Doreen Kitema

Pastry chef and hot kitchen chef

Talent

MombasaMember since January 16, 2023

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About

I have a passion in cooking and baking.

Experience

CAREER SUMMARY

APRIL 2022 – TODATE

RIFKINS COLLEGE

Work as a Chef and Lecturer. Overall responsibility is;

 To set up an operational professional kitchen.

 To use the kitchen for production practical’s with trainees.

 To run the kitchen as a commercial kitchen for food orders from paying customers.

 To introduce a pastry and baking course.

 To recruit food suppliers.

 To lecture on relevant units pertaining to the culinary arts.

JUNE 2021- NOVEMBER 2021

HOTEL SAN MARINO

Worked as the Pastry Chef. Overall responsibility for all aspects of the pastry kitchen including

Weekly inventory and ordering, menu creation and plating. • Created dessert menus for special holidays

Met Executive Chef and culinary team to discuss kitchen functions and issues as well as brainstorm new menu items and themes.

JANUARY 2019- MAY 2021

PARKSIDE VILLA HOTEL

Worked as the head breakfast chef in charge of preparation, cooking and baking of all breakfast items and desserts.

Ensured quality, consistency, and adherence to standard excellence. • Trained and managed the kitchen personnel supervised/coordinated all related culinary activities.
Estimated food consumption and requisition or purchase food,

selected and developed recipes and standardized production recipes to ensure consistent quality, established presentation technique and quality standards, and planning and pricing.

Ensured component compliance with sanitation and safety requirements.

MAY 2018 – DECEMBER 2018.

Started an online shop called Dontre's Cakes n Treats on Instagram.

I baked different types of flavored cakes like chocolate, marble cake,

vanilla, red velvet, mint chocolate, cupcakes, and pastries like croissants and Danish.

I decorated the cake using different icings like buttercream icing, royal icing and fondant icing.

SEPTEMBER 2017-FEBRUARY 2018

SOUTHERN PALMS BEACH RESORT

Worked as the Assistant Pastry / Bakery Chef.

Responsible for the production of all pastries, cakes, cold and hot desserts, toppings for all the outlets
To prepare production charts of all the bakery and pastry items and monitor them from time to time.
Ensure to exceed guest expectations in quality and service of the food products.
Plan and design menus, responsible for presentation of pastries and bakery items.
Follow guidelines laid by the Executive Chef on menu plan and design

.• Motivate and develop apprentice staff to ensure smooth functioning of the department and promote teamwork.

Coordinating with various departments for requirements of pastry products and raw materials.
Arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.

DECEMBER 2016- APRIL 2017

VOYAGER BEACH RESORT

Trained in different sections

Food production; Hot kitchen, Cold kitchen, Butchery, Pastry/Bakery, Salad, Vegetarian, Saucier/Entremetier, Two specialty kitchens [Cove - (Seafood) and Minestrone – (Italian)] and stewarding.
Food and Beverage Service; Restaurants and Bar services. • Accounts Departments; Purchasing, Controls and Stores.

APRIL 2015- JULY 2015

NEPTUNE BEACH RESORT

Worked as an Assistant Entremetier.

Preparing a variety of food according to production guidelines and standardized recipes.
Setting up workstations with all needed ingredients and equipment’s.
Preparing ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
Safely utilizing a variety of utensils including knives.
Preparing garnishes for different types of food.
Worked effectively with the kitchen team and complying with the company procedures and food safety policies.