Adam Hamza

A dedicated hospitality professional with over 14 years of experience in luxury environments. I aim to leverage my expertise in efficiency, organization, and guest relations to build a long term career in hospitality, embracing greater responsibilities and challenges to drive service excellence.

Sous Chef Tribe - Tribe hotel

(2016-05)

• Menu Planning: Collaborate closely with the culinary leadership team to design innovative, seasonal menus, balancing creativity with food cost targets and kitchen execution capabilities.
• HACCP Control and Enforce: Maintain strict adherence to food safety protocols, systematically monitoring critical control points to guarantee the highest standards of hygiene and regulatory compliance.
• Teaching Juniors: Actively mentor and train junior line cooks, fostering a collaborative kitchen culture while elevating the team's technical skills and consistency on the line.

Butcher - Sands at Nomad beach bar

(2011-10 - 2016-04)

• Receiving Meat and Fish: Oversee the intake of all raw proteins, carefully inspecting daily deliveries of fresh catch and premium meats to ensure they meet exact culinary specifications.
• Quality Assurance: Enforce rigorous freshness and safety standards, verifying product temperatures, textures, and origins before accepting inventory into the kitchen.
• Proper Storage: Manage the organization of cold rooms and freezers, strictly implementing rotation systems (like FIFO) to preserve freshness and minimize food waste.
• Standard Portioning: Execute precise butchery and yield management, butchering meats and filleting fish into exact standard portions to guarantee dish consistency and control food costs.

Butcher - Chale island

(2007-07 - 2008-05)

• Quality Check of Fish: Carefully inspect daily deliveries of fresh seafood arriving on the island, verifying freshness, texture, and temperature to ensure only premium-grade fish enters production.
• Proper Portioning: Execute precise filleting and portion control, cutting fish to exact culinary specifications to maintain plating consistency and optimize yield efficiency.

Butcher - Tropicana hotels

(2006-11 - 2007-05)

• Meat Portioning: Execute precise butchery and portion control across all meat varieties, cutting and carving sections to exact weights and culinary specifications to maintain plate consistency and control food costs.
• Quality Check: Perform rigorous inspections on all incoming and in-house meat stock, evaluating freshness, marbled quality, and color to guarantee the highest standard of product before it reaches the line.

Butcher - Kaskazi beach hotel

(1996 - 2006)

Trained as a Butcher then later employed

Certificate - Refresher course - Kenya Utalii College (2004 - 2004)

Certificate - Msambweni secondary school (1989 - 1992)

Certificate - Mbuwani primary school (1982 - 1989)