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.
