Togarepi Mabharani

Accomplished and highly skilled Bakery Manager and Pastry Chef with over 19 years of both local and International experience in high-end hotels, restaurants, and culinary education. Adept at leading teams, creating exceptional baked goods and pastries, and ensuring top-notch service delivery. Expertise in managing bakery operations, developing innovative menus, maintaining high standards of food quality and safety, and fostering professional development within teams.

Seeking to leverage extensive experience and passion for baking into a dynamic leadership role.

BAKERY MANAGER - COOKASTIC CULINARY SCHOOL

(2024-10)

• Oversee the pastry section of the kitchen, preparing a range of desserts, pastries, and breads for daily service and special events.
• Create and execute high-end pastry menus, experimenting with new ingredients and techniques to develop innovative, seasonal desserts.
• Supervise a team of junior pastry chefs, ensuring smooth workflow and quality control during production and service.
• Maintain the highest standards of cleanliness and organization in the pastry section, ensuring compliance with health and safety regulations.
• Manage inventory for the pastry department, ordering supplies and monitoring stock levels to avoid wastage and ensure efficiency

PASTRY CHEF - CHRISTINA HOTEL UNITED KINGDOM - UK

(2024-04 - 2024-10)

• Led the pastry team in producing an array of fine pastries, cakes, and desserts for the hotel's restaurants, special events, and high-profile guests.
• Collaborated with kitchen staff to design seasonal dessert menus and ensure consistency in product quality, incorporating fresh, local ingredients.
• Introduced custom dessert concepts for weddings, parties, and corporate events, receiving excellent feedback from clients.
• Worked directly with the head chef to streamline the pastry production process and reduce food costs by 15% without compromising quality.

HEAD PASTRY CHEF - SILO HOTEL

(2023-06 - 2024-03)

• Managed all aspects of pastry production for the hotel's restaurant, room service, and catering, producing an innovative selection of sweet and savory pastries.
• Supervised and mentored a team of junior pastry chefs and bakers, fostering a culture of creativity, collaboration, and continuous learning.
• Innovated and curated pastry menus, which became an integral part of the hotel's reputation for high-end dining experiences.
• Worked with the marketing team to develop seasonal promotions and themed dessert events, boosting guest engagement and sales.

HEAD BAKER - VINEYARD HOTEL

(2023-04 - 2023-07)

• Led all bakery operations, producing a wide variety of artisanal bread, pastries, and desserts, and introduced a line of gluten-free and dietary-specific options that increased sales by 20%.
• Managed a team of bakers, ensuring smooth daily operations, adherence to quality standards, and efficient use of ingredients.
• Worked with the executive chef to design and implement a bakery menu that complemented the seasonal offerings of the restaurant, elevating the overall dining experience.
• Ensured the bakery met all food safety and sanitation regulations, consistently passing internal and external health inspections with top marks.

HEAD BAKER - MT NELSON HOTEL

(2011-01 - 2020-12)

• Managed daily bakery production, ensuring the preparation and delivery of fresh, high-quality baked goods for all hotel outlets, including the signature restaurant and private events.
• Trained and mentored a team of bakers, providing hands-on instruction in advanced baking techniques, recipe creation, and presentation.
• Developed an in-house artisan bread program that became a guest favorite, significantly increasing guest satisfaction and sales.
• Implemented efficient processes that reduced waste by 10% and increased profitability by improving resource utilization.

HEAD BAKER - ASARA WINE ESTATE

(2007-01 - 2012-12)

• Led the bakery team in the creation of fresh, seasonal baked goods, including bread, pastries, and desserts, with a focus on pairing with the estate's wines.
• Played a key role in curating exclusive bakery offerings for wine pairings, enhancing the guest experience and strengthening the hotel's brand.
• Worked alongside the executive chef to develop and implement rotating menus, incorporating local and seasonal ingredients to maintain guest interest.
• Managed inventory and suppliers, building relationships with local farmers and artisans to ensure the use of the freshest ingredients.
• Consistently maintained the highest standards of food safety and hygiene, contributing to a spotless record in health inspections.

HEAD BAKER - MEIKLES HOTEL

(2007-01 - 2012-12)

• Produced a variety of baked goods, including cakes, tarts, pastries, and artisanal breads, for both à la carte service and banquet functions.
• Worked closely with the head pastry chef to plan seasonal menus, ensuring the use of fresh, local ingredients and innovative techniques.
• Trained junior staff in pastry techniques, plating, and organization, ensuring a high level of performance in a fast-paced environment.
• Monitored kitchen hygiene and ensured all equipment was properly maintained and cleaned.
• Managed production schedules, ensuring timely preparation and delivery of desserts for service, reducing waste and maximizing efficiency.

Certificate In Hotel And Catering - Harare Polytechnic College

High School Certificate - Marlborough High school