A collaborative Pastry Commis dedicated to contributing fundamental baking skills and creative flair to a dynamic team. Focused on refining technical expertise while maintaining high standards of efficiency and teamwork in a luxury kitchen."
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Team-oriented pastry chef looking to leverage fundamental baking skills and creativity in a dynamic environment. Dedicated to mastering technical pastry arts while contributing to the seamless operation of the kitchen team.
Fairmont The Norfolk | Pastry Commis / Trainee
April 2024 – August 2024 | April 2025 – August 2025
Large-Scale Operations: Collaborated with the pastry team to execute high-volume production and assisted in setting up premium dessert buffets.
Outside Catering: Represented the hotel during off-site catering events, working alongside senior chefs to deliver luxury service in diverse environments.
Technical Mastery: Developed proficiency in operating industrial baking equipment, including deck ovens, planetary mixers, and proofers.
Production & Preparation: Assisted in the preparation of artisanal breads and specialty cakes while maintaining a strictly organized and sanitary workspace.
Consistency & Precision: Applied essential pastry techniques and accurately measured ingredients to ensure product consistency across all shifts.
Sankara Nairobi (Autograph Collection) - Pastry Trainee
December 2024 – March 2025
Bakery Fundamentals: Mastered the production of various bread types and specialized pastry doughs from scratch.
Guest Engagement: Developed strong communication skills by interacting directly with guests, explaining pastry offerings, and handling specific dietary inquiries.
Buffet Management: Collaborated with the culinary team to design and set up intricate buffet displays, ensuring visual appeal and timely replenishment.
The new Sarova Stanley Hotel- Pastry Intern
April 2022 – July 2022
Plating & Presentation: Trained in the art of dessert plating with a focus on modern aesthetics and detail.
Pastry Arts: Gained hands-on experience in cake decorating, chocolate work, and various icing techniques.
Production: Prepared a wide variety of baked goods, including savory pies, tarts, and yeast-leavened breads.
Attained a credit in diploma of Entrepreneurship from the Cooperative University of Kenya in the year 2022
Attained a Diploma in Pastry and Bakery from Top Chef Culinary Institute in the year 2023
