MUCHIRI SAMWEL GICHERU
COMMIS CHEF
Nairobi
Summary
Developed culinary skills in fast-paced kitchen environment, focusing on precision and efficiency. Demonstrated ability in time management and teamwork, ensuring smooth kitchen operations. Seeking to leverage these skills in new field to contribute effectively and learn quickly.
Overview
6
6
years of professional experience
2025
2025
years of post-secondary education
2
2
Languages
Work History
Front Desk Agent
Hemingways Nairobi
06.2024 - Current
- Managed guest reservations and room assignments
- Collected credit card information for transactions and posted charges for customers
- Greeted guests on arrival and sent luggage to assigned rooms
- Reviewed accounts and charges with guests at checkout
- Coordinated with housekeeping or maintenance departments to help resolve room problems
- Scheduled transportation and tours for guest convenience and ease
- Increased guest satisfaction ratings through prompt and quality service
- Provided information and recommendations to guests regarding local attractions, dining options and services
- Checked guests in and out promptly, facilitating smooth arrivals and departures
Commis Chef
Radisson Blu Hotel
01.2024 - 07.2024
- Contributed to recipe development and created dishes consistent with existing menu items
- Assisted in preparation of menu items, managed tasks assigned by supervisor and plated finished meals
- Grilled, fried, sautéed, and used other cooking methods to prepare specified dishes and adhere to recipes
- Cut, chopped and mixed various food items to prep ingredients for dishes
- Maintained cleanliness, sanitation and organization of kitchen areas and equipment
- Managed storage and rotation of perishable food items and followed schedules to minimize waste
- Operated kitchen equipment safely and according to manufacturer instructions
- Prepared bulk ingredients, portioned accurately and processed food items with consistency
- Monitored ingredient stock to support ordering and notified superiors of items in low supply or depleted
- Maintained cleanliness and organization in the kitchen to meet health standards
Commis Chef
Beyond Dessert Restaurant
01.2021 - 04.2021
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Ordered new ingredients and supplies to meet expected needs.
Chef Trainee
Strathmore University Cafeteria
01.2019 - 09.2019
- Received hands-on training from experienced chefs to hone culinary skills and improve overall performance in the kitchen.
- Implemented time management skills effectively while multitasking under pressure, ensuring consistent quality despite tight deadlines.
- Shadowed head chef on inventory management tasks, gaining valuable knowledge about ordering supplies and minimizing costs.
- Increased kitchen efficiency by assisting in food preparation and maintaining a clean work environment.
- Excelled in fast-paced kitchen environment by adapting to changing circumstances and maintaining a professional demeanor under pressure.
- Mastered knife skills through daily practice, improving precision in cuts and overall presentation of dishes.
- Developed expertise in multiple stations within the kitchen, increasing versatility as a chef trainee and supporting team cohesion during busy shifts.
Education
Bachelor of Science - Hospitality Management
Strathmore University
Diploma in Business Creation and Entrepreneurship - undefined
Strathmore University
Kenya Certificate of Secondary Education - undefined
Mary Mother of Grace Boys' Diocesan Secondary School
Skills
High hygienic standards
Awards
Esther Kidambi Award, Presented by the school of Tourism and Hospitality. This award exemplifies selflessness, service with a smile, and consistency in self-giving.
Community Service
- Team lead at the Makuyu project aimed at supporting football talents in secondary schools as well as distribution of sanitary towels.
- Volunteer at Macheo Mentorship program for high school students from poor backgrounds.
Cooking
I provide chef on call services to homes on weekends or during events.
Timeline
Front Desk Agent
Hemingways Nairobi
06.2024 - Current
Commis Chef
Radisson Blu Hotel
01.2024 - 07.2024
Commis Chef
Beyond Dessert Restaurant
01.2021 - 04.2021
Chef Trainee
Strathmore University Cafeteria
01.2019 - 09.2019
Diploma in Business Creation and Entrepreneurship - undefined
Strathmore University
Kenya Certificate of Secondary Education - undefined
Mary Mother of Grace Boys' Diocesan Secondary School
Bachelor of Science - Hospitality Management
Strathmore University
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