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.
