Isaac Nderitu

Highly skilled and creative Pastry Chef with over 15 years' experience in 4-star and 5-star hotels, specializing in local and international pastries, desserts and bakery items. Proven expertise in menu development, recipe creation, advanced cake decoration, sugar craft and creating gluten-free and vegan options, with a strong focus on quality, presentation and guest satisfaction. Proficient at supervising and mentoring junior staff, managing inventory and maintaining strict hygiene and safety standards.

Experienced in high-pressure, multicultural environments, delivering excellence for VIP events, large banquets and themed functions. Brings passion for culinary artistry, adaptability and a commitment to enhancing guest experiences.

Chef de Partie – Pastry/Bakery at The Treetops Lodge (5-star) (2025-07 – Present)

• Preparing freshly baked breads, pastries and desserts daily to enhance fine-dining experiences.
• Creating themed pastries and desserts inspired by both local and international culture and traditions.
• Ensuring consistent quality, taste and presentation of all bakery and pastry items served in the restaurant.
• Collaborating with the Executive Chef in designing dessert menus that complement seasonal menus.
• Supervising and training commis and junior pastry staff to maintain high culinary standards.
• Monitoring ingredient stock levels, sourcing fresh local produce and minimizing wastage.
• Decorating and presenting cakes, pastries and plated desserts with creativity to meet guest expectations.
• Caring for and properly using the pastry equipment.

Chef de Partie – Pastry at Nokras Resort and SPA (5-star) (2023-03 – 2025-05)

• Oversaw daily production and ensured all pastry items met quality and consistency expectations.
• Supervised junior pastry staff and commis chefs, assigned tasks and ensured proper execution.
• Prepared a wide variety of pastries, desserts, cakes and baked goods according to established recipes and presentation standards.
• Inspected finished products for taste, appearance and quality before they were served to guests.
• Monitored inventory levels and requested supplies to maintain efficient kitchen operations.
• Managed mise-en-place for pastry sections and ensured timely delivery of products during service hours.
• Trained and mentored junior staff to develop skills in pastry techniques and kitchen etiquette.
• Maintained strict hygiene and safety standards in compliance with food regulations and company policies.

Chef de Partie – Pastry at Great Rift Valley Lodge (5-star) (2022-06 – 2023-01)

• Produced a variety of pastries, cakes, artisan breads and desserts for buffet, banqueting and à la carte menus.
• Prepared doughs, laminated pastries and executed precision baking using industry-standard equipment.
• Executed daily production of high-quality pastries, desserts and specialty breads for buffet, à la carte and banqueting services.
• Prepared a wide range of baked goods including croissants, Danish pastries, muffins, sponge cakes and artisan breads.
• Ensured strict compliance with HACCP standards, food safety regulations and kitchen hygiene protocols.
• Operated and maintained industrial bakery equipment, ensuring efficient and safe use at all times.
• Managed mise en place and coordinated with kitchen team to ensure smooth service delivery.
• Conducted regular stock checks, ensured proper labeling and storage and minimized ingredient wastage.

Demi Chef - Pastry at Enashipai Resort and Spa (5-star) (2014-09 – 2020-05)

• Executed daily production of high-quality pastries, desserts and specialty breads for buffet, à la carte and banqueting services.
• Prepared a wide range of baked goods including croissants, Danish pastries, muffins, sponge cakes and artisan breads.
• Ensured strict compliance with HACCP standards, food safety regulations and kitchen hygiene protocols.
• Operated and maintained industrial bakery equipment, ensuring efficient and safe use at all times.
• Managed mise en place and coordinated with kitchen team to ensure smooth service delivery.
• Conducted regular stock checks, ensured proper labeling and storage and minimized ingredient wastage.
• Managed daily operations of the pastry section, ensuring high standards of quality and presentation.
• Maintaining hygiene, sanitation and HACCP standards in the pastry kitchen, ensuring a safe and clean working environment.
• Coordinated with kitchen staff to ensure timely and consistent output during peak service hours.
• Maintained daily inventory levels and prepared ingredient requisitions.
• Monitored baking temperatures, consistency and presentation standards to maintain product quality.
• Assisted in creating innovative pastry presentations and recipes for themed events and VIP guests.
• Ensured timely delivery of breakfast and banqueting service.
• Prepared a variety of pastries, cakes, desserts and baked goods under the supervision of the pastry chef.
• Assisted in the daily mise en place, including measuring ingredients and organizing the pastry section.
• Followed standard recipes and presentation guidelines to ensure consistency and quality in all pastries.
• Maintained cleanliness and hygiene of the pastry workstation in accordance with hotel standards.
• Monitored oven temperatures and baking times to ensure all baked products were perfectly cooked.
• Collaborated with the kitchen team during buffet setups and special events.
• Learned and practiced advanced pastry; sugar work, chocolate tempering and decorative garnishing.
• Received feedback from senior chefs and implemented corrections to improve performance and skills.

Pastry Cook/Trainee at Lake Naivasha Resort (4-Star) (2007-01 – 2010-01)

• Prepared a variety of pastries, cakes, desserts and baked goods under the supervision of the pastry chef.
• Assisted in the daily mise en place, including measuring ingredients and organizing the pastry section.
• Followed standard recipes and presentation guidelines to ensure consistency and quality in all pastries.
• Maintained cleanliness and hygiene of the pastry workstation in accordance with hotel standards.
• Monitored oven temperatures and baking times to ensure all baked products were perfectly cooked.
• Collaborated with the kitchen team during buffet setups and special events.
• Learned and practiced advanced pastry; sugar work, chocolate tempering and decorative garnishing.
• Received feedback from senior chefs and implemented corrections to improve performance and skills.

Bakery – Kenya Utalii College (2019-04 – 2019-04)

Kenya Certificate of Secondary Education (KCSE) – Mirera High School (1998-02 – 2001-12)

Kenya Certificate of Primary Education (KCPE) – Mirera Primary School (1990-01 – 1997-11)