Sharllote Banchiri Bwari
Weston Hotel
Nairobi
I am a dedicated, hard-working, and adaptable team player who thrives in collaborative, high-standard kitchens. I would welcome the opportunity to bring my experience, efficiency, and dedication to your organization.
9
Years of experience
Work History
Commis Chef
9 Months
Weston Hotel - Nairobi | 09.2025 - 06.2026
- Contributed to recipe development through experimentation with flavors and presentation techniques.
- Supported senior chefs in training new kitchen staff on cooking techniques and procedures.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
- Enhanced flavor profiles of traditional dishes by experimenting with fresh, locally-sourced ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Chef De Partie
7 Months
Heritage Eats - Nairobi | 11.2024 - 06.2025
- Oversaw high-volume preparation of diverse culinary offerings, including garde manger, saucier, butchery, and pastry items with precision and efficiency.
- Implemented rigorous HACCP protocols, reinforcing portion control, safe food handling, and effective storage management to mitigate food waste.
- Managed the successful delivery of high-quality meals in fast-paced environments, including catering for large events hosting thousands of attendees.
- Executed menu items to maintain high-quality culinary standards.
- Collaborated with kitchen team to streamline food preparation processes.
- Monitored inventory levels and assisted in ordering supplies as needed.
- Trained junior kitchen staff on proper cooking techniques and safety protocols.
- Developed new recipes to enhance seasonal menu offerings and customer satisfaction.
- Managed station workflows during peak service times for efficiency.
- Ensured compliance with health and safety regulations in food handling practices.
- Assisted head chef in planning daily specials and optimizing kitchen operations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prepared items for roasting, sautéing, frying, and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Assisted in recipe development and standardization, enhancing kitchen productivity and dish accuracy.
Commis Chef
5 Years 9 Months
Java House - Nairobi | 09.2018 - 06.2024
- Executing high-volume prep, line cooking, garde manger, saucier, butchery, and pastry menu items accurately and efficiently.
- Enforcing strict HACCP protocols, portion control, safe food handling, and optimal storage management to minimize food waste.
- Successfully delivering quality meals under fast-paced service conditions, including catering for large-scale events host to thousands of guests.
- Prepared and plated dishes according to restaurant standards and specifications.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in inventory management, ensuring proper stock levels of ingredients.
- Collaborated with team members to execute daily specials and menu items efficiently.
- Followed food safety regulations while handling, storing, and preparing food items.
- Helped streamline kitchen operations by implementing organized workflows during peak hours.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
Pastry Line Cook
1 Year 3 Months
The Panari Resort - Nyahururu | 01.2017 - 04.2018
- Executing high-volume prep, line cooking, pastry menu items accurately and efficiently.
- Enforcing strict HACCP protocols, portion control, safe food handling, and optimal storage management to minimize food waste.
- Successfully delivering quality meals under fast-paced service conditions, including catering for large-scale events host to thousands of guests.
Education
Diploma - Food and Beverage
Kenya Utalii College - Kenya
Certificate - Pastry & Bakery
KIPS College - Kenya
Skills
Food preparation
Station management
Line cooking
Kitchen hygiene standards
Application
09/02/26, Chef / Culinary Position, Recruitment Team, Nairobi, Nairobi, Kenya
Timeline
Commis Chef
Weston Hotel
09.2025 - 06.2026Read more
Chef De Partie
Heritage Eats
11.2024 - 06.2025Read more
Commis Chef
Java House
09.2018 - 06.2024Read more
Pastry Line Cook
The Panari Resort
01.2017 - 04.2018Read more
KIPS College - Certificate, Pastry & Bakery
Read more
Kenya Utalii College - Diploma, Food and Beverage
Read more