Chef Trainee - Sankara Hotel Nairobi - Nairobi, Kenya
(2026-02 - 2026-08)
Graze steakhouse and Sarabi rooftop roles with rotations through multiple kitchen sections.
- Prepared a wide range of appetizers including chilli crab cakes, tuna tartare, fried shrimp, graze cobb salad and duck confit, brie croquettes
- Assisted in the preparation of side dishes such as truffle mac and cheese, potato gratin, sauteed mushrooms and garden spinach and whipped potatoes
- Gained hands-on experience in preparing, plating and garnishing main courses including pistachio and cocoa-crusted lamb, pork loin, graze burgers and roasted chicken breast
- Prepared a variety of classic sauces including mushroom sauce, peppercorn sauce, bordelaise sauce, and dark chocolate chilli crust sauce
- Prepared a variety of appetizers including chicken satay and harissa skewers, BBQ chicken wings and pork ribs
- Gained hands on experience in preparing signature main dishes such as chooza chicken and waffles, karanga burger and crispy chicken burger
- Prepared fresh salads such as mango ceviche and halloumi grain salad
- Prepared speciality tacos including beef tacos, periperi prawn tacos and kuku tinga tacos
- Prepared a range of house marinades such as satay, harissa and chooza marinades ensuring consistent flavour and quality
- Developed expertise in preparing a variety of breakfast dishes including omelettes, pancakes and waffles
- Prepared a selection of fresh beverages and healthy items including smoothies, detox drinks, parfait and bitcher muesli
- Gained hands-on experience in preparing Mediterranean and Persian-inspired dishes including hummus, pita bread, tabbouleh and Fattoush
- Prepared a variety of breakfast salads and freshly made sandwiches
- Prepared a wide variety of hot breakfast items including hash browns, home fries, ugali fritters, mini sliders, potato croquettes and assorted pasta dishes
- Prepared traditional local breakfast dishes such as matoke, sweet potatoes and arrowroots
- Preparation of a variety of protein dishes including assorted sausages, battered fish, chicken curry and minute steaks
- Prepared sauteed vegetables and other hot accompaniments
- Prepared meat pie and quiche fillings
Chef Trainee - Boma International Hospitality College
(2025-09 - 2025-11)
Advanced pastry production and African cuisine specialization.
- Studied advanced pastry production through theory and practical sessions
- Produced modern entremets, including mint chocolate entremets and citrus & almond symphony
- Developed skills in preparing advanced pastry doughs, including choux pastry, puff pastry and enriched doughs
- Applied precision in baking, decorating, presentation of cakes, mousses and desserts
- Studied the preparation and presentation of traditional dishes from different regions of Africa
- Prepared authentic dishes including doro wat, injera, chicken tagine, couscous, okra stew and other African specialities
- Developed skills in using traditional African spices, ingredients and cooking methods
- Participated in an African cuisine event at school to showcase the diversity and cultural heritage of African cuisine
Chef Trainee - Boma International Hospitality College
(2025-05 - 2025-08)
International cuisine and food and beverage service training.
- Prepared authentic international dishes, including Japanese sushi, Chinese sweet and sour chicken with noodles and other global specialities
- Developed the ability to adapt recipes, balance flavours and present dishes suitable for diverse cultural and customer preferences
- Gained knowledge of regional ingredients, seasonings, sauces from Asia, the middle east and America
- Studied the fundamentals of food and beverage service through theory and practical lessons
- Learned proper table setting and different napkin folding techniques
- Studied the different types and methods of food service
- Practiced basic guest service and customer care skills
- Participated in practical sessions on serving food and beverage
Chef Trainee - The Tribe Hotel
(2025-01 - 2025-04)
Multi-departmental kitchen rotation with focus on breakfast service and meat preparation.
- Rotated through multiple kitchen departments, gaining hands-on experience in various food preparation and kitchen operations
- Prepared a range of breakfast dishes including waffles, pancakes eggs and sandwiches
- Assisted with breakfast and lunch buffet service while maintaining food quality and presentation
- Developed the ability to work efficiently in a fast-paced, high-pressure kitchen environment
- Prepared a variety of sauces, including peri-peri, barbecue, berbere and raw mango sauce, and assisting in grilling pork ribs and lamb chops
- Worked in the sandwich station, preparing gourmet sandwiches, burgers and speciality items such as samosas
- Gained butchery experience by marinating meats, preparing kebabs, deboning chicken and fish and portioning meat for service
Chef Trainee - Boma International Hospitality College
(2024-09 - 2024-11)
European kitchen training with focus on authentic European cuisine and kitchen operations.
- Trained in the preparation and presentation of a variety of European cuisines developing practical skills in authentic cooking techniques
- Rotated through various kitchen sections gaining hands-on experience in food preparation baking, dessert production and kitchen operations while maintaining a high standard of quality and presentation
- Applied professional culinary techniques in food preparation, ingredient handling and presentation while working efficiently in a professional kitchen environment
Chef Trainee - Boma International Hospitality College
(2024-09 - 2024-11)
High-volume kitchen operations and food hygiene management.
- Gained practical experience in a high-volume kitchen environment, assisting in the preparation and service of quality meals for large-scale operations
- Applied professional culinary techniques in food preparation, portion control, plating and maintaining high standards of food hygiene and safety
- Supported kitchen operations by assisting chefs with mis en place, ingredient preparation and efficient workflow management during service
- Developed skills in teamwork, time management and maintaining consistency in food production within a fast-paced hospitality setting
Chef Trainee - Boma International Hospitality College
(2024-05 - 2024-08)
Foundational culinary training in individual and double stove kitchens.
- Acquired foundational knowledge of professional kitchen operations, culinary techniques and food preparation procedures
- Developed basic baking skills including measuring ingredients, preparing doughs and batters and producing cakes, cookies and doughnuts
- Gained practical experience in the preparation of basic soups, stocks and sauces using classical cooking methods
- Applied essential knife skills
- Maintained high standards of food safety, hygiene, sanitation and team work in a professional kitchen environment
