Eunice Murugi Linder

• Developed personalized travel itineraries based on client preferences and budget constraints.
• Researched and recommended destinations, accommodations, and activities to enhance client experiences.
• Coordinated transportation arrangements, ensuring seamless travel logistics for clients.
• Negotiated contracts with suppliers to secure favorable rates and services for clients.

Founded a business focused on selling handcrafted items made by Kenyan women's self-help groups.

Created income opportunities for women by introducing their products to the European market.

Responsible for marketing, sales, and distribution across Europe.

• Developed and implemented operational procedures to enhance service efficiency and customer satisfaction.
• Mentored staff on best practices in food safety and customer engagement techniques.
• Analyzed sales trends to inform menu adjustments and promotional strategies.
• Collaborated with vendors to ensure timely delivery of high-quality ingredients and supplies.
• Maintained strict food safety and sanitation standards, consistently passing health inspections with excellent ratings.

• Supervised kitchen staff, ensuring adherence to safety and quality standards.
• Developed and implemented seasonal menus, enhancing customer satisfaction and culinary diversity.
• Trained new chefs on food preparation techniques and kitchen protocols, fostering team competency.
• Oversaw inventory management, minimizing waste through efficient procurement practices.
• Coordinated special events and catering services, tailoring offerings to client specifications.
• Streamlined kitchen operations by optimizing workflows and improving communication among staff.

• Supported head chef in meal preparation and kitchen organization.
• Assisted in inventory management, ensuring timely restocking of ingredients and supplies.
• Collaborated with team to maintain cleanliness and safety standards in kitchen environment.
• Implemented efficient food prep techniques, reducing waste and improving workflow.

• Developed innovative menu items based on seasonal ingredients and customer feedback.
• Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
• Streamlined food preparation processes, improving kitchen efficiency and reducing waste.
• Trained junior chefs in cooking techniques and operational procedures to enhance team performance.
• Led culinary events, showcasing new dishes and promoting restaurant brand identity within the community.