CURRICULUM VITAE. Susan N Kariuki. DATE OF BIRTH: 23 July, TELEPHONE: Tel EDUCATION:

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1 CURRICULUM VITAE NAME: Susan N Kariuki DATE OF BIRTH: 23 July, 1964 NATIONALITY: Kenyan RELIGION: Christian PERMANENT ADDRESS: P.O. Box Nairobi TELEPHONE: Tel susannk2002@yahoo.com EDUCATION: EXAM: SCHOOL/COLLEGE ATTAINED YEAR: Bsc Hotel and Restaurant USIU Ongoing Graduation 2013 management

2 Higher Diploma in Kenya Polytechnic Higher Diploma 1994 Food Technology (Credit) (Quality Control Option) Diploma in JKUAT Diploma 1988 Food Technology (Credit) KACE Pangani Girls High 2 Principals Subs KCE Pangani Girls High Division COMPUTER LITERACY: Certificate in Introduction to Computer Systems MS Word, MS Excel, Internet.

3 WORKING EXPERIENCE present Catering Officer Reporting to the Principal Catering Officer Duties: Overall responsibility of managing the kitchen, compiling menus and ensuring the kitchen is running smoothly without any interruptions. Providing comprehensive, competent and responsible catering services. Dealing with all matters pertaining to kitchen management and student problems. Overseeing the food production process Giving instruction on the day to day running of the kitchen. Delegates duties to my assistants. Preparing procurement plan and budget. Prepares a duty roster on a monthly basis. Coordinates and liases with management for smooth running of the kitchen. Discusses staff and student problems. Discussing with catering and accommodation representative and the kitchen management team on matters of catering services. Preparing leave roster for staff. Marking the master roll. Raising a staff movement where necessary. Holding regular meetings with staff to update them on any new developments and discuss kitchen matters. Attending meetings as kitchen representative when called upon. Attending to student matters as they arise eg complains, clearance functions, student meetings. Ensuring staff appraisals are done on schedule. Ensuring sales are banked intact. Ensuring cleanliness of the kitchen. Preparing the food cost analysis.

4 Jan 2000 August 2007 Assistant Cateress Reporting to the Catering Officer Duties: Supervision of food production and service including quality and food cost control Menu planning and requisition of supplies from the store. Ensuring there is efficient use of fuel Attend to customer queries during service time Supervising cleanliness of dining hall and the entire kitchen and its environment Record all food balances and compare with sales for the day. Clear the cash register with the cashier after selling food Ensure proper filing is done for banking slips, receipts and general mail Mark the duty roster Sales and portion control at the counter. Handling customer queries and special requests. Support catering officer during special functions. Analysis and costing off all dishes after every service period. Receiving of foodstuff together with store staff. Kitchen hygiene and cleanliness Performing duties of the catering officer in her absence Ag. Production Supervisor, UON Bakery Unit, Reporting to the Bakery Manager Duties: Quality control and coordination of demand/supply linkages in production for different bakery products.

5 Overseeing operational controls between 3 shifts. Liaising with purchasing department to ensure supply of adequate and quality raw materials. Dealing with customers and planning production as per their orders. Scheduling of transportation for the distribution of bakery products. Leave and off duty administration for staff supervised Study leave Ag. Shift Supervisor Working in liaison with Production Supervisor Duties Responsible for production targets assigned to shift. Requisition ingredients from the store. Quality control over the various stages of production. Coordinating sales requirements with sales team during day shift. Scheduling duties for various members of staff. Compiling production reports Bakery Technician Duties Assisting Shift Supervisor in general production. Operational control of all production machinery. Cleanliness and Hygiene. Teaching bakery staff production techniques. On line supervision and quality control of the various bakery products.

6 Research Assistant, Kengo Kenya Assisting in research on indigenous foods Duties Field Research. Supervising agronomy assistants. Chemical analysis of indigenous foods. Developing new products. Writing nutritional reports and disseminating information during seminars. Promotion of indigenous foods in the community and teaching production and preservation methods. INTERESTS: Reading, Handicrafts, Human Health & Nutrition, Church activities, mentoring and motivating people. Food processing and preservation, developing new food products. Cake making and decorating. REFEREES: PROFESSIONAL: Professor J.K. Imungi Department of Food Science & Nutrition University of Nairobi P.O. Box NAIROBI

7 Mrs. Kinyua Applied Science Department Kenya Polytechnic P.O. Box NAIROBI SOCIAL: Mrs. Agnes Akal Kenya Power & Lighting Company P.O. Box NAIROBI