Callem Ngugi

Dedicated and detail-oriented culinary professional with progressive experience in high-volume kitchens, including à la carte service and large-scale banqueting. Skilled in the preparation of African and international cuisine, with a strong focus on consistency, presentation, and food safety standards.

Demonstrates the ability to work efficiently under pressure, support senior chefs during service, and maintain well-organized workstations to ensure smooth kitchen operations. Passionate about continuous learning and committed to delivering high-quality dishes that meet professional hospitality standards.

CHEF. MEZZA FOODS RESTAURANT

JANUARY 2025 TO PRESENT

• Prepare, cook, and present high-quality dishes in a fast-paced kitchen environment, ensuring consistency in taste, portioning, and presentation.
• Support daily kitchen operations by organizing workstations, preparing mise en place, and maintaining readiness for service.
• Monitor the freshness, quality, and proper storage of ingredients in line with food safety standards.
• Maintain strict hygiene and sanitation practices in compliance with HACCP and FIFO principles.
• Assist in supervising and guiding junior kitchen staff to ensure efficiency and adherence to kitchen standards.
• Contribute to minimizing food wastage through proper portion control and stock management.
• Ensure timely execution of orders during peak service periods while maintaining quality standards.

LINE COOK.

UPPERHILL SPRINGS RESTAURANT.

APRIL 2023 TO DECEMBER 2024.

• Prepared and executed a wide range of dishes across breakfast, lunch, and dinner service in a high-volume kitchen.
• Played a key role in banqueting operations, supporting events serving up to 300 guests with timely and consistent output.
• Performed mise en place, ensuring all ingredients and stations were fully prepared ahead of service.
• Maintained portion control and ensured all dishes met established presentation and quality standards.
• Collaborated closely with chefs and front-of-house staff to ensure smooth coordination during service.
• Assisted in the preparation and execution of daily specials in coordination with the head chef.
• Maintained cleanliness and organization of kitchen stations in line with hygiene and safety requirements.

DIPLOMA IN HOSPITALITY MANAGEMENT

ZETECH UNIVERSITY

Attained a distinction.