Benjamin Nguva
Culinary Professional
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About
Accomplished culinary professional with over 6 years of progressive experience in luxury hotels and high-volume restaurant operations. Proven expertise in kitchen management, food preparation, recipe development, and team leadership.
Experience
Assistant Butcher Chef - Argyle Grand Hotel - Nairobi
(2025-11)
- Meat fabrication and precision cutting
- Splitting, deboning, and carving whole carcasses into portions
- Quality control
- Food safety and compliance
- Menu utilization
- Trimming and portioning meat, poultry, and seafood
Butcher chef - Sarova Maiyan Resort
(2024-01 - 2025-10)
- Executed daily food preparation for high-volume hotel operations
- Managed à la carte and buffet production
- Maintained food quality and presentation standards
- Reduced food waste through improved portion control and meat cutting
Demi Chef de Partie - Falcon Heights Hotel
(2022-01 - 2024-12)
- Coordinated with kitchen sections for timely service
- Developed innovative food presentation techniques
- Managed breakfast preparation
Demi Chef de Partie - Fahari Gardens Hotel
(2021-05 - 2021-10)
- Specialized in meat preparation and grilling techniques
- Ensured proper meat storage and handling
- Monitored food costs and reduced waste
- Specialized in seafood and sauce production
Commis Chef - Matuu Ndallas Hotel
(2020-01 - 2021-12)
Assisted senior chefs in daily kitchen operations
Education
Diploma - Food Production - Atiam College (2018-01 - 2020-12)
Kenya Certificate of Secondary Education (KCSE) - Kiwanza Secondary School (2012-01 - 2017-12)
Kenya Certificate of Primary Education (KCPE) - Kisiiki Primary School (2002-01 - 2011-12)
