Bryan Luseno

Results-driven and detail-oriented Pastry Chef with 9+ years of progressive experience in luxury hotels, boutique properties, and fine-dining establishments. Proven expertise in pastry production, bakery operations, dessert plating, menu planning, and team leadership. Adept at maintaining HACCP food safety standards, managing stock control, and delivering consistently high-quality products in high-volume kitchen environments.

Experienced in acting as Head Pastry Chef, conducting staff training, and overseeing end-to-end pastry and bakery department operations.

Pastry Chef De Partie at Pax Manor Muthaiga (2025-08 – Present)

• Act as Head Pastry Chef, overseeing all daily operations within the Pastry and Bakery department.
• Plan seasonal and event-specific pastry menus and manage full execution from production to service.
• Supervise plating and artistic presentation of desserts for à la carte menus and buffet setups.
• Monitor stock levels, raise ingredient requisitions, and implement waste reduction measures.
• Enforce hygiene and food safety standards in compliance with HACCP protocols.
• Ensure all kitchen equipment is correctly operated, maintained, and in good working condition.
• Conduct practical interviews for recruitment of kitchen and pastry department staff.
• Successfully assumed full Head Pastry Chef responsibilities, driving departmental efficiency and product consistency.
• Implemented improved stock monitoring processes, contributing to measurable reductions in ingredient wastage.
• Established and maintained high presentation standards for both à la carte and buffet dessert offerings.

Casual Chef – Pastry at Kwetu Nairobi, Curio Collection by Hilton (2024-09 – 2024-12)

• Prepared, garnished, and plated a full range of desserts to Hilton brand quality standards.
• Assisted in bakery and confectionery production to meet daily service requirements.
• Monitored stock levels and contributed to effective inventory control practices.
• Maintained strict hygiene and food safety standards in line with HACCP guidelines.
• Monitored temperatures of all chillers and freezers to ensure proper food storage compliance.
• Consistently delivered high-quality dessert presentations meeting Hilton Curio Collection brand standards.
• Demonstrated reliability and flexibility as a casual team member in a fast-paced luxury hotel environment.

Casual Chef – Pastry at Villa Rosa Kempinski (2023-03 – 2023-08)

• Prepared, finished, and decorated a wide variety of cakes and plated desserts to Kempinski luxury standards.
• Assisted in daily bakery and confectionery operations to support kitchen output.
• Monitored stock control and raised requisitions for ingredients required in production.
• Maintained hygiene and sanitation standards in line with hotel food safety requirements.
• Supported plating and presentation of items for fine-dining service.
• Contributed to the smooth operation of the pastry section within one of Nairobi's leading five-star luxury hotels.
• Maintained high standards of product quality and presentation consistent with Kempinski brand expectations.

Head Pastry Chef at Java Coffee Garden (2021-11 – 2022-10)

• Led the full pastry department, overseeing daily operational routines, production schedules, and team supervision.
• Planned and developed pastry menus to align with business objectives and customer preferences.
• Ensured all pastry and bakery items were produced to the correct quality, quantity, and presentation standards.
• Planned and managed staff work schedules to optimize productivity and coverage.
• Conducted practical interviews, onboarding, and hands-on training of new pastry team members.
• Assessed and approved all ingredients prior to use in production to ensure quality compliance.
• Enforced HACCP food safety and hygiene standards throughout all kitchen operations.
• Successfully built and managed a pastry team from the ground up in an international setting.
• Maintained consistent product quality and operational standards in a challenging overseas environment.
• Developed and launched new menu items that expanded the dessert and bakery offering.

Pastry Chef at Zen Garden (2020-02 – 2021-09)

• Managed pastry production, plating, and presentation of all items on the menu.
• Monitored stock control and maintained accurate inventory records.
• Controlled ingredient requisitions in line with menu requirements and budget.
• Trained new staff and student trainees on pastry techniques and kitchen protocols.
• Enforced hygiene standards, waste control policies, and recipe adherence across the section.
• Ensured all kitchen equipment was in good working condition through regular checks.
• Liaised with other departments to ensure timely production of requested pastry items.
• Reduced kitchen wastage through tighter stock monitoring and requisition controls.
• Standardized recipe adherence across the pastry section, improving consistency in product quality.
• Mentored new staff and trainees, building a more skilled and confident pastry team.

Commis Pastry Chef at The Tribe Hotel & Trademark Hotel (2016-12 – 2018-11)

• Prepared, decorated, and finished a variety of cakes, cookies, and plated desserts to required quality standards.
• Supported plating and presentation of pastry items for service.
• Assisted with stock monitoring and inventory management under the supervision of senior chefs.
• Maintained a clean workstation and adhered to minimum kitchen wastage policies.
• Built a strong foundation in pastry and bakery techniques within a competitive luxury hotel environment.
• Developed proficiency in cake decoration, dessert finishing, and presentation under senior chef mentorship.

Diploma in Food and Beverage Production, Sales and Service Management – Ramogi Institute of Advanced Technology (2015 – 2016)

Craft Certificate in Food and Beverage Production and Service – Ramogi Institute of Advanced Technology (2012 – 2014)

Kenya Certificate of Secondary Education – Chekalini Secondary School (2008 – 2011)