Peter Muluvi
Dear H in the Chef p I have gained hands-on experience working in professional kitchens, including Nairobi Club, Upperhill Springs Hotel, and currently at Mezza Foods. These roles have allowed me to develop strong skills in food preparation, kitchen operations, teamwork, and maintaining high standards of hygiene and quality in fast-paced environments. During my time in these kitchens, I have worked across different sections, supported senior chef
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About
Dedicated and detail-oriented culinary professional with progressive experience in high-volume kitchens, including à la carte service and large-scale banqueting. Skilled in the preparation of African and international cuisine, with a strong focus on consistency, presentation, and food safety standards.
Demonstrates the ability to work efficiently under pressure, support senior chefs during service, and maintain well-organized workstations to ensure smooth kitchen operations. Passionate about continuous learning and committed to delivering high-quality dishes that meet professional hospitality standards.
Experience
CHEF. MEZZA FOODS RESTAURANT
JANUARY 2025 TO PRESENT
- Prepare, cook, and present high-quality dishes in a fast-paced kitchen environment, ensuring consistency in taste, portioning, and presentation.
- Support daily kitchen operations by organizing workstations, preparing mise en place, and maintaining readiness for service.
- Monitor the freshness, quality, and proper storage of ingredients in line with food safety standards.
- Maintain strict hygiene and sanitation practices in compliance with HACCP and FIFO principles.
- Assist in supervising and guiding junior kitchen staff to ensure efficiency and adherence to kitchen standards.
- Contribute to minimizing food wastage through proper portion control and stock management.
- Ensure timely execution of orders during peak service periods while maintaining quality standards.
LINE COOK.
UPPERHILL SPRINGS RESTAURANT.
APRIL 2023 TO DECEMBER 2024.
- Prepared and executed a wide range of dishes across breakfast, lunch, and dinner service in a high-volume kitchen.
- Played a key role in banqueting operations, supporting events serving up to 300 guests with timely and consistent output.
- Performed mise en place, ensuring all ingredients and stations were fully prepared ahead of service.
- Maintained portion control and ensured all dishes met established presentation and quality standards.
- Collaborated closely with chefs and front-of-house staff to ensure smooth coordination during service.
- Assisted in the preparation and execution of daily specials in coordination with the head chef.
- Maintained cleanliness and organization of kitchen stations in line with hygiene and safety requirements.
Education
DIPLOMA IN HOSPITALITY MANAGEMENT
ZETECH UNIVERSITY
Attained a distinction.
