Kone Tshivhangwaho

Capsicum Culinary Studio tested and proven pastry chef with the ability to produce delicious and beautiful desserts and pastries. With 7 years of working experience, respecting HACCP and Food safety standards. Currently working at Kennebunkport Resort Collection for the third season, developing recipes and menus producing delectable desserts and pastries for a high-volume semi fine dining restaurant.

Innovative Pastry

Chef with a keen eye for new knowledge, skills and current trends. Actively seeking an opportunity to join a dynamic team.

Pastry chef - Kennebunkport Resort Collection - Earth hidden pond

(2024-04)

• Pastry production: Preparing all the elements for pastries and desserts ice cream, sorbet and gelatos for service.
• Events and Catering: Prepare and decorate desserts and pastries for events and weddings in large scales.
• Team training: Training new members of the team, sharing detailed tips and tricks of the station.
• Bread making: Making brioche and focaccia bread daily.

Pastry chef - Copper Mountain Ski Resort - Big shop Bakery

(2025-11 - 2026-04)

• Pastry production
• Preparing laminated dough products, preparing delicate desserts and breads
• Prepare and temper chocolate for branded bars and more.
• Bake and decorate celebratory cakes
• Prepare and pack order
• Bake and pack orders according to the request
• Create labels for order
• Recipe development
• Create Pastry of the month and provide recipe

Pastry chef - Just Teddy - Just Teddy

(2021-11 - 2024-01)

• Bake: Baking sponge cakes, cupcakes and pastries and decorating them.
• Entremets': layering, setting and glazing complex desserts.
• Baking classes: teaching and sharing Basic Baking knowledge with learners weekly.
• Photoshoot: Assist with the shoot by preparing as the take the footage.
• Chocolate and confectionery: Temper chocolate to mold into different applications e.g. chocolate feathers, stamps stems, soils and churls for different uses. And prepare sugar confectionery e.g. marshmallows, nougat, sweets and crunchy bars.
• Frozen desserts: Prepare and executed frozen desserts such as ice cream, gelatos, semifredo and sorbet for future use
• Team training: Train new and old members of the team to keep everyone's skills up-to-date.

Line cook - The Greenhouse bar - Greenhouse bar

(2019-11 - 2021-06)

• Mise en place for service
• Inventory: Counting produce to compare availability and needs
• Pre-prepare items on the menu before service
• Menu development

Diploma - food preparation and Culinary arts - Patisserie - Capsicum Culinary Studio

Certificate - food Preparation and Cooking - Capsicum Culinary Studio