Personal Chef - Hunger Chef Enterprise - Nairobi, Kenya
(2025-11)
- Deliver tailored weekly meal prep services designing nutrition focused menus aligned with client's preferences.
- Operate as a live-in private chef for high net-worth individuals and families managing all aspects of daily meal planning.
- Provide part-time personal chef services across multiple clients, adapting menus and scheduled to vary household requirements.
- Cater private events, intimate dinners, birthday celebrations and VIP gatherings: full menu design, misen place and service.
- Maintain high standards of food safety, HACCP compliance, kitchen hygiene and ingredient quality and stock across client engagements.
Chef De Partie - Gem Forest by M-Gallery - Nairobi, Kenya
(2024-08 - 2025-11)
- Led all operations of the Indian restaurant section, ensuring consistent quality and authentic execution of the menu.
- Supervised and mentored kitchen staff, conducting regular menu training and performance evaluations.
- Maintained full compliance with Food Safety and HACCP hygiene standards across all kitchen areas.
- Managed stock requisitions, ingredient orders, and inventory control to minimize waste and cost.
- Created duty rosters and shift schedules aligned with kitchen workflow and service demands.
Private Chef - Kenya High Commission - Islamabad, Pakistan
(2022-12 - 2024-05)
- Served as sole private chef for the High Commission, responsible for all daily meal production and diplomatic dining.
- Developed bespoke menus incorporating special dietary requirements — low-sodium, diabetic-friendly, and allergen-aware.
- Managed full banquet production and execution for official functions and state-level events.
- Oversaw procurement, quality control, and stock management in a remote international posting.
Head Chef - Green park Sundowner - Athi River, Nairobi
(2022-04 - 2022-09)
- Led and managed the full kitchen brigade, overseeing daily operations, training, and scheduling.
- Developed and executed seasonal menus with focus on recipe innovation and food-cost efficiency.
- Managed kitchen budget and supplier coordination to optimize procurement and reduce waste.
- Delivered regular menu training to the Food & Beverage team; analyzed client feedback to improve quality.
Banquets-Chef - Fairmont The Norfolk - Nairobi, Kenya
(2017-05 - 2022-03)
- Managed all buffet and banquet operations at one of Nairobi's leading 5-star luxury hotels.
- Oversaw al-carte service, stock management, and order requisitions for large-scale events.
- Implemented portion control and sanitation systems to ensure consistent standards across all banquet covers.
- Delivered staff HACCP training and led recipe development initiatives across the department.
Commis Chef - Fairmont The Norfolk - Nairobi, Kenya
(2016-04 - 2017-05)
- Supported senior chefs in buffet operations, mise en place preparation, and al-carte service.
- Participated in recipe development, menu training programmes, and staff HACCP training.
- Upheld strict food safety and hygiene practices; ensured proper storage of all products and ingredients.
