Commis Chef & Butchery Specialist - Pullman & Mercure Hotel Nairobi Upper Hill – Golden Jubilee Limited - Nairobi, Kenya
(2023-12 - 2026-05)
- Prepared, portioned and organized ingredients according to kitchen specifications and daily production requirements.
- Executed fundamental cooking and food preparation techniques under the direction of senior chefs.
- Performed meat cutting, trimming, deboning and portioning according to required specifications.
- Processed and prepared meat products while maintaining quality, consistency and freshness standards.
- Supported hot and cold kitchen operations, including grilling, frying, boiling and general food preparation.
- Maintained strict food safety, HACCP, hygiene and sanitation standards throughout kitchen operations.
- Inspected incoming meat and food supplies for quality, quantity and compliance with required standards.
- Maintained organized and hygienic kitchen workstations, utensils, tools and equipment.
- Supported food plating and presentation in accordance with established kitchen standards.
- Collaborated with chefs and kitchen team members to maintain smooth workflow and timely service.
- Assisted with proper storage and organization of food and meat products to support traceability and quality.
- Applied proper portion control, ingredient measurement and food handling procedures to support efficient production.
Chef – Meat Preparation Specialist - Talisman Restaurant - Nairobi, Kenya
(2021-03 - 2022-04)
- Prepared and portioned meat products according to kitchen specifications and quality standards.
- Performed meat cutting, trimming and preparation for daily kitchen production.
- Maintained proper food handling, hygiene and sanitation practices during meat preparation.
- Supported daily kitchen operations and maintained an organized food preparation area.
- Operated kitchen tools and equipment safely and responsibly.
- Assisted with food preparation to support efficient kitchen workflow and service delivery.
- Stored and organized meat products appropriately to maintain quality and traceability.
- Worked collaboratively with the kitchen team to meet daily production requirements.
