Benjamin Nguva

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.

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

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)