Mark Samuel

Dedicated and versatile Commis Chef with proven experience in high-end hospitality establishments, specializing in pastry, bakery, and dessert production. Skilled in crafting creative, visually appealing, and flavorful dishes while upholding the highest standards of hygiene and food safety. Recognized for strong team collaboration, adaptability in fast-paced environments, and a passion for continuous learning and culinary innovation.

Motivated to contribute refined pastry expertise and a results-driven approach to enhancing guest satisfaction and supporting the success of dynamic kitchen teams.

Commis Chef – Pastry at Sankara Nairobi, Autograph Collection by Marriott (2025-11 – Present)

Commis Chef at Windsor Golf Hotel & Country Club (2025-03 – 2025-11)

• Prepared and executed a variety of pastries, breads, and plated desserts with consistency in taste and presentation.
• Monitored hygiene and food safety standards, ensuring compliance with HACCP guidelines.
• Assisted senior chefs in recipe development and workflow improvements, contributing to faster service delivery and elevated guest satisfaction.

Pastry Apprentice at Windsor Golf Hotel & Country Club (2024-11 – 2025-01)

• Supported pastry chefs with mise en place and daily production of pastries, cakes, and plated desserts.
• Gained hands-on experience in baking, decorating, and presentation techniques.
• Enhanced efficiency in the pastry section by ensuring timely preparation and readiness for service.

Culinary Internship at Windsor Golf Hotel & Country Club (2024-06 – 2024-08)

• Rotated across multiple kitchen stations, gaining exposure to both hot and cold kitchens.
• Assisted in food preparation, garnishing, and plating while maintaining cleanliness and organization of workstations.

Culinary Internship at Great Rift Valley Lodge and Golf Resort (2023-05 – 2023-08)

• Developed foundational skills in food preparation and presentation within a high-volume kitchen.
• Assisted pastry chefs in preparing desserts and baked goods while ensuring adherence to kitchen hygiene standards.

Higher National Diploma in Culinary Arts – International Hotel and Tourism Institute (2022-09 – 2024-12)