Esther Mugotho

Highly skilled and creative Pastry Chef with extensive experience in preparing high-quality baked goods, desserts, and specialty pastries in fast-paced kitchen environments. Adept at recipe development, menu planning, and maintaining exceptional presentation standards. Passionate about combining classic techniques with innovative flavors to deliver memorable culinary experiences while ensuring consistency, food safety, and operational efficiency.

Pastry Chef - PILI RESTAURANT

(2025-01 - 2026-12)

• Designed and executed sophisticated dessert menus, ensuring artistic presentation, balanced flavors, and alignment with the restaurant's fine-dining standards.
• Prepared and plated high-quality pastries, specialty desserts, breads, and petit fours with precision, consistency, and attention to detail during high-volume service.
• Managed inventory, controlled food costs, and sourced premium ingredients to maintain quality while meeting budget targets.
• Supervised and trained junior pastry staff, ensuring adherence to hygiene standards, kitchen safety regulations, and exceptional production efficiency.

Pastry Chef - LA VILLA WINE AND BAR RESTAURANT

(2022-01 - 2025-12)

• Developed and introduced innovative pastry recipes that enhanced menu variety and contributed to increased customer satisfaction and repeat orders.
• Designed and executed detailed cake decorations for weddings, events, and fine-dining service, ensuring visually appealing presentations aligned with high-end restaurant standards.
• Managed stock control by monitoring inventory levels, minimizing waste, and coordinating timely ordering of ingredients to maintain uninterrupted kitchen operations.
• Supervised and mentored junior pastry staff, improving team productivity, consistency, and adherence to hygiene and safety standards.
• Maintained comprehensive knowledge of the full food menu, ingredients, and preparation methods to ensure consistency, quality control, and effective communication with kitchen and service teams.
• Ensured all pastry production, preparation, and presentation met strict quality standards, delivering consistent excellence during high-volume service.
• Assisted the Head Chef during service by coordinating plating at the pass and supporting wine pairing selections to enhance the overall fine-dining guest experience.

Baker - FROST CAKERY

(2022-01 - 2022-12)

• Prepared and baked bread, cakes, and pastries according to recipes and daily production schedules.
• Measured and mixed ingredients accurately to ensure consistent quality and taste.
• Decorated baked goods and ensured attractive product display for customers.
• Maintained cleanliness of workstations and followed food safety and hygiene standards.

Demi Chef De Parties - MERCADO MEXICAN

(2021-01 - 2021-12)

• Assisted the Chef de Partie in preparing and cooking Mexican and continental dishes according to restaurant standards at Mexicado.
• Ensured proper portion control, food quality, and presentation during service hours.
• Monitored stock levels and supported inventory management to prevent shortages.
• Maintained strict kitchen hygiene, food safety standards, and exercised HACCP procedures to ensure compliance and safe food handling.
• Trained and guided junior kitchen staff to promote teamwork and smooth daily kitchen operations.

Demi Chef De Parties - BAMBINO LATIN ITALIAN RESTAURANT

(2021-01 - 2021-12)

• Assisted the Head Chef in daily kitchen operations, food preparation, and supervision of service.
• Conducted regular stock taking to monitor inventory levels and ensure timely replenishment of supplies.
• Controlled food wastage by implementing proper portioning, storage, and stock rotation procedures.
• Exercised and adhered to HACCP guidelines to maintain high standards of food safety and hygiene.

Demi chef - INTI NIKKEI EXPERIENCE

(2018-01 - 2021-12)

• Contributed to cost control and profit improvement by minimizing waste, monitoring portion sizes, and optimizing ingredient usage to support kitchen budget targets.
• Developed innovative menu ideas based on seasonal availability, supplier pricing, food costs, and customer preferences, improving menu appeal and operational efficiency.
• Planned, prepared, cooked, and presented dishes in strict accordance with restaurant quality standards, ensuring consistency during high-volume service.
• Produced high-quality homemade gelatos and sorbets, maintaining precise flavor balance, texture standards, and attractive presentation to enhance the dessert offering.

Voluntary work - Uwezo Kenya

(2014-01 - 2014-12)

Industrial attachment - Kenya National Assembly

(2016-01 - 2016-12)

Research - Trade Aid and Investment Conditions (TAIC)

(2014-01 - 2014-12)

Barista - BARMISCO HOSPITALITY AND COMMERCIAL COLLEGE (2018-01 - 2018-12)

Diploma - Baking Technology - KIAMBU INSTITUTE OF SCIENCE AND TECHNOLOGY (2016-01 - 2018-12)

Information Technology Essential - MUCHATHA YOUTH EMPOWERMENT CENTER (2014-01 - 2014-12)

KENYA Certificate of secondary Education - ST ANN GICHOCHO GIRLS SECONDARY SCHOOL (2013-01 - 2013-12)

Kenya Certificate of Primary Education - MUGUMO-INI JUNIOR ACADEMY (2008-01 - 2008-12)