central Kitchen)
Responsibilities

 Receive hand-over from the outgoing shift.

 Check chillers, fridges and blast chillers to make sure all food are labelled and neatly
arranged.

 Filling of the Enterprise Resource Planning report (ERP) daily.

 Check prepared food for its taste, temperature and visual effect.

 Report any illnesses, injury of the staff to the senior chef on-duty.

 Verify that all kitchen machines are in good working conditions, if not report to the
senior chef on-duty.

OCTOBER 2008- FEBRUARY 2011 -(COOK)

Emirates Flight Catering Company (Business Class Lounge)
Responsibilities
 Collection of ingredients as per menu.
 Presentation of food as laid down by the executive chef.
 Labelling of food in the chiller
 Incharge of canapes and salads.
 Going for daily store requisitions.

FEBRUARY 2008- SEPTEMBER 2008- ( COMMIS III)

CARNIVORE SIMBA SALOON (Nairobi)

Responsibilities
 Incharge of production of grill items and game meat
 Checking sufficient mis en place for ingredients and reporting any shortages to senior
chef.

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  Check marination of meat for the taste and colour.
 Prior to the closure of shift ensure all perishable items are properly cooled, stored and
working station is clean.

MAY 2007-OCTOBER 2007-(INDUSTRIAL ATTACHMENT)

SAROVA LIONS HILL LODGE

Core areas covered

 Hot kitchen

 Café kitchen

 Self-service buffet

 Butchery

 Food and beverage cost control

Skills and Training

 International certificate in elementary food and beverage hygiene

 Certificate in basic fire fighting and safety protection( Belhasa)

 Certificate in basic medic first aid ( CPR-Belhasa)

 Certificate in quality awareness

Hobbies and Interests

 Swimming
 Environmentalist
 Traveling
 Research on the internet
 Charity work

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REFEREES: Upon request