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Competences
Experience
Sous Chef
GLEE NAIROBI HOTEL
2026-01 -
Leads daily food preparation and service execution, ensuring taste, speed and consistency meet outlet standards. Supervises, schedules and trains line cooks and trainees to maintain high operational performance. Monitors inventory, ordering and waste reduction while safeguarding product quality. Enforces food‑safety, hygiene and health requirements across the operation.
Head Chef
LUMA ANS LUA
2025-11 - 2025-12
Designed menus aligned with hotel standards and guest preferences, focusing on quality, presentation and consistency. Supervised kitchen operations from preparation through plating, maintaining service readiness. Led and trained the kitchen team while managing sourcing, inventory and food‑cost controls. Conducted health, hygiene and safety checks and supported audits and inspections, as well as planning VIP functions and banquets.
Chef de Partie
RADISSON BLU HOTEL
2023-12 - 2025-10
Managed an assigned kitchen section during lunch, dinner and banquet services, ensuring smooth service flow and brand‑standard presentation. Supervised and guided Commis Chefs and assistants to maintain quality and readiness. Applied HACCP, food‑safety and sanitation standards in line with hotel policies. Controlled portioning and presentation to reduce waste and protect cost efficiency, and supported inventory control and seasonal menu implementation.
Demi Chef de Partie
HEMINGWAYS COLLECTION
2022-11 - 2023-11
Prepared and presented signature dishes while upholding hotel culinary standards. Supervised Commis Chefs during breakfast buffet setup, ensuring hot/cold presentation consistency. Maintained HACCP protocols, workstation sanitation and food‑storage temperature controls. Monitored portion sizes and plate presentation for consistency across guest orders and collaborated with kitchen teams during large‑scale events.
Casual Chef
MOVENPICK HOTEL NAIROBI
2022-05 - 2022-10
Supported high‑quality food preparation across meat, fish and vegetable production. Assisted with deliveries, inventory checks and mise en place for banquet and à‑la‑carte service. Ensured adherence to hygiene and safety standards while working under high‑volume, VIP and banquet conditions.
Langues
English
fluent
Derniere mise a jour: il y a 3 semaines