Mame Dieng

A hardworking, diligent and reliable individual with much experience in fine dining and over 20 years experienced in gastronomy Desserts, petits gateaux, baking vienoiseries, banqueting functions afternoon tea and special wedding cakes. Developing menu and use of seasonal products. Loyal, goodwill and communicative. Copes under pressure. Following instructions policy, coaching new starters through their experience appraisals. Pastry master class occasionally.

Pastry Chef - Rutland Hall Hotel - Oakham, UK

(2025-09 - 2026-07)

• Improving production by 29 percent
• Collaborated with main kitchen to offer collections of courses based on flavour profiles and allergen sensitivities, increasing revenue by 9% and customer satisfaction by 59%
• Producing afternoon tea over 25 on a daily basis and busy weekends plus custom cakes for weddings and various celebrations, increasing brand awareness on social media
• Maintained quality standards for restaurant dessert menu

Pastry Chef - Art Otel Hoxton

(2024-03 - 2025-09)

• Collaborated with executive pastry chef to plan budgets based on previous monthly POR ratios, saving as much as possible in monthly expenses and making homemade croissants and confectionery pastries and cookies
• In charge of plated desserts, FNB wedding and banqueting functions

Temporary Pastry Chef / Temporary Pastry-sous - Handpicked Group - Lansborough Hotel

(2022-10 - 2024-03)

• Working on managing and creating themes for homemade afternoon tea daily basis
• Preparation for desserts and functions

Pastry Chef - The Landmark Hotel

(2021-06 - 2022-09)

• Baking scones, afternoon tea for over 150 pax daily, pastries and desserts for banqueting functions events
• Collaborated with executive chef to revise seasonal menus and create 55+ new menu items

Pastry Chef - Manicomio Group - London

(2014-05 - 2021-06)

Working alongside the executive chef

• Creating all dessert menus
• Baking daily fresh sourdough Focaccia and breads
• Preparing desserts for fine dining and confectionery production using seasonal ingredients
• Replenishing café counter with homemade cakes and Savoury

Senior Chef de Party Pastry - Sushi Samba, Duck & Waffles - London

(2012-01 - 2014-04)

Pastry Chef de Party - Firmdale Hotel - Charlotte Street Hotel, London

(2009-07 - 2012-10)

Pastry Commis to Chef de Party - Various - Paris and Toulouse, France

(2005-09 - 2009-06)

OCR Level 2 - Award in Food Safety in Catering - Food Safety - Mont Saint Aignant

IQT Certificate - Mont Saint Aignant

Level 3 - Pastry - Westminster Kingsway College

Pastry Class - Pastry - Westminster Kingsway College

Chocolate Training - Chocolate - Banbury Callebeaut

Pastry Function Apprenticeship - Gastronomy - Business & Gastronomy College

Food Safety & Hygiene Training - Food Safety & Hygiene - Mont Saint Aignant