Alvin Wanjala

A refined and passionate Demi Chef with four years of experience in a prestigious five-star hotel, known for delivering exceptional culinary standards under pressure. Skilled in precision cooking, elegant plating, and maintaining consistency in high-end service environments, with a keen eye for detail and a deep appreciation for global flavors. A reliable team player dedicated to excellence, innovation, and creating memorable dining experiences.

Demi chef (À la carte) at Nairobi Serena Hotel (2022-11 – Present)

• Delivered exceptional fine-dining standards at Nairobi Serena Hotel, consistently producing high-quality dishes with precision, creativity, and attention to detail in a fast-paced five-star environment.
• Supported senior chefs in menu execution and kitchen operations, ensuring strict adherence to food safety, hygiene standards, and seamless service during high-volume periods.
• Demonstrated strong teamwork and leadership by guiding junior staff, maintaining kitchen organization, and contributing to an efficient and professional culinary brigade.

Cook at Java Africa (2022-05 – 2022-10)

• A versatile and efficient café cook skilled in preparing a wide range of fresh, high-quality dishes in a fast-paced environment, with a strong focus on consistency, speed, and presentation.
• Experienced in handling breakfast, light meals, and short-order cooking while maintaining excellent hygiene standards and smooth kitchen operations.
• A reliable team player with a passion for great food, able to multitask effectively, manage time under pressure, and deliver satisfying customer experiences with every plate.

Butcher at Weston Hotel (2022-04 – 2022-05)

• A highly skilled hotel butcher responsible for expertly cutting, trimming, and portioning meats to exact specifications, ensuring premium quality and consistency for fine-dining service.
• Maintained strict adherence to food safety, hygiene, and storage standards while managing inventory, minimizing waste, and ensuring freshness of all meat products.
• Collaborated closely with chefs to prepare specialty cuts, support menu requirements, and deliver top-tier ingredients that meet the standards of a high-end hotel kitchen

Diploma in Food Production and Culinary Arts – ELS Hospitality Training Center (2020-08 – 2022-04)

Certificate in Kenya Certificate in Secondary Education – Nambale Boys High School (2014-02 – 2017-11)