Judy Alice

Technically oriented food technologist with more than ten years work experience in hospitality industry

Moreton in Marsh, Cotswold District, GloucestershireMember since March 9, 2026

Accuracy and speed in executing assigned tasksKnife skillsTime managementPastry and bakery, hot kitchen knowledgeFood microbiologist, occupational food safety and quality assuranceMaintenance of food safety, documentation and management systems in the productiTeam playerFood cost controllerLaboratory organizationMicrobiological analysis

About

Technically oriented food technologist with more than ten years work experience in hospitality industry, occupational food safety and quality assurance. Able to work under deadline-oriented conditions. A fast learner, tolerant, good communicator and computer literate. Seeking career advancement in hospitality industry and related fields to develop professionally and apply acquired skills innovatively for betterment of workplace and self.

Experience

Senior Baker/Senior relief chef - Marks Cotswold Bakery Ltd/Goldstar agency

(2024-07 - 2026-07)

Make artisan sourdough bread by hand from scratch
Lamination
Prepare and mix long fermented doughs using traditional techniques
Manage the production of enriched doughs
Prepare Bannetons and tins for shaping various dough for proving and baking
Shape various loaves, rolls and seamless baguettes by hand
Proper hygiene maintenance and comply with food safety standards
Clean as you go practice
Slicing bread and packaging
Production of burger buns
Weighing on scales to customers specification
Egg washing burger buns
Traying

Senior Chef de Partie - Champneys Health and Spa Hotel

(2022-09 - 2023-12)

Prepare food to our high standards and ensure perfect presentation
Be responsible for my section and offer guidance and support to our commis chefs
Maintain an immaculate working environment
Being fully aware of all dietary requirements and ingredients of our meals
Being fully aware of the nutritional value of all menu items
Maintain clear communication between the Kitchen and other Departments
To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified
Support the Front of House team with their food knowledge
Answer all food related guest queries
Running the pastry section in the absence of pastry chef

Chef de partie - La Barbarie hotel - Guernsey UK

(2021-10 - 2022-08)

Operating and managing the sections of the kitchen and liaising with the executive and sous chef to ensure a successful working environment
Preparing ingredients and handling baking and other kitchen equipment
Creating pastries, baked goods and confections by following a set recipe
Decorating pastries and desserts to ensure beautiful and tasteful presentation
Monitoring the stock of baking ingredients
Ordering new supplies, ingredients and equipment for the pastry section when needed and within budget
Ensuring my section of the kitchen adheres to safety and health regulations
Supervising and training staff members when needed
Developing new recipes for seasonal menus
Creating new and exciting desserts to renew our menus and engage the interest of customers
Decoration of cakes
Prepare ,clean and organize ingredients for use in the kitchen
Giving a hand to other sections when there is need

Chef de partie - Peppertree restaurant - Nairobi

(2019-10 - 2021-08)

Manage the kitchen in the absence of head chef
Preparing cooking and presenting dishes within company's speciality
Supervision of the juniors
Checking food and safety measures
Complying with HACCP principles at all time
Proper follow up of recipes
Monitoring portion and waste control to maintain profit margin
Ensuring mise en place is ready as required
Training of new staff
Plaiting and proper presentation of the food

Commis chef - Hilton Hotel - Nairobi

(2019-05 - 2019-10)

Works diligently in ala carte or buffet kitchen to produce food in compliance with the recipes
Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
Prepare all mise en place for all relevant menus
Comply with nutrition and sanitation regulations and safety standards
Ensure that the food is ready in good time for the guest
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of good quality and stored correctly
Assist other departments wherever necessary and maintain good working relationships e.g. Bakery
Interact with all hotel departments for smooth running of the business
Maintain a positive and professional approach with co-workers and customers
Report maintenance, hygiene and hazard issues
Ensure that food safety is always checked into (three container system, HACCP, no cross contamination

Internship (Commis chef) - Hilton Hotel

(2019-01 - 2019-05)

Ensure working areas are sanitized before work begin
Ensure that the raw materials used are fresh and FIFO is followed
Following recipes to the later for good product
Managing and arranging buffet section as required
Reporting any faulty equipment, hazards issues encountered
Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
Prepare all mise en place for all relevant menus
Assist other departments wherever necessary and maintain good working relationships

Trainee (chef in training) - Kenya Utalii Hotel

(2018-05 - 2018-12)

Ensure proper handing over to the next shift
Understanding of all activities done in all the sections of the kitchen example sourcie, entremetier, pastry, garde manger, butchery
Prepare, cook and serve all food items for ala carte and or buffet menus according to the hotel's recipes and standards
Have full knowledge of all menu items, daily features and promotions
Supports team members in their own section to achieve optimum quality
Follow proper safety, hygiene, and sanitation practices always
Ensures close of section in accordance with departmental procedures and standards

Head Baker/ Hygiene Officer - Enns Valley Bakery

(2013-11 - 2017-08)

Help maintain a safe and sanitized surfaces, cleaning up spills and other potential hazards immediately in accordance with ISO 22000
Takes orders from the supervisor
Supervise junior bakery staff
Follows recipes to produce food products of specified flavour, texture, clarity or colour
Timely production of breakfast items e.g., bread, bread rolls, samosa, pies, baguette, pizza base, puff paste in accordance with the company's standards (ISO:9001)
Maintain and properly use all department equipment as required
Take a complete and accurate inventory of supplies weekly and re-orders supplies and ingredients as needed
Receive deliveries
Report any mechanical breakdown/failure to the engineering department
Handling any customer complaint that might occur on product quality
Always ensuring the bakery meets health compliances by keenly monitoring HACCP principles
Participate in new product development (NPD) as part of killing monotony and imposing an increase in profit margin

Quality assurance supervisor - Vegpro Kenya Ltd

(2009-12 - 2013-10)

Raw vegetables from the farm and ensuring they meet the required Receiving standards
Ensuring the storage cold rooms are at required temperature to allow the vegetables to stay fresh for the use
Periodically check and record temperatures in the cold rooms
Ensuring FIFO is followed in the issuing of the vegetables to the park house
Ensuring that the final products meet customers specification according to length, diameter, stage of maturity, right packaging, well written expiry dates and manufacturing date, well-sealed and kept in good condition
To ensure adequate safety and cleaning standards are maintained in the production floor by ensuring it's cleaned after every two hours
Perform and or oversee HACCP and food safety audits
Implementation, and monitoring of the HACCP, ISO: 22000-2005, ISO: 9001-2015, ISO: 14001:2015, ISO: 18001:2007, ISO 17025:2005, Quality assurance and food safety programs to assure safe food handling practices and quality products
Maintain and update documentation to ensure that established standards of quality and food safety are met, and corrective measures undertaken
Oversee in-house and external laboratory tests for all raw materials, products, by products throughout the production process
Work closely with engineering maintenance personnel in facilitating and ensuring proper machines and equipment servicing and maintenance
Implementation of Gemba-kaizen philosophy (5s)

Internship (Food Laboratory technician) - Pro-lab ltd

(2008-10 - 2008-12)