Eric Juma

To meet the skills acquired in the up keep of hospitality industry. To be indispensable personnel who collectively with other relevant personnel and departments will strive to set company goals using the vision, mission and core value in place.

Kids' chef at RED CORAL MONTESSORI (2022-09 – 2025-07)

• I had the incredible opportunity to work as a Kids' Chef, where I brought joy and creativity to young palates!

Line cook at LO SFIZIO RESTOURANT MALINDI (2021-06 – 2022-08)

• I worked in the hot kitchen as a line cook, where I learned to work well under pressure and as part of a team.
• I also gained experience in Italian cuisine, including preparing and presenting dishes.
• I supported à la carte service, ensuring smooth operations and good guest satisfaction.

Line cook at SEVERIN SEA LODGE (2020-01 – 2021-05)

• As a passionate line cook, I've perfected my craft by combining culinary artistry with expert technique, creating flavorful dishes and memorable dining experiences.
• I've also gained experience in live cooking, especially at the pasta station, where I prepared dishes to order while engaging with guests and working efficiently under pressure.

Line cook at ZORA RESTOURANT (2018-07 – 2019-12)

• I gained valuable experience working in a dynamic hot kitchen as a line cook, where I honed my culinary skills and learned the importance of teamwork and efficiency.

Cook at SAFINA BEACH GRILL MALINDI (2017-12 – 2018-02)

• I had a remarkable opportunity to immerse myself in the captivating realm of seafood cooking and grilling, where I developed strong skills in preparation and quality execution.
• Through this experience, I strengthened my teamwork and efficiency in fast-paced kitchen operations while supporting smooth à la carte service and maintaining high guest satisfaction.

Cook at VOI WILDLIFE LODGE (2017-08 – 2017-10)

• I acquired valuable experience working in the bustling kitchen at Voi Wildlife, where I honed my culinary skills in a fast-paced environment and strengthened my ability to work efficiently under pressure.
• I also gained experience in Indian cuisine, developing skills in preparing authentic dishes and understanding traditional flavors and techniques.

Food Production – Motolese Professional Institute (2016 – 2017)