Cleah Atieno
Naivsha
Summary
Dedicated and passionate Commis I Chef with proven experience in high-end hospitality environments, including luxury hotels. Skilled in preparing and presenting a variety of international and local dishes while maintaining exceptional quality and presentation standards. Adept at working across multiple kitchen stations, managing mise en place, and ensuring strict compliance with food safety and hygiene regulations. Known for efficiency, teamwork, and the ability to perform under pressure during peak service hours. Committed to continuous learning and contributing to the success of the culinary team.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Commis Chef
Lake Naivasha Paronama Park Hotel
05.2024 - Current
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Rotated through all prep stations to learn different techniques.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
Commis Chef , Intern
Lake Naivasha Sopa Lodge Resort
01.2023 - 05.2023
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
Education
Certificate in Food And Beverage
Kenya Utalii College
Nairobi,Kenya09.2023
Skills
Commitment to continuous learning and skill improvements
Culinary Skills
Proficient in preparing, cooking, and presenting dishes to high standards
Strong knowledge of international and local cuisines
Skilled in mise en place preparation for multiple stations
Ability to follow recipes and plating
Standards consistently
Knowledge of food safety, hygiene, andd HACCP regulations
Competence in using commercial kitchen equipment and tools
Creativity in garnishing and enhancing dish presentation
Professional Skills
Teamwork and collaboration with chefs and kitchen staff
Time management and ability to work under pressure during peak hours
Attention to detail in taste, texture, and presentation
Adaptability to different kitchen sections and tasks
Strong communication with supervisors and colleagues
Problem-solving in fast-paced culinary environments
Commitment to continuous learning and skill improvement
Certification
- Certificate In Food & Beverage Production & Sales
Languages
English
Proficient
C2
Swahili
Proficient
C2
Intrest
- Culinary arts and recipe development
- Sustainable cooking practice
- Food photography and styling
- Travel and cultural food exploration
Reference
Joy Rabai
Human Resources manager
Lake Naivasha Sopa Lodge Resort
+254726523026
Hellen karanja
Head chef Panorama Hotel
+254,722176587
Norah Bosibori
lecture
Utali college
+254743589474
Timeline
Commis Chef
Lake Naivasha Paronama Park Hotel
05.2024 - Current
Commis Chef , Intern
Lake Naivasha Sopa Lodge Resort
01.2023 - 05.2023
Certificate in Food And Beverage
Kenya Utalii College