ABEL NJURUBA MWAURA
NAIROBI,Kenya
Summary
Experienced culinary professional with a proven track record of consistently delivering exceptional menu items while upholding rigorous food safety standards. Skilled in fostering a collaborative kitchen environment, this individual has a knack for achieving culinary excellence through effective teamwork. Recognized for reliability and adaptability to dynamic kitchen needs, possesses strong skills in recipe development and various culinary techniques.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Carnival Cruises Line
12.2024 - Current
- Participate in all safety drills and trainings as scheduled
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Junior Sous Chef
Sankara Hotel Nairobi Autograph Collection
03.2022 - 12.2024
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Developed unique menu items and plating presentations.
Cook
Enashipai Resort & Spa (Lake Naivasha Holiday Inn)
07.2021 - 02.2022
- To monitor stock movement and be responsible for ordering on your section
- To ensure minimum kitchen wastage
- To ensure knowledge of the product is maintained and communicated to all relevant personnel.
- To be responsible for completing your mis en place
- To learn and record skills and recipes from other members of the department
- To ensure all statutory regulations are adhered to such as food hygiene policies
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Commi Chef (Apprentice/Casual)
Sarova Stanley Hotel, Nairobi Kenya
07.2019 - 02.2020
- Learning Food preparation techniques
- Following Chef Instructions
- Storing Food supplies
- Maintaining the kitchen clean and organized
- Managing food leftovers
- Adhering to food hygiene standards
Commi I
Safari Park Hotel & Casino, Nairobi
09.2018 - 04.2019
- Maintaining high standards of hygiene
- Preparing the ingredients for a more senior chef
- Measuring dish ingredients and portion sizes accurately
- Dealing with deliveries and stock rotation
Kitchen Department (Intern)
Safari Park Hotel & Casino, Nairobi
06.2018 - 09.2018
- Prepare kitchen equipment for use.
- Assemble and prepare ingredients for menu items.
- Maintain a hygienic kitchen and high standards of personal hygiene.
- Assist with checking, receiving and storing of goods.
- Participate in required trainings and meetings.
Education
Diploma - Food Production & Culinary Art Course
CAREER TRAINING CENTER
12.2017
Certificate - Food Production & Culinary Art Course
CAREER TRAINING CENTER
Nairobi Kenya12.2017
Kenya Certificate of Secondary Education - undefined
JAMHURI HIGH SCHOOL
11.2014
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Allergen awareness
- HACCP training
- Nutrition principles
- Culinary arts
LNGG
Speaks and writes fluent English and Kiswahili
Timeline
Chef De Partie
Carnival Cruises Line
12.2024 - Current
Junior Sous Chef
Sankara Hotel Nairobi Autograph Collection
03.2022 - 12.2024
Cook
Enashipai Resort & Spa (Lake Naivasha Holiday Inn)
07.2021 - 02.2022
Commi Chef (Apprentice/Casual)
Sarova Stanley Hotel, Nairobi Kenya
07.2019 - 02.2020
Commi I
Safari Park Hotel & Casino, Nairobi
09.2018 - 04.2019
Kitchen Department (Intern)
Safari Park Hotel & Casino, Nairobi
06.2018 - 09.2018
Kenya Certificate of Secondary Education - undefined
JAMHURI HIGH SCHOOL
Diploma - Food Production & Culinary Art Course
CAREER TRAINING CENTER
Certificate - Food Production & Culinary Art Course
CAREER TRAINING CENTER
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