we have changed and so too have our clients needs change, clients are more conscious of what they eat, hygiene practices have been vital, I have had a lot of hand on experience in kitchens and ingredient knowledge.
My skills with HACCP, creating menus that consider other diets eg gluten free, costing recipes and creating new dishes would be an added value to the organization. My passion for food grows with every experience.
knowledge of food cost
menu creation
knowledge of diet requirements/menu
kitchen management
waste control measures
HACCP knowledge
GROUP HEAD CHEF: ASHNIL HOTELS in TSAVO, MAASAI MARA, SAMBURUR NATIONAL PARKS from January 2021 to date.
key responsibilities include, kitchen management, costing of menus, recipe creation and waste management, HACCP compliance of the kitchen.
HEAD CHEF: COTTARS 1920`S SAFARI in MAASAI MARA 2018-2020
EXECUTIVE SOUS CHEF: AIM GROUP EAST AFRICA 2014-2018
sketch artist
travelling and exploring
