Lynn Muriungi

Motivated and detail-oriented individual seeking a position where I can apply my skills, grow professionally, and contribute positively to the success of the organization.

Trainee chef at European kitchen Boma International Hospitality College (2024-05 – 2024-12)

• Preparing French cuisine
• Preparing Italian cuisine
• Preparing Greek cuisine
• Preparing Spanish cuisine
• Preparing Scandinavian cuisine
• Preparing Swiss cuisine
• Preparing British cuisine

Trainee chef at Production kitchen Boma International Hospitality College

• Preparing dishes for 250 students
• Serving the food to students
• Cleaning the production kitchen
• Worked as a head chef

Trainee chef at Individual stove kitchen

• Prepared soups like consommé, carrot soup, butternut soup
• Prepare sauces like tomato sauce, Béchamel sauce
• Learned vegetables cuts like dice, ring
• Prepared meals such as steamed rice, chicken

Trainee chef at Double stove kitchen

• Prepare sponge cake and marble cake
• Prepare cookies like sun star
• Prepare bread, bread rolls, pancakes
• Prepare profiteroles

Culinary Student at Hospitality Training Program (2025-05 – 2025-08)

Specialized in international cuisines, ranging from classical European techniques to modern fusion styles. Delivered fine dining service during lunch hours, focusing on plating precision and guest experience.

Advanced Culinary Practicum at Boma Hotel & School Production Kitchen (2025-09 – 2025-12)

Focused on African cuisines as a dedicated unit, culminating in a themed culinary event. Trained in advanced pastry techniques, emphasizing precision, flavor layering, and presentation. Applied hotel operations in both Boma Hotel's professional kitchen and the school's production kitchen. Participated in the graduation event for the 2024 cohort, supporting event execution and service delivery.

Culinary Intern at Pullman Hotel (2025-02 – 2025-04)

First culinary internship where I learnt from different amazing chefs. Went through all the sections including a la carte, pastry, garde manger, breakfast, banqueting and the butchery.

Culinary Intern at Karen Country Club (2026-01 – 2026-04)

Second culinary internship where I rotated in all sections in the kitchen including: Hot kitchen, Indian Cuisine Kitchen, Buffet preparation & catering and Fine dining. Also went through a bit of training in the barrister section and Food and beverage service.

Diploma in Culinary arts – Boma International Hospitality College in partnership with Business & Hotel Management School Lucerne (2025-05)

Kenya Certificate Secondary Education – Mount Carmel Convent Girls Secondary School (2019-01 – 2023-11)