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.
