Mark Mwangi

• I got to learn how different sauces are made different meat cuts from their signature Bistecca Florentina and also the specialty Italian cuisine from making fresh pasta from ravioli, fettucine, lasagna sheets, tortellini and risotto to different pasta sauces eg: pomodoro, pesto, cabonara and Neapolitan pizza’s from their signature pollo e’pesto. They also had an array of Italian soups from porcini mushroom soup to popcorn cappuccino, minestrone.

· Food preparation: Assisting with basic tasks such as washing, peeling, chopping ingredients, and preparing simple dishes.

· Station support: Working under the chef de partie to help run the a la carte section.

· Maintaining hygiene: Following food safety standards, keeping work areas clean, and properly storing ingredients.

· Kitchen organization: Helping with stock rotation, labeling, and ensuring tools and equipment are clean and ready.

· Assisting during service: Helping with plating, garnishing, and ensuring timely delivery of dishes.

· Following instructions: Carrying out tasks as directed by senior chefs and adhering to kitchen procedures.

Learned sauce preparation for meat and seafood, then plated portions carefully.

Produced pastries including entremets, mousses, cakes, and Danish pastries daily.

Made Indian curries using spices and tandoori oven methods regularly.