Raymond Maingi

I did my Apretance at the intercontinental hotel 1986,then seconded to the utalli Collage for a two food production course, then worked for the same as a chef de Partie both at the college & utalli hote, the went on to open the start up Green corner restaurant, in Nairobi for 5yrs as the head chef, after gaining considerable, taliant, in a, LA cart, table de hote buffets services, I went on to private, recidenc, of H, R, for b. a. t African Kenya as thr head chef, gaining more cooking skills in West Indian, continatal, international cuisines, for two years, the recruited by Ibis cusltants at the b, a t keny factory, cooking for 7oo stuff on 3 shifts, and got to rotate and head the catering inat galxco Smith kelen, terta Park, Nairobi bottlelers Kenya, graining large scales cooking hands on, I did one year at the farhri hotel, Jumia coffee house run by the n. c. c k kenya as head chef, while on call for margarita house Karen as the Chef, I am the founder of siri foods & snacks, while on call for private clintes around kenya

After 20 plus years in the catering career, I have gained, lead French, morrocan, spinsh, Italian, African cuisine which I twist, to blend into Fussion, Saul foods, while specialized cooking for buffets, fine dinning, training stuff on hands on food knowledge on hospitality, customer care,, & housekeeping, 

Food production, hospitality training, customer care fist aid, driving Linence,