Conrad Mendez

Seeking a position as a Demi chef, where I can skilfully apply my abilities and the International experience I have in achieving the quality goals of a pastry chef and wish to gain more experience in the field of baked goods or pastries. Lastly, I am looking to expand my knowledge and further advance my expertise in the kitchen

Assistant Pastry/Commis Chef - Silversea Cruises - Monaco

(2023)

Founded in 1994 it is an ultra-luxury and expedition travel brand based in Monaco. Since July of 2020 it has been owned by Royal Caribbean Group headquartered in Miami Florida.

• Main Tasks as assistant pastry was production on the line, plating and sending out dishes as presented on the binder.
• Produced all kinds of ice creams on board including vegan ice creams and sorbets.
• Upheld company procedures and carried out daily and weekly procedures required by the company that is food storage, FIFO,food handling, and temperature checks according to USPH standards.
• Maintained safe working environment in accordance with USPH standards.
• Ability to work hours required and handle sections assigned by the Pastry chef.
• Getting done all the projects instructed by my supervisor helping in other stations in the galley, buffet set up and attending all training about safety etc.

Cook - Raw & Roxy - Cape Town, South Africa

(2020-10)

A restaurant specialising in RAW VEGAN FOOD. ALL food is RAW And VEGAN meaning that all our food contains no animal products, dairy products or seafood. Superfoods like chaga, maca, spirulina. Coconut oil.

Nuts. And all kinds of wonderful fruit and vegetables is what at Raw and Roxy uses in their menu. CaterS for large events, supply custom made DETOX BOXES for clients embarking on detox cleanse and run RAW FOOD COOKING CLASSES!! 2017 raw and roxy won Conde Nast House and Garden award for vitality wellness

• Main task: Prepared raw vegan food/dishes from raw ingredients mostly organic
• Basically Raw and Roxy only produce raw food from starters, entree to desserts on top of that we do detox workshop and desserts class on weekends and I am involved in the production, presentation, planning of everything happening.
• Prepared chocolate truffles from cacao paste and cocoa butter
• Produced ice creams, ganache, cheesecake, tiramisu without any animal product , from scratch and from raw ingredients
• Detoxification( produce a variety of juices from organic vegetables and fruits for juice fasting
• food preparation, plating and serving guests
• To be responsible, whilst liaising with the senior chef for self-development

Assistant Pastry/Commis Chef - Nowergian Cruise Lines - Miami Florida, USA

(2018-03 - 2020-06)

Norwegian Cruise Line (NCL), is an American cruise line founded in 1966, its headquartered are in Miami. It is the third-largest cruise line in the world by passengers, and controls about 8.7% of the total worldwide share of the cruise market by passengers as of 2018. Owned by parent company Norwegian Cruise Line Holdings. It is confirmed in September 2022, Norwegian Cruise Line will operates18 cruise ships, and with five on order

• Main task as a commis chef I been rotating throughout my contract from the line, production, night shift and alternatives (diners). Throughout the 8 months spend onboard I had my own station to look after for production, smooth service on the line assist out other stations when needed.
• Performed baking activities in accordance to the company's menu
• Upheld company procedures and carried out daily and weekly procedures, that is temperature checks, food labelling, dating, FIFO and storage.
• Created and maintained safe working environment in accordance with USPH standards
• Assisted chefs in food preparation and helped in assigned station.
• Chocolate work(ornaments)
• Ability to work hours required and section assigned by the Pastry Chef
• Shows willingness to work, learning everything possible during the period of Employment

Commis Chef - Marsa Malaz Kempinski - Doha, Qatar

(2014-11 - 2017-08)

Marsa Malaz Kempinski Palace resides on its own private island at the pearl of Qatar, employed over 56 nationalities and it has 281 rooms in total. With seven restaurants situated all across the stunning hotel and it is considered the best five-star luxury hotel in doha and their slogan supports that “Luxury starts here”.

It has won the following awards namely: Best seaside resort on global level, Best luxury hotel in middle east, Best beach resort in Doha, Best family resort in Qatar etc Production in bakery and pastry In charge of production when we have functions like weddings, private party, cafe and outlets. In charge of live stations, brunch from set up to breakdown

• Responsible for station setup, production preparation
• Prepared Mis en place for all outlets
• Produced and delivered desserts for offsite caterer events of about 500 guests
• Prepared all pastries in house like croissants, Danish doughnut, and bread rolls and loaves

Demi Chef - HoutBay Manor - Hout Bay, South Africa

(2013-10 - 2014-10)

Hout Bay Manor hotel is a luxury boutique hotel, developed around a gorgeous restored manor house, originally built on Kronendal Estate in 1871. The hotel offers seventeen en-suite rooms and all rooms are beautifully decorated in a style that is African. Intern and promoted to a cook In charge of production for garnish and pasta station during ala carte and breakfast when needed or during busy time.

• Responsible for running pass
• complied with any reasonable request from my supervisor
• Carried out and assisted in the smooth running of the kitchen
• Mis en place for breakfast
• Produced and delivered desserts for offsite caterer events
• Taking orders from the Sous Chef.

Intern - Ambassador Hotel - Bantry Bay, Sea point

(2013-12 - 2013-05)

The Ambassador Hotel was a four star property located in the suburbs of Bantry overlooking the Atlantic Ocean and unfortunately the property got sold and operate under a different name Culinary trainee for 6 months As an intern for the time trainee I was lucky enough to have someone to guide and monitor my permanence, due to outstanding performance I was given salad station to run for ala carte.

• Responsible for salad preparation, dressings, amuse bouche
• Mis en place for breakfast at night shift
• Getting done all the projects instructed by the senior chef
• Calling out orders

Nozuko Senior Secondary School (2007 - 2009)

N.D. - Hospitality Management, Professional Cookery - Cape Peninsula University of Technology (2011 - 2013)

N.D. - Hospitality Management, Professional Cookery - Cape Town Hotel School (2011 - 2013)