Resume executive pastry chef in Kenya Nairobi

Head Pastry Chef, Pride Inn Flamingo (4* Hotel) | Nov 2024 – Present Key contributions • Developed and launched new pastry and bakery items, renewing the menu and increasing monthly sales. • Prepare daily task lists, boosting productivity during shifts by 50%. • Manage ingredient usage and budgets, reducing monthly expenses and minimizing waste. • Oversee the quality of cakes and desserts, reducing customer complaints and returns to 0%. • Organize weekly staff training on food safety and kitchen protocols. • Plan duty rosters and supervise team performance to ensure smooth operations. Chef Departie Pastry, Karen Blixen Coffee Garden and Cottages (4* Restaurant) | Jun 2023 – Oct 2024 Key contributions • Produced and plated fine dining desserts according to the menu. • Instituted stock control procedures, reducing ingredient wastage by 30%. • Expanded gluten-free and custom dessert offerings, increasing brand visibility. • Updated seasonal dessert menu, increasing annual sales by 10%. • Trained pastry cooks to enhance production, preparation, and presentation standards. Head Baker, Nairobi Street Kitchen (4 Restaurant) | Sept 2022 – May 2023 Key contributions • Developed bakery recipes and managed daily production of baked goods. • Oversaw large-scale production to meet client preferences. • Managed and supervised the bakery team, ensuring quality and efficiency. • Tested ingredients and scaled recipes for high-volume operations. • Implemented operational improvements for bakery workflow and business operations. Chef Departie Pastry, Crowne Plaza Airport (5* Hotel) | Sept 2021 – Aug 2022 Key contributions • Produced custom cakes, baked goods, and plated desserts. • Updated seasonal dessert menus, increasing annual sales by 10%. • Trained nine pastry cooks, improving production efficiency and quality. • Achieved top marks in hygiene and passed all food quality and safety inspections. Head Pastry Chef, Frost Cakery | Nov 2020 – Aug 2021 Key contributions • Created new bakery menu items, increasing monthly sales. • Managed ingredient budgets, reducing monthly expenses and waste. • Prepared daily production schedules, improving shift productivity by 50%. • Oversaw quality control of all pastries, reducing customer complaints to 0%. • Supervised kitchen operations to maintain high hygiene and efficiency. Head Pastry Chef, Swiss Lenana Mount Hotel (3 Hotel) | Dec 2019 – Feb 2020 Key contributions • Expanded dessert menu with high-end offerings, increasing monthly sales by 20%. • Produced 40+ custom cakes for events, enhancing brand visibility. • Maintained a clean kitchen environment ensuring 100% compliance with health regulations. • Supervised pastry operations to ensure product consistency and quality. Head Pastry Chef, The Gastronome Ltd | Sept 2018 – Nov 2019 Key contributions • Supervised and trained pastry staff in dessert techniques. • Labeled, organized, and restocked ingredients daily, reducing waste to 0%. • Managed catering services for events, becoming a key revenue source. • Maintained knowledge of dietary-specific desserts, improving customer satisfaction. Pastry Chef, Baguette Magic | Sept 2017 – Aug 2018 Key contributions • Ordered and managed dessert and bakery supplies. • Prepared a wide variety of baked goods including pies, macarons, and breads. • Managed daily operations of the pastry section. • Ensured consistent quality and presentation of all items. Head Pastry Chef, Pride Inn Paradise (5 Hotel) | Aug 2016 – Jun 2017 Key contributions • Prepared ingredients to deliver goods to up to 1,000 guests daily. • Created 10 new dessert items, improving monthly sales by 50%. • Managed 12 pastry staff, coordinating schedules and responsibilities. • Inspected desserts to meet hotel standards, reducing errors and complaints to 0%. OTHER EARLY EXPERIENCES • Pastry Chef, Brew Bistro and Lounge | Jan 2016 – Aug 2016 • Pastry Chef Departie, Cake Ville Bakery | Nov 2014 – Nov 2015 • Commis Chef Pastry, Cake City Bakery | Sept 2013 – Oct 2014

• Diploma in Hospitality Management – Nairobi Institute of Business Studies, 2012 • Kenya Certificate of Secondary Education (KCSE) – Mwaani Boys High School, 2010 • Kenya Certificate of Primary Education (KCPE) – HGM Vitale Boarding Primary School, 2006

• Menu Development – Skilled in creating and updating diverse pastry and bakery menus to enhance customer experience and drive sales. • Team Leadership – Experienced in supervising, training, and motivating pastry teams to achieve high performance and maintain quality standards. • Operational Management – Proficient in planning daily production schedules, managing workflows, and optimizing bakery operations. • Budget & Cost Control – Expertise in managing ingredient usage and kitchen budgets, reducing waste and improving cost efficiency. • Quality Assurance – Strong ability to ensure consistent hygiene, food safety, and product quality across all pastry operations. • Customer Service Excellence – Experienced in delivering high-quality culinary products that meet customer expectations and increase satisfaction. • Creativity & Innovation – Skilled in developing new pastry items and innovative dessert concepts to refresh menus and attract clientele. • Training & Staff Development – Adept at conducting workshops and mentoring team members to improve technical skills and operational standards.

English

• Professional Deejaying, Two Stars Academy | 2015 – Video production, entertainment, and business • Chef Pastry Departie & Food & Beverage Training, Pride Inn Hotel | 2012 • Customer Service & Cash Handling, Double M Services | 2011