Lazarus Onyango

Experienced and detail-oriented Pastry and Bakery Chef with over 15 years of hands-on expertise in international kitchen environments across Iraq, Somalia, and Kenya. Skilled in pastry production, bread baking, dessert innovation, and kitchen supervision. Proven ability to develop diverse menus, train culinary teams, and maintain exceptional hygiene and food safety standards (HACCP compliance).

Adept in cost control, inventory management, and delivering high-quality products in high-pressure, multicultural settings. Committed to excellence in food presentation, customer satisfaction, and operational efficiency.

Pastry/Bakery Chef - Iraq Energy City Resort - Basrah, Iraq

(2020-12 - 2025-12)

• Led and supervised the pastry and bakery section to ensure smooth operations and high-quality product output.
• Inspected and approved all finished pastry and bakery items prior to service to ensure consistency and presentation.
• Oversaw requisitioning and inventory management to ensure stock accuracy and minimize wastage.
• Mentored and trained junior kitchen staff in baking techniques, food presentation, and production efficiency.
• Maintained high standards of cleanliness, hygiene, and food safety in compliance with HACCP and company policies.
• Prepared and decorated specialty desserts, cakes, pastries, and artisan breads for breakfast, lunch, and special events.
• Developed, tested, and updated recipes for cakes, desserts, and breads tailored to a diverse, multicultural clientele.
• Designed a successful international pastry buffet that enhanced client satisfaction and brand reputation.
• Created new specialty cake and dessert recipes that increased customer variety and engagement.
• Reduced food costs by implementing effective portion control and waste reduction measures.
• Maintained 100% compliance with hygiene and food safety audits throughout the contract period.

Chef - AMS Global Solutions - Somalia

(2019-11 - 2020-11)

• Prepared a wide range of meals for daily service, ensuring consistency and high-quality standards.
• Led the pastry and bakery section, overseeing daily production and product presentation.
• Ensured strict adherence to food safety, hygiene, and sanitation protocols in all kitchen areas.
• Trained and supervised kitchen staff on culinary techniques, food handling, and safety procedures.
• Assisted the Head Chef with planning and executing menus based on seasonal ingredients and client preferences.
• Monitored stock levels and assisted with inventory control and requisitions.
• Supported kitchen operations during high-volume service periods and special functions.
• Improved product consistency and quality by implementing standard recipes and procedures in the pastry section.
• Enhanced team performance through effective training and mentoring of junior staff.
• Ensured full compliance with hygiene and safety standards, contributing to successful food safety inspections.
• Played a key role in developing budget-friendly menu options without compromising on quality or variety.

Pastry & Bakery Chef - Saab Kenya Ltd - Somalia

(2014-08 - 2019-10)

• Prepared and served a variety of pastries, desserts, breads, and baked goods for breakfast, lunch, and dinner service.
• Managed daily operations of the pastry and bakery section, including production schedules and staff supervision.
• Maintained cleanliness, organization, and hygiene standards in compliance with food safety regulations.
• Monitored and ensured proper storage, rotation, and handling of ingredients to maintain freshness and reduce waste.
• Trained and mentored new cooks, ensuring adherence to recipes and operational procedures.
• Collaborated with the Sous Chef and Head Chef in the development of new pastry items and menu enhancements.
• Successfully introduced new dessert items and seasonal baked goods, increasing menu appeal and customer satisfaction.
• Led the development of cost-effective recipes that reduced waste and improved profitability.
• Strengthened kitchen team capacity by training junior staff on advanced baking techniques and quality control.
• Maintained high standards of food hygiene, consistently passing health inspections with zero non-conformities.

Cook | Pastry & Bakery - Kenya School of Monetary Studies Conference Center - Kenya

(2011 - 2012)

• Prepared a variety of baked goods including cakes, bread, cookies, and pastries using both traditional and modern techniques.
• Decorated and finished desserts with icings, glazes, and artistic toppings to enhance visual appeal.
• Ensured proper sanitation and hygiene practices in all baking and preparation areas.
• Assisted in managing baking schedules and monitored oven operations for quality control.
• Created innovative dessert items that contributed to menu variety and customer satisfaction.
• Improved consistency and presentation of pastries through refined preparation techniques.

Cook | Saucier - Kenya School of Monetary Studies Conference Center - Kenya

(2010 - 2012)

• Prepared a wide range of sauces, stocks, and soups to accompany main dishes and enhance flavor profiles.
• Followed precise recipes and techniques to ensure consistency in taste and texture.
• Maintained cleanliness and organization of the saucier station and ensured equipment was in good working condition.
• Developed signature sauces that became kitchen favorites and enhanced overall meal presentation.
• Contributed to improved kitchen efficiency by streamlining sauce preparation processes.

Cook | Breakfast - Utalii College - Kenya

(2008 - 2009)

Cook | Garde Manger - Utalii Hotel - Kenya

(2007 - 2008)

Cook - Voyager Beach Resort Hotel - Mombasa, Kenya

(2007-04 - 2007-06)

Entremetier | Garde Manger, Saucier, Pastry, Breakfast, Coffee Shop - Utalii Hotel Kitchen - Kenya

(2006-12 - 2007-03)

Cook | College Kitchen - Utalii College - Kenya

(2009 - 2010)

Certificate - Food Production - Kenya Utalii College (2005-10 - 2007-09)

Kenya Certificate of Secondary Education (KCSE) - Lenana School, Nairobi (2000 - 2003)