Doreen Mwangangi

Pastry Chef with 6+ years of experience in pastry production, baking, and kitchen operations within hotel and high-volume environments. Strong expertise in pastry arts, dessert menu development, food safety compliance, and kitchen management in fast-paced settings. Proven ability to improve product consistency, streamline kitchen workflows, and enhance guest satisfaction through innovative pastry creation.

Demonstrates efficiency in high-pressure service, team leadership, and adherence to HACCP standards and food hygiene regulations.

Head Chef / Pastry Chef - KingsPremier Inn

(2022-03 - 2025-08)

• Led kitchen operations including pastry production, improving overall kitchen efficiency and service delivery timelines
• Designed and implemented menu strategies, optimizing food preparation processes and maintaining quality standards
• Managed supplier relationships and procurement, ensuring consistent supply of fresh ingredients and reducing delays
• Supervised and trained kitchen staff, improving team productivity and reducing preparation errors by 15 percent
• Ensured compliance with HACCP and food safety regulations, maintaining a safe and hygienic kitchen environment
• Coordinated with management to streamline operations, improving service turnaround time during peak periods

Chef Trainer - Rifkins College

(2022-04 - 2023-01)

• Delivered culinary and pastry training programs, enhancing practical skills for over 30 trainees
• Established a functional training kitchen, aligning operations with commercial kitchen standards
• Introduced structured pastry and baking curriculum, improving student competency in pastry production
• Supervised practical sessions, ensuring adherence to food safety and hygiene standards
• Coordinated sourcing of kitchen supplies and equipment, ensuring uninterrupted training sessions
• Improved trainee performance outcomes through hands-on instruction and structured assessments

Pastry Chef - Hotel San Marino

(2021-06 - 2022-02)

• Developed and executed pastry menus aligned with seasonal trends, increasing dessert variety and guest satisfaction
• Produced high-quality pastries and desserts daily, maintaining consistency across 100 servings per service
• Managed inventory and ordering processes, reducing ingredient wastage by 12 percent through accurate forecasting

Assistant Entremetier - Neptune Beach Resort

(2015-04 - 2015-07)

• Prepared ingredients and dishes according to standardized recipes, ensuring consistency
• Set up workstations efficiently, reducing preparation time during service
• Assisted in food production across sections, supporting kitchen operations
• Maintained food safety standards and proper handling procedures
• Utilized kitchen equipment safely and effectively
• Collaborated with kitchen team to deliver timely service

Assistant Pastry/Bakery Chef - Southern Palms Beach Resort

(2017-09 - 2018-02)

• Produced a wide range of pastries, cakes, and desserts for multiple outlets, supporting high-volume service
• Designed production charts and monitored output, improving workflow organization
• Collaborated with departments to meet pastry requirements, ensuring timely delivery
• Maintained equipment and kitchen facilities, ensuring operational efficiency and safety compliance
• Supported menu planning and pastry presentation, enhancing product quality
• Trained junior staff and apprentices, improving team capability and performance

Culinary Trainee - Voyager Beach Resort

(2016-12 - 2017-04)

• Rotated across multiple kitchen sections including pastry, gaining broad culinary exposure
• Assisted in food preparation and service, supporting daily kitchen operations
• Learned standardized recipes and food safety procedures, improving technical competence
• Supported inventory and storage processes, ensuring proper stock handling
• Maintained cleanliness and hygiene standards in all assigned sections
• Developed foundational skills in pastry, bakery, and food production

Head Breakfast Chef - Parkside Villa Hotel

(2019-01 - 2021-05)

• Managed breakfast and pastry production, ensuring consistency across daily service operations
• Standardized recipes and production methods, improving quality consistency by 10 percent
• Supervised kitchen staff and coordinated activities, enhancing workflow efficiency
• Estimated food consumption and managed stock levels, reducing shortages during peak hours
• Maintained compliance with sanitation and safety regulations, ensuring audit readiness
• Developed presentation standards for breakfast and dessert items, improving visual appeal
• Collaborated with Executive Chef to design themed dessert offerings, enhancing menu appeal and presentation standards
• Supervised pastry preparation processes, ensuring compliance with food safety and hygiene regulations
• Improved plating and presentation techniques, contributing to enhanced visual standards and customer experience

Diploma - Food and Beverage Production, Sales and Service Management - Kenya Coast Private Polytechnic (2014-01 - 2016-01)

Kenya Certificate of Secondary Education - Coast Girls High School (2007-01 - 2010-01)

Kenya Certificate of Primary Education - Bashir Primary School (1998-01 - 2006-01)