Trainee Chef at Enashipai Resort & Spa (2026-02 – 2026-04)
- Gained immersive, hands-on experience in a luxury resort kitchen environment, adapting to high-volume operations and luxury service standards.
- Assisted across multiple hot and cold kitchen stations, ensuring consistent food quality, presentation, and adherence to recipes.
- Collaborated with the culinary brigade to prepare diverse menu items while maintaining strict hygiene, sanitation, and safety standards.
Trainee (AHOP Production & Advanced Pastry) at Boma International Hospitality College (2025-09 – 2025-11)
- Trained in the production kitchen and Boma Hotel operations for both mass production and à la carte service.
- Prepared catering events within the institution, crafting canapés, starters, main courses, and desserts.
- Rotated effectively through core kitchen stations: Saucier, Entremetier, Breakfast, Pastry, and Garde Manger.
- Mastered international pastry techniques, fillings, toppings, and sauces while developing a strong understanding of allergens and nutritional value.
- Studied hospitality core business fundamentals, including Business Ethics, Hospitality Accounting, and Human Resource principles.
Trainee (Food & Beverage Service / Global Cuisine) at Boma International Hospitality College (2025-05 – 2025-07)
- Mastered service sequences, hospitality codes of conduct, and guest satisfaction techniques.
- Prepared a diverse array of international dishes ranging from classical recipes to contemporary fusion cuisine.
Culinary Intern at Mombasa Beach Hotel (2025-01 – 2025-05)
- Worked across all sections of the hot kitchen, honing skills in high-volume mass production.
- Contributed to the pastry kitchen, creating diverse desserts and pastries, and managed breakfast/lunch setups.
- Executed à la carte menu items efficiently under fast-paced kitchen conditions.
- Practiced strict food waste management and kitchen sustainability protocols.
- Developed a solid understanding of hotel operational runs, expense management, and professional work ethics.
Trainee (Individual & Double Stove Foundations) at Boma International Hospitality College (2024-05 – 2024-07)
- Mastered knife safety skills, kitchen grooming standards, and foundational culinary/pastry recipes.
- Perfected the preparation of the five classic Mother Sauces and their culinary derivatives.
- Developed strong pair-communication skills and standard recipe execution during double-stove training.
Trainee at Boma International Hospitality College (2024-09 – Present)
- 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.
