James Mghanga

A highly skilled Commis Chef with a passion for delivering world-class dining experiences. Known for consistently elevating food quality, presentation, and team efficiency. Thrive in high-pressure, high-demand kitchens, ensuring every dish not only meets but exceeds guest expectations.

Ready to apply culinary expertise and skills to enhance the success of any organization offering hospitality services, delivering exceptional dining experiences, and ensuring operational excellence. Welcome the opportunity to foster growth to increase skills and skyrocket as a professional.

Junior Chef at Ball Point (Village Market) (2025-06 – 2026-01)

Assist in mis-en-place activities and food preparation in a high-volume kitchen.

• Assist in mis-en-place activities for smooth running of days activities
• Prepare basic sauces, soups, and simple dishes
• Assist in receiving, checking, and storing deliveries
• Help in stock rotation to reduce food waste
• Implement kitchen procedures and cooking techniques to produce foods that are well standardized
• Observe and practice under senior chefs for skill development
• Help in production of foods to cater for upto 600 people
• Work with adherence to the HACCP procedures

Intern Chef at Nairobi Safari Club Hotel (2025-02 – 2025-04)

Assisted with mis-en-place activities and preparation of simple and local Kenyan dishes.

• Help with mis-en-plus activities to ensure smooth running of day-to-day activities
• Prepared simple dishes such as salads and soups and assisted in preparation of local Kenyan dishes
• Ensured proper plating and service of foods
• Follow hygiene and food safety rules
• Assist in receiving and storing food supplies

Head chef at Events by Tuu Charity Organization (2023-01 – 2024-12)

Led kitchen operations, trained volunteer chefs, and managed event catering for up to 300 guests.

• Trained other volunteer chefs, fostering a culture of learning and development, and improving overall team cohesion and performance under pressure
• Developed menus for events to ensure food delivery for up to 300 guests as well as the ingredients required are purchased on time and stored well

Abouyeur at Gravity Park (2023-06 – 2024-08)

Maintained hot plate operations during high-volume service periods for banquet events.

• Maintained exceptional cleanliness and organization of the hot plate adhering to strict health and safety protocols and ensuring a safe working environment for all team members
• Did mis-en-plas to meet customer time expectation and food satisfaction
• Supported the preparation of large banquet events during high-volume service periods while maintaining quality and guest satisfaction
• Prepared and plated hot dishes, contributing to both à la carte and buffet offerings for high-profile guests, consistently meeting high culinary standards

Diploma in Catering and Accommodation Operations – NIBS Technical College (2022 – 2024)

Kenya Certificate of Secondary Education in General Education – Machakos High School (2017 – 2020)

Kenya certificate of Primary Education in General Education – Mwavunyu primary school (2006 – 2016)