Joel Ngang
Chef
Luzern
Summary
As a passionate and dedicated individual eager to embark on a culinary career, I am excited to apply for my internship in the world of culinary arts. While I may lack much professional experience, I bring a strong enthusiasm for cooking and a willingness to learn. I have a solid foundation in culinary fundamentals, including knife skills, food safety, and a genuine love for experimenting with ingredients and flavors. My dedication to honing my craft is matched only by my eagerness to contribute as a team member in a professional kitchen. I am highly organized, and thrive in fast-paced environments. This internship opportunity represents the next step in my culinary journey, and I am committed to further developing my knowledge, refining my skills, and making a positive impact on your kitchen. I am excited to be part of your team and am ready to work hard to achieve my culinary ambitions.
Overview
2025
2025
years of professional experience
14
14
years of post-secondary education
3
3
Languages
Work History
Culinary Training (During Study)
B.H.M.S. Business & Hotel Management School Luzern
Luzern
8 2023 - Current
- A la carte menu production, cold kitchen foundations, bakery and desserts
- Food plating techniques
- HACCP principles
- Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
Kitchen Intern
Izakaya Nozomi
04.2024 - 09.2024
- Provided exceptional customer service by addressing diner concerns promptly and professionally.
- Contributed to a positive working environment by maintaining open communication with team members and resolving conflicts effectively.
- Developed knife skills through consistent practice and training under the guidance of experienced chefs.
- Demonstrated adaptability by performing different roles within the kitchen as needed during busy periods or staff absences.
- Assisted in catering special events, gaining exposure to large-scale meal production and presentation techniques.
- Complied with safety standards by adhering to proper food handling procedures and maintaining a sanitized workspace.
- Assisted with inventory management, ensuring all necessary ingredients were available for meal service.
- Reduced food waste by following portion control guidelines and properly storing leftovers.
- Learned about various cuisines through research and experimentation under the mentorship of the sous chef.
Part-time
01.2022 - 04.2023
- Met with existing customers and prospects to discuss business needs and recommend optimal solutions
Chef Trainee
GS Grand Hotel
Nairobi
12.2020 - 01.2021
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques
- Developed new recipes and flavor combinations to enhance customer dining experience
- Participated in food tastings and taste tests
Education
Diploma - Culinary arts, 1st year leading to the Bachelor in Culinary Arts
B.H.M.S. Business & Hotel Management School Luzern
Luzern, Switzerland 08.2023 - 12.2026
High School Diploma -
Braeburn Gitanga Rd
Nairobi, Kenya 09.2013 - 06.2021
Nairobi Academy
Nairobi, Kenya 01.2011 - 03.2012
St. Mary's
Nairobi, Kenya 01.2009 - 10.2010
Skills
Basic knowledge (Word, Office, PowerPoint and Excel)
Problem-Solving
Teamwork and Collaboration
Basic knowledge (Word, Office, PowerPoint and Excel)
Personal Information
- Date of Birth: 11/06/02
- Nationality: Kenyan
References
Isabel Welter, Head of Internship Department, B.H.M.S. Business Hotel Management School, Switzerland, +41 41 248 70 02, isabel.welter@bhms.ch
Timeline
Kitchen Intern
Izakaya Nozomi
04.2024 - 09.2024
Diploma - Culinary arts, 1st year leading to the Bachelor in Culinary Arts
B.H.M.S. Business & Hotel Management School Luzern
08.2023 - 12.2026
Part-time
01.2022 - 04.2023
Chef Trainee
GS Grand Hotel
12.2020 - 01.2021
High School Diploma -
Braeburn Gitanga Rd
09.2013 - 06.2021
Nairobi Academy
01.2011 - 03.2012
St. Mary's
01.2009 - 10.2010
Culinary Training (During Study)
B.H.M.S. Business & Hotel Management School Luzern
8 2023 - Current
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