Mary Nzilani

A skilled and passionate Pastry Chef with over 5 years of experience in pastry preparation, baking, cake decoration, dessert production, and hot kitchen operations. Experienced in preparing high-quality pastries and meals while maintaining excellent food presentation, hygiene, and safety standards. Demonstrates strong culinary skills, creativity, attention to detail, teamwork, and time management.

Adept at managing kitchen operations, minimizing food wastage, maintaining ingredient quality, and delivering excellent culinary experiences. Committed to maintaining high standards of food quality and customer satisfaction in a professional hospitality environment.

Pastry Chef, Hot Kitchen - AFRALTI RESTAURANT

(2022)

• Prepare and bake a variety of pastries, cakes, bread, cookies, and desserts.
• Prepare and cook hot kitchen dishes, including soups, sauces, meats, vegetables, and main courses.
• Decorate and present cakes, pastries, and meals according to restaurant standards.
• Develop and follow recipes to ensure consistency in food quality, taste, and presentation.
• Making stock requisition from the main store and the supplier
• Measure and mix ingredients accurately according to established recipes.
• Ensure proper food storage, handling, and preservation to maintain freshness and quality.
• Maintain high standards of cleanliness, sanitation, and food safety in all kitchen areas.
• Monitor stock levels of ingredients and report shortages to the kitchen supervisor.
• Operate kitchen appliances, ovens, mixers, and other cooking equipment safely.
• Coordinate with kitchen staff to ensure timely preparation and service of meals.
• Control food portions and minimize wastage to support efficient kitchen operations.
• Inspect ingredients and finished products to ensure they meet quality standards.
• Assist in menu planning and introducing new pastry and hot kitchen items.
• Ensure compliance with food hygiene regulations and restaurant operating procedures.
• Maintain an organized workstation and ensure all kitchen tools and equipment are cleaned after use.

Commis Chef - Pastry, Hot Kitchen - METHODIST RESORT AND CONFRENCE CENTER

(2019 - 2021)

• Assisted in preparing and baking cakes, pastries, bread, desserts, and other bakery products.
• Prepared ingredients and measured quantities according to recipes and instructions.
• Assisted in preparing hot kitchen dishes, including soups, sauces, meats, vegetables, and other meals.
• Assisted in making salads when the kitchen was busy.
• Maintained proper food presentation and portion control according to established standards.
• Ensured food was prepared and served on time for restaurant guests and conference events.
• Maintained cleanliness and hygiene in the kitchen, workstations, and food preparation areas.
• Followed food safety, sanitation, and proper food-handling procedures.
• Assisted in receiving, inspecting, and storing food supplies appropriately.
• Monitored ingredient usage and reported stock shortages to the supervisor.
• Operated kitchen equipment and utensils safely and correctly.
• Minimized food wastage through proper preparation, storage, and portioning.
• Worked closely with senior chefs and other kitchen staff to ensure smooth kitchen operations.

Diploma in Hospitality management Intern - PRIDE INN

(2018-05 - 2018-08)

• Assisted in food preparation, cooking, baking, and presentation under the supervision of experienced chefs.
• Supported pastry chefs in preparing cakes, pastries, desserts, and bakery products.
• Assisted in setting up dining areas and preparing tables for guests.
• Provided quality customer service and responded to guests’ requests professionally.
• Maintained cleanliness and hygiene in the kitchen, restaurant, and food service areas.
• Assisted in receiving, checking, and storing food supplies appropriately.
• Learned and followed food safety, sanitation, and food-handling procedures.
• Supported restaurant and kitchen staff during busy service periods and special events.
• Assisted in monitoring food portions and minimizing food wastage.
• Gained practical experience in hospitality operations, teamwork, communication, and time management.

Diploma - Hospitality management - MT KENYA UNIVERSITY (2016 - 2019)

Kenya Certificate of Secondary Education - KYUMU SECONDARY SCHOOL (2010 - 2013)

Kenya Certificate of Primary Education - KAUMONI PRIMARY SCHOOL (2000 - 2009)