Maggie

Chef

Google • Self-employed

May 2026 - Present • 5 mos

As a professional chef with hands on experience in hotel kitchens and catering, I have developed strong skills in recipe development, menu planning, food costing, meal preparation, and food presentation. I worked as a Cold Kitchen Commis Chef at Villa Rosa Kempinski from October 2023 to April 2024, where I gained experience in cold kitchen operations, food preparation, presentation, and maintaining high hygiene standards. In June 2024, I joined Gem Forest MGallery Hotel Nairobi as a pre-opening Commis Chef, gaining further experience in kitchen operations, food quality, teamwork and professional culinary standards. Through Taylor Culinary Service, I apply my culinary knowledge to recipe writing, menu development, ingredient calculations, food costing and creating practical food content for individuals and food businesses. My goal is to help clients save time, organize their food projects, develop appealing recipes and make informed decisions about ingredients and costs. I am committed to accuracy, creativity, professionalism and delivering work that meets each client's requirements.