Zanella Opondo

Dynamic and highly skilled Pastry Chef with extensive experience in luxury hotels, cruise lines, and specialty bakeries. Expertise in cake decoration, pastry production, recipe development, and staff training. Proven ability to uphold strict food safety standards while delivering innovative, visually appealing desserts. Recognized for creativity, consistency, and exceptional teamwork in fast-paced, high-volume environments.

Lead Pastry & Baker - Layered Cakerie - Montclair, CA

(2024-04)

• Prepare and decorate high-quality cakes and pastries using standardized recipes.
• Train new staff on baking procedures, equipment use, and safety protocols.
• Maintain strict food safety and sanitation standards.
• Operate and monitor bakery equipment to ensure consistent quality.
• Assist with inventory, ordering, and maintaining a clean, efficient workspace.

Junior Sous Chef – Pastry - Market Pavillion Hotel - Charleston, SC

(2024-04)

• Assisted in menu planning and recipe development using seasonal ingredients.
• Supervised pastry staff and ensured high-quality dessert production.
• Implemented food safety and sanitation protocols across all stations.
• Managed inventory and coordinated with kitchen teams to maintain efficiency.
• Supported high-profile events with creative dessert presentations.

Acting Assistant Pastry Chef - Celebrity Cruise Lines - Miami, FL

(2013-02 - 2017-04)

• Produced high-quality pastries and desserts for daily service.
• Introduced new chocolate and plating techniques to improve presentation.
• Assisted with menu development based on guest feedback and seasonal items.
• Ensured consistent quality through rigorous taste and presentation checks.

Junior Sous Chef – Pastry - Fairmont Hotels & Resorts - Kenya

(2010-06 - 2012-08)

• Supported high-volume pastry production for luxury guests.
• Collaborated with chefs to refine recipes and presentation standards.
• Trained junior staff and maintained strict hygiene and sanitation.

Demi Pastry - Sarova Hotels - Kenya

(2008-10 - 2010-05)

• Prepared daily pastry items and assisted in dessert preparation.
• Maintained work-station cleanliness and followed all food safety guidelines.
• Supported team operations during busy service periods.

Associate of Arts - Culinary Arts - International Hotel and Tourism Institute (2008-10)

Certificate - Computer Packages & Information Systems - Capital Consultants (2005-03)

Bachelor of Business - Business Calculations - Kenya Polytechnic University & College (2004-06)