Resume Chef, pastry cook, line cook , commiss chef in USA Houston

3 years

Associate degree in culinary arts

Culinary: Menu Planning, Pastry & Baking, Large-Scale Production, Food Presentation Professional: Leadership, Teamwork, Communication, Problem Solving, Time Management Personal: Adaptability, Creativity, Multicultural

English

Additional Information • Languages: Fluent in English and Kiswahili; Conversational in French (in progress); Basic knowledge of Mandarin • Driver’s License: Valid (since February 2025) • Availability: Open to relocation and international employment opportunities • Professional Development: Regularly participates in culinary workshops, hospitality training programs, and food innovation seminars • Volunteer Experience: Engaged in community cooking initiatives, hospitality networking, and cultural exchange programs • Interests: Culinary innovation, pastry artistry, sustainable gastronomy, and cross-cultural collaboration • Career Objective: To continue advancing in international hospitality while promoting African-inspired pastry artistry and modern culinary techniques