Brian Mutuku

Skilled Chef with experience in preparing exceptional meals, managing kitchen operations, and maintaining high standards of quality, hygiene, and presentation. Proficient in menu execution, ingredient preparation, and creating dishes that deliver consistency in taste and appearance. Experienced in working within fast-paced kitchen environments, coordinating with teams, controlling resources, and ensuring smooth service while meeting customer expectations.

Trainee - ENSHAPAI RESORT AND SPA HOTEL

(2026-02 - 2026-04)

• Prepared and executed made-to-order dishes while ensuring consistency in flavour, quality, and presentation.
• Assisted with mise en place, station organization, service coordination, and maintaining high kitchen standards during daily operations.
• Supported smooth service flow while adhering to food safety, hygiene, and quality control procedures.
• Supported large-scale food production for events and functions, including preparation, portion control, buffet setup, and service execution.
• Assisted in delivering timely and consistent meals while maintaining quality standards and effective kitchen organization.
• Followed hygiene practices and operational procedures during high-volume service periods.
• Assisted in the preparation of pastries, desserts, baked goods, and decorative items according to established recipes and standards.
• Applied accuracy in measurements, techniques, presentation, and quality control throughout production.
• Maintained cleanliness, organization, and pastry production standards within the section.
• Participated in off-site catering operations like safari rally 2026, supporting food preparation, transportation, setup, and service delivery for this event and other more.
• Assisted with menu execution while adapting to different catering environments and service requirements.
• Ensured food quality, presentation, and hygiene standards were maintained throughout catering activities.

Trainee - AHOP PRODUCTION IN BOMA INTERNATIONAL HOSPITALITY COLLAGE

(2025-09 - 2025-11)

• Trained in production kitchen and Boma Hotel operations in mass production of food and ala carte kitchens.
• Prepared food for catering events within the school. Food prepared included; canapes, starters, main courses and desserts.
• Worked in different stations in the kitchen; Saucier, Entremetier, Breakfast, Pastry and Garde Manger.

Trainee - ADVANCED PASTRY KITCHEN IN BOMA INTERNATIONAL HOSPITALITY COLLAGE

(2025-09 - 2025-11)

• Made different types of pastries from around the world.
• Prepared different types of fillings, sauces and toppings for certain pastries.
• Improved on baking techniques and methods of cooking different pastries in the kitchen.
• Learned about different allergens and nutrition value of certain pastries and desserts.

Trainee - BOMA INTERNATIONAL HOSPITALITY COLLAGE

(2025-09 - 2025-11)

• Prepared different food from around Africa and their origin countries.
• Learned about Business Ethics and Management in a hotel.
• Learned the basic principles of accounting and human resource in hospitality.

Trainee - FOOD AND BEVERAGE SERVICE IN BOMA INTTRERNATIONAL COLLAGE

(2025-05 - 2025-07)

• Worked and learned about how to improve guest satisfaction and types of service in a hotel.
• Learned about service sequence and code of conduct as a service personnel.

Trainee - BOMA INTERNATIONAL HOSPITALITY COLLAGE

(2025-05 - 2025-07)

• Prepared different foods from around the world from classical to fusion.

Trainee - MOMBASA BEACH HOTEL

(2025-01 - 2025-05)

• Worked in hot kitchen in all sections and improved on cooking skills for mass number production.
• Worked in pastry and learned how to make different desserts and pastries.
• Learned about the breakfast and lunch set up for both kitchens and its management.
• Worked in ala carte kitchen in all sections and learned how to prepare different items on their menu.
• Learned the daily runs of the hotel operation and its management on certain expenses.
• Improved on work ethics and time management in the hotel.
• Learned about waste management and sustainability in different kitchens worked in the hotel.

Trainee - BOMA INTERNATIONAL HOSPITALITY COLLEGE

(2024-09)

• Made Swiss cuisine- Potato roster with smoked salmon.
• Made British cuisine- Fondant potatoes with beef wellington and glazed baby carrot.
• Made Greek cuisine- Chicken Soulvaki with Tzatziki and pitta bread.
• Made French cuisine- Stuffed chicken legs with mushrooms and cheese.

Trainee - BOMA INTERNATIONAL HOSPITALITY COLLEGE

(2024-09)

Production kitchen in Boma International Hospitality College

• Preparation of food in mass production for lunch for students in the hotel.
• Team work and Respect for kitchen brigade working during the production.
• Preservation of food in large scale and different HACCP procedures.
• Service of food and how to set it up using different kitchen equipment.
• Prepared different types of food and sauces from around the world.
• Learned how to use different kitchen equipment and their maintenance.
• Learned about stewarding duties and responsibilities in a kitchen.

Trainee - BOMA INTERNATIONAL HOSPITALITY COLLEGE

(2024-05 - 2024-07)

• Prepared basic recipes for both culinary and pastry.
• Studied time management and proper grooming while working in the kitchen.
• Learned about Knife safety and HACCP Procedures to observe while handling food.
• Made the five mother sauces and the derivatives

Trainee - BOMA INTERNATIONAL HOSPITALITY COLLEGE

(2024-05 - 2024-07)

Double Stove

• Learned about communication skills while working in pairs.
• Made different food items using standard recipes.

Diploma - Swiss Culinary Arts - Boma International Hospitality College in partnership with Business & Hotel Management School Lucerne, Switzerland (2024-05)

Kenya Certificate of Secondary Education - Kitengela Boys High School (2020-01 - 2023-12)