Open to opportunities

Wahome Peter

@wahomepeter

I prepare high-quality continental and Indian dishes while maintaining food safety, hygiene, and presentation standards.

Kenya

Message

What I'm looking for

I'm looking for a hospitality or culinary role where I can apply my food production, hygiene, plating, and kitchen operations skills while continuing to learn from experienced chefs.

I'm currently a 2nd Commis Chef with Princess Cruises, supporting food production, preparation, plating, food-temperature records, and shipboard sanitation standards.

Previously at MGM Muthu Sovereign Suites, I prepared continental and Indian dishes, maintained kitchen hygiene, managed ingredient storage, supported buffet service, and ensured food was served at appropriate temperatures.

At Briens Catering Services, I oversaw meal production, supported menu planning and supply management, suggested recipe improvements, and trained junior chefs and service staff.

I've also prepared mise en place and à la carte dishes at FK Resort & Spa. I bring professional cookery training, HACCP awareness, culinary skills, teamwork, cleanliness, and the ability to work effectively under pressure.

Experience

Work history, roles, and key accomplishments

Current

2nd Commi Chef

Current

Princess Cruises

Dec 2025 - Present (8 months)

Following proper shipboard hygiene and sanitation in line with USPH. Helping in food production and preparation, plating dishes, and recording food temperatures and cleaning logs.

Food Production Food Preparation Plating USPH Sanitation Safety Procedures Cleaning Logs

Commi Chef

MGM Muthu Sovereign Suites

Jun 2024 - Nov 2025 (1 year 5 months)

Prepared continental and Indian dishes, maintained food standards and kitchen hygiene, assisted with presentation and garnishing, and managed buffet service at proper temperatures.

Indian Cuisine Food Production Food Hygiene Food Presentation Stock Management Buffet Service

Sous Chef

Briens Catering Services

Feb 2023 - Jun 2024 (1 year 4 months)

Oversaw meal production, suggested recipe improvements, assisted with menu planning and supply management, trained junior chefs, and ensured food quality and safety standards.

Menu Planning Recipe Development Food Safety HACCP Supply Management

Commi Chef

FK Resort & Spa

Sep 2022 - Jan 2023 (4 months)

Prepared mise en place and a la carte dishes, followed HACCP regulations, observed senior chefs to improve culinary techniques, and maintained kitchen hygiene.

À La Carte Cooking HACCP