Summary
Overview
Work History
Education
Skills
References
Interests
Personal Details
Timeline
Generic
LINCOLN MAWEU MUIA

LINCOLN MAWEU MUIA

Demi Chef De Partie
NAIROBI,Nairobi

Summary

Dynamic and detail-oriented Demi Chef de Partie with over 3 years of progressive experience in fine dining, luxury hotels, and high-volume kitchen environments. Skilled in food preparation, menu execution, and plating artistry across multiple cuisines, including continental, Mediterranean, and fusion. Demonstrated ability to work under pressure while maintaining consistency, quality, and adherence to food safety standards. Strong background in station management (saucier, entrémetier, and garde manger), supporting senior chefs in menu planning, stock control, and training of junior staff. Recognized for creativity, teamwork, and commitment to delivering exceptional guest dining experiences. Currently seeking to leverage technical expertise and leadership potential to contribute to a world-class culinary team while progressing toward a Chef de Partie role.

Overview

6
6
years of professional experience
2
2
Languages

Work History

Demi Chef De Partie

ARGYLE GRAND HOTEL NAIROBI AIRPORT
12.2023 - Current
  • Producing a consistently excellent food produce, to exceed the guest’s expectation.
  • Training and supervising the more junior team members to enhance the overall quality of the culinary offerings.
  • Preparing and serving any food delegated to me as my responsibility ensuring the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
  • Preparing appetizers plus meat and vegetables for entrees, as well as help with proper presentation of the food.
  • Adhering to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
  • Helping the chef de partie in food cost controls and achieving the budget
  • Assisting with the acceptance and storage of deliveries and that all relevant company procedures are adhered to.
  • Maintaining the work area in a clean, hygienic and tidy state at all times.

Demi Chef De Partie

SANKARA AUTOGRAPH COLLECTION NAIROBI
03.2022 - 11.2023
  • Preparing all food to customer satisfaction inclusion of special dietary concerns accounts.
  • Overseeing preparation, production, portioning and presentation of food.
  • Training new staff members and supervising their activities.
  • Made sure that food hygiene practices are followed in totality.
  • Helping in deliveries and restocking.
  • Fine dining in Graze Steak House.
  • Josper fire grilling.
  • Supervisory duties.

Commis I Chef

ENGLISH POINT MARINA HOTEL
08.2021 - 01.2022
  • Making various Sauces and Soups for the operation.
  • Cooking and preparing elements of high-quality dishes.
  • Preparing the various types of Pizzas.
  • Preparation and production of breakfast items.
  • Contributed in maintenance of Kitchen and food safety standards.
  • Buffet setting.

Intern

ENGLISH POINT MARINA HOTEL
05.2021 - 08.2021
  • Setting up station according to catering and event guidelines.
  • Preparing food items as directed in a sanitary and timely manner.
  • Restocking all items as needed throughout shift.
  • Helping in peeling, storing, cleaning and preparation of food in mass production.
  • Preparation of desserts and pastries.

Commis II

AIRPORT LANDING HOTEL
09.2019 - 03.2021
  • Training the placed interns.
  • Checking quality and freshness of ingredients.
  • Executed opening and closing procedures.
  • Production of breakfast items and ala-carte.
  • Presenting, garnishing and arranging final dishes.
  • Stocking the kitchen.
  • Serving food.
  • Maintaining a clean and safe work area by handling utensils equipment’s and dishes.
  • Storing ingredients and food.

Attaché

AIRPORT LANDING HOTEL
05.2019 - 08.2019
  • Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
  • Washing and appropriately storing all working appliances, instruments, utensils, cutting boards and dishes.
  • Assisting the chef on duty in preparation of meal ingredients i.e., washing, cleaning, peeling, cutting and chopping of fruits, vegetables, poultry and meat.
  • Carrying out opening duties of the kitchen.

Education

Bachelor of Science - Hospitality Management

Technical University of Kenya
Nairobi
03.2022

Computer Packages

Tebotech Computer Training College
03.2016

Kenya Certificate of Secondary Education (KCSE) - undefined

Makueni Boys High School
01.2015

Kenya Certificate of Primary Education (KCPE) - undefined

Utafiti Day and Boarding Primary School
01.2011

Skills

Excellent attitude towards changing environment and adaptability

References

Moses, Ngala, Executive Chef, +254722925230, Sankara Autograph Collection Nairobi, Nairobi, Please feel free to contact the under mentioned in regard to my competence, work ethic and performance.

Interests

Networking/Reading Novels, Cooking and Socializing, Travelling and site seeing

Personal Details

  • Date of Birth: 19th March 1996
  • Gender: Male
  • Age: 28 years
  • Marital Status: Single
  • ID No: 34952803
  • Nationality: Kenyan
  • Language: English, Swahili
  • Contacts: +254707845853

Timeline

Demi Chef De Partie

ARGYLE GRAND HOTEL NAIROBI AIRPORT
12.2023 - Current

Demi Chef De Partie

SANKARA AUTOGRAPH COLLECTION NAIROBI
03.2022 - 11.2023

Commis I Chef

ENGLISH POINT MARINA HOTEL
08.2021 - 01.2022

Intern

ENGLISH POINT MARINA HOTEL
05.2021 - 08.2021

Commis II

AIRPORT LANDING HOTEL
09.2019 - 03.2021

Attaché

AIRPORT LANDING HOTEL
05.2019 - 08.2019

Bachelor of Science - Hospitality Management

Technical University of Kenya

Computer Packages

Tebotech Computer Training College

Kenya Certificate of Secondary Education (KCSE) - undefined

Makueni Boys High School

Kenya Certificate of Primary Education (KCPE) - undefined

Utafiti Day and Boarding Primary School
LINCOLN MAWEU MUIADemi Chef De Partie