Nelius Mungai

Dedicated and highly skilled Pastry Chef and Acting Sous Chef with over 8 years of culinary experience across pastry, bakery, and hot kitchen operations. Experienced in high-volume production, buffet service, gluten-free baking, and international cuisines. Proven leadership ability, having served 6 months as Acting Pastry Chef. Certified in Fire Safety and Occupational Safety & Health (OSH), and well-adapted to fast-paced, multicultural working environments including cruise ship settings.

Pastry Reliever / Acting Pastry Chef at &Beyond Suyian Lodge (2024-02 – Present)

• Managed daily pastry production including breads, desserts, plated pastries, and buffet items
• Prepared cakes, viennoiserie, pastries, and specialty desserts according to lodge standards
• Ensured consistency in taste, presentation, and portion control across all service periods
• Planned daily production schedules based on occupancy and service requirements
• Assisted in menu planning and seasonal dessert development
• Supervised all pastry section operations in the absence of the Head Pastry Chef
• Led and trained junior kitchen staff on pastry techniques and hygiene standards
• Delegated tasks and monitored workflow to maintain service efficiency
• Conducted pre-service quality checks to ensure high presentation standards
• Coordinated with the Executive Chef and Sous Chefs on menu execution
• Managed stock rotation, requisitions, and ingredient control; reduced food waste through proper planning
• Assisted hot kitchen during peak service periods and high-occupancy operations
• Prepared sauces, garnishes, salads, and hot kitchen mise en place
• Supported breakfast, lunch, and dinner buffet preparation and maintained timing accuracy
• Collaborated with chefs to ensure smooth coordination between pastry and main kitchen

Chef – Pastry & Hot Kitchen at Jibs Café & Bar

• Prepared and presented desserts and bakery items complementing Asian, Indian, and Mongolian menus
• Produced naan bread, flatbreads, and specialty baked items to accompany Indian and tandoori dishes
• Assisted with Asian stir-fry sauces, marinades, and mise en place for wok stations
• Supported Mongolian live-cooking stations during peak service periods
• Managed pastry production for buffet and à la carte service; maintained HACCP compliance
• Coordinated timing between pastry and hot kitchen to ensure smooth service flow

Personal Chef at Fairmount Residence (2023-10 – 2024-01)

• Prepared specialized therapeutic meals for a recovering client
• Produced gluten-free baked goods and designed healthy, nutritious menus
• Planned weekly menus, handled kitchen requisitions, and maintained full kitchen organization

Pastry Chef / Hot Kitchen Chef at The Nook Café & Bar (2021-02 – 2021-08)

• Baked pastries and breads for daily café service
• Prepared sauces, salads, vegetarian and vegan dishes
• Assisted in hot kitchen mise en place across diverse international cuisines

Chef at Lions Court Lounge (2018-09 – 2019-02)

• Prepared à la carte and buffet meals in a busy hotel environment
• Created menus catering to diverse age groups and dietary preferences
• Produced baked snacks for dine-in and buffet service

Diploma in Food & Beverage Management, Sales & Service – Mathenge Technical Training Institute (2016 – 2017)

Certificate in Food & Beverage Production, Sales & Service – Mathenge Technical Training Institute (2013 – 2015)

Certificate in Computer Applications – Experts Business College (2013 – 2013)