Barbra Sifuma

An industrious and motivated person, who is willing and eager to learn. Capable of working as an individual as well as part of a team. I take opportunities that allow me to apply and expand my kitchen knowledge by providing exceptionally well-placed skills in preparing food items, handling, sorting and serving meals while managing cleaning and sanitization best practices.

Knowledgeable in food production with solid foundation in culinary techniques and kitchen operations. Proven ability to assist in meal preparation and contribute to creation of high-quality dishes in fast-paced environments. Demonstrated proficiency in multitasking and maintaining clean, organized workspace.

Commis Chef at Xanadu Holdings (2025-01 – Present)

• Setting and preparing the buffet.
• Preparing mise en place prior to ensure a smooth flow during the day.
• Communicating and requesting for supplies from the main kitchen.
• Cleaning the kitchen fridges and counters every morning and evening to ensure the working surfaces are okay.
• Supported cost control measures by accurately measuring ingredients and minimizing waste during food preparation.

Commis chef trainee at Royal Tulip (2022-06 – 2022-11)

• Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
• Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
• Cleaned kitchen counters, refrigerators, and freezers.
• Demonstrated versatility by cross-training in multiple kitchen stations, increasing overall team productivity.
• Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
• Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
• Supported cost control measures by accurately measuring ingredients and minimizing waste during food preparation.
• Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers.
• Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
• Maintained food safety and sanitation standards.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

Commis chef Trainee at Hilton hotel, Nairobi (2019-08 – 2019-12)

I was posted on the following departments: Bakery, Butcher, Garde Manger, Pastry, Saucier, Entrementier. The exposure was good because I was privileged to work with the best chef who were guiding me.

• Completed daily mise en place tasks efficiently, allowing for smooth service during meal periods.
• Learned various cooking techniques for diverse cuisines, expanding the restaurant's menu offerings.
• Received positive feedback from supervisors on strong work ethic and commitment to continuous improvement as a chef trainee.
• Received hands-on training from experienced chefs to hone culinary skills and improve overall performance in the kitchen.
• Worked closely with other kitchen staff to foster a positive teamwork atmosphere conducive to learning and growth.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Measured and mixed ingredients according to precise recipes for best results.
• Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
• Collaborated with team members to prepare large catering orders for special events, ensuring timely delivery and high-quality results.
• Maintained proper food handling procedures to ensure safe and sanitary food service operations.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.

Certificate in food production – Amboseli Institute of Hospitality and Technology (2023-02)

Artisan course in Food and Beverage – National Industrial Training Authority (NITA) (2019-05)

Kenya Certificate of secondary education – Great Rift Girls (2017-11)

Kenya Certificate of primary education – Kitale school (2013-11)