Collen Mawongera

To obtain an hospitality industry position at a respected organization and utilize the educational qualifications and experience I've obtained from my studies.

Artisan breads and Pastry baker/Hot kitchen section chef - LANZERAC HOTEL AND SPA

(2025 - 2026)

• I have proven baking experience and passion (with or without pre-mix)
• Scaling, mixing, shaping,prooving and baking of Artisan breads and pastries like (Sourdough,Rye, Buaggetts ,Croissants,Pau chocolate, Ciabatta, seedloave, scones,bronchie rolls,danishs, health loave,cinnamon ,pizza, tramazinne, all types of rolls, normal breads (White and Brown)and other pastries)
• Stock taking and ingredients ordering.
• Training of Junior Chef
• Basic food costing
• Making company and individual orders.
• Night shift room service Chef.
• Training Junior Chef.
• Dough Mixer, electric and gas Oven ,prover , sheeter operator and others.

Artisan breads and Pastry baker - TEXACO BAKERY AND RESTAURANT

(2022 - 2025)

Texaco Restaurant and Bakery

• Night and day shift Artisan breads and pastries baker
• Scaling, mixing, shaping,prooving and baking of Artisan breads and pastries like (Sourdough, Croissants,Pau chocolate, Ciabatta, seedloave, bagels,wraps, pretzels,bronchie rolls,donuts, cinnamon ,pizza, tramazinne,gaspe rolls, all types of rolls and other pastries).
• Stock taking and ingredients ordering.
• Training of Junior Chef
• Basic food costing
• Making company and individual orders.

ENROATE RESTAURANT

(2022 - 2025)

• Preparation of breakfast, lunch and dinner.
• Making breakfast, lunch and dinner.
• Cooking of pastas.
• Basic food costing.
• Training of Junior Chef

Artisan breads and Pastry baker - OUMEL BAKERY RESTAURANT AND CAFE

(2017 - 2022)

• Night and day shift Artisan breads and pastries baker.
• Solely responsible for daily production and orders of Artisan breads and pastries products like (Sourdough, Ciabatta, Croissant, buaggetts, seedloave, rye bread, pretzels , bagels,flat breads,focaccia,Danish,normal breads and pastries)
• Preparation of speciality dessert items, needed for dietary and medical restrictions as well as individuals or customised products.
• Monitoring stock for baking ingredients and making appropriate orders as per recipe.
• Customer service (explaining our products to the customer to suites their needs).
• Training Junior Chef.

Food Processing Certificate - Mupfure College (2004)

Farm Management Certificate - Mupfure College (2006)