Private Chef A Team

CURRICULUM VITAE

JOY NJERI MWANGI.

Commis I Chef

EDUCATION_

BOMA INTERNATIONAL HOSPITALITY COLLEGE.

(In partnership with Business & Hospitality Management School Lucerne, Switzerland)

May 2020 – November 2022

Diploma in Culinary Arts.

WORK EXPERIENCE

MT Kenya Holiday Homes and Golf Resort

Position: Private chef; (Vegan and Vegetarian Chef) May 2024 – Till Present

I prepare creative vegan and vegetarian meals using meat substitutes like, tofu, paneer cheese and halloumi cheese. I also make eggless pastries and desserts.

Villa Rosa Kempinski

Position: Intern

October 2023- April 2024

Cold kitchen:

Washing and preparation of lettuce.

Preparation of both simple and complex salads.

Preparation of vinaigrettes

Preparation of salad dressings.

Preparation of fruit platters and fruit skewers.

Preparation of cold cuts.

Preparation of cheese platters.

Mis en place and food preparation.

Egg cookery and crepe making at the breakfast station.

Active live grilling stations during brunch and other events and interacting with guests.

Preparation of Arabic foods, salads, shawarma and naan bread.

Preparation of pastas and their accompanying sauces

Seafood Preparation - Preparation of prawns and shrimp.

Deboning and portioning salmon.

CONTACT

PHONE: (+254)072*******

EMAIL:***.********@*****.***

SKILLS

Bakery and Pastry

Entremetier; Preparation of

soups, starches, and

vegetables.

Garde Manager;

Preparation of salads and

snacks.

Butchery

Saucier

Sushi chef

Indian cuisine

European Cuisine

Bar and Mixology

Guest Hosting.

Restaurant Service.

Wine Service.

Polishing of Equipment

Mixology

Descaling Tilapia.

Preparation of calamari.

Travellers Beach Hotel and Club.

Position: Industrial Attachment Trainee chef (Field training) June 2022 – October 2022

• Banqueting kitchen (mass production of guests' food).

• Indian cuisine

• Butcher section

• Bakery; Baking of bread, cookies, and cakes.

• Pastry.

• Creating fruit platters, skewers, and arrangements. Trademark Hotel.

Position: Industrial Attachment Trainee chef (Field training) December 2021 - May 2022.

• An all-round general chef; Baking, Grilling, Deep frying, making gluten-free meals and pastries (including egg-free pastries)

• Butcher section

• (Preparations, deboning, portioning, and marinating of all meats)

• Saucier (Preparation and cooking of sauces and meats)

• Sushi (Japanese cuisine)

• Making pastas like Ravioli from scratch

• Vegan chef; I made vegan meals and pastries.

• Vegetarian chef

Boma International Hospitality College Position: Trainee Chef (School training)

May 2020 – November 2022

• Meal Preparation for guests.

• Hosting and serving guests.

• Polishing of equipment.

• Mixology, wine and beverage service.

Contact this candidate