1st Commis Chef
Princess cruise
04.2025 - Current
Dennis Mwangi
Nairobi
Timeline
Demi Chef De Partie
Nairobi Serena Hotels
01.2021 - 03.2025
Commis Chef
Mombasa Serena Beach Resort &Spa
05.2018 - 03.2020
Trainee Commis Chef
Mombasa Serena Beach Resort &Spa
01.2018 - 04.2018
Certificate in Food Production
Kenya Utalii College
Summary
Skilled Demi Chef de Partie with 7+ years of experience in five-star hotels and international cruise ship kitchens. Proven ability to lead kitchen sections, deliver consistent quality in fine dining and high-volume operations, and maintain strict HACCP and USPH food safety standards. Experienced across Garde Manger, Saucier, and Entremetier, with a strong record of mentoring junior chefs and supporting smooth, efficient service in fast-paced professional kitchens.
Skills
Demi Chef de Partie – section leadership
Fine dining & luxury hotel kitchens
High-volume food production (buffet & à la carte)
Garde Manger Saucier Entremetier
Mise en place planning & service execution
Menu execution & seasonal menu support
Food safety & hygiene (HACCP, USPH)
Inventory control, stock rotation & waste reduction
Knife skills & basic meat and fish butchery
Live cooking & guest interaction
Training, mentoring & teamwork
Work History
1st Commis Chef
Princess cruise
04.2025 - Current
- Supported Demi Chef de Partie responsibilities across multiple Princess Cruise ships in a high-volume international environment.
- Led assigned kitchen sections during breakfast and buffet service, ensuring consistent food quality, portion control, and presentation.
- Operated live cooking stations (waffles and breakfast items) during peak service while maintaining professional guest interaction.
- Ensured full compliance with USPH and international maritime food safety regulations, including labeling, storage, temperature control, and sanitation.
- Conducted daily mise en place planning to support smooth and efficient service.
- Mantained clean and organized workstations and participated in onboard safety drills and emergency procedures.
- Adapted to long working hours in a fast paced environment
- Monitored fridge and freezer temperatures, ensuring food safety standards were met.
- Reduced food waste by implementing portion control and waste log management.
- Achieved stable food presentation levels using established techniques.
Demi Chef De Partie
Nairobi Serena Hotels
01.2021 - 03.2025
- Led daily food preparation and service within the Garde Manger section, with regular rotation to Saucier and Entremetier as a swing chef.
- Supervised and coordinated commis chefs and trainees during service to ensure smooth kitchen operations.
- Ensured high standards of food quality, taste, and presentation for fine dining guests.
- Assisted senior chefs in menu planning, seasonal menu execution, and special themed dining events.
- Monitored stock levels, supported ordering, and maintained accurate temperature and hygiene records.
- Reduced food waste through effective portion control, waste logs, and improved mise en place planning
Commis Chef
Mombasa Serena Beach Resort &Spa
05.2018 - 03.2020
- Prepared and plated dishes across hot kitchen, cold kitchen, breakfast, and banqueting sections.
- Supported large-scale buffet and à la carte service while maintaining five-star presentation standards.
- Assisted in inventory management, stock rotation, and ordering processes.
- Ensured full compliance with hygiene, sanitation, and food safety standards.
Trainee Commis Chef
Mombasa Serena Beach Resort &Spa
01.2018 - 04.2018
- Assisted senior chefs with food preparation, plating, and mise en place during service.
- Rotated through multiple kitchen sections to develop strong foundational culinary skills.
- Maintained cleanliness and hygiene standards at all times.
Education
Certificate in Food Production
Kenya Utalii College
Nairobi, Kenya 2018
Languages
English
Advanced (C1)
Swahili
Advanced (C1)
Overview
8
8
years of professional experience
1
1
Certificate
Accomplishments
- Contributed to development and execution of seasonal menus using locally sourced ingredients.
- Supported themed fine dining events and banquets for up to 100 guests.
- Assisted in improving inventory practices, contributing to reduced food waste.
References
Peter Wachira
Chef De Partie, Fine Dining
Nairobi Serena Hotel
mwambapeter613@gmail.com
Tel: +254727258124
Dorothy Akeyo
Class Tutor,
Kenya Utalii College
dakeyo@utalii.ac.ke
Tel: +254732004304
Daniel Kyule Wambua
assistant Human Resource
Nairobi Serena Hotel
Tel:+254782608085
Reference
Peter Wachira
Chef De Partie, Fine Dining
Nairobi Serena Hotel
mwambapeter613@gmail.com
Tel: +254727258124
Dorothy Akeyo
Class Tutor,
Kenya Utalii College
dakeyo@utalii.ac.ke
Tel: +254732004304
Daniel Kyule Wambua
assistant Human Resource
Nairobi Serena Hotel
Tel:+254782608085