Stacy Atito

Chef with 3+ years of kitchen and catering experience, including current Commis Chef duties at Gem Forest Hotel MGallery and previous experience as Saucier, Head Chef and Sous Chef. Skilled in mise en place, sauces, soups, meat preparation, grilling and roasting, salads, Turkish and Italian cuisine, stock control and food safety. Seeking to contribute strong section-preparation, teamwork and service skills in a Demi Chef de Partie role.

COMMIS CHEF - Gem Forest Hotel MGallery

(2025-04)

• Organise mise en place and prepare ingredients to support smooth kitchen service.
• Prepare salads, dressings, soups and accompanying sauces to maintain consistency and flavour.
• Marinate, cook and roast meats and seafood with attention to quality and presentation.
• Prepare Turkish lahmacun and pide using oven-based cooking techniques.
• Plate and garnish dishes neatly while following hygiene and food-safety standards.
• Collect dry goods and fresh produce from stores and support kitchen opening and closing duties.

SAUCIER - Engendi Food Caterers

(2025-01 - 2025-04)

• Prepared soups, sauces and gravies with consistent flavour, texture and quality.
• Marinated, cooked and roasted meats for catering service.
• Maintained cleanliness, safe food handling and kitchen standards during service.

HEAD CHEF - Old Lake Meatery

(2024-09 - 2025-01)

• Planned menus using seasonal and locally available ingredients.
• Developed recipes and coordinated preparation to meet customer and service requirements.
• Monitored stock-taking and helped maintain kitchen inventory.
• Guided kitchen staff and coordinated production of sauces and blanched vegetables.
• Prepared pizza toppings and accompaniments and supported consistent food quality.

SOUS CHEF - Engendi Food Caterers

(2021-01 - 2024-08)

• Prepared grilled and roasted meats, sauces, stews, soups and a variety of starches.
• Helped direct kitchen staff and coordinate food preparation for service and events.
• Developed event menus according to client requirements.
• Supported food and beverage service while maintaining quality and presentation.

KITCHEN INTERN - Southern Palms Hotel

(2022-01 - 2022-07)

• Assisted in the vegetarian, Italian, cold-kitchen, butchery, saucier and entremetier sections.
• Prepared salads, cheese boards, spreads, soups, gravies and stews under supervision.
• Learned safe handling, cutting and storage of meat and seafood.
• Supported kitchen-store stock control and multi-course meal preparation.

Diploma - Catering and Accommodation - Karen Technical Training Institute for the Deaf (2021 - 2024)

Kenya Certificate of Secondary Education (KCSE) - Our Lady of Mercy Secondary School, South B (2016 - 2019)

Kenya Certificate of Primary Education (KCPE) - St. Georges Primary School (2008 - 2015)