Jojo Amani

Passionate and detail-oriented Professional Chef with fine dining experience, dedicated to delivering precise, high-quality dishes and continuous culinary excellence.

Chef de Partie (CDP) - JW Marriott Rhino Reserve Safari Camp, Kenya - Kenya

(2026-05)

Member of the pre-opening team, supporting successful kitchen setup, operational readiness, and launch.

• Develop and execute breakfast experiences including bush breakfasts, picnic breakfasts, and sundowners.
• Maintain the JW Garden and incorporate fresh herbs and produce into menus.
• Lead assigned kitchen stations during service while maintaining luxury standards.
• Oversee plating and presentation in line with JW Marriott expectations.
• Engage with guests, ensuring satisfaction and collecting feedback.
• Maintain HACCP, temperature, production, and kitchen records.
• Manage stock requisitions, inventory control, and waste reduction.
• Train and mentor junior associates while ensuring hygiene and food safety compliance.

Chef de Partie (CDP) - Kwetu Curio Collection by Hilton, Nairobi, Kenya - Nairobi, Kenya

(2025-12 - 2026-05)

• Lead and manage assigned kitchen section, ensuring consistent quality, presentation, and brand standards.
• Supervise and train commis and demi chefs.
• Oversee daily mise en place, production planning, and service execution.
• Ensure compliance with food safety, hygiene, and HACCP.
• Collaborate on menu development and cost control.
• Monitor stock levels, requisitions, and minimize waste.

Demi Chef - JW Marriott Hotel Nairobi - Nairobi

(2023-12 - 2025-11)

Pre-opening, kitchen operations, Hudson Tavern grill section, menu development, requisitions, plating, team support and stock management.

Intern / Commis Chef - Radisson Blu Hotel, Nairobi - Nairobi

(2023-04 - 2023-12)

Rotated through grill, entrée, breakfast, live cooking, banqueting and fine dining while maintaining hygiene standards.

Certificate - Culinary Arts - BOMA International Hospitality College (BIHC) (2022-09 - 2023-09)