Wambua James

Experienced hospitality professional with over 20 years of progressive experience in hotel and resort kitchens across Kenya. Skilled in food preparation, menu planning, kitchen operations, food safety, staff supervision, and cost control. Proven ability to lead kitchen teams in busy hotels and resorts while consistently delivering quality food and excellent guest satisfaction. Committed to maintaining high culinary standards and operational efficiency.

Sous Chef - Ridge Cabin Resort - Kenya

(2025-06 - 2026-08)

• Supervised daily kitchen operations and ensured smooth service delivery.
• Maintained high food quality and presentation standards.
• Trained and mentored junior kitchen staff to improve performance.
• Ensured compliance with food safety and hygiene regulations.
• Assisted with menu planning and cost control initiatives.
• Managed inventory and reduced food waste through effective stock control.

Sous Chef - Sentrim Elementaita - Kenya

(2024-07 - 2025-12)

• Supervised daily kitchen operations and ensured timely service.
• Maintained high food quality and presentation standards.
• Trained and mentored junior kitchen staff to enhance skills.
• Ensured compliance with food safety and hygiene standards.
• Assisted with menu planning and cost control measures.
• Coordinated with suppliers to ensure fresh ingredient availability.

Head Chef - Muthu Warwick Mount Kenya Hotel - Kenya

(2003 - 2024-06)

• Managed all kitchen operations and supervised kitchen staff.
• Developed menus and supervised food production to meet guest expectations.
• Controlled food costs and inventory to achieve budget targets.
• Led and trained kitchen personnel to maintain high performance.
• Ensured compliance with health and safety regulations.
• Implemented quality control measures to maintain consistency.
• Coordinated with management to align kitchen goals with hotel objectives.

Sous Chef - Superior Hotels - Kenya

(2021 - 2023)

• Assisted in managing kitchen operations and staff supervision.
• Supervised food preparation and quality control processes.
• Coordinated banquet and restaurant services for large events.
• Ensured adherence to food safety and hygiene standards.
• Assisted in menu development and cost control.
• Trained kitchen staff on proper cooking techniques and presentation.

Sous Chef - Ciala Resort, Kisumu - Kisumu, Kenya

(2018 - 2021)

• Managed food production for hotel restaurants and events.
• Maintained high standards of hygiene and food quality.
• Assisted in menu development and staff supervision.
• Coordinated with event planners to ensure timely service.
• Monitored inventory and placed orders for kitchen supplies.
• Trained new kitchen staff on recipes and safety procedures.

Sous Chef - Serena Kilaguni Lodge, Tsavo - Tsavo, Kenya

(2016 - 2018)

• Assisted the Executive Chef in daily kitchen operations.
• Ensured consistent food quality and guest satisfaction.
• Supervised kitchen staff and maintained food safety standards.
• Managed inventory and reduced food waste through proper storage.
• Coordinated with front-of-house staff to ensure smooth service.
• Assisted in menu planning and special event catering.

Chef de Partie - The Noble Conference Centre, Eldoret - Eldoret, Kenya

(2014 - 2015)

• Managed assigned kitchen section and ensured timely preparation.
• Prepared high-quality dishes according to recipes and standards.
• Maintained cleanliness and food safety standards.
• Assisted in inventory management and stock rotation.
• Collaborated with other chefs to ensure efficient kitchen operations.
• Trained junior staff on section-specific tasks.

Demi Chef - Eldoret Golf Club - Eldoret, Kenya

(2006 - 2009)

• Assisted senior chefs in food preparation and plating.
• Maintained kitchen hygiene and stock control.
• Prepared ingredients for cooking and ensured freshness.
• Followed recipes and presentation guidelines accurately.
• Assisted in inventory checks and reporting shortages.
• Supported kitchen team during peak service hours.

Commis III - Eldoret Golf Club - Eldoret, Kenya

(2001 - 2003)

• Assisted in food preparation and basic cooking tasks.
• Maintained kitchen cleanliness and organization.
• Supported senior chefs during service periods.
• Followed food safety and hygiene procedures.
• Assisted in receiving and storing kitchen supplies.
• Performed basic knife skills and ingredient preparation.

Industrial Attachment - Eldoret Golf Club - Eldoret, Kenya

(2000 - 2000)

• Completed practical hospitality and culinary training.
• Assisted in food preparation and kitchen operations.
• Learned basic cooking techniques and kitchen safety.
• Observed and supported senior chefs during service.
• Maintained cleanliness and organization in the kitchen.
• Gained exposure to various kitchen sections and equipment.

Diploma - Hospitality Management - Musoma Utalii College, Tanzania (2003 - 2005)

Kenya Certificate of Secondary Education (KCSE) - St. Patrick's High School, Iten (1996 - 1999)

Kenya Certificate of Primary Education (KCPE) - Aligula Primary School