Martin Isikah

Martin Isikah

Private/development Chef at Self
Lives in Mombasa County, Kenya

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About me

Passionate and flexible chef with great understanding of food ingredients, cuisine and gastronomy. Looking for inspiration, motivation, and guidance to grow and develop as a chef. My portfolio is available upon request.

Experience

4 years and 6 months

  • Private/development Chef

    Self - Mombasa County, Kenya

    F&B kitchen
    August 2019 - Now · 5 months

  • Culinary Programme Lead Line Cook

    Old Edwards Inn & Spa - Highlands, NC, United States

    F&B kitchen
    July 2018 - July 2019 · 1 year and 1 month

     Grew and boosted creative cooking trends in farm to table concept  Maximised consistency in mise-en-place, garnishing and presentation of dishes  Consolidated with sous chefs on developing speciality menu items and executing on dietary needs of customers  Cultivated, supervised and trained new line cooks in work organisation and progression  Outperformed butchery and portioning control of high-end fish, meat and seafood  Expedited and navigated on dinner service at both gardermanger and grill stations

  • Apprentice Chef

    Grand Hotel du Lac - Vevey, Switzerland

    F&B kitchen
    June 2017 - December 2017 · 7 months

     Performed diverse kitchen preparations through engaging in lunch and dinner service to enact knowledge in refined cuisine  Succeeded in delivery of countless dishes through enhancing speed, quality and productivity  Executed and compiled daily temperature records of walk in fridges and freezers  Participated in recipe development through handling of high-end produce such as sea urchins and composing them to gastronomic dishes with precision and attention to detail  Specialized in creation of amuse bouche by installing unique ideas and showcasing skill in presentation during brunches and events

  • Kitchen Casual

    Fairmont Le Montreux Palace - Montreux, Switzerland

    F&B kitchen
    April 2017 - April 2017 · 1 month

     Aided in the preparation work of mise-en-place and performed active live plating at the Gartner Winners Circle  Partnered and undertook inventories with chefs on the equipment’s supplied to event based on a banquet event order

  • Apprentice Chef

    DusitD2 Nairobi - Nairobi, Kenya

    F&B kitchen
    April 2016 - September 2016 · 6 months

     Advanced the transformation of food by administering gastronomic methods such as the use of lecithin, agar agar to refine aroma and texture in food  Maximised, improved and pursued the production of brining, marinating and salt curing of meat cuts, charcuterie and whole fish to develop flavour characteristics  Contributed and participated in the preparation of chocolate ganache’s, ice-cream, sorbets and artisan cupcakes for cooperate events, brunch displays and in room dining menus  Undertook and regulated on kitchen inventories through reorganising the dry storage and verifying rotation of food ingredients

  • Apprentice Chef

    DusitD2 Nairobi - Nairobi, Kenya

    F&B kitchen
    March 2015 - September 2015 · 8 months

     Capitalised, compiled and built in the use of Thai ingredients to inspire taste, aroma in creation of papaya salads, massaman curries and Tom yum soups.  Steered and sharpened the procedures of HACCP through maintaining cleanliness of workstations, equipment’s and directing on the proper handling of perishable and high-risk foods

  • Apprentice Chef

    Baobab Beach Resort and Spa - Diani Beach, Kenya

    F&B kitchen
    August 2013 - January 2014 · 6 months

     Acquired and prepared rotational forms for storage units in the kitchen based on FIFO, reducing the risk of spoilage and wastage of food products  Advanced in the fundamentals of baking products and developing in the correct measuring and weighing of ingredients

  • Apprentice Chef

    Hemmingways Watamu - Watamu, Kenya

    F&B kitchen
    January 2013 - May 2013 · 5 months

     Gained efficient skill in organisation of the workstation and exceeded in prioritizing multiple food preparation duties at hand  Harmonized, united and coordinated with dishwashers in washing of silverware and kitchen equipment’s, and sanitising kitchen departments

  • Hospitality Management Intern

    Baobab Beach Resort and Spa - Diani Beach, Kenya

    F&B other
    January 2012 - April 2012 · 4 months

     Corresponded and supported the front of house in service delivery to customers  Made progress on cooking methods, knife cuts and engaged in tasks to maintain consistent workflow  Expanded knowledge in continental cuisine and exceeded in the creation of fresh pasta, sauces, herbs and spices to adapt flavour into food

Education

  • Bachelors

    Culinary Arts Academy Switzerland - Lucerne, Switzerland

    January 2017 - June 2018

    Bachelor's of International Business in Culinary Arts

  • Bachelor of Arts (Honours)

    University of Derby/Cesar Ritz Colleges Switzerland

    January 2017 - June 2018

    Bachelor of Arts (Honours) in Culinary Arts

  • Diploma

    Top Chefs Culinary Institute - Nairobi, Kenya

    October 2014 - September 2016

    Professional Chefs Diploma

  • Diploma

    Technical University of Mombasa - Mombasa, Kenya

    May 2010 - September 2012

    Diploma in Hotel Management

Languages

3 languages

  • English

    Native or fluent

  • Swahili

    Native or fluent

  • French

    Limited working

Personal information

Nationalities

  • Kenyan

Skills

16 skills

  • Attention to detail
  • Cleanliness
  • Communication
  • Creativity and innovation
  • Dedicated Team Player
  • Flexibility and adaptability
  • Food and wine pairing
  • Food preparation
  • Food Safety&Hygiene;
  • Gastronomy
  • Good organisational skill
  • Menu and Recipe Planning
  • Microsoft Exel
  • Microsoft Word
  • Patience
  • Signature dish creation
Connections
Nkosazana Msipa
Line Cook at Old Edwards Inn & Spa
SHADY BANYATA
Management Development at MadePRO
Following
The London EDITION
London, United Kingdom
Other members
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