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Lee Mwangi
Pastry Chef
Nairobi
Summary
A seasoned professional with experience offering clients bespoke services in the food and beverage industry. Skilled in cooking, prepping, and food styling. Consistently works in a professional manner, increasing repeat business and maximizing guest satisfaction. I am an experienced individual molding my craft in pastry and bakery techniques. I have strong work initiative and enthusiasm. Adaptable to meet fast-paced service demands with a keen eye for detail. I am a driven hospitality team member with culinary food and beverage service skills. Focused on providing high standards of service and enhancing customer experience. A creative Chef, driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Culinary and dietary knowledge in concept development and high-quality restaurant operations.
Overview
7
7
years of professional experience
7
7
years of post-secondary education
3
3
Certifications
3
3
Languages
Work History
Pastry Sous Chef
Radisson Blu Upperhill
11.2024 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Reduced staff turnover rates by providing ongoing training opportunities for professional development within the pastry team.
- Consistently met production deadlines by efficiently prioritizing tasks in a fast-paced environment.
- Ensured compliance with health regulations by maintaining a clean, organized, and sanitary workspace at all times.
- Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.
- Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
- Contributed to the overall success of the culinary team by actively participating in menu development meetings and providing valuable input on dessert offerings.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
Demi Pastry Chef
The Social House
02.2022 - 10.2024
- Mentored junior and intern team members, contributing to their professional growth and development.
- Assisted with event catering preparation tasks such as portioning desserts and packing equipment for off-site functions.
- Mastered various baking techniques including laminating doughs, tempering chocolate, and creating delicate sugar garnishes for enhanced visual appeal of pastries.
- Exceeded customer expectations by consistently delivering high-quality desserts that met their specific requirements or preferences.
- Contributed creative ideas during brainstorming sessions for new dessert concepts, ensuring menu offerings remained fresh and appealing to customers.
- Assisted in managing inventory and ordering supplies, optimizing storage space usage and reducing spoilage costs.
- Streamlined production process for pastry items, improving overall efficiency and reducing waste.
- Demonstrated adaptability by quickly adjusting recipes based on ingredient availability or changing client needs.
- Collaborated with head pastry chef to develop seasonal dessert menus, resulting in increased customer satisfaction.
- Reduced ingredient costs by identifying and implementing more cost-effective substitutes without compromising quality or taste.
Commis Chef
Weston Hotel
01.2019 - 01.2022
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Chef
Nairobi Royal Golf Club
03.2020 - 08.2021
- Preparation of Mise en place
- Cooking and presentation of food menu items
- Buffet service and co-ordination
- Assisting and supporting across various line departments
- Preparation and portion control of event food items;
- Co-ordination and supervision of team members for high-quality production;
- Planning and managing of food items to be displayed professionally;
- Documenting, testing, assessing the design, implementation and operating effectiveness of food cost and controls;
- Making recommendations to the client on various menu items to include to the menu;
- Maintaining quality standards during food production
- Cooked for 500-cover restaurant, delivering consistent quality cuisine
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Incorporated customer recommendations and feedback to modify and update menu
- Ensured quality, presentation and proper quantities of plated food from line activities
- Monitored quality, presentation and quantities of plated food across line
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques
- Fostered cooperation and respect amongst kitchen staff members, encouraging positive attitudes for enjoyable shifts
- Catered to all dietary requirements and food intolerances to accommodate guests' needs
- Communicated with kitchen staff, restaurant floor staff and management team for successful service delivery
- Delivered robust food offerings, embracing locally produced stock items and regionally favoured dishes
- Helped improve guest satisfaction scores and ratings by delivering great-tasting food
Bakery Assistant
Kwetu
04.2018 - 03.2020
- Weighed, packed and calculated item prices for customers, as well as processed payments
- Conducted regular visual merchandising on bakery cakes and bread, making displays desirable and visually pleasing
- Kept counters, preparation tables, and displays hygienically through regular sanitation and deep cleaning
- Effectively dealt with customer complaints, offering smart solutions and communicating concerns back to bakers
- Maintained extensive knowledge of bakery product range to efficiently answer customer questions regarding ingredients and selection
- Assisted chefs in product preparation tasks, including combining ingredients, mixing, kneading dough and cooking bread
- Provided a warm and friendly welcome to customers to ensure an excellent first impression
- Ordered ingredients to maintain adequate supply for customer demand
- Helped with maintaining accurate records of baking operations to monitor profitability
- Developed decorative cakes and pastries to meet customers’ orders
- Followed standardized recipes for all products produced for sale to maintain consistency
- Organised back stock and freezer area for easy retrieval of items
- Managed portion control and product yield to control food costs and minimise food waste
- Supported delivery drivers with safe loading and unloading of vehicles to fulfill delivery orders on time
- Employed safe working practices to stay compliant with occupational health and safety policies
- Conducted regular checks on ingredient expiry dates, promptly removing out-of-date items, in line with health regulations
Education
Bachelor of Arts - Hospitality Management
University of Nairobi
Nairobi, Kenya 02.2018 - 11.2022
Certificate of Bakery and Pastry Techniques - Food Production
Kenya Utalii College
Nairobi, Kenya 01.2018 - 12.2018
ICDL - Computer Packages
ICDL Africa
Nairobi, Kenya 01.2017 - 12.2017
Skills
Ingredient sourcing
Sanitation standards
Menu planning
Food plating
Kitchen safety
Certification
01/01/18, B.A Hospitality Management, University of Nairobi
Affiliations
01/01/17, Member of the Nation Wide Caterers Association (NCASS)
Additionalinformation - References
- Catherine Sidi, Food and Beverage Operations Manager, Kenya Utalii College, +254 705 010 296
- Bernard Wachiuri, Restaurant Manager, Weston Hotel, +254722 383 860
- Winnie Wangari, Reservations Manager, Weston Hotel, +254727 960 859
- Julius Kioko, Pastry Head Chef, Weston Hotel, +254740 809 216
- Chef Stephen Onyadi, Executive Chef, Royal Nairobi Safari Golf Club, +2547 772 324
- Ibrahim Chweya, The Social House, +254746947236
- Fidel Odongo, Radisson Blu Upperhill, 0728750096
Interests
Football
Timeline
Pastry Sous Chef
Radisson Blu Upperhill
11.2024 - Current
01/01/18, B.A Hospitality Management, University of Nairobi
10-2022
Demi Pastry Chef
The Social House
02.2022 - 10.2024
Chef
Nairobi Royal Golf Club
03.2020 - 08.2021
01/01/17, NCASS- Street Food Start-up Online Course, NCASS
04-2019
Commis Chef
Weston Hotel
01.2019 - 01.2022
01/01/18, Certificate in Pastry and Bakery Techniques, Kenya Utalii College
11-2018
Bakery Assistant
Kwetu
04.2018 - 03.2020
Bachelor of Arts - Hospitality Management
University of Nairobi
02.2018 - 11.2022
Certificate of Bakery and Pastry Techniques - Food Production
Kenya Utalii College
01.2018 - 12.2018
ICDL - Computer Packages
ICDL Africa
01.2017 - 12.2017
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