Steph Shiks

Culinary Operations student with hands-on experience gained through two hotel attachments and practical training in professional kitchen environments. Experienced across pastry, saucier, butcher, entremetier and à la carte operations, with practical skills in food preparation, mise en place, plating, kitchen hygiene and service support. Able to work effectively under pressure, manage multiple tasks and maintain standards during busy kitchen and à la carte service.

Assistant Chef de Partie – Central Africa - African Cuisine Project, BOMA International Hospitality College

(2026-02 - 2026-03)

• Assisted the Chef de Partie in coordinating the Central Africa section during the African Cuisine project.
• Supported mise en place, food preparation and cooking of Central African dishes.
• Helped coordinate section tasks to ensure smooth and timely production.
• Maintained food hygiene, organization and presentation standards.
• Worked effectively as part of a team during high-pressure practical service.

Culinary Trainee - Diamonds Malindi, Kenya - Malindi, Kenya

(2026-04 - 2026-07)

• Rotated through pastry, saucier, butcher, entremetier and à la carte sections, gaining broad experience in professional kitchen operations.
• Prepared and presented pastries and desserts while maintaining consistency, cleanliness and attention to detail.
• Worked in the saucier section, assisting with the preparation of sauces, accompaniments and dishes while maintaining correct cooking techniques and seasoning.
• Worked in the butcher section, including fish filleting, meat deboning and trimming, preparation of marinades and sauces, and general meat and fish preparation.
• Supported the entremetier section with vegetable, starch, soup and garnish preparation and maintained organized mise en place.
• Supported busy à la carte service through efficient mise en place, timely food preparation, plating and coordination with the kitchen team.
• Maintained food hygiene, sanitation and safe food-handling practices throughout preparation and service.
• Worked effectively under pressure during busy kitchen operations and à la carte service while maintaining quality and service standards.

Culinary Trainee - Swahili Beach Resort, Diani, Kenya - Diani, Kenya

(2025-05 - 2025-08)

• Participated in pizza preparation and baking, including dough preparation and baking.
• Supported ingredient preparation, mise en place and general kitchen organization during service.
• Assisted with plating and food presentation while maintaining attention to portioning and presentation.
• Maintained hygiene and followed food safety standards throughout kitchen operations.
• Worked collaboratively with kitchen staff to support smooth and timely service.

Culinary Trainee - European Kitchen, BOMA International Hospitality College

(2025-01 - 2025-04)

• Performed practical kitchen duties as Chef de Partie Entremetier and developed effective time-management skills.
• Prepared desserts including apple strudel and vanilla ice cream in the patisserie section.
• Prepared and presented meat and fish dishes, including smoked salmon with creamy vanilla sauce, as a saucier.

Culinary Trainee - Production Kitchen, BOMA International Hospitality College

(2025-01 - 2025-04)

• Prepared pastry items such as fruit cakes and fruit slices for the school.
• Prepared meat dishes and sauces as Chef de Partie Saucier.
• Managed mise en place and maintained organized, timely food preparation.

Diploma - Culinary Operations - BOMA International Hospitality College in partnership with Business & Hotel Management School Lucerne, Switzerland (2024-09)

International Certificate - Digital Literacy - Institute of Advanced Technology (2024-02 - 2024-04)

Kenya Certificate of Secondary Education - Mumbi Girls' High School (2019-01 - 2023-11)