Joy Ndirangu

Joy Ndirangu

Banquet kitchen trainee at Zürich Marriott Hotel
Lives in Zürich, Switzerland

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About me

I am a 24 year old hardworking and independent woman currently working at the Zurich Marriot hotel in Switzerland. I recently graduated from the Hotel and Tourism Mangament institute, Switzerland with a BSc in internatioinal hospitality managment and a BA in events and training. I also have a diploma in Culinary arts and my passion and love comes from creating and preparing food and the adrenaline rush that comes with the job. My goal in the future is to work as a private chef in the banqueting and events field.
I am currently looking for a new challenging experience within the kitchen department and i look forward to working with some great chefs who shall mentor and help me grow as a young upcoming chef.

Experience

6 years and 3 months

  • Banquet kitchen trainee

    Zürich Marriott Hotel - Zürich, Switzerland

    Event
    July 2019 - Now · 4 years and 9 months

    Duties i. Producing food as per the respective orders. ii. Preparation and setting up of banquet buffets as well as cocktails. iii. Participating in outside catering where we offer high quality service and food. iv. I prepare the banquet kitchens mise en place on a daily basis v. Preparation of cold food for the Marriott M-lounge guests

  • Kitchen Trainee

    Harder kulm panorama restaurant - Interlaken, Switzerland

    F&B kitchen
    April 2018 - August 2018 · 5 months

    This is a seasonal restaurant at the top of Interlaken that served Swiss food to international tourists. Duties i. Produce food for the a la carte kitchen and assisting in the preparation of food during a la carte dinner service. ii. In charge of the entremetier department where I prepared accompaniments for the main courses as well as the food served to large tourist groups at the restaurant.

  • Intern

    InterContinental Davos - Davos, Switzerland

    F&B kitchen
    December 2017 - April 2018 · 5 months

    At the Intercontinental Davos I trained amongst widely experienced chefs who mentored me as a young and upcoming chef. I trained at the Nuts and Co kitchen that served food to club lounge members and the Nuts restaurant and room service. Duties i. I was able to run the station and prepare the dishes on the a la carte menu after proper training from my direct supervisor. ii. I took part in the preparation of food for big groups and was privileged to be part of the kitchen team during the World Economic Forum (WEF) in the year 2017.

  • kitchen trainee

    Sankara - Nairobi, Kenya

    F&B kitchen
    April 2016 - July 2016 · 4 months

    I worked in a number of departments in the kitchen namely; saucier, pastry and garde manger. Duties i. Assisting in production of food and pastries served at the buffet and the a la carte menu and setting up of lunch and dinner buffets. While in the pastry department I also helped In the making and decorating of cakes.

  • Intern

    Windsor Hotel - Nairobi County, Kenya

    F&B kitchen
    April 2015 - August 2015 · 5 months

    Duties i. Produce the daily mis en place ii. Preparation of food served at the a la carte restaurant iii. Daily control of delivered food items

Education

Languages

3 languages

  • English

    Native or fluent

  • Swahili

    Native or fluent

  • German

    Limited working

Personal information

Nationalities

  • Kenyan

Date of birth

February 18th 1995

Skills

2 skills

  • Baking/pastry
  • Playing the drumset
Connections
Arisa Masuda
Enrollment Counselor at Vatel USA
Following
Mandarin Oriental London
Mandarin Oriental London
London, United Kingdom
Four Seasons Hotel London at Ten Trinity Square Aloft London Excel
Aloft London Excel
London, United Kingdom
Other members
Joy Ndirangu
Zürich, Switzerland
Lan Zhao
Zürich, Switzerland
Zarina Akylbekova
Lucerne, Switzerland
Morgane Zehnder
Winterthur, Switzerland
Cem Duman
Nuremberg, Germany
View more
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